Assistant Chief Steward

Role overview

Stewarding and sanitation

• Maintain kitchen, dishwashing, storage, equipment, floor, wall, drain, and back-of-house areas in clean and hygienic condition.
• Supervise cleaning and proper handling of utensils, crockery, cutlery, glassware, pots, pans, and operating equipment.
• Ensure dishwashing machines and stewarding equipment are operated and maintained cleanly.
• Monitor proper use, dilution, storage, and control of cleaning chemicals.
• Ensure employees follow hygiene, sanitation, safety, food-handling, and PPE requirements.
• Support HACCP, food safety procedures, hotel hygiene standards, and applicable Abu Dhabi regulations.
• Ensure proper waste segregation and disposal; keep garbage rooms and waste collection areas clean.
• Ensure food-washing areas are appropriately separated from utensil and equipment washing areas; support pest-control activities.

Team coordination and supplies

• Assist in preparing 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 sufficient clean operating equipment for restaurants, banquets, kitchens, and other F&B operations.
• Control breakage, loss, and misuse; maintain damage records and report excessive losses.
• Participate in periodic equipment inventories; monitor supply levels, request supplies, and ensure proper storage and stock rotation.
• Inspect areas, follow up on deficiencies, report equipment defects, and ensure preventive cleaning and deep-cleaning schedules are completed.
• Support banquet and event operations with equipment, manpower, and cleaning support.
• Train new and existing employees in chemical handling, equipment operation, hygiene, safety, and cleaning procedures.
• Report accidents, injuries, hazards, and unsafe conditions; assist with inspections, audits, and follow-up corrective actions.
• Help control expenses through responsible manpower scheduling, chemical consumption, and equipment use.
• Perform other reasonable duties assigned by the Chief Steward, Executive Chef, or hotel management.

Requirements

• Ensure stewarding employees follow hygiene, sanitation, safety, and food handling requirements.
• Support compliance with HACCP, food safety procedures, hotel hygiene standards, and applicable Abu Dhabi regulations.
• Ensure employees use required personal protective equipment.
• Follow food-safety requirements separating food-washing areas from utensil and equipment washing areas.