Chief Steward

Key Responsibilities:

Team Management:
Recruit, hire, and train stewarding staff.
Assign tasks and schedules to ensure efficient operations.
Monitor staff performance and provide feedback and coaching.
Address employee concerns and resolve conflicts.
Sanitation and Hygiene:
Develop and implement comprehensive sanitation and hygiene standards.
Conduct regular inspections of kitchen and dining areas.
Ensure compliance with food safety regulations and health codes.
Monitor and maintain cleanliness of kitchen equipment, utensils, and work areas.
Inventory Management:
Manage inventory of cleaning supplies and chemicals.
Monitor usage and minimize waste.
Order supplies as needed.
Equipment Maintenance:
Ensure proper maintenance of kitchen equipment.
Schedule repairs and maintenance as necessary.
Cost Control:
Monitor labor costs and minimize waste.
Implement cost-saving measures without compromising quality.
Required Qualifications:

Strong leadership and supervisory skills
Knowledge of sanitation and hygiene standards
Experience in kitchen operations and equipment maintenance
Ability to manage a team effectively
Strong organizational and time management skills
Attention to detail and a commitment to quality
By fulfilling these responsibilities and possessing the required qualifications, a Chief Steward plays a crucial role in maintaining a clean, safe, and efficient kitchen environment, contributing to the overall success of the food and beverage operation.

A Chief Steward is responsible for overseeing the cleanliness and maintenance of all kitchen and dining areas in a hotel or restaurant. This role involves managing a team of stewards, ensuring sanitation standards, and optimizing operational efficiency.

- Fix service charge of 5000
- Free Meal
- Uniform with Laundry
- Provident Fund after probation
- After 16 extra hours of work per month, able to take 6 days off.