A supervises and coordinates activities of pantry, storeroom, and non-cooking kitchen workers as well as purchases, kitchen supplies, and equipment.
He / she inspects kitchens, workrooms, storerooms and equipment for cleanliness and order. He his also responsible for coordinating work of non-cooking kitchen and storeroom workers engaged in activities such as dishwashing, silver cleaning, and storage and distribution of foodstuffs and supplies.
The Chief Steward confers with Manager or catering department concerning banquet arrangements for food service, equipment, and extra employees, hires and discharges employees and posts time and production records.
He / she observes and evaluates employees' performance to devise methods for improving efficiency and guard against theft and wastage, takes inventories of china, silverware, and glassware and also reports shortages and requisitions replacement of equipment.
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