Chief Steward

Role Overview

Chief Steward at Qasr Al Sarab Desert Resort By Anantara, a luxury resort property of Anantara Hotels & Resorts.

Company Overview

Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture with an intrinsic sense of authentic hospitality. Founded in 2001 in Thailand, the brand has expanded across the world, welcoming guests in captivating locales from pristine beaches and private islands to ancient sites and vibrant metropolises. The brand is inspired by the Sanskrit word meaning "without end" and embodies freedom, movement, and harmony.

Role Purpose

Lead the stewarding department to maintain the highest standards of hygiene, food safety, and operational excellence. Oversee all back-of-house cleaning, inventory management, and staff supervision while ensuring strict compliance with health, safety, and sanitation regulations.

Key Responsibilities

Food Safety & Hygiene Standards

• Implement and maintain the Safety Food Management system across the property at all times.
• Ensure high quality hygiene standards are maintained.
• Comply with Anantara Hygiene and sanitation standards.
• Strictly follow all cleaning schedules and ensure correct standards are maintained.

Department Standards & Staff Management

• Set and maintain standards across the Stewarding Department, ensuring all staff are trained to required levels and able to carry out duties efficiently and safely.
• Establish the working schedule of stewarding staff.
• Build an efficient team and ensure continuous improvement by taking interest in staff welfare, safety, development, and motivation.
• Establish and maintain effective employee relations.
• Ensure grooming and state of uniforms of self and subordinates are to required standard; uniforms must be clean, ironed, and not torn; ensure hairnets are worn at all times.

Equipment & Inventory Management

• Ensure that silver, glassware, chinaware, pots and pans are properly washed, cleaned, dried, and stored by stewards according to established standards.
• Ensure that handling of chinaware, glass and silverware and operating equipment is properly done by all staff to minimize breakage and service disruption.
• Maintain inventories and stocks in operation with assistance of Food and Beverage Manager.
• Assist in preparing inventory lists for outside and inside functions and check inventory upon completion of function.
• Ensure storerooms under control of Stewarding operations are kept in neat and tidy condition.

Operations & Maintenance

• Ensure cleanliness of work areas and maintenance of various cleaning equipment as per established standards.
• Ensure that the use of chemicals and detergents are to required specifications.
• Report any maintenance defects in the Kitchen and back area through maintenance requests to Engineering Department.
• Report all breakages and prepare monthly breakage report.
• Supervise pest control in Kitchen and F&B areas.

Safety & Compliance

• Strictly observe all Health and Safety regulations in the working area and the Hotel's Health and Safety policy.
• Be up to date regarding OSHMS requirements with respect to ADOSH-SF and other applicable local regulations; ensure they are implemented in Stewarding Department.
• Conduct risk assessments for all activities under Stewarding Department by consulting with employees and ensure appropriate control measures are implemented.
• Conduct COSHH assessments and ensure team members are adequately trained regarding chemical safety.
• Ensure Stewarding team members are aware of safety aspects of work.
• Ensure associates are aware of fire safety and emergency preparedness programs.
• Check that proper safety signs are placed to indicate hazards while cleaning process is ongoing.
• Ensure Change of Management process is adequately implemented in Stewarding operations.
• Ensure periodic emergency mock drills are conducted related to the department.
• Effectively communicate OSH roles and responsibilities to team members.
• Carry out OSH Performance reviews for team members and hold them accountable for their OSH roles and responsibilities.
• Participate in OSH Committee and HACCP Committee meetings.

Supervision & Communication

• Maintain logbook for supervisors and conduct daily briefing.
• Be willing to carry out all reasonable duties when requested by the Executive Chef.

Additional Information

• Be willing to carry out additional duties as requested.