Head Steward: Cleanliness & Kitchen Ops Leader

Millennium Airport Hotel Dubai; Dubai; On-site; AED 56,000 - 84,000; Full time

Job summary

Millennium Airport Hotel Dubai is seeking a Chief Steward to manage the stewarding department, supervise the team, and ensure cleanliness and efficiency in kitchen operations.

You will oversee inventory, training, hygiene compliance, equipment sanitization, and collaboration with culinary team, while managing schedules, budgets, and safety.

This role requires strong leadership, attention to detail, and commitment to guest safety and sustainable practices.

Responsibilities

• Supervise and lead the stewarding team.
• Ensure the cleanliness and organization of kitchen equipment, utensils, and workspaces.
• Monitor and maintain inventory of kitchen and dining equipment.
• Coordinate the cleaning and polishing of silverware, glassware, and chinaware.
• Train the stewarding team on proper cleaning and sanitation procedures.
• Enforce hygiene and sanitation standards in the kitchen and dining areas.
• Assist in maintaining safety and cleanliness in food storage areas.
• Collaborate with the culinary team to ensure the availability of clean and sanitized equipment.
• Conduct regular inspections of kitchen and dining areas for cleanliness and compliance.
• Manage stewarding schedules, staffing levels, and performance.
• Address any stewarding-related concerns or issues promptly.
• Monitor and control stewarding budgets and expenses.
• Assist in the recruitment and training of the stewarding team.
• Operate in a safe and environmentally friendly manner to safeguard the health and safety of guests and colleagues, as well as contribute to environmental conservation.
• Adhere to the company’s environmental, health, and safety procedures and policies.

Job description

Millennium Airport Hotel Dubai is seeking a Chief Steward to manage the stewarding department, supervise the team, and ensure cleanliness and efficiency in kitchen operations.

You will oversee inventory, training, hygiene compliance, equipment sanitization, and collaboration with culinary team, while managing schedules, budgets, and safety.

This role requires strong leadership, attention to detail, and commitment to guest safety and sustainable practices.