JOB DESCRIPTION
POSITION TITLE

:

EXECUTIVE CHEF

DEPARTMENT

:

KITCHEN

LEVEL

:

7

REPORTS TO

:

F&B MANAGER

RESPONSIBLE FOR

:

ALL KITCHEN STAFF

PRIMARY OBJECTIVE:
•
•
•

Oversee the production of food within the Hotel ensuring that the quality of the product is
consistently upheld. Implement menu engineering and maximise food revenue whilst
controlling costs and other overheads.
In addition, participate in corporate initiatives and external culinary events, as well as assist
in the marketing of the food and beverage outlets when necessary.
The Executive Chef will be required to conduct their duties in a courteous, safe and efficient
manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of
service is maintained.

DUTIES & RESPONSIBILTIES:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.

16.
17.

Co-ordination of all aspects of the departments operation to ensure that the services of the
Department are delivered to guests or internal customers with the aim of exceeding guest
expectations and in accordance with Hotel’s standards and procedures.
Analyse and respond to guest feedback, guest satisfaction and employee satisfaction
information; and give a positive commitment to continuous improvement of product and
performance.
Responsible for the day to day management of staff working in the Department.
Be actively involved in the preparation of the budget and monthly outlooks.
Prepare menus in conjunction with the F&B Manager and Sous Chefs.
Be creative in the design and implementation of ongoing food concepts.
Maintain good working relations with all management and employees, ensuring a smooth
operation.
Oversee the Stewarding operation to ensure it is operating efficiently and effectively.
Implement quality control procedures.
Inspect daily food preparation and cooking methods to ensure they conform to Sheraton
standards.
Inspect method of food preparation and cooking in all areas.
Inspect portion control in all areas.
Develop special dishes and create recipes.
Liaise with the Chief Steward to ensure that all kitchens and kitchen equipment is maintained
and in a sanitary condition and that adequate supplies of operating equipment are always
available.
Liaise with outlet managers on a daily basis for all operational requirements.
Liaise with the Chief Engineer as to maintenance requirements and be instrumental in
planning a maintenance program for all kitchens to ensure all equipment is maintained and
in proper working order.
Liaise with the Catering & Convention Services Manager and members of the Sales

department on all special Banquet menu requirements, to ensure that they can be produced
to a high standard and that both food and labour costs are minimised.

Executive Chef

1

May 2003


18.
19.
20.
21.
22.
23.
24.
25.
26.
27.
28.

Inspect plate presentation and continually review and update when necessary.
Responsibility for effective recruitment, training and development, certification, performance
evaluation, turnover reduction and optimisation of productivity through efficient work
practices and staff rostering.
Ensure rosters are produced according to Hotel policy, and displayed in a prominent location
for staff and maintain vacation schedule to ensure vacations are taken at times which will
least effect the day to day kitchen.
Develop and implement strategies to minimise absenteeism and to manage occupational

health & safety issues.
Take responsibility for initiating training within the Department
Continually update and review all food purchase spec, standard recipes, portion charts and
preparation methods to ensure the highest standard of product at all times.
Evaluate staff performances and analyse training and developmental needs and operational
requirements- annually (minimum).
Undertake and complete employee certification training, including 6 monthly refresher
course of technical and service skills.
Be well versed and knowledgable of Hotel Fire and Evacuation procedures as well as health
and safety requirements in the Workplace. Ensure employees are aware of their duty of care
as determined by legislation and that they maintain complete familiarity.
Personally ensure compliance with all relevant Workplace Health & Safety and Occupational
Health & Safety legislation.
Undertake additional duties as requested by your Manager.

PROFIT CONTRIBUTION
1.

Exercise quality control and portion control measures, as well as wastage minimisation.

2.

Control food cost through accurate food requisition.

3.

Exercise manpower planning and control to minimise labour cost.

To summarise, it is not the intention of this Job Description to limit the scope or responsibilities of
the above-mentioned, but to highlight the most important aspects of your position. It is essential

that all associates are committed to their jobs and the success of the enterprise, and maintain a
willingness to accept total flexibility of jobs and duties throughout the hotel.

__________________________
_________________________________
GENERAL MANAGER
MANAGER

HUMAN RESOURCES

__________________________
F&B MANAGER

Associate Acceptance:
Executive Chef

2

May 2003


I have read and my Manager has clearly explained to me the above job description content and I
understand my requirements.
Associate Name: ______________________________________
Signature:

__________________ Date: ___________

JOB DESCRIPTION
POSITION TITLE


:

SOUS CHEF

DEPARTMENT

:

KITCHEN

LEVEL

:

6

REPORTS TO

:

EXECUTIVE CHEF

PRIMARY OBJECTIVE:
•
•

Maintain standard of food quality and production. Train, motivate and supervise kitchen
brigade. Control food costs and coordinate the food service operation in line with demand. In
achieving the above the Sous Chef liaises very closely with the Business Unit Managers.

