Chief Steward

voco Kuching; Kuching; On-site; MYR 36,000 - 48,000; Full time

Job summary

A leading hotel in Sarawak is seeking a Chief Steward to oversee the stewarding department operations. You will ensure cleanliness and hygiene across food production areas, manage inventory, and maintain compliance with health regulations. The ideal candidate should have a diploma in culinary skills and at least 2 years of relevant experience, including 1 year in a supervisory role. This is a full-time position based in Kuching.

Qualifications

• 2 years related experience including supervisory capacity.
• Valid health/food handler card required.

Responsibilities

• Oversee operations of the stewarding department.
• Ensure compliance with cleanliness and hygiene standards.
• Track inventory for F&B and kitchen.

Skills

Customer interaction

Food service permit

Problem-solving

Organizational abilities

Education

Diploma or Vocational Certificate in Culinary Skills

Job description

The Chief Steward supervises the day‑to‑day operations of the stewarding department, ensuring the highest standards of cleanliness, hygiene, and equipment management across all food production areas. Responsible for controlling storeroom orders, issuing china, silver, and glass, and ensuring all food and beverage outlets have sufficient equipment. Ensures compliance with local health and safety regulations, IHG brand standards, and hotel policies.

Responsibilities

• Oversee the preparation, receiving, storage, cleaning, and maintenance of kitchen equipment.
• Oversee the cleaning of premises, waste removal, and handling of kitchen linen.
• Maintain a hygienic kitchen and enforce personal hygiene standards for self and team.
• Manage departmental functions to achieve optimum departmental costs and quality levels of sanitation.
• Track inventory for F&B and kitchen, submit monthly reports to the Executive Chef.
• Control and continually analyze costs, breakage, quality of support, condition and cleanliness of facilities and equipment, guest satisfaction, and quality audit safety compliance.
• Establish effective employee and inter‑departmental working relationships.
• Assist the Food and Beverage Operations Manager and the Executive Chef in developing training plans, developing training materials per ICHG guidelines, and implementing training for stewarding and other F&B employees.
• Conduct daily briefings and other meetings as needed to achieve optimal results.
• Handle administrative work and maintain up‑to‑date files on finance, standards, training, outlets, and meetings.
• Assist in setting stewarding goals and developing strategies, procedures, and policies.
• Determine minimum and maximum stocks and control the par‑stocks of all material and equipment.
• Liaise with the Purchasing Manager and suppliers for any purchase needed for the stewarding operation.
• Conduct inventories in coordination with the accounting division.
• Liaise with the Engineering Division to schedule preventive maintenance and repairs.
• Monitor local competitors and compare their operations.
• Stay aware of trends, systems, practices, and equipment in food and beverage through trade literature, hotel shows, and site visits.
• Work with the Executive Chef on manpower planning, budgeting, hygiene management, and preparation and management of the department’s budget.
• Work closely with the Hygiene Manager to ensure food safety and cleanliness are maintained at all times.
• Participate in the Halal Committee, excitation requirements, and sustainability and CSR activities.

Accountabilities

• Number of employees supervised: Indirect – NA
• Annual Operating Profit/Payroll Budget: Department Budget and Headcounts
• Key Metrics: Department Budget, Breakage Cost, Employee Satisfaction Survey, Ministry of Health Inspection on cleanliness and compliance reporting, Proper management of Kitchen and F&B supplies and equipment
• Decision Making Responsibilities (Decision Rights): Department Budget, Breakage Cost

Required Skills

• Demonstrated ability to interact with customers, employees, and third parties that reflects highly on the hotel, the brand, and the Company.
• Food service permit or valid health/food handler card as required by local government agency.
• Problem‑solving, reasoning, motivating, organizational, and training abilities.

Qualifications

• Diploma or Vocational Certificate in Culinary Skills or related field.

Experience

• 2 years related experience including at least 1 year in supervisory capacity or an equivalent combination of education and experience.

True Hospitality

We genuinely care about people and we show this through living out our promise of True Hospitality each day. It’s what connects every colleague in all IHG® hotels.

Each IHG® hotel brand delivers True Hospitality in their own way. At the heart of it all are specific, core service skills:

• True Attitude: Being caring, wanting to make a positive difference, and building genuine connections with guests.
• True Confidence: Having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay.
• True Listening: Focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs.
• True Responsiveness: Providing guests with what they need, and doing so in a timely and caring manner.

There’s so much more to the job than we can capture here. It’s simply about creating great experiences, doing the right thing, and understanding people.

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.