Kitchen Steward and MRD/Inventory Custodian

Position/Title: CCA Kitchen Steward and MRD/Inventory Custodian

Department: Continuing Education Program (CEP)

Reports to: Faculty Manager In-Charge of the CEP

Supervises: None

Coordinates with: Purchasing Manager, CEP Coordinator, Chief Steward, Safety

Officer, Faculties, Lecturer

Job Summary:

• Responsible for maintaining the cleanliness and readiness of lecture rooms, as well as common areas such as hallways, restrooms, staircases, etc. Coordinates and expedites timely flow of ingredients between purchasing and programs departments according to class and activities schedules or department priorities, and compiles and maintains computerized records of such.
• This job includes reviewing class and activities schedules and related information and conferring with faculty and program coordinator to determine material specification requirements, requests materials needed, monitor processing of requests, track materials and ensure timely delivery of materials to students and faculty.
• Examine specification conformance of materials received, monitor and control movement of materials, issue materials to students and faculty, and conduct and maintain inventory records.

Duties and Responsibilities:

• Ensuring the kitchen laboratories are ready for use; all gas lines are turned on, complete sets of trash bins with covers are placed for segregation, all stoves, ovens, exhausts, and lights are working.
• Cleaning all kitchen laboratories after each class includes the grease trap and making sure that every trash bin is emptied and ready for the next class.
• Coordinates with the faculty regarding cleaning materials – distributed by each faculty member.
• Responsible for reporting all faulty or non-functioning equipment, such as stoves, ovens, leaking faucets, lights, exhaust hoods, air conditioning, doors and chillers/ freezers, etc.
• On certain occasions may assist the students in washing dishes and pots and pans, especially during events such as Grand Buffets and Degustations, etc.
• Regularly reviews class schedules and activities that require ingredient materials
• Generates market lists for classes and activities using CalcMenu at least 6 weeks before the start of classes
• Coordinates with the faculty on ingredients specifications required
• Submits the market list to Finance at least 1 month prior to the start of classes
• Requests for acquisition of materials at least 1 month before the start of the class or activity
• Monitors status of processing of requests and facilitates process if necessary
• Assists in transferring and organizing the delivered stocks from purchasing to the designated storage areas.
• Requisitions materials and establishes sequential delivery dates according to class/activities priorities and material availability
• Examines materials delivered to verify conformance to specifications
• Protects food quality by conforming to recommended standards of safe food handling
• Issues materials to students and faculties according to requests and recommended standards of safe food handling
• Complies and maintains computerized records of the above process including receiving, materials inventory, materials issuance, in-company transfers, status and location materials
• Prepare an efficient shipping schedule to ensure timely availability of all materials
• Prepare reports for all materials transportation from one department/unit to another
• Coordinates with all department managers to ensure accountability of all materials
• Maintain and protect all sensitive data information
• Encode data on CalcMenu for updating including new recipes, ingredients specifications, prices and suppliers of materials Provide the Finance office of information for reports on cost accounts and procurement to ensure compliance to all account payable requirements
• Performs other related duties that may be assigned from time to time.

Job Type: Full-time

Work Location: In person