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Maintain and updates employee files and monitors attendance of staff.
Log operational incidents and concerns in the appropriate logbook.
Report all equipment malfunctions to the Engineering Department and Chief Steward.
Ensure proper maintenance of all dishwashing machines and Kitchen equipment.
Follow sanitary procedures that have been established by the management.
Alert in energy and chemicals saving.
Hire, develop and retain quality dishwasher.
Appraise the performance subordinate staff and use effective coaching and counseling for positive improvement.
Conduct annual performance appraisals for subordinate Staff
Support subordinate staff with an effective training program to make them aware of the expectations and responsibilities that their positions entail.
Establish and maintains effective employee relations in his section.
Train employees for all tasks that need to be accomplished according to the standard operating manual.
Coordinate functions and activities with other F/B Departments.
Maintain interdepartmental working relationships.
Perform other related duties & special projects as assigned by the supervisor