Chief Steward

Responsibilities

• Ensures prompt, courteous and accurate service to all internal customers, in order to achieve a high level of satisfaction.
• Ensures the achievement of organizational standards in hygiene, cleanliness HACCP and safety in all F&B areas and for all F&B equipment.
• Monitors and controls costs (material, energy and staff) and wastage without compromising on quality.
• Ensures the necessary availability of all quality kitchen and service equipment by effective planning, maintenance, receiving, storing and issuing.
• Ensures the organization of work within the department as per planned schedules.
• Ensures coordination with Engineering for PMP and repair of all stewarding equipment.
• Recommends new styles/designs of equipment to improve relevant standards and/or to replace existing equipment.
• Ensures adherence to organizational policies by all stewarding staff.
• Recommends changes in systems and procedures to increase the efficiency of the F&B operation and effective utilization of available resources (e.g., manpower, material, energy and equipment).
• Is aware of the daily hotel activities and has product knowledge of all the hotel facilities.
• Shows fullest cooperation within the team and other departments.

Qualifications

• Minimum 2 years' experience in a similar position.
• Excellent leadership and communication skills, flexible working hours, ability to work in a fast-paced, high-pressured environment.
• Great attention to details, administration and knowledge of HACCP, hygiene and safety procedures.
• Strong multicultural awareness and ability to work with people from diverse cultures.
• Physical ability to work for long periods of time.