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- To conscientiously handle / use all operating equipment & supplies, preventing breakage and avoiding wastage.
- To monitor the usage of cleaning supplies and make suggestion on possible improvements.
- To supervise and record the issuance and return of operating equipment to/from outdoor catering functions.
- To ensure timely submission and approval of outgoing hotel fixed asset forms to/from management for outdoor catering.
- To conscientiously handle / use all operating equipment, supplies, furniture and fixtures, water, chemicals, energy etc., preventing breakage and avoiding wastage.
- To assist the head chef during periodic operating equipment inventories.
- To monitor the usage of cleaning supplies and make suggestion on possible improvements.
- To control and monitor the breakage of operating equipment in food and beverage.
Job Type: Full-time
Education:
- High school or equivalent (Preferred)
Experience:
- Stewarding Team Leader: 1 year (Preferred)
- Hospitality: 1 year (Preferred)
