Chief Steward (Hospitality F&B)

Ensure hygiene, food safety, and EHS compliance across all stewarding operations
Manage inventory, equipment, and ERP system (SAP) accuracy
Lead, train, and support a multicultural stewarding team efficiently

Main Duties

Management

To prepare and implement departmental procedures and practices in coordination with the BOHM to increase efficiency of the department.
To ensure that the company’s hygiene and safety policies are followed and adhered to across the department.
To identify and train staff in the required skills to improve their performance.
To maintain correct inventory and stock levels.
To implement control measures in coordination with the Back of the House Manager to curtail operational losses.

ERP

To ensure all ins and outs are recorded in SAP.
To identify and implement proper processes in SAP.
To ensure real-time inventory is managed in the system.
To ensure all equipment item codes are pictorially linked and kept updated at all times.

Quality

To ensure that the company’s set quality standards are adhered to and followed in the BOH department.
To ensure all checklists and records are maintained properly throughout the BOH department.
To ensure all ADFCA and municipal standards are followed within the department.
To manage and maintain proper cleaning schedules of the facility, silverware, and equipment in the kitchen.

Operation

To direct and provide functional assistance to stewards to make cleanups more efficient.
To maintain proper inventory levels of chemicals and banquet store items by implementing par levels in coordination with the Back of the House Manager.
To store and manage all banquet equipment.
To assist in outside location movements as required.
To liaise and coordinate with suppliers related to waste collection and chemicals.
To set and monitor standards of cleanliness in the ware wash area while ensuring optimal productivity of machines and personnel.

Others

To provide required expertise and assistance to the Kitchen, Banquets, and Catering teams in order to facilitate smooth banquet and catering operations inside and outside of the catering production/banquet facilities.
To manage administrative work related to stewarding.
To carry out any other reasonable and lawful request directed by the Management.

Common Responsibilities

To maintain and ensure confidentiality at all times.
To represent the Company in a positive and professional manner.
To adhere to the Company's Rules, Regulations, Procedures, and Policies at all times.
To ensure compliance with local legislation and statutory EH&S codes of practice.
To conduct routine inspection of the area and ensure that all work area plants and equipment are safe to operate.
To ensure that staff wear the mandatory personal protective equipment and are adequately trained to carry out safe work practices and are fully aware of emergency and evacuation procedures.
To take all reasonable measures not to handle food or food contact surfaces in any way that is likely to compromise the safety and suitability of the food.
To ensure compliance with the IMS requirements, and ISO 9001:2015, 14001:2015, and 45001:2018 codes of practice.

Role Specifications

Essential:

Desired

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