Assistant Chief Steward

Pan Pacific Hotels Group; Santo Niño 1st; On-site; PHP 223,000 - 357,000; Full time

Job summary

The Assistant Chief Steward at Pan Pacific Hotels Group in the Philippines oversees hygiene and sanitation of food service areas, ensuring compliance with NEA regulations and proper maintenance of kitchen equipment in the F&B department. The role reports to the Executive Chef.

Key duties include assisting kitchen staff, managing inventory of chinaware and utensils, supervising cleaning, waste removal, and daily cleanliness checks; ensuring SOP adherence and supporting catering and buffet setups.

Responsibilities

• Assist kitchen staff with daily food preparation and ensure equipment is in good working condition.
• Manage hotel inventory of chinaware, glassware, silverware, flatware and hollowware; conduct stock takes and maintain cleanliness.
• Oversee kitchen premises cleaning to uphold high hygiene standards and liaise with health authorities on regulations.
• Supervise proper waste removal from kitchens.
• Perform daily walk-throughs to check outlet cleanliness.
• Ensure stewarding staff follow SOPs.
• Assist in annual business planning and prepare stewarding budget, including purchasing plan, inventory, manpower.
• Approve stewarding duty rosters to support kitchen food preparation, and assist outside catering and buffet setups.

Job description

Position summary statement:

To ensure the hygiene and proper sanitation of working areas for storage, preparation and serving of foods in the hotel, and compliance of all relevant NEA legislations. He is also responsible for proper maintenance and inventory of all operating equipment in the Food & Beverage department.

The Assistant Chief Steward reports to the Executive Chef.

Primary Responsibilities:

• To assist the kitchen cooking staff in their daily food preparation by ensuring that the staff concerned are equipped with the necessary kitchen equipment which are in good working conditions.
• To manage the hotel’s inventory in respect of all chinaware, glassware, silverware, flatware and hollowware. The incumbent conducts regular stock take and ensures that all these items are kept in clean and hygienic conditions. Items such as silverware are cleaned and polished on regular basis as required. Furthermore, the incumbent introduces and monitors control procedures to reduce breakages and losses.
• To oversee the cleaning of kitchen premises so as to maintain high level of hygiene standards in the kitchen areas. In this respect, the incumbent liaises with the local health authorities and ensures that all health and hygiene regulations and practices are observed.
• To supervise the proper removal of waste from the kitchens.
• To do daily walk through and check all outlet for cleanness.
• To ensure that stewarding staff carries out their task according to the SOP.
• To participate in the annual business planning exercise and prepare the stewarding budget, which will include purchasing plan, inventory level, manpower requirement, etc.
• To approve the duty roster of stewarding staff prepared by the Stewarding Supervisor so as to support the kitchen food preparation activities.
• To support all outside catering and set up for buffet