Chief Steward

United Arab Emirates (AE)
06 Oct 2016
03 Nov 2016
Job Level

We are currently looking for Chief Steward with the following requirements:

  • Previous 5 star hotel experience, preferable in the Middle East.
  • High school diploma or similar required.
  • Excellent command of English language (both oral and written).
  • Basic Food Safety / GHP Manager Training
  • HACCP L3 Certificate
  • HACCP Internal Auditor Certificate
  • Knowledgeable in Stewarding Chemical
  • Proficient in MS Word and Excel
  • Knowledgeable in Advance Inventory Skills.
  • Good Interpersonal Communication Skills

The Role:

  1. To have a full working knowledge of all hygiene and occupational health & safety regulations in UAE, preferably according to Dubai Municipality standards.
  2. To play an active role in the implementation of HACCP and to comply and follow at all times the HACCP processes put into place.
  3. To ensure that breakages are administrated in order to provide constant feedback to the operation as a tool to reduce breakages and losses.
  4. To strictly adhere to the established operating expenses and ensure that all costs are controlled.
  5. To ensure an effective payroll control through a flexible work force and maintain a close cooperation with other Food & Beverage outlets.
  6. To participate in the formulation of the Annual Operating Budget operating cost, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
  7. To ensure that the Stewarding Department is managed, providing a courteous, professional, efficient and flexible service at all times.
  8. To assist and coach in the operation and be visible during peak times or major events having a hands on approach.
  9. To implement a flexible scheduling based on business patterns.
  10. To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned place of work.
  11. To assign responsibilities to subordinates, implementing multi tasking principle and to check their performance periodically.
  12. To establish and strictly control inventories and to the par stocks in the operation for all operating equipment, Food & Beverage, FF&E items and to ensure that the outlet is adequately equipped.