Chief Steward

Mangala Estate Boutique Resort; Kuantan; On-site; MYR 60,000 - 120,000; Full time

Job summary

Mangala Estate Boutique Resort seeks a Chief Steward to lead the stewarding department, ensuring top cleanliness, sanitation, hygiene and strong operational support across all F&B back‑of‑house areas. You will oversee equipment, waste management, hygiene compliance and supervise the stewarding team, coordinating with Kitchen, Banquet and Food & Beverage to support events.

Diploma or Certificate in Hospitality plus at least five years in stewarding, including two in a supervisory role, with

Qualifications

• Diploma or Certificate in Hospitality, Food & Beverage Operations, or related field.
• Minimum 5 years of stewarding experience with at least 2 years in a supervisory or managerial role.
• Experience in hotels, resorts, or large-scale food service operations preferred.
• Strong knowledge of HACCP, food hygiene, sanitation, and kitchen safety standards.
• Good leadership, communication, and team management skills.
• Knowledge of stewarding equipment and chemical handling procedures.
• Ability to work under pressure and manage multiple operational demands.
• Strong organisational and problem-solving skills.

Responsibilities

• Lead and manage daily stewarding operations across kitchens, banquet areas, and Food & Beverage outlets.
• Ensure all operating equipment, kitchen utensils, tableware, glassware, and silverware are properly cleaned, sanitised, and maintained.
• Oversee cleanliness and organisation of all kitchen back-of-house and waste disposal areas.
• Manage inventory and par stock levels of operating equipment and stewarding supplies.
• Ensure compliance with HACCP, food safety, sanitation, and hygiene standards.
• Supervise deep cleaning programmes and preventive cleaning schedules.
• Oversee waste management, garbage disposal, and recycling practices.
• Coordinate closely with Kitchen, Banquet, and Food & Beverage teams to support operations and events.
• Ensure proper maintenance and safe operation of stewarding machinery and equipment.
• Lead, train, schedule, and develop the stewarding team to maintain operational excellence.
• Monitor breakage, losses, and equipment usage to control operational costs.
• Ensure compliance with occupational health, safety, and environmental regulations.

Skills

Leadership

HACCP Knowledge

Sanitation

Operational Management

Team Management

Communication

Education

Diploma or Certificate in Hospitality

Tools

Stewarding Equipment

Job description

The Chief Steward is responsible for leading and managing the overall Stewarding Department operations to ensure the highest standards of cleanliness, sanitation, hygiene, and operational support across all Food & Beverage back-of-house areas. This role oversees stewarding operations, equipment control, waste management, and hygiene compliance while ensuring efficient support for kitchen, banquet, and restaurant operations in alignment with Mangala Estate and IHG brand standards.

Key Responsibilities

• Lead and manage daily stewarding operations across kitchens, banquet areas, and Food & Beverage outlets.
• Ensure all operating equipment, kitchen utensils, tableware, glassware, and silverware are properly cleaned, sanitised, and maintained.
• Oversee cleanliness and organisation of all kitchen back-of-house and waste disposal areas.
• Manage inventory and par stock levels of operating equipment and stewarding supplies.
• Ensure compliance with HACCP, food safety, sanitation, and hygiene standards.
• Supervise deep cleaning programmes and preventive cleaning schedules.
• Oversee waste management, garbage disposal, and recycling practices.
• Coordinate closely with Kitchen, Banquet, and Food & Beverage teams to support operations and events.
• Ensure proper maintenance and safe operation of stewarding machinery and equipment.
• Lead, train, schedule, and develop the stewarding team to maintain operational excellence.
• Monitor breakage, losses, and equipment usage to control operational costs.
• Ensure compliance with occupational health, safety, and environmental regulations.

Qualifications

• Diploma or Certificate in Hospitality, Food & Beverage Operations, or related field.
• Minimum 5 years of stewarding experience with at least 2 years in a supervisory or managerial role.
• Experience in hotels, resorts, or large-scale food service operations preferred.
• Strong knowledge of HACCP, food hygiene, sanitation, and kitchen safety standards.
• Good leadership, communication, and team management skills.
• Knowledge of stewarding equipment and chemical handling procedures.
• Ability to work under pressure and manage multiple operational demands.
• Strong organisational and problem-solving skills.