Assistant Chief Steward

Educational Qualifications: High School Diploma as a minimum, preferably with training or certification in Hospitality Management or a related field.
Organizational Skills: Ability to organize and manage daily operations of the kitchen and hospitality department, including inventory organization and implementation of procedures.
Knowledge of hygiene procedures: Good knowledge of hygiene and safety practices in handling kitchen tools and equipment.
Good Communication: Effective communication skills to coordinate with different teams and meet the needs of the department.
Ability to work under pressure: Ability to handle work pressures efficiently and ensure smooth workflow.
Attention to detail: Accuracy in following up on tasks and work procedures to ensure high quality service.