Antony Mzee

• Supervise all the stewards in their different work locations. • Controls quality levels of products and services, operation cost, sanitation, cleanliness and hygiene in an ongoing basis. • Conducts on the job training sessions for stewarding colleagues • Assists Executive Chef/Executive Sous Chefs in maintaining the Kitchen cleaning checklist and takes corrective action/s as required. • Assists in maintaining administrative records including but not limited to Attendance records, Duty Rosters, Health and Hygiene Inspection Records, etc. • Training Stewarding team all aspects of chemical handling, operating the dish washing machine, and cleaning of kitchens and all kitchen equipment. Recycling and garbage disposal. • Ensures cleanliness of all facilities and equipment. • Controls operating equipment through regular inventories and systems, requisition and issuance procedure/s. • Controls quarterly inventory of Standard Operating Equipment with all the Outlet Managers and Chef De Cuisines (or designates) • Schedules colleagues in accordance with varying business levels in order to put the payroll cost in line with the business trends and to maximize productivity. • Monitors and controls cost of all operating and cleaning supplies particularly chemicals. • Monitors and controls breakages and losses of all operating equipment. • Selects and recruits suitable colleagues for the Stewarding Department.