Chief Steward

• Directs stewarding staffs in completion of tasks as designated by assignment sheets and/or operation needs.
• Monitors kitchen sanitation including strict compliance with hygiene and Health requirements and ordinances.
• Handles administrative tasks like scheduling, purchasing, inventory, report writing and documentation.
• Issues cleaning supplies to stewards, checking usage and making adjustments when necessary.
• Provides assistance to all stewards as required, filling in at their stations when needed.
• Ensures that kitchen floors and walk-in are clean by inspecting the work of utility stewards.
• Monitor staffs cafeteria and provides assistance to kitchen personnel during set up and clean-up.
• Monitors dish machine and pot room areas and makes corrections when needed.
• Ensures rubbish is removed on a regular basis. Maintains sufficient supply for food and beverage service.
• Maintains par levels of stock, fills out requisitions as needed to maintain inventories.
• Ensures proper supply distribution and storage.
• Responsible for developing weekly schedules while maintaining labor costs and labor budgets
• Oversees hiring, training, reviewing, disciplinary action and termination of associates within Stewarding Department.
• Manages flow of activity in the kitchen/stewarding areas during production and during events.
• Works with Chef, Director of Banquets/Catering to anticipate equipment needs.
• Liaises with Ecolab the Chemical supplier and all contracts such as pest control, air duct cleaning, garbage collection etc.
• Keeps updated with all items on the communication board and communicate to colleagues when required
• At start of shift – do a complete walkthrough of Stewarding areas to observe the status of all areas. Make notes of all items that are needed to be done and follow up throughout the shift.
• Controls breakage, waste and spoilage by walking through the areas and watching all F&B colleagues work – correcting any behavior that is observed.
• Maintaining cleanliness of all kitchens and HOH areas as well as ensuring all maintenance needs are looked after.
• Performs job related duties and special project assigned
• Evaluates the performance of staff assigned to him and conducts Performance appraisals as per HR requirement.

REPORT LINE & COMMUNICATION:

• Reports to the Executive Sous Chef.
• To work closely with other employee especially head section of each outlet /kitchen concerning distribution of operating equipment or kitchen utensil.

• Uniform
  
• Duty Meals
• Insurance policy per current labor law.
• Accident Insurance 24/7
• Monthly service Charge
• Annual Health Check
• Participating job training, skill training by international hotel standards.
• Hotel's Activities
• Other benefits per Vietnam labor law.

• Have prior knowledge of Kitchen and floor cleaning equipment and some management experience in working with Banquets, restaurants, kitchens or as an assistant Executive steward. Computer literate.
• Have good English communication skills both in written and spoken
• Organized with strong planning, good communication and interpersonal skills
• Computer literate