Chief Steward

Job Purpose:

Responsible for managing and supervising the overall stewarding operations of the hotel, ensuring the cleanliness, sanitation and proper maintenance of kitchen areas, equipment, utensils, crockery, cutlery and service areas.

Responsibilities:

• Ensure the stewarding team operates efficiently and complies with hotel standards, food safety, hygiene and occupational safety requirements.
• Supervise and manage the daily operations of the Stewarding Department.
• Plan and allocate duties to Stewards according to daily operational requirements.
• Ensure proper cleaning and sanitation of kitchen areas, equipment, utensils, crockery, cutlery and other operational areas.
• Ensure all kitchen equipment, utensils and service items are properly cleaned, stored and maintained.
• Monitor the operation and cleanliness of dishwashing and cleaning equipment.
• Monitor the proper use and storage of cleaning chemicals and equipment in accordance with safety requirements.
• Ensure proper segregation and disposal of food waste, recyclable materials and general waste according to hotel procedures.
• Ensure compliance with food safety, hygiene, sanitation and hotel SOP requirements.
• Conduct regular inspections of kitchen and stewarding areas to ensure cleanliness and hygiene standards are maintained.
• Supervise, coach and train Stewards on proper cleaning methods, equipment handling and safety procedures.
• Prepare duty rosters and manage manpower deployment according to operational requirements.
• Coordinate closely with the Executive Chef and other kitchen personnel to ensure smooth kitchen operations.
• Support banquet and other special events by ensuring sufficient manpower, equipment and clean service items are available.
• Assist in implementing measures to improve operational efficiency and reduce unnecessary costs.
• Perform other duties and responsibilities as assigned by the Management.

Requirements:

• Minimum 3 – 5 years of experience in a stewarding supervisory role, preferably in a hotel, banquet, restaurant or large-scale kitchen operation.

• Experience as a Chief Steward, Steward Supervisor or Senior Steward will be an advantage.

• Good knowledge of kitchen cleaning, sanitation, dishwashing operations and stewarding procedures.

• Knowledge of food safety, hygiene and workplace safety requirements.

• Able to supervise, guide and train a team of Stewards.

• Good manpower planning and task allocation skills.

• Able to work in a fast-paced hotel environment, including shifts, weekends and public holidays.

• Good communication, teamwork and interpersonal skills.

• Responsible, disciplined, organised and able to work with minimum supervision.

• Experience in hotel banquet operations or high-volume kitchen operations will be an added advantage.