This job posting has expired
Expired on April 5, 2026
Assistant Chief Steward
Job Description
The Chief Steward is responsible for the overall management of the Stewarding Department, ensuring the highest standards of hygiene, cleanliness, sanitation, and operational support across all food and beverage outlets, banquets, outside catering, and back-of-house areas. The role is critical in safeguarding food safety compliance, asset protection, and efficient operational flow in line with hotel standards and local regulations.
Responsibilities
- Plan, organize, and supervise all stewarding operations for restaurants, banquets, room service, outside catering, and staff dining
- Ensure proper cleaning, handling, storage, and maintenance of all kitchen equipment, utensils, crockery, cutlery, and glassware
- Coordinate with Executive Chef and Outlet Managers to ensure seamless service support during peak operations and events
- Oversee dishwashing areas, garbage rooms, and back-of-house cleanliness at all times
- Enforce strict adherence to HACCP, food safety, hygiene, and sanitation standards
- Conduct regular inspections of kitchens, stores, and service areas
- Ensure correct waste management, recycling practices, and pest control coordination
- Maintain Material Safety Data Sheets (MSDS) and ensure safe handling of chemicals
- Control and monitor inventory of operating equipment, cleaning supplies, and chemicals
- Maintain accurate records for breakages, losses, and par stock levels
- Recruit, train, schedule, and discipline stewarding colleagues
- Manage stewarding labor efficiently in line with business volumes and budgets
- Ensure timely setup, breakdown, and cleaning support for banquets and outside catering events
Qualifications
- Minimum 5–7 years of experience in stewarding, with at least 2–3 years in a supervisory or Chief Steward role
- Diploma or certification in Hospitality Management, Food Safety, or Hygiene preferred
- Strong knowledge of HACCP, food safety regulations, and local health authority requirements
- Experience in banqueting and outside catering operations is an advantage