Chief Steward

A Chief Steward oversees and directs all aspects of stewarding operation under the general guidance and supervision of the Executive Chef within the established policies and procedures of Hilton. He / she directs the efforts and activities in the stewarding section to ensure quality standard of cleanliness, hygiene and sanitation of all kitchen areas, equipment and utensils are maintained at all times, leading to guest satisfaction, employee satisfaction and profit for the hotel. He should have strong knowledge of chemical cleaning products, kitchen sanitation and equipment maintenance, cleaning of utensils, crockery and glassware and their storage according to HACCP standards. Ability to create SOPs and P&Ps for Food Safety & Hygiene and monitor their compliance. As the Chief, you will be responsible for performing the following tasks to the highest standards: • 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 analyse 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. • Responsible for supporting good Health and Safety practices within the Food Manufacturing process. • To monitor the effectiveness of cleaning through audits and to be responsible for directing the hygiene requirements to optimise resource and to improve standards. • Implementing system in restaurant and conducting checks to ensure that all food handlers practice good food and personal hygiene when preparing food. • Responsible for managing the resorts / hotel hygiene, sanitation and food safety operations, including developing qualified departmental trainers for each kitchen section, stores, purchase and receiving departments • Ensure that all food & beverage employees have an adequate knowledge of food safety. A Chief Steward serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: • 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 cum Hygiene experience in an international brand hotel. • Possess a valid health certificate. • Able to train and motivate team memb…