Dario Milic

Implementation HACC-P standard in kitchen. Other Responsibilities: Manage and provide clean and functioning equipment, tableware, glassware and cutleries for use by the kitchen, outlets and banquetProvide the required equipment to set up the buffet with Kitchen staff. Enforce proper cleaning routines for service ware, equipment, floors, etc. Enforce proper use and cleaning of all dish room machinery. Requisite chemicals for dishwashing. Manage all costing and prepare weekend report, labour costing and equipment costing for Profit & Loss, breakages report for F&B Manager. Conduct daily briefing and attend Food & Beverage (F&B) meetings. Source for equipment and glassware etc and loan from other hotels when necessary. Conduct and inventory check with Finance every 6 months. Maintain proper records of equipment and replenish shortages for any outlet. Maintain store and ensure equipment is in good condition by scheduling regular maintenance with Engineering. Approve staff leave applications, payment for casual labour and staff attendance report. Conduct On-the-Job training (OJT) for new and existing StewardsConduct staff recruitment, paln outlet manpower deployment and manage staff welfare, grievances and disciplinary issues. Conduct performance appraisals for staff and manage their performance by coaching and training them in accordance with established Hotel standards.Ad hoc projects or other duties as assigned

• Supervised the duties of all stewarding department employees, facilities, operation and costs. • Supervised the sanitation, cleanliness, hygiene as well as the quality level of product and services. • Ensured Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed. • Were direct and assist Stewards in order to make clean up more efficient. • Ensured water temperature, and chemical levels are appropriate for cleaning and documented. • Assisted with Banquet plate-ups and buffet by transporting and ensuring adequate stock. • Assisted Chefs and kitchen staff with various tasks as needed. • Checked more specifically the proper use of chemicals and washing accessories • Co-ordinates with the Assistant Food & Beverage Manager and Outlet Managers to check their requirements for the day and the next day. • Assisted in the location, movement and storage of banquet operational equipment. • Assisted in the stock take of equipment and other items as required. • Worked with all departments to ensure items that are required for service are available when needed. • Toked all necessary actions to reduce the loss of silverware / flatware. • Toked all necessary actions to reduce breakage of China and Glasswares. • Supervised employees ability to follow loss prevention policies to prevent accidents and control costs. • Enforced proper cleaning routines for service ware, equipment, floors, etc. • Enforced proper use and cleaning of all dish room machinery • Ensured all food holding and transport equipment is in working order. • Ensured compliance with food handling and sanitation standards. • Ensured Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs. • Prepared monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budget guidelines.

• Supervises Utility Persons to adhere hygiene standards & proper managing of operating equipment inventory • Maintenance and cleaning of kitchen equipment, floors, walls and all kitchen areas. • Inspects all back of the house food service areas for cleanliness and reports any equipment irregularities / failures. • Work closely with Purchasing department to ensure daily Quotation needed and Purchase request are raised on time • Monitor all purchasing transaction for Culinary and F&B outlets for accuracy and in line with forecast • Monitor and assist to maintain the steward store • Coordinate Hotel Truck and Van schedule movement for Culinary and F&B Department usage • Comply with all fire, hygiene, sanitation, health, and safety regulations in the hotel and stewarding department • Maintain proper par stock level for chemical and proper ordering system establish to ensure sufficient stock maintain at all time for operation use

• Cleaning and sanitizing work surfaces, equipment, dishes, and utensils • Maintaining cleanliness standards by washing dishes, pots, pans, plates, silverware, glassware, and other items used in cooking or food preparation • Preparing ingredients for cooking by chopping vegetables, grinding meat, extracting juice, and other tasks as needed • Maintaining inventory of supplies and ordering materials needed by the department • Monitoring food storage conditions to ensure they are safe and stable • Operating dishwashers and other equipment used for cleaning and sterilizing dishes, glassware, utensils, pots, pans, and other kitchen items • Cleaning and maintaining the kitchen, including sweeping floors and wiping down surfaces • Setting tables, preparing salads, and other duties related to food service for special events such as parties or banquets • Following safety procedures for using equipment, disposing of waste products, and other activities