Chief Steward

As stipulated by QATAR labour law and company health and safety regulation
- To lead the stewarding team attitude through the personal behaviour

2. To provide the highest quality of service to our customers and employees by always adopting a positive attitude and keeping the team spirit at the highest level

3. To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house)
- Reports to work as per duty schedule and report in advance to his direct or indirect supervisor in case of failure to work due to any illness or any other metters
- To constantly involved in all phases of the daily operation requirements

2. To work closely with stewards to check the quality of food prepared with regard to taste and temperature

3. To work closely with stewards and follow up preparation events

4. To place the buffets in restaurant and banquet functions

5. To control equipment and utensil stock

6. storing and recycling

7. Insures smooth and effective communication among the kitchens

8. Attends daily banquet operational meeting

9. To work according to the schedules for the assigned outlets

10. To attend all necessary trainings

11. To work in any section when necessary, due to business demand

12. Communicate to his supervisor in all relevant & important matters
- To help stewards prepare all kinds of set up for weddings as per company standard
- Communicate effectively with senior chefs for all relevant matters in case of your day off or any other vacations or leaves
- To carry out any other duties as assigned.

1. To take pride in personal appearance for personal hygiene and uniform
- To achieve the highest standard through strict adherence to the food hygiene and sanitation rules.

3. Responsible for the hygiene and cleanliness in the kitchens

4. Liase and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment

5. Ensures that the hygiene and sanitation procedures are followed when operating equipment and utensils

6. To insist that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per Municipalty policies

7. To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times

8. To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are all clean, and the contents are always fresh and dated
- To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, bain-marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis
- To adhere to Company and Hotel rules and regulations at all times
- To maximize productivity and maintaining harmony among all food production employees in a fair and impartial way

3. Monitors annual leave and statutory holidays
- To generally promote and ensure good inter-departmental relations
- Commitment for the future through objective guidance
- To conduct training classes for staff to develop their skills / new menu items
- To have a complete understanding of and adhere to the company’s policy relating to fire, hygiene, and safety.
- To train kitchen employees according to the monthly training plan for the kitchen and as necessary on a daily basis.
- To participate in taining/Developments schemes as recommended by senior management

1. To work closely with receiving and purchasing department. To ensure that received goods are of the highest quality and according to hotel’s specifications

2. Controls and ensures that expenses / purchases / requisitions are within budget limits
- To order store room requisitions / Purchase requests through FBM as per the requirements of the Banquet Event Orders and according to the business

1. To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with engineering on work order forms

2. Misuse of equipment should be reported and disciplinary action should be taken