Chief Steward
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Key skills for this role
About the Role
RIXOS seeks a Chief Steward to supervise stewarding operations, ensuring cleanliness, hygiene, and sanitation in kitchens and F&B outlets. The role involves managing cleaning schedules, waste segregation, pest control, and team leadership.
Key Skills for This Role
Responsibilities
- Supervise all stewarding operations to ensure cleanliness and hygiene of kitchens, storerooms, dishwashing areas, and equipment
- Implement and monitor cleaning schedules, waste segregation, and pest control measures in compliance with HACCP and hotel standards
- Oversee dishwashing, silver polishing, and proper handling of kitchen equipment and utensils
- Ensure proper use and maintenance of dishwashing machines, kitchen equipment, and chemicals
- Monitor breakages and implement preventive measures to minimize loss
- Support culinary and service teams with adequate supply of clean utensils, chinaware, glassware, and kitchen tools
- Lead, train, and motivate the stewarding team to achieve operational excellence
- Prepare staff schedules, allocate tasks, and monitor performance
- Conduct regular training sessions on hygiene, chemical usage, and safety procedures
- Manage and control stewarding budget, including chemicals, cleaning supplies, and equipment
- Maintain accurate inventory of stewarding supplies and request replenishment when necessary
- Ensure all stewarding operations comply with HACCP, food safety, and local health regulations
Requirements
- Experience in supervising stewarding operations in a hotel or similar environment
- Knowledge of HACCP and food safety regulations
- Ability to manage cleaning schedules, waste segregation, and pest control
- Experience in budget management for chemicals and cleaning supplies
Full Job Posting
Role Overview
- The Chief Steward is responsible for supervising and coordinating all stewarding operations to ensure the highest standards of cleanliness, hygiene, sanitation, and maintenance in all kitchens, service areas, and back of house F&B outlets.
Key Responsibilities
- Supervise all stewarding operations to ensure the cleanliness and hygiene of kitchens, storerooms, dishwashing areas, and equipment.
- Implement and monitor cleaning schedules, waste segregation, and pest control measures in compliance with HACCP and hotel standards.
- Oversee dishwashing, silver polishing, and proper handling of kitchen equipment and utensils.
- Ensure proper use and maintenance of dishwashing machines, kitchen equipment, and chemicals.
- Monitor breakages and implement preventive measures to minimize loss.
- Support culinary and service teams with an adequate supply of clean utensils, chinaware, glassware, and kitchen tools.
- Lead, train, and motivate the stewarding team to achieve operational excellence.
- Prepare staff schedules, allocate tasks, and monitor performance.
- Conduct regular training sessions on hygiene, chemical usage, and safety procedures.
- Manage and control stewarding budget, including chemicals, cleaning supplies, and equipment.
- Maintain an accurate inventory of stewarding supplies and request replenishment when necessary.
- Ensure all stewarding operations comply with HACCP, food safety, and local health regulations.
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