Assistant Chief Steward

About the role

Responsible to assist Chief Steward to enforce the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment.  Main responsibilities include dish room operations, night cleaning, back area cleaning and equipment’s maintenance, banquet plating and food running.

Key responsibilities

• Stewarding Operations

  Oversee silverware burnishing, kitchen cleaning, waste management, recycling, and garbage disposal. Ensure all food hygiene practices, cleaning procedures, and waste management activities are performed daily in compliance with Standard Operating Procedures (SOPs), food safety regulations, and hygiene standards.

• Operational Control

  Control the flow, storage, distribution, and inventory of all chinaware, flatware, glassware, hollowware, kitchen utensils, and operating equipment to ensure adequate supply and operational efficiency.

• Inventory Management

  Plan, organize, coordinate, and execute annual inventory of all operating equipment, ensuring accurate stock records and reconciliation.

• Chemical Management

  Ensure the correct selection, storage, dilution, handling, and usage of approved cleaning chemicals and cleaning processes. Train staff on chemical safety, safe handling procedures, and compliance with Safety Data Sheets (SDS).

• ESG

  Support the hotel's sustainability initiatives by promoting resource conservation, responsible waste management, recycling programs, chemical control, and water conservation practices throughout the stewarding operation while ensuring compliance with environmental regulations and ESG objectives.