Chief Steward Luxury Hotel KAFD

Overview

Hygiene, Sanitation & HACCP

• Enforce strict compliance with food safety, hygiene, and HACCP procedures across all kitchen and F&B areas.
• Monitor cleaning schedules for kitchen equipment, utensils, and back-of-house areas to ensure full sanitation standards.
• Conduct daily inspections of dishwashing areas, kitchens, and storage facilities to maintain hygiene and prevent contamination.
• Ensure proper chemical storage, handling, and usage according to safety guidelines.
• Maintain accurate hygiene and cleaning records for all audits and inspections.

Operational Leadership

• Oversee all stewarding operations, including dishwashing, kitchen cleaning, waste disposal, and equipment maintenance.
• Coordinate with culinary teams, banquet teams, and outlets to ensure timely cleaning and preparation for service.
• Implement SOPs for cleaning, waste management, pest control, and hygiene protocols.
• Plan and allocate manpower efficiently for all shifts, ensuring smooth operations during peak periods and events.

Team Leadership & Training

• Lead, supervise, and motivate the stewarding team to maintain high standards of cleanliness, safety, and professionalism.
• Conduct regular training on hygiene, HACCP, chemical safety, and waste management practices.
• Perform performance reviews, coaching, and mentoring to develop staff skills and maintain operational discipline.

Equipment & Inventory Management

• Ensure all kitchen equipment, utensils, and machinery are cleaned, maintained, and functioning properly.
• Monitor stock levels of cleaning chemicals, tools, and protective equipment; coordinate reordering as necessary.
• Ensure safe storage and handling of all chemicals and cleaning supplies in compliance with regulations.

Compliance & Audits

• Ensure full compliance with local health, safety, and hygiene regulations.
• Conduct regular internal audits of cleaning practices, waste disposal, and equipment maintenance.
• Coordinate with government health inspectors and hotel auditors during inspections.
• Implement corrective actions promptly to address any non-compliance issues.

Collaboration & Communication

• Serve as the main point of contact for hygiene, sanitation, and stewarding operations across all F&B areas.
• Communicate effectively with culinary teams, banquet managers, and F&B leadership to support smooth operational flow.
• Report operational performance, issues, and improvements to the Director of F&B.