Assistant Executive Steward

The position assists the Executive Steward to manage the team, to be responsible for maintaining the cleanliness and quality of all F&B and Kitchen equipment and all pantry and kitchen area, so that all guests will have a safe and wonderful dining experience. Ensures that kitchen hygiene and safety standards are met through active supervision of the Steward Supervisor, Steward Attendant, and Night Kitchen Cleaner. The Assistant Executive Steward must have the perseverance to lead the team to achieve high standards within the work area and to work closely with the Executive Steward so as to lead the team towards the same direction.

Primary Responsibilities

Manages the Daily Stewarding Operation: Cleanliness and Quality of F&B and Kitchen Operation Equipment

• Conducts briefing and makes deployment to Stewarding colleague daily.
• Makes daily round to check for cleanliness and quality of all operation equipment and kitchen equipment.
• Takes ownership of all operation equipment, kitchen equipment and hotel property.
• Operation checks, to ensure work flow and system are in order and hygiene standards meet expectations.
• Always communicates with F&B and Culinary team and fellow colleagues to find out about the work flow system and makes improvements with the collaboration system if required.
• Manages team with efficiency of work in the washing of dishes and kitchen equipment.
• Works closely with both the F&B and Culinary teams to build a strong collaboration between various teams.
• Oversees that timeliness of dish cleaning, returning dish for reuse during high business turnover.
• Oversees that all washed equipment are clean and sanitized.
• Oversees proper handling of all operation equipment to avoid or minimize breakage.
• Ensures adequate supply of operating equipment in F&B outlet through coordination with all F&B outlet managers, through order, delivery, and by monitoring loss through breakage or missing.

Manages the Cleanliness and Safety of all Pantry and Kitchen

• Checks all kitchen equipment for cleanliness, manages the Night Cleaning Contractor to follow up on any unclean area and equipment, and conducts kitchen inspection twice a week.
• Manages the team to check on functional operation of each Dish Wash Machine, coordinates and follows up with Engineering and chemical technician for any faulty issues.
• Manages the garbage collection schedule and ensures that the recycle program is conducted as per established.
• Oversees that the kitchen floor is clean and dry at all times, looks out for any potential safety hazard issue and tries to eliminate it immediately.
• Oversees the sanitation of all operation equipment as per kitchen’s hygiene standards requirement.
• Oversees that the work procedures in the kitchen are carried out as per HACCP’s requirement and the safety aspect is in line with WSH.
• Oversees that all HACCP check-list and documentation are updated on a daily basis.
• Leads all the kitchen walkthrough (WSH / Hygiene / Pest-Control) and rectifies all findings immediately.

Management and Leadership of the Stewarding Team

• Makes routine rounds within the kitchen area during meal periods.
• Supports the Stewarding team to be consistent in service, uses a collaborative, enabling leadership style and has regular team meetings.
• Drives constant service and system improvement and is entrepreneurial.
• Strong leadership and interpersonal skills.
• Must be able to lead the team confidently at all times and always practice to lead by example.
• Manages the provision of operation supplies, cleaning equipment, and chemicals, monitors and controls the amount of usage.
• Induction and training of Steward Attendant and Supervisor in technical skills and processes as outlined in the Keys to Success manuals.
• Must oversee the team member grooming and personal hygiene practice to meet hotel requirements.
• Assists the Executive Steward to control all expenditure and cost within the budget (OT / CL / Supply).
• Manages the team to adhere to the Hotel recycle program.
• Competency in the yearly internal and external hygiene audit.
• Manages and oversees the operation equipment storeroom / chemical storeroom / cleaning supply storeroom.
• Creates a Friendly and Heartist working environment within the team.

Involvement in Wider Job Function Relationships

• To be active in learning to enhance personal skill and industry knowledge.
• Follows Hotel and Departmental guidelines to lead the team and constantly gets feedback from team members and other colleagues.
• Understands emergency procedures and health and safety requirements.
• Maintains collaborative working relationships with colleagues and supervisors/managers.
• Participates in departmental leadership activity as a member of the team and continually conducts training for the team members.
• Develops own knowledge and skill as a contributing member of the Stewarding team.
• Ensures that safe work practices are followed including emergency procedures.
• Must be certified with Occupational First Aid Course.
• Must be able to accomplish within the timeline with any assignment given by the Executive Steward and Management.
• Oversees the pest-management in the pantry and kitchen area.
• Attends the weekly Catering Meeting, gathers surficial information, coordinates and leads the Stewarding team to accomplish the event with high professionalism in supporting the Banquet Service Team and Banquet Culinary Team for the success of all events.

Candidate Profile

Knowledge and Experience

• Minimum Secondary education with some computer knowledge.
• Minimum 1 to 3 years of relevant experience in the hotel industry or a similar establishment.
• Certificate for Basic Hygiene Course or related field.
• Certified Trainer or on Job Trainer.
• Occupational First Aid Course.

Competencies

• Good interpersonal skills with the ability to communicate with all levels of employees.
• Service-oriented with an eye for detail, able to anticipate problems and rectify them immediately.
• Ability to work effectively and bring the team to the next level of excellence.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under a dynamic environment.
• Self-motivated and energetic.
• Technical skills for Stewarding.
• Supervisory and leadership skills – collaborative, enabling, tolerance, integrity, and entrepreneurial.
• Interpersonal skills well developed with guests, employees, and management.
• Able to solve problems / make decisions within scope.
• Attention to detail, especially cleanliness of all kitchen areas.
• Able to work independently, reliable, self-directed, result-oriented.

Benefits of Joining Raffles Hotel Singapore

• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.