Assisting the assistant Chief Steward in taking control of operational and administrative aspects of the stewarding department.
Fully responsible for overall stewarding operations according to respective shift and in charge of daily operations.
Support the assistant Chief Steward to train, evaluate and schedule stewarding outsource colleagues.
To ensure the cleanliness and hygiene of the back of house kitchen and F&B areas as per standards and carry out daily checks on each shift with the respective stewarding outsource and supervisor.
Assist Stewarding outsource with their job functions where needed to ensure optimum cleanliness and service standards.
Observe stewarding outsource performance of their job functions and ensure all procedures are completed and followed according to departmental standards;
rectify deficiencies with respective personnel.
Assisting kitchen and service requirements throughout the shift and ensure that all needs are met according to specifications.
Prepare and distribute assignments for stewarding outsource personnel and to review priorities to assign tasks.
Communicate any additional changes or requests to the assignment sheets as they arise throughout the shift.
To ensure cleaning of dishwashing machines and water / filters, refill them as specified and make sure all wares are properly washed and cleaned.
Properly maintain and operate dishwashing machines.
Ensure that operating dishwasher temperatures for wash, rinse and exit are maintained as per standards and recorded.
Ensure that all ice machines are clean as per schedule and in excellent condition. Proper record and maintain log should be followed accordingly.
To ensure the silverware / copperware cleaning and polishing schedule is followed accordingly and to perform a walk around in all outlets to make sure all silverware / copperware is maintained clean and spotless.
Ensure that all hand washing stations have an adequate supplies of soap, sanitizer and paper tissue at all times.
Ensure cleaning and sanitize pots, pans, utensils and other kitchen equipment in accordance to departmental standard operating procedures.
Coordinate break times for assigned stewarding outsource on each shift.
Liaise with engineering team to ensure that all equipment is properly maintained and in good working order.
To ensure the buffet set up of equipment is properly done and on time as set standard by the Outlet’s Head Chef.
To conduct daily meetings with the stewarding outsource and provide hotel information and any event requirements.
Financial and administrative aspects :
Support the Assistant Chief Steward in controlling the departmental operating equipment and supplies.
Assist the Assistant Chief Steward with reporting of chemicals, cleaning and consumable supplies.
Ensure that assigned steward outsource has reported to work; document any lateness or absence of the steward outsource.
Control the issuance and ordering of Chemicals, cleaning and consumable supplies accordingly.
Support the Assistant Chief Steward to monitor cost of all outsourced companies to ensure it is in line with budget.
Fire, Life, Health, Safety, Security and Environment Duties :
Monitor all work areas for compliance with state FLHSSE guidelines; follow through on any violation.
Report any incidents to the security as per FLHSSE guidelines.
To liaise with pest control personnel in related to all pest control activities and treatments in all back of house of food and beverages areas.
To ensure usage of correct cleaning chemicals for designated items, according to MSDS regulations and hotel requirements.
Additional Duties :
Assist the Assistant Chief Steward to carry out daily check / walk-throughs with the respective Head Chef and Outlet Manager to ensure all kitchens and show kitchens are kept in excellent condition.
Support F&B team and Culinary team with any additional last minutes’ requirements for any operating equipment.
Attend and participate in all other meetings required by the Assistant or the Chief Steward.
Perform any other reasonable duties as required by the Assistant Chief Steward or Chief Steward from time to time.
Education & Certificates
High School qualification or equivalent.
Degree or Higher National Diploma in Hospitality / Hotel / Business Management is preferred.
A minimum 2 years’ experience as Supervisor Steward or 4 years of experience as Steward in a high end five-star luxury hotel.
Work experience in at least one of the following countries in the Middle East :
UAE, Bahrain, Saudi Arabia and Qatar is preferred.
Certified essential food safety in catering or Serve Safe certificated is preferred
Hotel pre-opening or renovation experience is preferred.