Chief Steward | Quản lý Vệ sinh Bếp

• Perform all stewarding duties as assigned, ensuring smooth daily operations of the stewarding department.
• Organize, supervise, and coordinate all stewarding activities to ensure efficient cleaning, sanitation, and maintenance of kitchen and back-of-house areas.
• Inspect all incoming goods to ensure materials and supplies comply with purchase orders, delivery notes, and quality standards of the Purchasing and Culinary departments.
• Manage inventory of cleaning chemicals, equipment, and operating supplies; ensure proper storage, usage, and stock rotation in accordance with safety and hygiene standards.
• Build, train, and lead an effective stewarding team; ensure proper attendance, discipline, grooming, and uniform standards, and consistent service performance.
• Ensure all kitchen and back-of-house areas are maintained in a clean, safe, and hygienic condition, strictly complying with hygiene, sanitation, and food safety standards.
• Supervise waste management, garbage disposal, pest control, and recycling procedures to maintain a clean and environmentally responsible workplace.
• Monitor and maintain all stewarding equipment, ensuring proper operation, cleanliness, and preventive maintenance in coordination with Engineering.
• Support kitchen operations when required due to operational needs or manpower shortages.
• Ensure compliance with safety, security, fire prevention, and emergency procedures in accordance with brand standards and local regulations.
• Handle staff concerns, operational issues, and equipment or supply shortages; report promptly to the Executive Chef or Executive Sous Chef.
• Coordinate and maintain good working relationships with all relevant departments.
• Assist in controlling the department’s operating costs, including chemicals, cleaning supplies, equipment usage, and labor productivity.
• Conduct training on hygiene, sanitation, safety procedures, and equipment handling for stewarding staff.
• Attend meetings and training sessions as required.
• Ensure full compliance with LQA, HACCP, and brand operational standards.
• Perform any other duties as assigned by Management.

• 100% salary during the probation period (2 months).
• Monthly allowance: VND 2,400,000.
• Competitive Service Charge.
• Seniority bonus after every 12 months of service.
• Attractive year-end and Lunar New Year bonuses.
• Social Insurance contribution based on 100% of salary.
• 24/7 personal accident insurance from the first working day.
• Annual home leave air ticket support.
• Relocation allowance.
• Staff accommodation provided.
• Uniforms and laundry service provided.
• Staff meals and transportation provided.
• Global training opportunities and career development with Six Senses & IHG.

• Diploma or vocational qualification in Hospitality Management, Hotel & Restaurant Operations, or related fields.
• Minimum 2 years of experience in a similar or higher position at luxury hotels or resorts, with proven performance and achievements.
• Proficient in MS Office applications (Word, Excel, PowerPoint, Outlook).
• Solid knowledge of culinary and food & beverage operations terminology, kitchen equipment, hygiene and food safety standards, and inventory control procedures.
• Good command of spoken and written English.
• Strong organizational and time-management skills; detail-oriented, well-structured, and able to work effectively with cross-functional teams.

If so, we’d love to hear from you! Please apply using one of the following methods:

• Submit your application via hoteljob.vn
• Email your CV to: careers-condao sixsensescondao.vn
• Contact us via phone: 0914 399 381 / 0914 399 384 (Zalo)

Please note: Only shortlisted candidates will be contacted.