Raffles is a collection of luxury hotels and resorts worldwide, each distinguished by its luxury, elegance and residential charm. Raffles Hotels & Resorts are one-of-a-kind properties, each one a landmark in its respective city, positioned at the top of its local market and rated among the very best in the world.

• Submit daily, weekly & monthly report to the Cluster Hygiene Manager, Executive Sous Chef for approval
• Ensure personal cleanliness and proper deportment of all employees under his/her supervision
• Hold trainings and meetings with the Training Managers and Chemical Suppliers
• Bring to attention of any non-usable products to the Executive Sous  Chef, record them as breakage and insures that par levels of equipment are kept up to date
• 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 Sous  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 Sous Chef pertaining to the status of the Stewarding Department
• Ensure a healthy and safe working environment
• Team Management
• Provide training to team members and casual labour on all aspects of Stewarding operations according to the requirements in the department’s hygiene Standards
• Maintain department communication logbook and update notice board.

Post-Secondary Education or relevant qualifications in Hotel Management