1.       Responsible for establishing and maintaining high sanitation standards in all food preparation area

a.       Responsible for the Maintenance and the cleanest of all F&B service and Kitchen Equipment

b.      Responsible for guiding the all the steward staff and in the performance of their Jobs in accordance to company policies and procedures.

2.       Responsible for achieving financial goals, by minimizing costs without compromise in Hygienic condition.

3.             Responsible for implementing the Policies and Procedures in operating the Stewarding Department

4.              Responsible for ensuring sufficient operating equipment and cleaning supplies for the operation.

a.       Responsible for the administration, operation and coordination of the Stewarding Department

b.      Responsible for providing functional assistance to operation during peak periods and functions.

5.       Responsible for ensuring the Stewarding Department is covered with staff during operation.

6.       To set standards in for Cleaning procedures and store keeper in line with company policies.

7.       Responsible to keep F&B equipment inventory book up to date in collaboration with store keeper.

8.       Responsible to maintain all F&B area free of pest at all time

9.       Responsible for administration and the disposal of the waste