The Sous Chef will be required to conduct their duties in a courteous, safe and efficient
manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of
service is maintained.

DUTIES & RESPONSIBILTIES:
1. Maintain kitchen hygiene and safe food storage and rotation.
2. Co-ordination of all aspects of the departments operation to ensure that the services of the
Department are delivered to guests or internal customers with the aim of exceeding guest
expectations and in accordance with Hotel’s standards and procedures.
3. Responsible for the day to day management of staff working in the Department.
4. Align management style, working practices and conduct with Hotel’s Vision.
5. Analyse and respond to guest feedback, guest satisfaction and employee satisfaction
information; and give a positive commitment to continuous improvement of product and
performance.
6. Monitor all Kitchen equipment to ensure safe and functional operation and report faults to
Engineering
Executive Chef

3

May 2003


7. Complete daily Stores Requisitions
8. Liaise with other Chefs to streamline operations.
9. Supervise daily food preparation and service requirement.
10.Liaise with outlet Managers re: business levels, VIP’s, special requirements.
11.Conduct daily briefings and weekly staff meetings, counselling and discipline. Conduct staff
appraisals annually (minimum), and analyse training needs for current positions and future
promotions.

12.Attend Sous Chef meetings and represent the Department at other meetings as required.
13.Coordinate service between F.O.H and B.O.H.
14.Provide advice and recommendations on menu development, food availability trends, market
prices, food preparation, methods and cuisine.
15.Provide training in food skills and knowledge to F.O.H staff.
16.Responsibility for effective recruitment, training and development, certification, performance
evaluation, turnover reduction and optimisation of productivity through efficient work
practices and staff rostering.
17.Supervise the job tasks and quality of Kitchen Stewards work.
18.Completely understand, implement and ensure adherence to Award provisions, and Hotel
policies.
19.Develop and implement strategies to minimise absenteeism and to manage occupational
health & safety issues.
20.Be well versed and knowledgable of Hotel Fire and Evacuation procedures as well as health
and safety requirements in the Workplace. Ensure employees are aware of their duty of care
as determined by legislation and that they maintain complete familiarity.
21.Personally ensure compliance with all relevant Workplace Health & Safety and Occupational
Health & Safety legislation.
22.Assist the Chef in the performance of his/her role.
23.Undertake any additional duties as requested by Executive Chef or Hotel Management.
24. Follow food safety program
PROFIT CONTRIBUTION
1. Exercise quality control and portion control measures, as well as wastage minimisation.
2. Control food cost through accurate food requisition.
3. Exercise manpower planning and control to minimise labour cost.

Executive Chef

4


May 2003


To summarise, it is not the intention of this Job Description to limit the scope or responsibilities of
the above-mentioned, but to highlight the most important aspects of your position. It is essential
that all associates are committed to their jobs and the success of the enterprise, and maintain a
willingness to accept total flexibility of jobs and duties throughout the hotel.

__________________________
_________________________________
GENERAL MANAGER
MANAGER

HUMAN RESOURCES

__________________________
EXECUTIVE CHEF
Associate Acceptance:
I have read and my Manager has clearly explained to me the above job description content and I
understand my requirements.
Associate Name: ______________________________________
Signature:

__________________ Date: ___________

JOB DESCRIPTION
POSITION TITLE

:


PASTRY CHEF

DEPARTMENT

:

KITCHEN

LEVEL

:

6

REPORTS TO

:

EXECUTIVE CHEF

PRIMARY OBJECTIVE:
•

Prepare and supervise the preparation of items from the Pastry kitchen. Plan production line,
supervise activities of Chefs, Bakers and Pantry Hands.

•

The Pastry Chef will be required to conduct their duties in a courteous, safe and efficient
manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of

service is maintained.

DUTIES & RESPONSIBILTIES:
1. Maintain kitchen hygiene and safe food storage and rotation
Executive Chef

