IZZUL AKMAL BIN MOHD SULAIMAN

• Cleaning and washing: Wash plates, glasses, cutlery, pots, pans, trays, and other kitchen equipment.
• Kitchen cleanliness: Keep kitchen floors, walls, sinks, work areas, and dishwashing stations clean.
• Equipment maintenance: Clean and maintain dishwashing machines and kitchen equipment according to hotel procedures.
• Hygiene and sanitation: Follow food safety, hygiene, and health and safety standards.
• Waste management: Collect and dispose of kitchen waste properly and separate recyclable materials where required.
• Stock organization: Store clean plates, utensils, and kitchen equipment in their designated places.
• Support kitchen operations: Provide clean equipment and utensils to chefs and kitchen staff when needed.
• Cleaning supplies: Ensure detergents, sanitizers, and other cleaning materials are available and stored safely.
• Reported broken equipment and unsafe conditions to the supervisor.: Report broken equipment, damaged utensils, spills, and any unsafe conditions to the supervisor.
• Assisted stewarding supervisor and collaborated with other hotel departments.: Assist the stewarding supervisor and other hotel departments when required.

Supervised stewarding team, assigning daily duties and monitoring performance, attendance, grooming, and discipline.

• Assign daily duties and workstations to stewards.
• Monitor staff performance, attendance, grooming, and discipline.
• Train new employees and guide team members.

5. Ensure health and safety compliance

• Enforce food safety, hygiene, and workplace safety standards.
• Ensure chemicals are handled and stored safely.
• Prevent accidents and report hazards or incidents.

2. Maintain cleanliness and hygiene

• Ensure all kitchen areas, dishwashing stations, floors, and storage areas are clean.
• Ensure proper cleaning and sanitising procedures are followed.
• Conduct regular cleanliness inspections.

3. Manage kitchen equipment and utensils

• Ensure plates, glasses, cutlery, pots, pans, and trays are cleaned and stored properly.
• Monitor the condition of dishwashing machines and other equipment.
• Reported equipment breakdowns and arranged maintenance.

Monitored stock levels and maintained records for detergents, sanitisers, and cleaning materials, ensuring proper storage and minimising wastage.

• Monitor stock levels of detergents, sanitisers, and cleaning materials.
• Maintain proper storage and stock records.
• Avoid unnecessary wastage and control operating costs.

Coordinated hotel operations and events through collaboration with chefs, kitchen staff, and restaurant teams, ensuring availability of clean equipment during peak periods and arranging additional manpower for large events.

• Coordinate with chefs, kitchen staff, restaurant teams, and banquet departments.
• Ensure sufficient clean equipment is available during peak periods, buffets, and functions.
• Arrange additional stewarding manpower for large events when required.

7. Prepare reports and documentation

• Maintain staff attendance, cleaning schedules, and inspection checklists.
• Report maintenance issues, breakages, and shortages.
• Update the Stewarding Manager or Executive Chef on daily operations.

8. Manage staff scheduling

• Prepare duty rosters and allocate manpower according to operational needs.
• Arrange staff breaks and shift coverage.
• Ensure the team is ready for daily operations and special functions.