Chief Steward

Chief Steward is responsible for assisting in enforcing the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment.

This including includes managing the inventory of kitchen supplies, ensuring that all equipment is functioning properly, and maintaining a high level of cleanliness within the kitchen. Additionally, the Chief Kitchen Steward The Chief Steward is responsible for managing a team of stewards, assigning tasks and ensuring that all tasks are completed in a timely and efficient manner.

• Supervise the duties of all stewarding department employees, facilities, operations, and costs.
• Supervise the sanitation, cleanliness, hygiene as well as the quality level of products and services.
• Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
• Direct and assist Stewards to make clean-up more efficient. 
• Ensure water temperature and chemical levels are appropriate for cleaning and documented. 
• Assist Chefs and kitchen staff with various tasks as needed.
• Check more specifically the proper use of chemicals and washing accessories.
• Coordinate with the Stewarding Manager in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.
• Coordinate with the Assistant Food and Beverage Manager and Outlet Managers to check their requirements for the day and the next day.
• Assist in the location, movement, and storage of banquet operational equipment.
• Assist in the stock take of equipment and other items as required.
• Work closely with the Chef, Banquets, and catering Manager to anticipate guest needs.
• Work with all departments to ensure items that are required for service are available when needed.
• Take all necessary actions to reduce the loss of silverware/flatware.
• Take all necessary actions to reduce the breakage of China and Glassware's.
• Supervises employee’s ability to follow loss prevention policies to prevent accidents and control costs.
• Enforces proper cleaning routines for service ware, equipment, floors, etc.
• Enforces proper use and cleaning of all dish room machinery.
• Ensures all food holding and transport equipment is in working order.
• Ensures compliance with food handling and sanitation standards.
• Ensuring Stewarding staff have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budget guidelines.
• Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
• Ability to work well under pressure in a fast-paced environment.
• Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Celebrates successes by publicly recognizing the contributions of team members.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model for the stewarding teams to demonstrate appropriate behaviours.
• Carry out any other reasonable task set by the Hotel’s Management.

• Diploma in Hospitality Management or related field.
• 7 years of experience in stewarding, including supervisory roles.
• Strong leadership, time management, and communication skills.
• Knowledge of HACCP, sanitation standards, and chemical handling.
• Ability to work under pressure and manage large teams.