Chief Steward

A. Operational Management

Oversee daily Stewarding operations and ensure adequate manpower allocation across all kitchen areas.

Ensure all kitchen equipment, utensils, crockery, cutlery, and glassware are properly cleaned, sanitized, stored, and maintained.

Monitor the cleanliness and organization of kitchens, dishwashing areas, garbage disposal areas, and other back-of-house facilities.

Ensure smooth coordination with Culinary, Food & Beverage, and other departments to support daily operations and events.

Conduct regular inspections to ensure operational readiness and adherence to hotel standards.

B. Hygiene, Sanitation & Safety

Ensure compliance with food safety, hygiene, sanitation, and occupational health and safety standards.

Implement proper cleaning schedules and sanitation procedures.

Monitor chemical usage, storage, and handling in accordance with safety guidelines.

Ensure proper waste segregation, disposal, and pest prevention practices.

Prepare the department for internal and external hygiene audits and inspections.

C. People Management & Development

Supervise, train, coach, and develop Stewarding colleagues to maintain service and operational standards.

Prepare duty rosters, allocate tasks, and monitor team performance.

Conduct daily briefings and provide regular feedback to colleagues.

Maintain discipline, teamwork, and a positive working environment.

Identify training needs and support colleagues' career development.

D. Cost Control & Equipment Management

Monitor and control the usage of cleaning chemicals, equipment, and operational supplies.

Control breakage and loss of operating equipment, including crockery, cutlery, and glassware.

Monitor inventory levels and coordinate timely requisitions.

Ensure proper maintenance and timely reporting of equipment breakdowns.

Identify opportunities to improve operational efficiency and reduce departmental expenses.

3. Qualifications & Experience

Diploma or Bachelor's degree in Hospitality Management or a related field is preferred.

Minimum 2–3 years of experience in Stewarding operations, preferably in a 4- or 5-star hotel.

Previous supervisory or team management experience is required.

Good knowledge of food safety, hygiene, sanitation, and chemical handling procedures.

Experience in manpower planning, inventory control, and cost management.

4. Skills & Competencies

Leadership and team management.

Strong organizational and problem-solving skills.

Effective communication and interpersonal skills.

Attention to detail and commitment to hygiene standards.

Ability to work under pressure and manage multiple priorities.

Proactive mindset with a strong sense of responsibility.

Good teamwork and cross-departmental coordination.