Chief Steward

St. Giles Southkey Johor Bahru; Johor Bahru; On-site; MYR 20,000 - 100,000; Full time

Job summary

A hospitality establishment in Johor Bahru is seeking a Stewarding Supervisor to oversee the cleanliness and sanitation operations within the food processing facilities. You will supervise staff, ensure adherence to hygiene standards, and coordinate cleaning tasks while supporting kitchen operations. The ideal candidate has supervisory experience in the hospitality sector and an understanding of food hygiene protocols. Join us in providing an exceptional dining experience for our guests.

Qualifications

• Experience in a supervisory role within food service or hospitality.
• Knowledge of cleaning and sanitation standards.
• Ability to manage and lead a team effectively.

Responsibilities

• Supervise stewarding department employees and operations.
• Ensure cleanliness and hygiene standards are upheld.
• Coordinate with kitchen staff for efficient service.

Skills

Supervisory skills

Attention to detail

Ability to work under pressure

Knowledge of cleaning chemicals

Job description

Responsible in enforcing the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment. Main responsibilities include dish room operations, night cleaning, back area cleaning and equipment's maintenance,cleaning & sanitation chemicals, banquetplating, chinaware and glassware.

Job Description:

Supervise the duties of all stewarding department employees, facilities, operation andcosts.

Ensure the sanitation, cleanliness, hygiene as well as the quality level of product and services.

Ensure Back of House areas are maintained to the highest cleanliness standards and cleaningschedulesare followed and completed.

Direct and assist Stewards in order to make clean up more efficient.

Ensure water temperature, and chemical levels are appropriate for cleaning anddocumented.

Assist with Banquet plate-ups and buffet by transporting and ensuring adequate stock.

Assist Chefs and kitchen staff with various tasks as needed.

Check more specifically the proper use of chemicals and washing accessories.

Coordinate with the Food & Beverage Manager in establishing minimum and maximum operatingparstocks and supplies and approve storeroomrequisition.

Co-ordinate with the Banquet & Outlet Managers to check their requirements for the day and the next day.

Assist in the location, movement and storage of banquet operational equipment.

Assist in the stock take of equipment and other items as required.

Work closely with the Chef, Banquet& Outlet Manager to anticipateguestneeds.

Work with all departments to ensure items that are required for service are available when needed.

Take all necessary actions toreducethelossof silverware / flatware.

Take all necessary actions to reduce breakage of China and Glassware.

Ensuring employee’s ability to follow loss prevention policies, preventaccidentsand control costs.

Enforces proper cleaning routines for service ware, equipment, floors, etc.

Enforces proper use and cleaning of all dish room machinery.

Ensures all food holding and transport equipment is in working order.

Ensures compliance with food handling and sanitation standards.

Ensuring Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs.

Prepare monthly reports on shortages in Chinaware, silverware, glassware and equipment and requisition replacements as required while followingbudgetguidelines.

Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.

Ability to work well under pressure in a fast-paced environment.

Ensures disciplinary procedures anddocumentationare completed according to Standard Operating Procedures.

Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

Celebrates successes by publicly recognizing the contributions of team members.

Encourages and builds mutual trust, respect, and cooperation among team members.

Serves as a role model for the stewarding teams to demonstrate appropriate behaviours.

Carry out any other reasonable task set by the Hotel’s Management.