Chief Steward

JOB SUMMARY

The Chief

Steward is responsible for the overall cleanliness, hygiene, and

smooth operation of the hotel's kitchens, stewarding areas, and

back-of-house facilities. This role ensures all sanitation

standards are met, operating equipment is properly maintained, and

stewarding operations support Food & Beverage and culinary

teams effectively. The Chief Steward plays a key leadership role in

managing costs, productivity, and service quality, while developing

and motivating the stewarding team to deliver

excellence.

WHAT YOU WILL BE

DOING

Primary Responsibilities -

Operations

Assign detailed duties to

all stewarding team members, including external contracted

employees, and provide clear instructions.

Prepare and manage work schedules using computerized

planners, ensuring proper approval for overtime and

leave.

Submit weekly payroll and overtime

reports to the Executive Chef.

Uphold high

standards of personal cleanliness and professional deportment

across the team.

Conduct regular training

sessions and meetings in collaboration with Training Managers and

Chemical Suppliers.

Prepare and manage

operating equipment budgets for glassware, silverware, and

chinaware, ensuring breakage and theft are monitored and

reported.

Maintain accurate par levels of

equipment in coordination with Restaurant Managers, recording all

breakages.

Prepare annual expense forecasts

(labour, cleaning supplies, utilities, etc.) as part of the Profit

& Loss budget.

Ensure compliance with

sanitation and health regulations, maintaining the highest hygiene

standards.

Manage contracts with external

vendors (e.g., garbage disposal, chemical suppliers, pest control,

night cleaning) and coordinate special cleaning

schedules.

Ensure proper waste sorting and

timely removal of Food & Beverage garbage.

Coordinate with the Executive Chef and Chief Engineer for

maintenance of kitchen equipment and schedule weekly kitchen

deep-cleaning.

Support Food & Beverage and

Banquet teams with equipment needs for festivals, promotions, and

VIP events.

Submit monthly stewarding

performance and status reports to the Executive Chef.

Maintain a safe and healthy working environment for all

colleagues.

Primary

Responsibilities - Team Management

Partner with Talent & Culture to recruit, interview,

and select stewarding staff.

Ensure all new

hires complete induction and mandatory training within the first

three months.

Provide training to team members

and casual labour on all stewarding standards and

procedures.

Observe, coach, motivate, and

counsel team members, conducting appraisals and disciplinary

actions as required.

Maintain clear

communication within the team through logbooks, notice boards, and

briefings.

Other Responsibilities

Be fully trained in hotel fire,

safety, and emergency procedures.

Attend

required briefings, meetings, and training sessions.

Report for duty punctually in a clean and complete

uniform.

Maintain the highest standards of

personal appearance and hygiene.

Perform other

reasonable duties assigned by hotel

management.

EXPERIENCE

AND SKILL REQUIRED

Knowledge and

Experience

Secondary / High school

education or equivalent.

Minimum 2 years of

relevant experience in a similar capacity within a luxury hotel

environment.

Strong command of written and

spoken English; additional languages are an advantage.

Basic understanding of local languages

preferred.

Competencies

Strong leadership, interpersonal,

and training abilities.

Service-oriented with

keen attention to detail.

Able to perform

effectively under high-pressure and fast-paced

situations.

A collaborative team builder and

motivator.

Proactive, self-driven, and

results-focused.

Professional appearance and

grooming at all times.