Certified Steward – Hygiene & Operations

Kasumigaseki Capital (MENA); Dubai; On-site; AED 201,000 - 335,000; Full time

Job summary

Kasumigaseki Restaurant in Dubai is seeking a Steward to ensure a clean, safe, and well-organized operation across front- and back-of-house areas. Reporting to the Executive/Sous Chef, you will uphold hygiene, HACCP compliance, equipment upkeep, stock control, and day-to-day coordination.

Responsibilities include maintaining cleanliness, following safety and quality procedures, conducting inspections, supporting kitchen standards, checking stock, and collaborating with chefs, service staff,

Qualifications

• Knowledge of HACCP, food safety, hygiene and chemical handling.
• Good English communication skills and computer literacy.
• Proactive, organized, punctual and team-oriented attitude.
• Strong attention to detail and commitment to high service standards.

Responsibilities

• Maintain cleanliness, hygiene, safety, restaurant equipment, and chemical-use standards.
• Follow HACCP, food-control, emergency, environmental, and company quality procedures.
• Conduct daily work-area inspections; report and help resolve non-conformities.
• Support kitchen standards, mise en place, reservations, special requests, events, and allergy/meal-preference communication.
• Check stocked products and report missing stock; use chemicals accurately and safely.
• Work closely with chefs, service colleagues, managers, and guests.
• Attend training, stay current on hospitality practices, and contribute ideas.
• Demonstrate professional conduct, teamwork, coaching, reliability, and a guest-focused approach.

Skills

HACCP knowledge

English communication

Teamwork

Attention to detail

Organized

Education

Certified Culinary Degree

Job description

Kasumigaseki Restaurant in Dubai is seeking a Steward to ensure a clean, safe, and well-organized operation across front- and back-of-house areas. Reporting to the Executive/Sous Chef, you will uphold hygiene, HACCP compliance, equipment upkeep, stock control, and day-to-day coordination.

Responsibilities include maintaining cleanliness, following safety and quality procedures, conducting inspections, supporting kitchen standards, checking stock, and collaborating with chefs, service staff,