Chief Steward

Leadership & Staff Management Proven experience managing a team of stewards including training, scheduling, and performance management. Ability to foster teamwork and discipline within the stewarding department. Operational Oversight Hands-on experience with dish washing and cleaning equipment (e.g. Hobart, Winterhalter). Thorough understanding of back of house workflow – from receiving and storage, to waste disposal. Hygiene & Sanitation Compliance In-depth knowledge of HACCP, kitchen hygiene protocols, and local public health regulations. Ability to maintain impeccable cleanliness in kitchens, food preparation zones and garbage collection areas. Inventory and Asset Management Skilled in maintaining an accurate stock of cleaning supplies, chemicals, crockery, cutlery, and kitchen equipment. Experience in reducing breakages and losses through proper handling and systems. Event Coordination Support Able to scale operations for large events (300 guests), ensuring seamless dishware circulation and cleanliness under pressure. Competence in supporting both indoor dining and outdoor catering functions. Communication & Collaboration Works effectively with Executive Chef, Sous Chefs, Banquet Managers and Front of House Managers to align Back of House readiness. Fluent in English and Kiswahili; good written and verbal communication for reporting and team briefings. Safety & Waste Management Implements safe chemical use, equipment handling, and personal protective measures. Knowledge of sustainable waste disposal, recycling, and reducing kitchen waste footprint. Requirements 1. Minimum of 6 years of progressive experience in stewarding within 4 or 5-star hotel environments 2. At least 2 years in a supervisory or Chief Steward role, preferably in establishments managing high-volume à la carte service and large events (200+ pax). 3. High integrity and work ethic. 4. Physically fit and able to handle high-pressure environments 5. Flexible with working hours, including evenings, weekends, and public holidays 6. Familiar with kitchen management systems (e.g. Micros, Material Control, or related software).