Chief Steward

1 week ago

Singapore Kempinski Hotels Full time $60,000 - $80,000 per year
Chief Steward (Local candidates only)

Department: Kitchen

Employment Type: Permanent - Full Time

Location: Singapore - Singapore


Description Reporting to the Executive Chef, the incumbent in the position is responsible for managing the Stewarding Department and maintaining a high level of hygiene in all food processing facilities. The incumbent should possess the ability to perform shift work and work well under pressure in providing a courteous, professional, efficient and flexible service that is consistent with Kempinski hotel standards.

Overall Objectives
  • Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
  • Ensure that the place of work and surrounding area is kept clean and organised at all times.
  • Execute and ensure that the team is able to execute the highest level of service and set-up standards at all times.
  • Produce reports and analysis of the outlet and present report in the monthly performance meeting.
  • Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
  • Conduct monthly inventory of operating supplies and equipment together with the stewarding department
  • Prepare and review all departmental operations manual updates annually in together with the Head of Department.
  • Support activities and cooperation with the suppliers.
  • Organise all required outlet specific trainings as described by the department.
  • Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
  • Respond to any changes in the department as dictated by the hotel management.
  • Ensure that all garbage regulations i.e separation of items as well as the assigned garbage runs.
  • Have the knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals being used.
  • Ensuring that breakage is monitored in order to provide constant feedback to the operation and to reduce breakage and losses.
  • Strictly adhere to the established budgets and operating expense plans, ensuring that all costs are controlled.
  • Assist in the preparation of the Annual operating budget for operating expenses, operating equipment and FF&E requirements in line with the compilation of the annual business plan.
  • Supervise contractors in kitchen and back of house areas of the Food & Beverage division.
  • Maintain daily checks and log reports of all areas responsible.

Job Requirements
  • Minimum 3 years' experience in a similar capacity
  • Responsible and hardworking, able to work in a safe, prudent and organized manner
  • Ability to maintain highest standards of professionalism, ethics, grooming and attitude
  • Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
  • Good written and verbal communication skills
  • Excellent organizational and time management skills

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