Chief Stewarding

- To reasonably organize the management of pantry, ensuring all utensils are always clean, hygienic and be ready to serve upon requests of the Restaurant.

- To check and supervise the work of staff, timely urge, direct staff to ensure all work goes smoothly in accordance with proper process and criteria.

- To be responsible for preserving, protecting utensils, tools, cleansing chemicals… belonging to F&B department, minimize losses, breakage, timely report cases of damages.

- To regularly inventory (weekly, monthly, quarterly, yearly), follow up the inventory and make periodic as well as unexpected reports to F&B Manager.

- To make plans of purchasing properties within a year and propose to refill new utensils, ensure the customer service.

- To ensure the classification of trash according to environmental standards and regulations of labor safety, fire prevention.

- To be in charge of vocational training and coaching regularly on the spot, to assess, recommend rewards or punishments for steward staff.

- To organize daily briefing among staff in the team to exchange information, to check, disseminate or allocate tasks.

- To work economically, control costs, enhance working methods in order to increase the efficiency.

- To be willing to complete other tasks assigned by senior.

- Other tasks requested by General Manager and Executive Chef.

Health insurance and Social insurance regulated by Vietnam Labor Law

Professional, dynamic working environment

- At least 01-02 year experiences of the same position

- Knowledge and experience in implementing HACCP standards