Mövenpick Hotel Al Khobar is looking for an experienced, hands-on, and highly organized Chief Steward to lead our Stewarding operation and ensure the highest standards of hygiene, sanitation, cleanliness, equipment readiness, cost control, sustainability, and operational excellence across all culinary and Food & Beverage areas.
This is a key leadership position reporting to the Executive Chef, with responsibility for the Stewarding team supporting our restaurants, kitchens, banqueting, catering, VIP events, and other F&B operations.
We are looking for a strong leader with an audit mindset, excellent attention to detail, and the ability to identify and resolve operational risks before they become food-safety or hygiene findings.
Key Responsibilities:
1. Leadership & Team Management
2. Hygiene, Sanitation & Food Safety
3. Audit Readiness & Preventive Control
4. Equipment & Maintenance
5. Inventory & Cost Control
6. F&B & Banqueting Operations
7. Waste Management & Sustainability
8. Documentation & Reporting
Key Competencies:
Leadership & Team Management
Ability to lead a multicultural team firmly, fairly, and professionally.
Audit Eye / Inspection Skills
Ability to identify hygiene, sanitation, equipment, pest, structural, and operational risks before an auditor does.
HACCP & Food Safety
Strong practical understanding of food safety, contamination prevention, sanitation, chemical control, and hygiene requirements.
Cleaning & Sanitation Expertise
Strong knowledge of cleaning methods, deep cleaning, sanitizing procedures, chemicals, and cleaning schedules.
Preventive Maintenance Awareness
Ability to recognize equipment and facility issues and proactively coordinate corrective action with Engineering.
Chemical Management
Knowledge of chemical dilution, labeling, storage, SDS, PPE, contact time, and sanitizer testing.
Equipment Knowledge
Good understanding of dishwashers, glasswashers, pot washers, waste equipment, kitchen equipment, and chemical dosing systems.
Problem Solving
Strong ability to identify root causes and implement permanent corrective actions.
Inventory & Stock Control
Strong knowledge of stock-taking, stock-on-hand management, ordering, consumption monitoring, and inventory reconciliation.
Breakage Control
Ability to monitor, reduce, record, and investigate crockery, glassware, cutlery, and equipment breakage.
Planning & Organization
Ability to prepare daily, weekly, and monthly cleaning programs and effectively allocate manpower.
Training & Coaching
Ability to train the team in hygiene, cleaning, chemicals, equipment operation, HACCP, PPE, and safe working practices.
Banquet & Event Management
Experience managing stewarding requirements for large-scale events, weddings, VIP functions, and high-volume operations.
F&B Outlet Management
Strong understanding of stewarding requirements across fine dining restaurants, bars/cafés, room service, kitchens, and banquet operations.
Waste Management & Sustainability
Knowledge of food-waste management, waste segregation, sustainability practices, GAIA 2, and Green Globe principles.