Chief Steward

• Maintain high customer service focus with customers in mind.
• Have a positive attitude, take responsibility and initiative to resolve issues as well as communicate clearly with customers and colleagues.
• Responsible for guiding Steward Supervisors and Stewards in their jobs.
• Control and analyze cleanliness standard for kitchen areas, banquet rooms (back of the house), equipment, utensils, guests and team satisfaction, operating supplies, cleaning supplies, payroll, related costs, breakage and loss.
• Responsible for implementing a detailed cleaning program as scheduled, monitoring the results of each action.
• Keep up to date with new cleaning supplies, equipment, trends and systems in stewarding.
• Assist the stewards during operations.
• Responsible for the proper handling and maintenance of all equipment in the kitchen, storing and safekeeping all flatware, glassware, hollowware, utensils and related equipment.
• Ensure all cleaning supplies and equipment are sufficiently stocked.
• Maintain and update the steward operating manual, chemical charts and cleaning chart for the team’s reference.
• Prepare and monitor the requisition of all chemicals and equipment.
• Report all accidents and incidents.
• Conduct and prepare the monthly operating equipment inventory.
• Report and monitor the breakage and loss report for operating equipment.
• Prepare purchase requisition for operating equipment and cleaning supplies.
• Coordinate with the Engineering department for the preventive maintenance system for exhaust, drainage, burners, fryers, refrigerators, freezers and other major equipment.
• Inspect all stewarding supplies and equipment received, according to the established specification.
• Ensure that the level of sanitation in all areas of the kitchen, canteen, and storerooms are up to sanitation standards.
• Check daily that all kitchen equipment and cleaning equipment are in safe and good working condition.
• Update and review cleaning products, purchase specifications and cleaning methods to ensure the highest possible standard at all times.
• Gives direction and check set-up of buffet set in the outlet and banquet functions.
• Provide active supervision during the implementation of cleaning schedules.
• Monitor the daily, weekly and monthly banquet functions, outlet promotions and activities, to plan for provision of equipment and manpower.
• Acquire contact from various hotels in the city to secure additional equipment for big functions and events.
• Knowledgeable on fire safety and security procedures in relation to stewarding operations.
• Knowledgeable of all job description in stewarding section and capable of performing the tasks as required.
• Check and maintain the sanitation level of the garbage room, both wet and dry.
• Coordinate with Finance and Security in processing disposal sales.
• Actively seek verbal feedback from customers and team members during service period.
• Assist in the restaurant and bar during busy days or special events.
• Knowledgeable of departmental standards and able to explain the standards to team members.
• Assess team members’ performance against departmental standards.
• Describe, assign and delegate duties and authority for stewarding operations.
• Plan ahead and ensure adequate resources are available.
• Ensure shifts are reviewed, handovers and briefings are carried out.
• Establish good communication and teamwork within the kitchen team and others.
• Keep the team up to date about departmental, hotel, company activities, special events and restaurant promotions through regular communication meetings and memos.
• Assist with selecting, training, coaching and developing team members to meet current and future needs of the department and the hotel.
• Ensure the health, safety and well-being of customers and all team members.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Carry out any other reasonable duties and responsibilities as assigned.

• High School diploma or equivalent.
• Minimum of 5 years working experience in a 5-star category hotel.
• At least 1 year of Assistant Chief Steward experience in an international brand hotel.
• Possess a valid health certificate.
• Able to train and motivate team members.
• Able to set priorities and complete tasks efficiently.
• Work well in stressful situations, remain calm under pressure and able to solve problems.
• Able to work in a moist, hot and sometimes loud environment.
• Guide and direct the Stewarding team to perform at their best level in terms of quality, hygiene and profitability.
• Flexible, responds quickly and positively to changing requirements including the performance of any tasks requested of you.
• Maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.
• Approach all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.
• Proficient in Microsoft Word and Excel.
• Knowledgeable in HACCP.
• Good command in English, both verbal and written to meet business needs, preferred.
• Working experience within Hilton Group, advantageous.

Hilton