Supervises, arranges and stores all chemicals, cleaning supplies required in Cleaning, sanitizing and to keeping the area safe and hygienically fit for the operation.
Supervises cleaning and sanitizing of all China, glassware, silverware, flatware, pots and pans in the cafes and BQT as per food hygiene and food safety procedures.
Ensure all café restaurant and kitchen has the requisite amounts of the above to properly open their shifts and that there are sufficient Queen Mary’s and racks in which to place dirty dishes, silver, pots, and pans.
Responsible for the proper sanitation and cleanliness of all kitchens and food preparation areas, including ovens, grills, stoves, hoods, fryers, meat or cheese slicers, steam kettles, tables and floors and keeps all required documentations as per local legal food hygiene authority's requirements.
keeps proper inventory of operational equipment’s and machinery of all cafés and BQT.
Arranges monthly operational inventory of all utensils, chinaware and glassware, cutlery and crockery in all cafes and BQT.
Ensures all breakages are controlled and staff is fully trained of equipment’s handling.
Keep all brakeage records and re-orders accordingly.
Places and arranges all chaffing dishes, soup tureens, buffet elevations, food inserts, and all other equipment’s required to arrange buffets.