About this role
The Chief Steward is responsible for overseeing the overall stewarding operations of the hotel, ensuring the highest standards of cleanliness, hygiene, storage, and equipment management across 10 diverse Food & Beverage outlets, extensive banquet operations, and large-scale kitchens totaling over 800 sqm. This role is pivotal in supporting the culinary and service teams to achieve excellence in food safety, efficiency, guest satisfaction, and asset care.
Operations Management
Lead and manage stewarding operations across all F&B venues, including restaurants, bars, banquet kitchens, in-room dining, and central production kitchensEnsure the highest level of cleanliness, hygiene, and sanitation in compliance with HACCP and food safety standardsImplement effective stock rotation and control for chemicals, cleaning supplies, and equipment to avoid waste, ensure safety, and maintain qualityOrganize storage areas between kitchen spaces and stewarding storerooms to ensure accessibility, logical organization, and operational efficiencyMonitor daily cleaning standards and task completion, conducting hands-on quality checks and immediate feedbackAnalyze potential breakage risks in daily operations and implement preventative measures to minimize equipment loss and costsOversee banquet and event setups, ensuring accurate equipment handling and smooth execution.Collaborate with Engineering on maintenance and repairs of stewarding machinery and kitchen equipment.Team Leadership
Lead, train, and develop the stewarding team, including supervisors and operational staff, to foster safety, efficiency, and excellenceConduct regular performance reviews and create personalized development plansPlan and manage staffing according to business levels, events, and operational demandsReinforce daily task quality by setting clear expectations, providing on-the-job coaching, and maintaining visible leadership.Cost Control and Sustainability
Implement strict breakage control and regularly analyze breakage patterns to proactively prevent future incidentsManage equipment inventory, minimize losses, and ensure adherence to budgetary goalsLead sustainability efforts through waste reduction, chemical management, and resource conservation.Health, Hygiene and Safety
Apply necessary precautions with regards to hotel food safety and hygiene standards (HACCP)Be well versed in hotel fire, life safety, and emergency proceduresReport and take appropriate action to correct any health or safety hazardsLiaise with Engineering regarding maintenance and repairs of equipmentInstruct staff on emergency measures in case of accidents and ensure the first aid kit is stocked and available in kitchens in collaboration with the hotel’s clinicEnsure all work areas in the kitchen are kept tidy and cleanConduct regular hygiene audits, safety training, and emergency preparedness exercisesLead safe handling and storage of chemicals and cleaning products, ensuring proper labeling and usage. Knowledge and Experience
Diploma or certification in Hospitality, Food Safety, or Environmental Services preferredMinimum 3–5 years’ experience as Chief Steward or Assistant Chief Steward in a luxury hotel or high-volume environment Experience in inventory management, logistics, and cross-outlet support for large-scale operations.Competencies
Strong leadership and team development abilitiesExceptional organizational skills and eye for operational detailAbility to drive quality, consistency, and efficiency under pressureProactive, solution-oriented mindset with a focus on guest and team satisfactionHigh personal and professional grooming standardsComputer LiteracyReading/Writing/Speaking English skills Open for Vietnamese candidates only