5

May 2003


2. Be proactive in liaising with all food outlet Managers to guarantee and maintain highest
standard of food, and participate in all food promotions
3. Control correct use of ingredients, utensils etc.
4. Taste and examine food prepared by staff, suggesting or advising of any adjustments.
5. Plan and order food requisitions.
6. Responsible for the day to day management of staff working in the Department.
7. Responsible for effective recruitment, training and development, certification, performance
evaluation, turnover reduction and optimisation of productivity through efficient work
practices and staff rostering.
8. Co-ordination of all aspects of the departments operation to ensure that the services of the
Pastry Department are delivered to guests or internal customers with the aim of exceeding
guest expectations and in accordance with Hotel’s standards and procedures.
9. Analyse and respond to guest feedback, guest satisfaction and employee satisfaction
information; and give a positive commitment to continuous improvement of product and
performance.
10.Demonstrate new or alternative techniques of baking and operation of new equipment.
11.Must be able to produce new pieces in chocolate, sugar or similar substance.
12.Ensure sufficient quantities prepared to supply all outlets.
13.Conduct daily briefings and weekly staff meetings, counselling and discipline. Conduct staff

appraisals annually (minimum), and analyse training needs for current positions and future
promotions.
14.Develop and implement strategies to minimise absenteeism and to manage occupational
health & safety issues.
15.Attend Sous Chef meetings and represent the Department at other meetings as required.
16.Anticipate guest’s needs through observation and offer prompt, efficient service either
personally or through effective communication with other associates.
17.Align working practices and conduct with Hotel’s Vision; consistently strive to meet and
exceed the expectations of both internal and external guests.
18.Anticipate guest’s needs through observation and offer prompt, efficient service either
personally or through effective communication with other associates.
19.Personally ensure compliance with all relevant Workplace Health & Safety and Occupational
Health & Safety rules and related Hotel Policies.
20.Align management style, working practices and conduct with Hotel Vision.
21.Be well versed and knowledgable of Sheraton Fire and Evacuation procedures as well as
health and safety requirements in the Workplace. Ensure employees are aware of their duty
of care as determined by legislation and that they maintain complete familiarity.
22.Assist the Chef in the performance of his/her role.
Executive Chef

6

May 2003


23.Undertake any additional duties as requested by Executive Chef or Hotel Management.
24.Follow food safety program
To summarise, it is not the intention of this Job Description to limit the scope or responsibilities of
the above-mentioned, but to highlight the most important aspects of your position. It is essential
that all associates are committed to their jobs and the success of the enterprise, and maintain a

willingness to accept total flexibility of jobs and duties throughout the hotel.
__________________________
_________________________________
GENERAL MANAGER
MANAGER

HUMAN RESOURCES

__________________________
EXECUTIVE CHEF
Associate Acceptance:
I have read and my Manager has clearly explained to me the above job description content and I
understand my requirements.
Associate Name: ______________________________________
Signature:

__________________ Date: ___________

JOB DESCRIPTION
POSITION TITLE

:

CHEF DE PARTIE

DEPARTMENT

:

KITCHEN


LEVEL

:

4a

REPORTS TO

:
SOUS CHEF
EXECUTIVE CHEF

PRIMARY OBJECTIVE:
Executive Chef

7

May 2003


•

Fully responsible and in charge of preparing a variety of food for guests in the outlets of the
Hotel. Replace any section chefs during their absence.

•

The Chef de Partie will be required to conduct their duties in a courteous, safe and efficient
manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of

service is maintained.

DUTIES & RESPONSIBILTIES:
1. Check all parts of the kitchen, including pot and dishwash areas for cleanliness, order
and correct storage and stock rotation.
2. Control adequate mise en place preparation for next day, sauce, stock, fish etc.
3. Check and control daily mise en place according to Sous Chef.
4. Ensure smooth, prompt and top class service to guests.
5. Assist in making food requisitions.
6. Report any pending problems.
7. Responsible for basic on the job training with Commis, Demis and cooks
8. Be multi skilled with thorough knowledge of all hotel food outlets and menus.
9. Taste and examine food prepared and make necessary adjustments and replenish food
when necessary.
10.Be responsible for minimising food wastage.
11.Anticipate guest’s needs through observation and offer prompt, efficient service either
personally or through effective communication with other associates.
12.Follow food safety program and ensure all staff have working knowledge of the
program.
13.Assist the Sous Chef in the performance of his/her duties.
14.Anticipate guest’s needs through observation and offer prompt, efficient service either
personally or through effective communication with other associates.
15.Personally ensure compliance with all relevant Workplace Health & Safety and
Occupational Health & Safety rules and related Hotel’s Policies.
16.Align management style, working practices and conduct with Hotel’s Vision and
policies.
17.Be well versed and knowledgable of Hotel Fire and Evacuation procedures as well as
health and safety requirements in the Workplace. Ensure employees are aware of
their duty of care as determined by legislation and that they maintain complete
familiarity.

18.Undertake any additional duties as requested by the Pastry Chef, Executive Chef or
Hotel Management.
Executive Chef

8

May 2003


To summarise, it is not the intention of this Job Description to limit the scope or responsibilities of
the above-mentioned, but to highlight the most important aspects of your position. It is essential
that all associates are committed to their jobs and the success of the enterprise, and maintain a
willingness to accept total flexibility of jobs and duties throughout the hotel.

