HEAD STEWARD

Cevio Hotel Corporation; Tacloban; On-site; PHP 279,000 - 424,000; Full time

Job summary

Cevio Hotel Corporation is seeking a Stewarding Supervisor to lead daily stewarding, dishwashing, and kitchen utility teams in a 4-star hotel environment.

The role requires 2–4 years in stewarding or related back-of-house operations and 1–2 years in leadership, with strong knowledge of sanitation and food safety practices. Candidates must be prepared for shifting schedules and high-volume work.

Qualifications

• 2–4 years in stewarding, kitchen utility, or back-of-house in hospitality.
• 1–2 years of supervisory/leadership experience in stewarding.
• Hospitality training is advantageous.

Responsibilities

• Supervise daily stewarding, dishwashers, and kitchen utility staff.
• Schedule manpower, delegate tasks, and monitor attendance.
• Ensure stewarding equipment, supplies, and chemicals are stocked and safe.
• Coordinate with Executive Chef, F&B, Housekeeping, Engineering, and Purchasing.
• Maintain cleanliness, discipline, and safety in a fast-paced kitchen.

Skills

Leadership

Kitchen sanitation

Safety compliance

Staff scheduling

Coordination

Communication

Physical fitness

Problem solving

Education

High school diploma

Job description

• At least 2-4 years of experience in Stewarding, Kitchen Utility, or Back-of-House operations, preferably in a 4-star hotel, resort, or upscale restaurant.

• Minimum 1-2 years of supervisory or leadership experience in a stewarding department is highly preferred.

• High School diploma, vocational course, or relevant hospitality training; Hospitality Management/Hotel and Restaurant Management is an advantage.

• Strong knowledge of kitchen sanitation, cleaning procedures, dishwashing operations, waste segregation, and food safety practices.

• Knowledge of proper handling and cleaning of chinaware, glassware, silverware, kitchen equipment, utensils, and other operating supplies.

• Familiarity with HACCP, sanitation standards, occupational safety, and hotel hygiene requirements.

• Ability to supervise and organize the daily activities of Stewards, Dishwashers, and Kitchen Utility personnel.

• Experienced in manpower scheduling, task delegation, attendance monitoring, and performance supervision.

• Able to monitor the availability and proper condition of stewarding equipment, chemicals, supplies, and kitchen tools.

• Strong understanding of chemical handling, proper dilution, PPE, and workplace safety procedures.

• Ability to coordinate effectively with Executive Chef, Sous Chefs, F&B Management, Kitchen Staff, Housekeeping, Engineering, and Purchasing.

• Strong leadership, communication, problem-solving, and organizational skills.

• Physically fit and capable of performing or supervising standing, lifting, cleaning, and other physically demanding tasks.

• Able to work in a fast-paced, high-volume kitchen environment.

• Willing to work shifting schedules, weekends, holidays, and extended hours when required.

• Demonstrates discipline, cleanliness, teamwork, reliability, attention to detail, and strong work ethic.