Assistant Chief Steward

About the Role

The Assistant Chief Steward is responsible for supervising stewarding colleagues, maintaining equipment and facilities, controlling operating supplies, and ensuring compliance with hotel standards, food safety requirements, and health and safety regulations.

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 Avani+, 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.
• Good command of English is preferred.