Chief Steward

• To have thorough knowledge of the use of all operating equipment and cleaning process.

• To be aware of the hotel hygiene and sanitation standards and procedures.

• Control flow and supply of operating equipment (chinaware / glassware / silverware / flatware etc.).

• Maintain inventories and par stock compilation (conduct quarterly inventories).

• Ensure cleanliness and order of all stewarding stores (labeling etc.).

• Arrange requisition of par stocks and supplies of stewarding storeroom to ensure sufficient items for operations at all times.

• Practice economy of chemical & cleaning supplies, electricity and water whenever possible.

• Control all operating equipment and Chemical use, cost reduction and suggestion for improvement.

• Ensure that all food and beverage back of the house areas are cleaned to our hotel’s standards and that no infringements of Health and Safety regulations are allowed.

• Assists in implementing the training plan and conduct on-the-job training sessions for Stewarding department associates and Casual workers.

• Keeps inventory of all China-ware-Hollo-ware-Buffet- ware Chafing Dishes, stainless Steel- inserts and Porcelain- inserts-Glass ware and kitchen utensils, and Cutlery.

• To keep a good communication with the F&B service staff, in order to reach a good coordination between both departments.

• Ensures cleanliness of all kitchen facilities and equipments according to hotel policy.

• Assist in the control procedures concerning food and beverage operating equipment and cleaning materials and control storeroom operation.

• To carry out duties and tasks as assigned by the Head of department.

Salary + service charge

Hotel's uniform

Free parking

Hotel's meal

Annual outing 

Accor's training courses

At least 2 years experience in similar position preferably in international 4-5 star hotel/resort

Excellent in service mind oriented, time keeping and organizational skills