__________________________
_________________________________
GENERAL MANAGER
MANAGER

HUMAN RESOURCES

__________________________
EXECUTIVE CHEF
Associate Acceptance:
I have read and my Manager has clearly explained to me the above job description content and I
understand my requirements.
Associate Name: ______________________________________
Signature:

__________________ Date: ___________


Executive Chef

9

May 2003


JOB DESCRIPTION
POSITION TITLE

:

DEMI CHEF

DEPARTMENT

:

KITCHEN

LEVEL

:

3

REPORTS TO

:

CHEF DE PARTIE
SOUS CHEF
EXECUTIVE CHEF

PRIMARY OBJECTIVE:
•

Fully responsible and in charge of preparing a variety of food for guests in the outlets of the
Hotel. Replace any section chefs during their absence.

•

The Demi Chef will be required to conduct their duties in a courteous, safe and efficient
manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of
service is maintained.

DUTIES & RESPONSIBILTIES:
1. Check all parts of the kitchen, including pot and dishwash areas for cleanliness, order and
correct storage.
2. Control adequate mise en place preparation for next day, sauce, stock, fish etc.
3. Check and control daily mise en place according to Sous Chef and Chef de Partie
4. Ensure smooth, prompt and top class service to guests.
5. Assist in making food requisitions.
6. Report any pending problems.
7. Responsible for basic on the job training with Commis and Apprentices.
8. Be multi skilled with thorough knowledge of all hotel food outlets and menus.
9. Taste and examine food prepared and make necessary adjustments and replenish food when
necessary.
10.Be responsible for minimising food wastage.
11.Anticipate guest’s needs through observation and offer prompt, efficient service either

personally or through effective communication with other associates.
12.Attend and comprehend all information discussed at the pre-function service briefing
sessions.
13.Personal appearance is an important requirement. Grooming for food & beverage attendants
should be fastidious. The goal is to present a healthy, professional and natural appearance
in both uniform and personal appearance.
Executive Chef

10

May 2003


14.Be punctual, efficient and above all, courteous. Assume at all times a pleasing and helpful
attitude towards each guest. Never speak in a loud voice to other employees.
15.Serve all food in a friendly and professional manner.
16.Be pro-actively involved in the hotel’s operation keeping up-to-date with events within the
hotel.
17.Anticipate guest’s needs through observation and offer prompt, efficient service either
personally or through effective communication with other associates.
18.Personally ensure compliance with all relevant Workplace Health & Safety and Occupational
Health & Safety rules and related Hotel Policies.
19.Align management style, working practices and conduct with Hotel’s Vision.
20.Be well versed and knowledgable of Hotel Fire and Evacuation procedures as well as health
and safety requirements in the Workplace. Ensure employees are aware of their duty of care
as determined by legislation and that they maintain complete familiarity.
21.Assist the Chef in the performance of his/her role.
22.Undertake any additional duties as requested by your Supervisor, Executive Chef or Hotel
Management.
23.Follow food safety program

To summarise, it is not the intention of this Job Description to limit the scope or responsibilities of
the above-mentioned, but to highlight the most important aspects of your position. It is essential
that all associates are committed to their jobs and the success of the enterprise, and maintain a
willingness to accept total flexibility of jobs and duties throughout the hotel.

__________________________
_________________________________
GENERAL MANAGER
MANAGER

HUMAN RESOURCES

__________________________
EXECUTIVE CHEF
Associate Acceptance:
I have read and my Manager has clearly explained to me the above job description content and I
understand my requirements.
Associate Name: ______________________________________
Executive Chef

11

May 2003


Signature:

__________________ Date: ___________

JOB DESCRIPTION

POSITION TITLE

:

COMMIS CHEF

DEPARTMENT

:

KITCHEN

LEVEL

:

3

REPORTS TO

:
DEMI CHEF
CHEF DE PARTIE
SOUS CHEF
EXECUTIVE CHEF

PRIMARY OBJECTIVE:
•

To ensure complete guest satisfaction by providing an excellent standard of food in a

competent and professional manner. Commis Chefs must always strive to obtain maximum
efficiency and promote teamwork, within and outside of the department.

•

Commis Chefs will be required to conduct their duties in a courteous, safe and efficient
manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of
service is maintained.

