Chief Steward

JOB DESCRIPTION

What's the job?

The Chief Steward supervises the day-to-day operations of the stewarding department, ensuring the highest standards of cleanliness, hygiene, and equipment management across all food production areas. Responsible for controlling storeroom orders, issuing china, silver, and glass, and ensuring all food and beverage outlets have sufficient equipment. Ensures compliance with local health and safety regulations, IHG brand standards, and hotel policies.

Your day-to-day

• Oversees the preparation of kitchen equipment for use
• Manage the receiving and storage of kitchen goods
• Oversees the cleaning and storage of kitchen equipment
• Oversee the cleaning of the premises
• Oversee the removal of waste
• Oversee the handling of kitchen linen
• Maintains a hygienic kitchen
• Cleans the kitchen and equipment
• Maintains high levels of personal hygiene for self and enforces hygiene standards for team
• Manages all functions of the Stewarding operation to achieve the optimum departmental costs
• Manages all functions of the Stewarding operation to achieve the optimum quality level of sanitation
• Maintains a good tracking of inventory for F&B and Kitchen and submit monthly report to the Executive Chef

• Controls and analyzes, on an on-going basis, the level of the following:

• Costs

• Breakage
• Quality of support provided to other sections
• Condition and cleanliness of facilities and equipment
• Guest satisfaction
• Quality Audit Safety Compliance
• Establishes and maintains effective employee and inter-departmental working relationships
• Assists the Food and Beverage Operations Manager and the Executive Chef in developing training plans, develops training material in accordance with ICHG guidelines and implements training plans for the Stewarding employees and other Food and Beverage employees.
• Conducts daily briefings and other meetings as needed to obtain optimal results

• Handles administrative works and keeps up-dated files on the following Stewarding matters

• Finance

• Standards
• Training
• Outlets
• Meetings
• Miscellaneous
• Assists the Food and Beverage Operations Manager and the Executive Chef in settings Stewarding goals and developing strategies, procedures and policies
• Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment
• Liaise with the Purchasing Manager and suppliers for any purchase needed for the stewarding operation
• Conducts inventories in coordination with employees of the accounting division
• Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs
• Monitors local competitors and compare their operation with his operation
• Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
• Works with Executive Chef in manpower planning and management needs
• Works with Executive Chef in the preparation and management of the Department's budget
• Works closely with the Hygiene Manager to ensure Food Safety and cleanliness is maintained at all times in the Kitchen and F&B Areas
• Participate in Halal Committee and excitation requirements; and Sustainability and CSR activities

Accountabilities

• Number of employees supervised:
• Direct: Stewarding Supervisor
• Indirect: NA
• Annual Operating Profit/Payroll Budget:
• Department Budget and Headcounts

• Key Metrics:

• Department Budget

• Breakage Cost
• Employee Satisfaction Survey
• Ministry of Health Inspection on cleanliness and compliance reporting
• Proper managing of Kitchen and F&B supplies and equipment

• Decision Making Responsibilities (Decision Rights):

• Department Budget

• Breakage Cost

WHAT WE NEED FROM YOU?

Required Skills

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Food service permit or valid health/food handler card as required by local government agency.
• Problem solving, reasoning, motivating, organizational and training abilities.

Qualifications:

• Diploma or Vocational Certificate in Culinary Skills or related field.

Experience:

• 2 years related experience including at least 1 year in supervisory capacity or an equivalent combination of education and experience.

How do I deliver this?

We genuinely care about people and we show this through living out our promise of True Hospitality each and every day. It's what connects every colleague in all IHG hotels.

Each IHG hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills.

• True Attitude: being caring, wanting to make a positive difference, and building genuine connections with guests
• True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay
• True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs
• True Responsiveness: is about providing guests with what they need, and doing so in a timely and caring manner

There's so much more to the job than we can capture here. It's simply about creating great experiences, doing the right thing and understanding people.

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.