Stewarding - Team Leader
Four Seasons Hotels
- Qatar
- Permanent
- Full-time
- Compile chemical orders for purchasing as necessary.
- Update chemical order guide.
- Maintain MSDS (Material Safety Data Sheets) with current information.
- Maintain a clean and organized chemical/janitor’s closet and related areas.
- Supervise all washing and storage of small wares.
- Ensure that all items are stored in proper locations and work areas are ready for the next shift.
- Supervise daily cleaning of kitchen and ware washing areas.
- Supervise daily, weekly, and monthly deep cleaning schedules.
- Maintain equipment and facility cleanliness.
- Develop relationship with the Facility Engineer and communicate equipment maintenance and tracking issues.
- Perform bi-annual small wares inventory and recommend order levels based on par levels.
- Perform daily temperature readings on walk-ins, freezers, and cooling equipment.
- Maintain an organized food dock area.
- Assist with daily security and lock down of culinary department.
- Delegate assignments to stewarding staff as necessary and maintain strong awareness of hourly progress.
- Consult with Executive Chef or Executive Sous Chef in determining proper staffing levels.
- Allocate personnel during events to best utilize labor and efficiency.
- Control a safe and code compliant working area.
- Maintain and influence an efficient high energy work ethic.
- Responsible for training of line-level Stewards to ensure proper ware washing techniques, chemical usage, storage procedures and sanitation standards.
- Responsible for check-in and check-out of daily temporary and part-time stewarding staff.
- Discuss event needs three days out with Sous Chefs, i.e., hot boxes, plates, utensils and break-down stations and any other related equipment and items.
- Supervise transportation of food items to proper locations.
- Discuss flow of event with Catering Manager and Culinary department.
- Receive deliveries of food and non-food items and assure proper storage of such items.
- Maintain organization of dry goods and freezer storage.
- Stage the set-up of hot boxes, plates and plate covers for daily events.
- Stage the breakdown stations for daily events.