Chief Steward at Radisson Hotel Group

About the job

• Implementing / maintaining HACCP, Food Safety and Personal Hygiene Standards
• Writing food safety management system manual and standard food safety procedures as per local and internal guidelines
• Implementing systems and conducting regular checks to ensure food handlers are adhering to good food and personal hygiene practices, during food preparation with guidance and instructions from the Executive Chef.
• Carrying out internal Food Hygiene Audits in all food preparation rooms with guidance and instructions from the Executive Chef.
• Developing, implementing, reviewing and updating the food safety management system procedures, in accordance with local regulations and international standards.
• Training food handlers in Essential Food safety as per local authority standards.
• Managing day to day activities of Food Safety and maintaining Hygiene records, appropriately.
• Monitoring and verifying that food is received, handled, prepared, stored, transported and served always in a satisfactory manner, in accordance with the Food Safety & HACCP Rules & Regulations.
• Conducting supplier audits to approve food suppliers
• Guiding the internal HACCP auditors to perform inter departmental audit.
• Providing awareness training in HACCP for all food handlers
• Making food safety and HACCP training plans for food handlers
• Investigating food safety complaints, and reporting to management
• Auditing all food preparation areas and reporting findings and liaise with the concerned departments on consistent preventive / corrective actions.
• Maintaining Environment Health and Safety standards in the hotel as per local guidelines

Assessing hazards and conducting risk assessment on health and safety as per local authority standards.

• Liaising inspections and statutory requirements from the relevant Government Authorities, and External Auditors of food safety system
• Auditing on Environment Health and safety and reporting findings and liaising with the concerned departments on consistent preventive / corrective actions.
• Carrying out inventory of all Kitchen and Service area equipment or as assigned by the FC.
• Managing and leading the stewarding team
• Planning and managing restaurant and outlet buffet décor
• Assisting the Executive Chef in running back-of-the-house kitchen operations.
• Liaising with Relevant Heads of Departments to ensure that operations are running smoothly.
• Requisitioning of all kitchen and service equipment and relaying information to Finance and Purchasing Department.

CUSTOMER SERVICE

• To provide guidance for food & beverage and kitchen in handling food hygiene complaints from guest
• To demonstrate service attributes in accordance with industry expectations and company standards.
• Accurately and promptly; understand, anticipate and fulfil guest requests
• Maintain a high level of knowledge which will enhance the guest experience
• Demonstrate a service attitude that exceeds expectations
• Take appropriate action to resolve guest complaints
• Appreciate the dynamic nature of the hotel industry and extend these service attributes to all internal customers by ensuring good inter-departmental relations.
• Be able to promote the hotel products and services.
• To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.

HEALTH & SAFETY

• Maintaining Environment Health and Safety standards in the hotel as per company guidelines
• Operate equipment using procedures learnt during training to company standards.
• To report any equipment failures or problems to the Maintenance Department.
• Demonstrate an understanding and an awareness of all policies and procedures relating to Health, Hygiene and Fire Life Safety
• To be vigilant in the workplace and report any signs of fire related issues
• Familiarize yourself with emergency and evacuation procedures.
• Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of the line manager.
• Co ordinating both External & internal audits including supplier audits.
• Responsible for food safety documentation and trainings
• As a member of the OSHA committee, will spearhead safety & health related docket
• Ensure all First aid boxes are well stocked, items recorded and replenished on time
• Submit a monthly activity report to the Executive Chef no later than the 5th day of the following month
• To perform any other duties as assigned by management.