Assistant Chief Steward at Minor… · Surat…

Key Duties and Responsibilities

• Managing the daily operations of the Stewarding team and ensure smooth support for all Food & Beverage outlets and culinary operations.

• Supervise, coordinate, and allocate daily tasks to Stewarding colleagues according to operational requirements.

• Ensure all kitchen areas, F&B back-of-house areas, equipment, utensils, crockery, glassware, and cutlery are maintained in a clean, hygienic, and orderly condition.

• Monitor and ensure proper cleaning, washing, sanitizing, and storage procedures are followed at all times.

• Ensure sufficient availability of clean crockery, cutlery, glassware, kitchen utensils, and operating equipment for all outlets and functions.

• Conduct regular inspections of kitchens, stewarding areas, garbage disposal areas, loading areas, and other back-of-house facilities.

• Ensure compliance with hotel hygiene, sanitation, HACCP, food safety, occupational health and safety, and environmental standards.

• Ensure all dishwashing and cleaning equipment is operated correctly and maintained in good working condition.

• Report equipment breakdowns, maintenance requirements, safety hazards, and operational issues to relevant departments.

• Coordinate with Engineering for preventive maintenance and repair of stewarding equipment and facilities.

• Monitor and control the use of chemicals, cleaning materials, equipment, and other operating supplies to minimize wastage and maintain cost efficiency.

• Ensure proper garbage segregation, disposal, recycling, and waste-management practices in accordance with hotel standards and local regulations.

• Assist in training, coaching, and developing Stewarding colleagues on cleaning procedures, hygiene standards, equipment handling, and safety practices.

• Ensure all Stewarding operations comply with NH Collection, Minor Hotels, and hotel policies, standards, and procedures.

​Qualifications

• High school diploma, vocational certificate, or equivalent qualification.

• Diploma or degree in Hospitality Management, Food & Beverage Management, or a related field is an advantage.

• Minimum 3 years of experience in Stewarding operations, preferably within a hotel or international hospitality environment.

• Previous experience as a Stewarding Supervisor, Team Leader, Senior Steward, or similar supervisory role is preferred.

• Experience in a high-volume hotel, restaurant, banquet, or large-scale F&B operation is an advantage.

• Knowledge of hotel kitchen operations and stewarding procedures is highly desirable.

• Good knowledge of kitchen cleaning, dishwashing, sanitation, hygiene, and waste-management procedures.

• Good understanding of food safety, HACCP, occupational health and safety, and chemical handling.

• Strong supervisory and team-coordination skills.

• Ability to organize and prioritize tasks effectively in a fast-paced environment.

• Good communication and interpersonal skills.

• Good problem-solving and decision-making skills.

• Ability to monitor inventory, control operating supplies, and minimize wastage.

• Basic knowledge of stewarding equipment and maintenance procedures.

• Basic computer skills and ability to complete departmental reports and checklists.