Assistant Chief Steward

Role overview

Stewarding and hygiene

• Maintain clean, hygienic kitchen, dishwashing, storage, equipment, and back-of-house areas.
• Oversee cleaning and proper handling of utensils, crockery, cutlery, glassware, pots, pans, and operating equipment.
• Monitor dishwashing equipment and the safe use, dilution, storage, and control of cleaning chemicals.
• Ensure employees follow hygiene, sanitation, safety, food-handling, and PPE requirements.
• Ensure food-washing areas are separated from areas used to wash utensils and equipment.
• Support pest-control activities and maintain conditions that minimize pest risks.

Team and operations

• Assist with duty rosters, allocate daily duties, and monitor attendance, punctuality, grooming, uniforms, and discipline.
• Conduct daily briefings and coordinate with Kitchen, F&B Service, Banquet, Engineering, Housekeeping, and other departments.
• Ensure clean operating equipment and adequate cleaning support for restaurant, banquet, kitchen, and event operations.
• Assist with training on chemical handling, equipment operation, hygiene, safety, and cleaning procedures.

Equipment, stock, and maintenance

• Control breakage, loss, and misuse of crockery, cutlery, glassware, and kitchen equipment; record damage and report excessive losses.
• Participate in periodic inventories and monitor stocks of chemicals, cleaning materials, garbage bags, gloves, and other supplies.
• Request required supplies and ensure proper storage and stock rotation.
• Report equipment defects to Engineering and ensure preventive cleaning and deep-cleaning schedules are completed.

Compliance and cost control

• Support compliance with HACCP, food-safety procedures, hotel hygiene standards, and applicable Abu Dhabi regulations.
• Assist with internal hygiene audits and external authority inspections, and follow up on corrective actions.
• Report accidents, injuries, hazards, and unsafe conditions immediately.
• Help control departmental expenses through responsible staffing, chemical consumption, and equipment use.

Relevant experience and knowledge

• Stewarding experience in hotels, restaurants, or catering companies and supervisory experience are relevant; no minimum years are specified in the role description.
• The application asks about experience in 4-star or 5-star hotels, but does not state this as a formal job requirement.
• Knowledge of HACCP, food hygiene, sanitation, and chemical-handling procedures is relevant.
• The application asks about certifications and shift availability; it does not specify a required certification or schedule in the role description.

Compensation

• The posting lists pay of AED 2,500–5,000 per month.

Workplace

• Work location is in person.