Chief Steward

As a Chief Steward, you’ll supervise day-to-day operation of stewarding department. You’ll be responsible for total maintenance and sanitation in all food production service areas. You’ll control storeroom orders and issue all china, silver and glass. You’ll ensure all food and beverage outlets have sufficient equipment to perform adequately. You’ll also adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Primary Responsibilities

• Oversees the preparation of kitchen equipment for use

• Manage the receiving and storage of kitchen goods

• Oversees the cleaning and storage of kitchen equipment

• Oversee the cleaning of the premises

• Oversee the removal of waste

• Oversee the handling of kitchen linen

• Maintains a hygienic kitchen

• Cleans the kitchen and equipment

• Maintains high levels of personal hygiene for self and enforces hygiene standards for team

• Manages all functions of the Stewarding operation to achieve the optimum departmental costs

• Manages all functions of the Stewarding operation to achieve the optimum quality level of sanitation

• Conducts daily briefings and other meetings as needed to obtain optimal results

• Assists the Director of Food and Beverage and the Executive Chef in settings Stewarding goals and developing strategies, procedures and policies

• Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment

• Liaise with the Purchasing Manager and suppliers for any purchase needed for the stewarding operation

• Conducts inventories in coordination with employees of the accounting division

• Controls and analyzes, on an on-going basis, the level of the following:

- Costs

- Breakage

- Quality of support provided to other sections

- Condition and cleanliness of facilities and equipment

- Guest satisfaction

• Establishes and maintains effective employee and inter-departmental working relationships

• Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs

• Monitors local competitors and compare their operation with his operation

• Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits

• Works with Executive Chef in manpower planning and management needs

• Works with Executive Chef in the preparation and management of the Department’s budget

• Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.

• Perform any other duties, which may be assigned by the management from time to time.

- Attractive service charges

- Participate in social insurance according to regulations

- 02 months probationary period with full salary

- 02 days off per week

- Paid birthday leave

- Annual health check-up

- Advantages when using Accor services worldwide

- Develop talent through learning programs at Academy Accor

• Service oriented with an eye for details
• Ability to work effectively and contribute in a team
• Self-motivated and energetic

• Must be well-presented and professionally groomed at all times
• Ability to multi-task, work well in stressful & high-pressure situations.

• Minimum 5 years of experience in managing stewarding operations in a hotel