DUTIES & RESPONSIBILTIES:
1. Knowledge of the individual menu items including basic ingredients, methods of preparation,
and presentation style.
2. Maintain kitchen hygiene and cleanliness.
3. Gain basic knowledge of all outlets in hotel.
4. Responsible for mise en place
5. Taste and examine food prepared for freshness and required quality.
6. Set up section as required by Sous Chef and to be checked by Sous Chef before service.
7. Be responsible for minimising food wastage.
8. Attend and comprehend all information discussed at the briefing sessions.
Executive Chef

12

May 2003


9. Personal appearance is an important requirement. Grooming for food & beverage attendants
should be fastidious. The goal is to present a healthy, professional and natural appearance
in both uniform and personal appearance.
10.Be punctual, efficient and above all, courteous. Assume at all times a pleasing and helpful

attitude towards our internal guests. Never speak in a loud voice to other employees.
11.Serve all food in a friendly and professional manner.
12.Be pro-actively involved in the hotel’s operation keeping up-to-date with events within the
hotel.
13.Complete time sheet at the conclusion of each shift according to standard and procedures,
ensuring accurate reflection of hours worked, and compliance with the Labor Code of
Vietnam.
14.Anticipate guest’s needs through observation and offer prompt, efficient service either
personally or through effective communication with other associates.
15.Personally ensure compliance with all relevant Workplace Health & Safety and Occupational
Health & Safety rules and related Hotel Policies.
16.Align management style, working practices and conduct with Hotel’s Vision and policies.
17.Be well versed and knowledgable of Hotel Fire and Evacuation procedures as well as health
and safety requirements in the Workplace. Ensure employees are aware of their duty of care
as determined by legislation and that they maintain complete familiarity.
18.Assist the Chef in the performance of his/her role.
19.Undertake any additional duties as requested by your Supervisor, Executive Chef or Hotel
Management.
20.Follow food safety program
To summarise, it is not the intention of this Job Description to limit the scope or responsibilities of
the above-mentioned, but to highlight the most important aspects of your position. It is essential
that all associates are committed to their jobs and the success of the enterprise, and maintain a
willingness to accept total flexibility of jobs and duties throughout the hotel.

__________________________
_________________________________
GENERAL MANAGER
MANAGER

HUMAN RESOURCES


__________________________
EXECUTIVE CHEF
Executive Chef

13

May 2003


Associate Acceptance:
I have read and my Manager has clearly explained to me the above job description content and I
understand my requirements.
Associate Name: ______________________________________
Signature:

__________________ Date: ___________

JOB DESCRIPTION
POSITION TITLE

:

ASSISTANT PASTRY CHEF

DEPARTMENT

:

KITCHEN


LEVEL

:

5

REPORTS TO

:
PASTRY CHEF
EXECUTIVE CHEF

PRIMARY OBJECTIVE:
•

Assist Pastry Chef in the daily operation of the Pastry Department to ensure high productivity
and standards are maintained at all times. Take full control and responsibility of the Pastry
Department operations in the Pastry Chefs absence.

•

The Asst. Pastry Chef will be required to conduct their duties in a courteous, safe and
efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high
level of service is maintained.

DUTIES & RESPONSIBILTIES:
1. Maintain kitchen hygiene and safe food storage and champion food safety program
2. Basic dough preparation.
3. Preparation of all pastry/ bakery items

Executive Chef

14

May 2003


4. Control sweets required as per standard items in all food outlets.
5. Responsible to check and taste quality and presentation of food outlets, fridges and freezes.
6. Ensure all time sheets are completed according to Hotel policy, and staff rosters and shifts to
optimise productivity.
7. Assist in requisitioning of food for pastry.
8. Provide advice and recommendations on menu development, food availability trends, market
prices, food preparation, methods and cuisine.
9. Ensure all staff are trained in the correct method of food preparation and presentation,
including certification, and compile monthly training reports.
10.Personally ensure compliance with all relevant Workplace Health & Safety and Occupational
Health & Safety rules and related Hotel Policies.
11.Align management style, working practices and conduct with Hotel’s Vision and policies.
12.Be well versed and knowledgable of Hotel Fire and Evacuation procedures as well as health
and safety requirements in the Workplace. Ensure employees are aware of their duty of care
as determined by legislation and that they maintain complete familiarity.
13.Assist the Pastry Chef in the performance of his/her role.
14.Undertake any additional duties as requested by the Pastry Chef, Executive Chef or Hotel
Management.
To summarise, it is not the intention of this Job Description to limit the scope or responsibilities of
the above-mentioned, but to highlight the most important aspects of your position. It is essential
that all associates are committed to their jobs and the success of the enterprise, and maintain a
willingness to accept total flexibility of jobs and duties throughout the hotel.


__________________________
_________________________________
GENERAL MANAGER
MANAGER

HUMAN RESOURCES

__________________________
EXECUTIVE CHEF

Associate Acceptance:
I have read and my Manager has clearly explained to me the above job description content and I
understand my requirements.
Associate Name: ______________________________________
Executive Chef

15

May 2003


Signature:

__________________ Date: ___________

JOB DESCRIPTION
POSITION TITLE

:


BAKER

DEPARTMENT

:

KITCHEN

LEVEL

:

4

REPORTS TO

:
PASTRY CHEF
EXECUTIVE CHEF

PRIMARY OBJECTIVE:
•

To ensure high productivity and standards of bread making and baking are maintained at all
times.

