Head Steward

About the role

The Head Steward manages the stewarding department to ensure all kitchen areas, equipment, and chinaware are clean, sanitized, and organized. You lead a team of stewards to support the culinary staff, manage chemical inventories, and maintain compliance with food safety regulations.

Key responsibilities

• Lead, train, and schedule the stewarding team for all shifts, including banquet events.
• Maintain high standards of cleanliness in kitchens, dishwashing areas, and garbage rooms.
• Track and control breakage of chinaware, glassware, and cutlery.
• Manage the stock of cleaning chemicals and supplies.
• Ensure dishwashers, polishers, and other cleaning equipment are in good working order and report repairs.
• Oversee proper waste segregation and disposal in compliance with hotel policies and local environmental laws.

About you

• At least 2–3 years in stewarding, with some experience as a team leader or supervisor in a hotel or large restaurant.
• High school diploma or a vocational course in Hospitality/Institutional Housekeeping (TESDA NC II is a plus).
• Knowledge of industrial cleaning chemicals, dishwashing machine operations, and basic food safety.
• Able to give clear instructions to the team and coordinate effectively.
• Residing in Tacloban or nearby areas.
• Can start immediately.