Chief Steward

About the company

Responsibilities

• Oversee daily stewarding operations across kitchens, food and beverage outlets, and back-of-house areas.
• Lead, supervise, and develop the team; prepare schedules, allocate duties, and monitor performance, attendance, grooming, and productivity.
• Maintain cleanliness and sanitation of kitchen equipment, utensils, crockery, cutlery, glassware, and food preparation areas.
• Inspect compliance with food safety, hygiene, sanitation, and HACCP standards; train staff in cleaning, equipment handling, chemical use, and safety.
• Manage supplies, chemicals, equipment, inventories, purchasing needs, and cost efficiency; reduce breakages, losses, and wastage.
• Coordinate stewarding for VIP functions, private events, banquets, and special occasions and work with culinary and other departments.
• Manage waste segregation, disposal, recycling, and pest control; report equipment defects, maintenance needs, and safety hazards.
• Maintain cleaning schedules, hygiene inspections, inventory, breakage, and operational records; support budgeting and cost control.
• Identify improvements to operational efficiency, cleanliness, and service quality; perform other stewarding duties as needed.

Experience and expertise

• Minimum 4–5 years of stewarding experience; luxury hotels, resorts, private members' clubs, or high-end hospitality experience is preferred.
• At least 2 years in a supervisory or senior stewarding role, with proven team leadership experience.
• Strong knowledge of kitchen hygiene, sanitation, food safety regulations, and HACCP standards.
• Experience with stewarding operations, staff scheduling, resource allocation, inventory management, breakage control, purchasing, and cost optimisation.
• Good understanding of commercial dishwashing equipment, cleaning chemicals, and kitchen operating procedures.
• Strong leadership, communication, delegation, organisation, problem-solving, and time-management abilities; attention to detail and commitment to hygiene.
• Ability to coordinate large events and high-volume food and beverage operations; basic computer literacy and experience preparing operational reports.
• Professional, reliable, proactive, and able to work under pressure; flexible availability for evenings, weekends, and public holidays.