•

The Baker will be required to conduct their duties in a courteous, safe and efficient manner,
in accordance with the hotel’s policies and procedures, ensuring that a high level of service is

maintained.

Executive Chef

16

May 2003


DUTIES & RESPONSIBILTIES:
1. Basic dough preparation.
2. Preparation of French pastry, cakes, tarts and bread.
3. Control sweets required as per standard items in all food outlets.
4. Responsible to check and taste the quality of food in outlets as well as fridges and
freezes.
5. Assist in requisitioning of food to kitchen.
6. Serve service personnel with their orders.
7. Liaise with Chef on menu engineering and portion control, ensuring the highest food
standard is achieved.
8. Provide training for new and existing staff in the required skills and knowledge.
9. Assist the Pastry Chef in the performance of his/her duties.
10.Anticipate guest’s needs through observation and offer prompt, efficient service either
personally or through effective communication with other associates.
11.Personally ensure compliance with all relevant Workplace Health & Safety and
Occupational Health & Safety rules and related Hotel Policies.
12.Align management style, working practices and conduct with Hotel’s Vision, and
policies.
13.Be well versed and knowledgable of Hotel Fire and Evacuation procedures as well as
health and safety requirements in the Workplace. Ensure employees are aware of
their duty of care as determined by legislation and that they maintain complete

familiarity.
14.Assist the Pastry Chef in the performance of his/her role.
15.Undertake any additional duties as requested by the Pastry Chef, Executive Chef or
Hotel Management.
16.Follow food safety program
To summarise, it is not the intention of this Job Description to limit the scope or responsibilities of
the above-mentioned, but to highlight the most important aspects of your position. It is essential
that all associates are committed to their jobs and the success of the enterprise, and maintain a
willingness to accept total flexibility of jobs and duties throughout the hotel.

__________________________
_________________________________
GENERAL MANAGER
MANAGER

Executive Chef

HUMAN RESOURCES

17

May 2003


__________________________
EXECUTIVE CHEF
Associate Acceptance:
I have read and my Manager has clearly explained to me the above job description content and I
understand my requirements.
Associate Name: ______________________________________

Signature:

__________________ Date: ___________

JOB DESCRIPTION
POSITION TITLE

:

CHIEF STEWARD

DEPARTMENT

:

KITCHEN

LEVEL

:

5

REPORTS TO
Executive Chef

:

EXECUTIVE CHEF
18


May 2003


RESPONSIBLE FOR

:
STEWARDING SUPERVISORS
STEWARDS

PRIMARY OBJECTIVE:
•

Responsible for hygiene in all food outlets and kitchens, including pest control. Responsible
for the cleanliness, maintenance and storage of operating equipment (china, silver,
glassware) and utensils. Responsible for regular maintenance of all machinery (dishwasher,
pressure cleaner, bin cleaner and garbage areas). Control, coordinate and supervise all
Stewards in their duties. Control breakages, inventory control, chemicals and training of
Stewards. Assist the Executive Chef and outlet managers on a day to day basis.

•

The Chief Steward will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with the
hotel’s policies and procedures, ensuring that a high level of service is maintained.

DUTIES & RESPONSIBILTIES:
1. Co-ordination of all aspects of the departments operation to ensure that the services of the
Department are delivered to guests or internal customers with the aim of exceeding guest
expectations and in accordance with Sheraton’s standards and procedures.
2. Analyse and respond to guest feedback, guest satisfaction and employee satisfaction

information; and give a positive commitment to continuous improvement of product and
performance.
3. Responsible for the day to day management of staff working in the Department.
4. Align management style, working practices and conduct with Hotel’s Vision and policies.
5. Ensure all new Stewards are trained according to Hotel standards. Supervise the Stewards in all
areas of their work, and maintain a high level of productivity and safety.
6. Ensure that there is adequate cleaning equipment available at all times. ie. Brooms, mops,
detergents, etc.
7. Prepare all outlets for service and remain on standby until service is complete.
8. Ensure all outlet tasks are carried out as per schedule and requirements.
9. Plan and schedule deep clean.
10.Communicate with the Banquet Chef and Banquet Supervisor as to their requirements for daily
functions. ie. Equipment, timing, mise en place.
11.Order, receive and store chemicals. Monitor and control usage to minimise wastage.
12.Order, receive, store and issue operating equipment to Food & Beverage Outlets.
13.Maintain breakage reports with costs.
14.Ensure all waste and garbage is removed from all Food & Beverage Outlets, and that unused or
unnecessary equipment is removed from Kitchens / Stewarding areas.
15.Ensure all silver is polished/de-tarnished and burnished as per schedule.
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May 2003


16.Ensure all antiques are polished as per schedule.
17.Ensure all china is de-stained and sanitised, and steel polished.
18.Prepare maintenance requests, and follow up.
19.Awareness of Health & Safety Standards regarding the correct storage and use of chemicals.

