Background

Safari Park Hotel is an equal opportunity employer that is committed to diversity and inclusion in the workplace.

Responsibilities

Reporting to the Executive Chef through the Chief Steward, the successful candidate will be responsible for;

• Supervising and training of all stewarding staff and ensuring that Mis en place and equipment’s are prepared for banqueting functions.
• Monitoring cleaning and maintenance needs in banqueting and kitchen areas.
• Assist the kitchen department for pre-setting of equipment needed for banqueting and outside catering events.
• Checking cleaning standards of all glassware, china, crockery and all kitchen equipment.
• Control breakage and chemical costs.
• Assisting the Chief Steward on the daily operations of the stewarding department including washing of equipment for the kitchens and banqueting sections.
• Monitor hygiene and sanitation standards in line with public health standards.
• Carry out inventory checks regularly and control movement of equipment within the hotel and also during outside catering functions.

Qualifications and Skills

• Aged 30 – 45 years
• Relevant training in basic management or supervisory skills.
• Have at least five (5) years’ experience in a similar position, preferably from a five-star establishment.
• Knowledge of kitchen equipment and previous experience working with hygiene cleaning detergents a must.
• Strong organisational and inventory control skills.
• Ability to work in an environment that demands exceptional performance.
• Knowledge of HACCP and detergents a must.

• Supervising and training of all stewarding staff and ensuring that Mis en place and equipment’s are prepared for banqueting functions.
• Monitoring cleaning and maintenance needs in banqueting and kitchen areas.
• Assist the kitchen department for pre-setting of equipment needed for banqueting and outside catering events.
• Checking cleaning standards of all glassware, china, crockery and all kitchen equipment.
• Control breakage and chemical costs.
• Assisting the Chief Steward on the daily operations of the stewarding department including washing of equipment for the kitchens and banqueting sections.
• Monitor hygiene and sanitation standards in line with public health standards.
• Carry out inventory checks regularly and control movement of equipment within the hotel and also during outside catering functions.

• Relevant training in basic management or supervisory skills.
• Knowledge of kitchen equipment and previous experience working with hygiene cleaning detergents a must.
• Strong organisational and inventory control skills.
• Ability to work in an environment that demands exceptional performance.
• Knowledge of HACCP and detergents a must.

• Aged 30 – 45 years
• Relevant training in basic management or supervisory skills.
• Have at least five (5) years’ experience in a similar position, preferably from a five-star establishment.
• Knowledge of kitchen equipment and previous experience working with hygiene cleaning detergents a must.
• Strong organisational and inventory control skills.
• Ability to work in an environment that demands exceptional performance.
• Knowledge of HACCP and detergents a must.