Kitchen Steward Supervisor (Il Gattoprado Restaurant - Dubai)

Position:Steward Supervisor

Location:Gattopardo Restaurant Dubai, United Arab Emirates

Department:BOH-Kitchen

Reports to :Jr. Sous Chef/Sous Chef/Sr/. Sous Chef/Head Chef/Head Steward

Job Overview

As the Steward Supervisor you will responsibly overseeing the work of their team. To ensure that everyone is doing their job correctly and in accordance with company standards, policies, and procedures.

You will be responsible for training new employees or helping current staff develop new skills. This might include things like scheduling time off, providing performance feedback, or even coaching individuals on how to advance within the organization.

Core Responsibilities

To provide support to the steward team in a day-to-day operation by providing logistical assistance, such as setting up equipment or cleaning up rubbish.

Ensuring that staff members always follow safety protocols.

Maintaining a safe environment as per company rules and regulations.

Developing and implementing training programs for new stewards to ensure that they can perform their duties effectively.

Supervising Kitchen Porters, including monitoring their performance and providing feedback where necessary.

Managing inventory levels of supplies used during events, such as paper towels, napkins, soap, cleaning products, and food items.

Coordinating with vendors to ensure that supplies are delivered on time.

Determining the need for additional staff members based on event attendance rates and other factors with the approval of Sr. Sous Chef/Head Chef.

• To keep the storeroom and chemical cabinet organised, clean and tidy.
• To collect and wash all crockery and utensils from various sections efficiently.
• To assist and store away deliveries of any food items or equipment for the business.

Departmental/Operational Responsibilities

To ensure all basic cleaning jobs are conducted efficiently and of high cleaning standards.

To ensure all food preparation areas, work surfaces, floors and equipment are kept clean, sanitised, and tidy.

To perform any other reasonable duties and responsibilities as assigned and be prepared to work in other departments, or any of the other establishments owned by the Company.

Adhering to and maintaining cleaning checklists and perform any other duties and responsibilities as assigned.

To ensure waste are separated into its respective bins.

To ensure all food items are prepared according to the standard recipes ensuring guest satisfaction.

To arrive at work for scheduled shifts and be punctual, always following company absence, lateness procedure if unable to do so.

To maintain a high standard of grooming, appearance, and good personal hygiene.

To attend meetings / training sessions as required by the management team.

To always work as a collaborator and be prepared to be flexible on order to ensure that operations are always as efficient and profitable as possible.

To treat company property with due care and attention.

To conduct regular inspections of the entire kitchen, dishwashing areas, and coolers, promptly act to correct deficiencies found during the inspection.

To always promote a positive perception of the company both internally and externally.

Must recognize a problem when it arises and be able to resolve it appropriately by using good judgment, tact, and initiative according to company policy and procedure.

To ensures strict compliance with food handling and sanitation standards.

To maintain stock levels of all chemical supplies and coordinate with purchasing department and Sr. Sous Chef/Head Chef as often as possible.

To ensure and supervised the kitchen is clean and hygienic, making sure cleaning rotas are adhered to and records kept.

To always act and perform accordingly to Gattopardo Restaurant standards and protocols.

To report all equipment problems and maintenance issues, knownsafetyhazards, or unsafe practices and procedures to supervisor immediately.

To check quality of material and condition of equipment and devices used for cleaning.

In conjunction with the Head Chef to establish goals for the kitchen, anticipate and resolve problems concerning facets within the Stewarding Department.

People Management

Management and training of Kitchen Porters in line with Gattopardo Restaurant standards as well as focus on training and development of kitchen skills.

To ensure that all Kitchen Porters consistently adhere to uniform, grooming, appearance, and hygiene standards.

To oversee and monitor the work of Kitchen Porter to ensure all tasks are done as required.

To assist on ensuring the disciplinary procedures anddocumentationare completed according to Gattopardo Restaurant Operational Standard and Company Policies and mentor team members, ensuring a highly engaged working environment at all times.

To maintain effective working relationship with FOH & BOH staff, and across all other departments.

Communication

To attends all scheduled employee meetings and brings suggestions for improvement.

To ensure to delegate information to all Kitchen Porters for compliance with food hygiene and Health and Safety standards.

Must understand instructions, read written company memorandums, and communicate to all kitchen members.

To attend company meetings as requested by Sr. Sous Chef/Head Chef.

Maintain communication with the kitchen and FOH teams, where required.

To must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems.

Leadership

Must possess a cheerful outlook and can work with a variety of people and in cooperation with co-workers efficiently and effectively.

To serves as a role model to demonstrate appropriate behaviours.

To encourage and builds mutual trust, respect, and cooperation among all general kitchen team members as well as FOH team.

To manage the rest of the kitchen members in accordance with the organizational structure of the restaurant.

To work closely with the Sr. Sous Chef/Head Chef to ensure successful preparation and implementation on every operation.

To maximize the productivity of the Kitchen Porters.