Ensure correct use and storage of same by Stewards.
20.Plan, schedule and monitor pest control through approved contractors.
21.Maintain a safe working environment.
22.Develop and implement strategies to minimise absenteeism and to manage occupational health
& safety issues.
23.Prepare effective rosters, according to Labor Regulations. Prepare annual leave schedules
effectively, flexing staff in quiet periods.
24.Responsibility for effective recruitment, training and development, certification, performance
evaluation, turnover reduction and optimisation of productivity through efficient work practices
and staff rostering.
25.Conduct staff meetings/briefings.
26.Upgrade standards and procedures as required.
27.Co-ordinate monthly stocktakes to minimise breakages.
28.Prepare and achieve outlooks, budgets, manpower forecasts.
29.Implement control procedures to minimise errors, fraud and wastage.
30.Be well versed and knowledgable of Hotel Fire and Evacuation procedures as well as health and
safety requirements in the Workplace. Ensure employees are aware of their duty of care as
determined by legislation and that they maintain complete familiarity.
31.Undertake additional duties as requested by the Executive Chef and Hotel Management.
32.Personally ensure compliance with all relevant Workplace Health & Safety and Occupational
Health & Safety rules, and related Hotel Policies.
PROFIT CONTRIBUTION:
1.

Effective rostering.

2.

Control breakages.


3.

Sort silver from garbage in all kitchens.

4.

Save food returned from outlets.

5.

Save cost on chemicals by correct usage and staff training.

6.

Implement energy conserving in cleaning procedures.

7.

Monitor outlet expenditure.

Executive Chef

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May 2003


8.

Maximise employee productivity through enhanced skills and knowledge.


To summarise, it is not the intention of this Job Description to limit the scope or responsibilities of
the above-mentioned, but to highlight the most important aspects of your position. It is essential
that all associates are committed to their jobs and the success of the enterprise, and maintain a
willingness to accept total flexibility of jobs and duties throughout the hotel.
________________________________
_______________________________
GENERAL MANAGER
MANAGER

HUMAN RESOURCES

_______________________________
EXECUTIVE CHEF

Associate Acceptance:
I have read and my Manager has clearly explained to me the above job description content and I
understand my requirements.
Associate Name: ______________________________________
Signature:

__________________ Date: ___________

Executive Chef

21

May 2003



JOB DESCRIPTION
POSITION TITLE

:

STEWARD SHIFTLEADER

DEPARTMENT

:

KITCHEN

LEVEL

:

3

REPORTS TO

:

CHIEF STEWARD

RESPONSIBLE FOR

:

STEWARDS


PRIMARY OBJECTIVE:
Responsible for hygiene in all food outlets and kitchens, including pest control. Responsible for the
cleanliness, maintenance and storage of operating equipment (china, silver, glassware) and
utensils. Responsible for regular maintenance of all machinery (dishwasher, pressure cleaner, bin
cleaner, burnisher and garbage compactor).
Control breakages, inventory control, chemicals and training Stewards. Assist the Chief Steward,
Executive
Chef
and
outlet
managers
on
a
day
to
day
basis.
The Steward Shiftleader will be required to conduct their duties in a courteous, safe and efficient
manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of
service is maintained.
DUTIES & RESPONSIBILTIES:
1. Anticipate internal guest’s needs through observation and offer prompt, efficient service either
personally or through effective communication with other associates.
2. Align working practices and conduct with Sheraton Saigon Hotel & Tower’s Vision; consistently
strive to meet and exceed the expectations of both internal and external guests.
3. Ensure all new Stewards are trained according to Sheraton standards.
4. Ensure all outlet tasks are carried out as per schedule and requirements.
5. Prepare effective rosters, according to Labor regulations.
6. Order, receive and store chemicals and control usage.

7. Order, receive, store and issue operating equipment to Food & Beverage Outlets.
8. Maintain breakage reports with costs.
9. Ensure all waste and garbage is removed from all Food & Beverage Outlets
10.Ensure all silver is polished/de-tarnished and burnished as per schedule.
11.Ensure all antiques are polished as per schedule.
12.Ensure all china is de-stained and sanitised, and steel polished.
Executive Chef

22

May 2003


13.Prepare maintenance requests, and follow up.
14.Complete all employee certification.
15.Conduct staff meetings/briefings.
16.Upgrade standards and procedures as required.
17.Awareness of Health & Safety Standards regarding the correct storage and use of chemicals.
Ensure correct use and storage of same by Stewards.
18.Plan, schedule and monitor pest control through approved contractors.
19.Maintain a safe working environment.
20.Evaluate staff performance and analyse training and development needs.
21.Co-ordinate monthly stocktakes to minimise breakages.
22.Prepare and achieve outlooks, budges, manpower forecasts.
23.Implement control procedures to minimise errors, fraud and wastage.
24.Undertake additional duties as requested by the Chief Steward and Hotel Management.
25.Uphold the Starwood Cares culture by demonstrating the Star Service Standards at all times to
guests and fellow associates.
26.Personally ensure compliance with all relevant Workplace Health & Safety and Occupational
Health & Safety rules, and related Sheraton and Starwood Policies.

PROFIT CONTRIBUTION:
9.

Effective rostering.

10.

Control breakages.

11.

Sort silver from garbage in all kitchens.

12.

Save food returned from outlets.

13.

Save cost on chemicals by correct usage and staff training.

14.

Implement energy conserving in cleaning procedures.

15.

Monitor outlet expenditure.

16.


Maximise employee productivity through enhanced skills and knowledge.

To summarise, it is not the intention of this Job Description to limit the scope or responsibilities of
the above-mentioned, but to highlight the most important aspects of your position. It is essential
that all associates are committed to their jobs and the success of the enterprise, and maintain a
willingness to accept total flexibility of jobs and duties throughout the hotel.

Executive Chef

23

May 2003


__________________________
_________________________________
GENERAL MANAGER
MANAGER

HUMAN RESOURCES

__________________________
CHIEF STEWARD
Associate Acceptance:
I have read and my Manager has clearly explained to me the above job description
content and I understand my requirements.
Associate Name: ______________________________________
Signature:


__________________ Date: ___________

JOB DESCRIPTION
POSITION TITLE

:

STEWARD

DEPARTMENT

:

KITCHEN

LEVEL

:

1

REPORTS TO

:
CHIEF STEWARD
STEWARD SUPERVISORS

PRIMARY OBJECTIVE:
•


To clean, maintain and sanitise food & beverage flatware, hollow ware, glassware, cutlery,
silverware, stainless steelware, and all equipment used in the kitchen area. To clean,
maintain and sanitise all food preparation, storage and service areas.

Executive Chef

24

May 2003


•

Stewards will be required to conduct their duties in a courteous, safe and efficient manner, in
accordance with the hotel’s policies and procedures, ensuring that a high level of service is
maintained.

DUTIES & RESPONSIBILTIES:
1. Anticipate internal guest’s needs through observation and offer prompt, efficient service either
personally or through effective communication with other associates.
2. Align working practices and conduct with Hotel’s Vision; consistently strive to meet and exceed
the expectations of both internal and external guests.
3. Clearing, cleaning, sanitising and maintaining stocks of cutlery, hollow ware, flatware, silverware
and glassware.
4. Maintaining dishwasher and burnishing machine to perform the above tasks.
5. Correct storage of all cleaned articles.
6. De-staining of china and cutlery.
7. Help prepare buffet in restaurant, before food is set up and clear after service.
8. Prepare chaffing dishes for Banquet buffet and functions. Prepare carving station as required.
9. Clean coffee urns after use.

10.Clearing of oval trays at bussing areas as required.
11.Cleaning and sanitising of all kitchen equipment, including all pots, pans, boilers, brat pans,
steamers, salamanders, stoves, grills, ovens and deep fryers.
12.Clearing and cleaning of all equipment and utensils used in the Pastry and Butcher sections as
required.
13.Cleaning and sanitising of all food storage areas, walk in fridges and freezers, free standing hot
and cold boxes, bain maries, dry store cupboards and food preparation equipment as needed.
14.Cleaning of hoods and filters in designated areas.
15.Cleaning of all floors, drains, walls, ceilings and benches in kitchen and food areas.
16.Clean and sanitise the loading dock, rubbish containers, and all rubbish bins from kitchen and
food service areas.
17.Awareness of Health & Safety Standards regarding the correct storage and use of chemicals.
18.Report all breakages and accidents to the Chief Steward / Shiftleader.
19.Maintain the work schedule routine as organised by the Chief Steward / Shiftleader.
20. Undertake additional duties as requested by the Chief Steward / Shiftleader and Hotel Management.
21.Personally ensure compliance with all relevant Workplace Health & Safety and Occupational
Health & Safety rules, and related Hotel Policies.

Executive Chef

25

May 2003