The Chief Steward is responsible for overseeing the overall stewarding operations of the hotel, ensuring the highest standards of cleanliness, hygiene, storage, and equipment management across 10 diverse Food & Beverage outlets, extensive banquet operations, and large-scale kitchens totaling over 800 sqm. This role is pivotal in supporting the culinary and service teams to achieve excellence in food safety, efficiency, guest satisfaction, and asset care.
Operations Management
- Lead and manage stewarding operations across all F&B venues, including restaurants, bars, banquet kitchens, in-room dining, and central production kitchens
- Ensure the highest level of cleanliness, hygiene, and sanitation in compliance with HACCP and food safety standards
- Implement effective stock rotation and control for chemicals, cleaning supplies, and equipment to avoid waste, ensure safety, and maintain quality
- Organize storage areas between kitchen spaces and stewarding storerooms to ensure accessibility, logical organization, and operational efficiency
- Monitor daily cleaning standards and task completion, conducting hands-on quality checks and immediate feedback
- Analyze potential breakage risks in daily operations and implement preventative measures to minimize equipment loss and costs
- Oversee banquet and event setups, ensuring accurate equipment handling and smooth execution.
- Collaborate with Engineering on maintenance and repairs of stewarding machinery and kitchen equipment.
Team Leadership
- Lead, train, and develop the stewarding team, including supervisors and operational staff, to foster safety, efficiency, and excellence
- Conduct regular performance reviews and create personalized development plans
- Plan and manage staffing according to business levels, events, and operational demands
- Reinforce daily task quality by setting clear expectations, providing on-the-job coaching, and maintaining visible leadership.
Cost Control and Sustainability
- Implement strict breakage control and regularly analyze breakage patterns to proactively prevent future incidents
- Manage equipment inventory, minimize losses, and ensure adherence to budgetary goals
- Lead sustainability efforts through waste reduction, chemical management, and resource conservation.
Health, Hygiene and Safety
- Apply necessary precautions with regards to hotel food safety and hygiene standards (HACCP)
- Be well versed in hotel fire, life safety, and emergency procedures
- Report and take appropriate action to correct any health or safety hazards
- Liaise with Engineering regarding maintenance and repairs of equipment
- Instruct staff on emergency measures in case of accidents and ensure the first aid kit is stocked and available in kitchens in collaboration with the hotel’s clinic
- Ensure all work areas in the kitchen are kept tidy and clean
- Conduct regular hygiene audits, safety training, and emergency preparedness exercises
- Lead safe handling and storage of chemicals and cleaning products, ensuring proper labeling and usage.