Kitchen Stewarding Manager- Six Senses Vana

As Kitchen Stewarding Manager, I will fully
comprehend the vision of Six Senses to help people reconnect with themselves,
others and the world around them and our values of local sensitivity and global
sensibility, crafted experiences, emotional hospitality, responsible and caring,
fun and quirky and pioneering wellness.  

Sustainability, Wellness and Out of the Ordinary experiences are
at the core of everything we do at Six Senses. I will safeguard these pillars
and its strategic planning and development and ensure all directives, practices
and initiatives are implemented, embraced, adopted within
the hotel/resort.

Duties
and Responsibilities  

As
Kitchen Stewarding Manager, I will assume full responsibility for the efficient
operation of the Stewarding Department to provide exceptional product
and service within brand operating standards.  

The duties and responsibilities will include:

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Manage the stewarding
function in all kitchen areas to promote overall cleanliness, sanitation
and compliance with state and local health regulations.  

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Determine the minimum
and maximum stocks and control the par stocks of all materials and equipment.
   

• Liaise with the Purchasing Department and suppliers regarding
  purchasing needs for the stewarding operation.  

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Setting up
workstations, cleanliness and storage of dishes, filling dish machines, ensuring
correct chemical levels, maintaining efficient traffic patterns in kitchen, etc.
 

• Control storeroom orders and issue all China, silver and glass.
   Ensure all food and beverage outlets have sufficient equipment to perform
  adequately.  

• Supervise day-to-day operations and assignments of the stewarding
  staff, communicate objectives and expectations, and assign/schedule work.
   Communicate and enforce policies and procedures.  

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Control and analyse
cost, breakage and quality of support provided to outlets, banquets and other
areas.    

• style="text-align: justify;">Control expenses in accordance with established
  budget. Maintain procedures for security of inventory. 

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Operate
the department consistent with all legal, statutory and financial requirements
and documentation, reporting systems, contractual obligations, security
and safety protocols, communications, product and service standards, host
management practices and budgetary controls are implemented, reviewed
and maintained to ensure the successful operation of the hotel.  

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Qualifications

To
execute the position of Kitchen Stewarding Manager, I must have the required
qualifications, technical skills and experience in a similar role in luxury
hotels with proven results and includes the following:

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High school diploma
or equivalent and two years’ experience in stewarding, kitchen maintenance,
kitchen operations or similar, with at least one year in a supervisory capacity.
   

• Knowledge of food and beverage service operation preferred.
   

• Alcohol awareness certification and/or food service permit or valid
  health/food handler card as required by local or state government agency.
   

• Reading and writing abilities  

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Fluent
in English.