Chief Steward: Lead Kitchen Hygiene & Ops

IHG Hotels & Resorts; Dammam; On-site; SAR 167,000 - 234,000; Full time

Benefits offered by this job

Full uniform

Room discounts

Extensive training

Job summary

IHG Hotels & Resorts is seeking an experienced Chief Steward for our Carlton Al Moaibed Hotel in the Kingdom of Saudi Arabia. You will lead the Stewarding team, ensuring top cleanliness and hygiene across all kitchen and back-of-house areas, and support the Executive Chef with efficient operations.

The role requires strong leadership, a minimum of 5 years in Stewarding with 2+ years in supervision, HACCP knowledge, and the ability to thrive in a fast-paced environment.

Qualifications

• Minimum 5 years in Stewarding with 2+ years in supervisory role
• Strong knowledge of HACCP and hygiene standards
• Fluent English; Arabic is an advantage
• Able to work under pressure in fast-paced environment
• Physically fit to perform operational duties

Responsibilities

• Lead and supervise the Stewarding team to ensure smooth daily operations
• Maintain highest cleanliness and hygiene in kitchens and back-of-house areas
• Ensure all equipment, utensils, crockery, cutlery and glassware are cleaned and sanitized
• Support the Executive Chef and F&B team with efficient stewarding operations
• Ensure HACCP compliance and hotel hygiene standards
• Coordinate maintenance of stewarding equipment with Engineering
• Manage inventories of equipment, cleaning supplies and chemicals
• Prepare team schedules and train Stewarding colleagues
• Ensure adherence to health, safety and PPE requirements
• Maintain a clean, safe, and organized work environment

Skills

Leadership

Team management

English communication

HACCP knowledge

Operational readiness

Education

High school diploma or equivalent

Job description

IHG Hotels & Resorts is seeking an experienced Chief Steward for our Carlton Al Moaibed Hotel in the Kingdom of Saudi Arabia. You will lead the Stewarding team, ensuring top cleanliness and hygiene across all kitchen and back-of-house areas, and support the Executive Chef with efficient operations.

The role requires strong leadership, a minimum of 5 years in Stewarding with 2+ years in supervision, HACCP knowledge, and the ability to thrive in a fast-paced environment.