Chief Steward

Role overview

Daily stewarding operations

• Lead daily stewarding operations and keep kitchen and back-of-house areas clean and maintained.
• Ensure equipment, utensils, crockery, glassware, and cutlery are properly cleaned and sanitized.
• Oversee dishwashing and correct handling of kitchen and service items.
• Maintain cleanliness in kitchen areas, storage rooms, garbage areas, and service corridors.
• Supervise, train, guide, and assign work to the stewarding team; conduct daily safety, hygiene, and cleaning briefings.
• Support recruitment, onboarding, and performance follow-up for stewarding team members.

Kitchen and event support

• Coordinate with the Head Chef and kitchen team to support smooth service and adequate clean supplies during peak operations.
• Support setup and breakdown for events, banquets, and special functions when required.
• Keep back-of-house operations organized and service-ready.
• Check dishwashing machines and cleaning equipment for safe operation; report faults and coordinate maintenance with Engineering.

Supplies, safety, and inventory

• Monitor chemical dilution, storage, and safe handling; maintain and replace cleaning tools and materials as needed.
• Monitor cleaning supply and stewarding consumable levels; reduce waste and control breakages.
• Manage OS&E organization, storage, condition, stock records, allocations, transfers, counts, breakages, losses, and replenishment.
• Establish labeled storage, controlled issue-and-return processes, and outlet par levels with F&B management and the Head Chef.
• Coordinate OS&E receiving checks, safe storage, and distribution during pre-opening and ongoing operations.
• Conduct stocktakes, investigate variances, report breakages, and recommend corrective action to protect hotel assets.
• Coordinate replacement requests with Procurement and Finance using approved purchasing and authorization procedures.

Requirements

• Demonstrate strong organizational skills, attention to detail, planning, and the ability to manage competing operational priorities.
• Ensure compliance with hygiene regulations, food safety standards, and HACCP procedures.
• Perform additional duties as assigned by management.

Work setting

• Hotel kitchen and back-of-house operations, including support for events and banquets.