Chief Steward

The First Group Hospitality; Abu Dhabi; On-site; AED 60,000 - 90,000; Full time

Job summary

The First Group Hospitality in the UAE seeks a hands-on Stewarding Supervisor to manage daily stewarding across kitchens, outlets, and back-of-house areas. You will lead the stewarding team, plan staff schedules, and ensure cleaning, sanitation, and HACCP standards are met in line with luxury hospitality expectations.

The ideal candidate has 4–5 years of stewarding experience in luxury hotels or related environments, with proven leadership, training, and cost-control skills.

Qualifications

• Minimum 4–5 years of stewarding experience in luxury hotels or related environments.
• Experience in supervising stewarding teams and scheduling staff.
• Strong knowledge of kitchen hygiene, sanitation, and HACCP standards.

Responsibilities

• Oversee stewarding operations across all kitchens, outlets and back-of-house areas.
• Lead, supervise and develop the stewarding team to ensure efficient operations.
• Prepare staff schedules and allocate duties based on requirements.
• Ensure cleaning, sanitisation and maintenance of equipment and areas.
• Conduct regular hygiene inspections and ensure HACCP compliance.
• Monitor performance, attendance, grooming and adherence to policies.
• Train and coach staff on cleaning procedures, safety and chemical handling.
• Manage inventories of cleaning supplies and equipment for cost efficiency.
• Coordinate stewarding for VIP events and special occasions.
• Collaborate with Executive Chef and F&B Management for smooth operations.
• Maintain records of schedules, hygiene checks and inventories.
• Support budgeting, purchasing and cost-control initiatives.

Skills

Stewarding leadership

Kitchen hygiene

HACCP knowledge

Staff scheduling

Cost control

Team training

Inventory management

Vendor coordination

Job description

Overview

The First Group Hospitality is a Dubai-headquartered, full-service hospitality management company specialising in hotel operations, asset management, and F&B strategy. With a team of industry veterans and a proven track record, the company delivers tailored solutions that enhance efficiency, optimise revenue, and maximise asset value for investors and hotel owners.

As a trusted third-party hotel management provider, The First Group Hospitality partners with leading global brands to drive operational excellence and long-term profitability, thanks to expertise spanning property performance optimisation, cost management, and guest experience enhancement. Beyond management, The First Group Hospitality develops and operates a dynamic portfolio of upscale hotels, residences, and award-winning restaurants, creating high-value hospitality assets that stand out in the market.

For more information, visit tfghospitality.com

Job Description

• Oversee and manage daily stewarding operations across all kitchens, food and beverage outlets, and back-of-house areas.

• Lead, supervise, and develop the stewarding team to ensure efficient operations and consistent service standards.

• Prepare staff schedules, allocate duties, and ensure adequate manpower coverage based on operational requirements.

• Ensure all kitchen equipment, utensils, crockery, cutlery, glassware, and food preparation areas are cleaned, sanitised, and maintained to the highest standards.

• Conduct regular inspections to ensure compliance with food safety, hygiene, sanitation, and HACCP standards.

• Monitor staff performance, attendance, grooming, productivity, and adherence to company policies.

• Train and coach stewarding colleagues on cleaning procedures, equipment handling, chemical usage, and workplace safety.

• Manage inventories of cleaning supplies, chemicals, equipment, and operating materials, ensuring effective stock control and cost efficiency.

• Monitor the proper handling, storage, and maintenance of kitchen equipment, dishwashing machines, and stewarding tools.

• Minimise breakages, losses, and wastage through effective monitoring and preventive measures.

• Coordinate stewarding requirements for VIP functions, private events, banquets, and special occasions.

• Work closely with the Executive Chef, Food & Beverage Management, and other departments to ensure smooth daily operations.

• Ensure proper waste segregation, disposal, recycling, and pest control practices in accordance with hygiene and environmental standards.

• Identify and report equipment defects, maintenance requirements, and safety hazards, ensuring timely follow-up.

• Maintain accurate records of cleaning schedules, hygiene inspections, inventories, breakages, and operational reports.

• Support departmental budgeting, purchasing requirements, and cost-control initiatives.

• Ensure compliance with local food safety regulations, company policies, and luxury hospitality standards.

• Continuously identify opportunities to improve operational efficiency, cleanliness, and overall service quality.

• Perform other stewarding and operational duties as required.

Desired Skill & Expertise

• Minimum 4–5 years of stewarding experience, preferably within luxury hotels, resorts, private members' clubs, or high-end hospitality environments.

• At least 2 years in a supervisory or senior stewarding position, with proven team leadership experience.

• Strong knowledge of kitchen hygiene, sanitation, food safety regulations, and HACCP standards.

• Proven experience managing stewarding operations, staff scheduling, and resource allocation.

• Excellent leadership, communication, delegation, and team-management skills.

• Good understanding of commercial dishwashing equipment, cleaning chemicals, and kitchen operating procedures.

• Experience in inventory management, breakage control, purchasing, and cost optimisation.

• Strong organisational, problem-solving, and time-management abilities.

• High attention to detail and commitment to maintaining exceptional cleanliness and hygiene standards.

• Ability to coordinate stewarding requirements for large-scale events, VIP functions, and high-volume food and beverage operations.

• Professional, reliable, proactive, and capable of working effectively under pressure.

• Basic computer literacy and experience preparing operational reports.

• Ability to work flexible hours, including evenings, weekends, and public holidays.