Kitchen Stewarding Manager - Pullman Chennai Anna Salai

Pullman Chennai Anna Salai offers 232 stylish rooms, a swimming pool, fitness center, spa, two signature dining venues, versatile banquet spaces, boardrooms, and social lounges-ideal for business and leisure travelers. The hotel is perfectly equipped to host a wide range of MICE events, featuring versatile modular venues that can accommodate up to 400 guests, from intimate meetings to grand celebrations.

• Assign in detail, specific duties to all employees under his supervision and instructs them in their work inclusive of external contracted employees
• Prepare work schedule with computerized schedule planners and obtain advance approval of overtime and vacation on a weekly basis
• Submit weekly payroll and overtime report to the Executive Chef for approval
• Ensure personal cleanliness and proper deployment of all employees under his supervision
• Hold trainings and meetings with the Training Manager and Chemical Suppliers
• Prepare operating equipment provision budget for glass, silver and chinaware in coordination with breakage and theft itemized cades
• Bring to attention of any non-usable products to the Executive Chef, record them as breakage and insures that par levels of equipment are kept up to date
• Prepare and maintain all outlet par stocks with the Restaurant Managers and prepare coat breakage reports for section
• Prepare expense forecasts for cash payroll, detergent cleaning suppliers, energy costs etc. during Annual Profit & Loss Budget
• Ensure proper sanitation standards are met through maintenance of local health and sanitation codes
• Maintain contracts with vendors and supplier such as Garbage Disposal, Chemical Suppliers, Exterminator, Night Cleaning Contracts if applicable, and arranges special cleaning schedule when applicable
• Ensure that all Food & Beverage garbage are properly sorted and removed from all areas and transferred to the garbage room
• Coordinate maintenance of all back of the house equipment with the Executive Chef and Chief Engineers and schedule weekly kitchen cleaning
• Coordinate with the Food & Beverage Manager and Banquet Manager on all equipment pertaining to festivals, promotions and V.I.P. Banquet set up
• Submit a Monthly Report to the Executive Chef pertaining to the status of the Stewarding Department
• Ensure a healthy and safe working environment

• Secondary / High school education
• Minimum 2 years of relevant experience in a similar capacity
• Good reading, writing and oral proficiency in English language
• Ability to speak other languages and basic understanding of local languages will be an advantage

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• Come As You Are
• Work With Purpose
• Grow, Learn and Enjoy
• Explore Limitless Possibilities