gayan sampath

Training Undergone Communication: Serve as a communication link between employees at the work Site, Chapter Officers, Division leadership, Chief Steward, and their assigned staff Stewards are many times the first representative of CSEA that Employees come into contact with, the impression they may develop about CSEA can Come from this contact. Stewards must attend Steward Council Meetings, and be knowledgeable about the issues on their campus.  Stewards educate employees about their rights, listen to the concerns of the employees, and provide advice and guidance. Share the benefits of union membership, and the things the union is engaged in that are going to Be a benefit or have already benefitted employees at the campus.   Representation: Be familiar with the MOU and inform employees of their rights Under the MOU; learn about state and federal laws and regulations as they apply to Employees’ on their job rights; represent employees in work related grievances or Concerns; investigate and provide answers to employees questions or concerns; refer Employees to other CSEA resources as needed; work in conjunction with the chapter ChiefSteward and the Labour Relations Representative on representational matters. Teach Employees how to enforce their rights under the MOU. Stewards assist employees with filing grievances, complaints, and pre-disciplinary investigations Organizing: Assist the chapter and state organization when needed to strengthen CSEA as a labour organization, this may include attending chapter meetings, querying and Providing input regarding collective bargaining issues to and from the bargaining team, Attending social activities, civic and/or political activities within the chapter, the region, And the state organization.

JOB DESCRIPTION TO ENSURE THAT THE KITCHEN POTS, PANS AND IMPLEMENTS REFLECT A OPTIMUM LEVEL OF CLEANLINESS. TO THE STORAGE AREA IS MAINTAINED WELL, CLEAN AND HYGIENIC AT ALL TIMES. TO THE CORRECT PROCEDURES OF DISPOSING, HANDLING, CLEANING ETC. TO BE USED ARE FOLLOWED BY ALL STEWARDING STAFF. TO ENSURE THAT FLOORS, WALLS, PIPES, CORNERS ARE KEPT SPOTLESSLY CLEAN. TO ENSURE THAT THE JOB CARRIED OUT IN THE BANQUETING AREA FOLLOW THE INSTRUCTIONS GIVEN. TO ENSURE THAT THE GARBAGE IS COLLECTED REGULARLY AND DOES NOT PILE UP AT ANY PLACE. TO ENSURES THAT THE GARBAGE CONTAINERS ARE KEPT SPOTLESSLY CLEAN. TO ENSURES THAT GARBAGE ROOM IS KEPT CLEAN AT ALL TIMES. TO FOLLOW UP ON PENDING JOBS. TO ENSURE THAT FOLLOWING AREAS ARE CLEAN AT ALL TIMES : KITCHEN, PANTRY, SPECIFIED BACK OF HOUSE AREA, SERVICE LIFT, STEWARD STORES, MAIN DISH WASH AREA, STEWARD COUNTER AND OFFICE. TO ENSURE THAT THERE IS A PROPER WORK FLOW IN ALL AREAS. TO ENSURE THAT THE KITCHEN POTS ARE SPECIAL CLEANED, DRIED AND STORED RIGHT. TO ENSURE THAT DURING WORK BREAKS, PROPER RELIEVERS ARE ARRANGED. TO ALL MACHINES WORK WELL AND ARE KEPT SPOTLESSLY CLEAN. TO WATER TEMPERATURES WHERE NECESSARY IS CHECKED. TO ENSURE THAT SAFETY MEASURES ARE FOLLOWED AT ALL TIMES. TO HANDLES ADDITIONAL RESPONSIBILITIES AS AND WHEN DELEGATED BY UPPER MANAGEMENT. TO ADHERE TO PERSONAL GROOMING AS PER STANDARDS LAID DOWN BY THE HOTEL.