Chief Steward

Job Summary

The Chief Steward directs and manages all stewarding operations at the Radisson Blu Hotel, ensuring the highest standards of cleanliness, sanitation, and hygiene across food and beverage outlets. The role oversees the maintenance of professional kitchen equipment, manages operating equipment inventory and chemical handling, and leads the stewarding team to deliver excellence in a fast-paced 5-star hotel environment.

Key Responsibilities

• Operational Oversight: Manage daily stewarding operations, ensuring pristine cleanliness of all kitchens, banqueting areas, dishwashing stations, and culinary equipment.
• HACCP & Safety Compliance: Strictly enforce HACCP guidelines, food safety, sanitation, workplace safety, and proper chemical handling procedures.
• Inventory & Cost Control: Monitor operating equipment (china, glassware, cutlery, kitchenware), manage inventory controls, and minimize breakage or loss.
• Team Leadership & Training: Lead, supervise, and develop the stewarding team, fostering a positive, energetic, and collaborative working environment.

Educational Qualification & Experience Requirements

• Education: Diploma or TVET Level V in Hotel Management, Hospitality Management, Culinary Arts, or a related field.
• Experience: Minimum of 3 to 5 years of relevant stewarding experience, with proven supervisory experience within a 4- or 5-star hotel environment.

Required Skills & Competencies

• Comprehensive knowledge of industrial dishwashing systems, chemical handling, waste management, and professional cleaning equipment.
• Exceptional organizational capabilities, attention to detail, and commitment to hospitality excellence.
• Strong command of written and spoken English, alongside basic proficiency in Microsoft Office applications.
• Required Skill Tags: Strong knowledge of modern kitchen equipment and cooking techniques.