The Chief Steward position is to extend service in a professional, efficient and timely fashion and defining guest
expectations. This in addition to a friendly, going extra mile and helpful demeanour will ensure guest satisfaction.
Chief Steward is responsible make sure the highest possible cleanliness and hygiene standards in all food processing
facilities, as well as the operating equipment’s. Main responsibilities include dish room operations, night cleaning,
back area cleaning and equipment's maintenance.
The Chief Steward will be expected to communicate with their Staff, supervisor and management team to ensure
service and station operation runs smoothly. The overall knowledge of different aspects of the hotel will enable
him/her to answer any questions the guests may have.
Duties and Responsibilities
The ability to performance the task according to the standard.
The ability to maintain sufficient supplies of stock for operations.
The ability to observe Cleaning, Hygiene around kitchen area and anticipate on Maintaining the area
To apply the necessary precautions with regards to the resort’s food safety and hygiene
The ability to maintain and recognize operation equipment conditions. Take responsibility to
send for repairing and retrieve it back.
Maintain grooming standard.
Be punctual to duty.
The ability to discuss about changes or daily specials with staff.
To attend pre-service daily briefing/meetings at required time.
The ability to ensure cleanliness, opening & closing duties of staff including efficient
performance of assigned side work.
The ability to perform other tasks or projects as assigned by department management
To comply with core and culture standards at any given time
To actively participate in resort activities.
Physically involve for doing the setup of buffets or any other food related events.
To maintain and keep all the HACCP related documents up to date.
Monitor and update all the kitchen department attendance.
Prepare the draft of kitchen weekly market list.
To keep all the kitchen equipment store, F&B store and Banqueting equipment store cleaned
and well maintained.
Assist to the cost controller to take the inventories of cutleries, crockeries and other kitchen equipment’s as required.
Experience and Skills
Culinary School Degree with minimum 3 years certification.
Certificate in Food production or Culinary Diploma.
Food Hygiene – Advance.
HACCP – advance
Minimum of 10 years working experience with at least 4 years in a 5 stars hotel, 2 years
minimum in prior similar role.
Intermediate - Microsoft Office (Outlook, Word, Excel, Microsoft, PowerPoint).
Advance – English communication skills, written and verbal.
Basic European language or Arabic preferred.