**Description:**

+ Assist that outlet and events are supervised efficiently according to the established concept statements and adhere to Company and Hotel Policies and Procedures.
+ Monitor service and food production standards in outlet and events. Coordinate with the chef de cuisine to take corrective action when necessary.
+ Assist and monitor performance for the Stewarding Operation in Kitchens and Restaurants to achieve the highest possible hygiene standards, minimize operating equipment breakage and streamlined and efficient resources and equipment flows
+ Frequently verify that only fresh products are used in Food and Beverage preparation.
+ Assist testing Food and Beverage in outlet and be demanding and critical when it comes to Food and Beverage quality.
+ **Implement food safety programs and procedures.**
+ **Always practice safety in handling food.**
+ **Performing personal and environmental hygiene in food and beverage business.**
+ **T...