Responsibilities:
Responsible for carrying out store room and kitchen inspections to make sure that they are clean and in good order
Keeps an inventory of the food equipment and ensures that at any given time there are enough supplies to facilitate smooth running of the services
Oversees re-ordering of operating equipment and utensils
Coordinate with the manager, catering or the executive chef, when dealing with matters concerning banquet arrangements and the equipment needed
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk