Chief Steward | Quản lý Vệ sinh Bếp

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.

Full social insurance coverage based on 100% of gross salary.

Annual leave air ticket support.

Complimentary staff accommodation.

Uniform provided.

Relocation allowance for all positions.

24/7 personal accident insurance coverage from the first working day.

Complimentary staff meals and transportation support.

Monthly allowance of VND 2,400,000 for selected job grades.

Global learning opportunities and career development with Six Senses & IHG.

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 yes, we would love to meet you

How to apply

Submit your application via: hoteljob.vn

Contact us at: 0914 399 381- 0914 399 384

Note: Only shortlisted candidates will be contacted for interviews.