Chief Steward Luxury Hotel KAFD

Adeera Hotel group

The Chief Steward is responsible for overseeing all stewarding operations within the hotel, ensuring the highest standards of cleanliness, hygiene, and food safety. This role manages the stewarding team, enforces HACCP compliance, and maintains operational efficiency in kitchens, outlets, and banquet areas, supporting seamless F&B operations.

Main Duties & Responsibilities:

Hygiene, Sanitation & HACCP

• Enforce strict compliance with food safety, hygiene, and HACCP procedures across all kitchen and F&B areas.

• Monitor cleaning schedules for kitchen equipment, utensils, and back-of-house areas to ensure full sanitation standards.

• Conduct daily inspections of dishwashing areas, kitchens, and storage facilities to maintain hygiene and prevent contamination.

• Ensure proper chemical storage, handling, and usage according to safety guidelines.

• Maintain accurate hygiene and cleaning records for all audits and inspections.

Operational Leadership

• Oversee all stewarding operations, including dishwashing, kitchen cleaning, waste disposal, and equipment maintenance.

• Coordinate with culinary teams, banquet teams, and outlets to ensure timely cleaning and preparation for service.

• Implement SOPs for cleaning, waste management, pest control, and hygiene protocols.

• Plan and allocate manpower efficiently for all shifts, ensuring smooth operations during peak periods and events.

Team Leadership & Training

• Lead, supervise, and motivate the stewarding team to maintain high standards of cleanliness, safety, and professionalism.

• Conduct regular training on hygiene, HACCP, chemical safety, and waste management practices.

• Perform performance reviews, coaching, and mentoring to develop staff skills and maintain operational discipline.

Equipment & Inventory Management

• Ensure all kitchen equipment, utensils, and machinery are cleaned, maintained, and functioning properly.

• Monitor stock levels of cleaning chemicals, tools, and protective equipment; coordinate reordering as necessary.

• Ensure safe storage and handling of all chemicals and cleaning supplies in compliance with regulations.

Compliance & Audits

• Ensure full compliance with local health, safety, and hygiene regulations.

• Conduct regular internal audits of cleaning practices, waste disposal, and equipment maintenance.

• Coordinate with government health inspectors and hotel auditors during inspections.

• Implement corrective actions promptly to address any non-compliance issues.

Collaboration & Communication

• Serve as the main point of contact for hygiene, sanitation, and stewarding operations across all F&B areas.

• Communicate effectively with culinary teams, banquet managers, and F&B leadership to support smooth operational flow.

• Report operational performance, issues, and improvements to the Director of F&B.