Chief Steward

Benefits

Additional Information

Scope of position: The Chief Steward is responsible for leading the full stewarding operation of a large-scale, multi-outlet F&B environment. This role ensures world-class hygiene, sanitation, equipment management, and cost control in line with brand standards, regulations and international food safety requirements. This is a hands-on leadership role - visible on the floor, firm on standards and sharp on numbers. Qualification: A minimum of 3 to 5 years' extensive experience in a comparable role within a prestigious luxury hotel or resort is imperative. Comprehensive and in-depth knowledge of advanced cleaning procedures, proper chemical handling, and proficient operation of industrial dishwashing systems is essential. Proven experience as Chief Steward in a large hotel or resort with high-volume F&B Strong knowledge of HACCP, food safety, hygiene, and sanitation standards Solid financial acumen: cost control, inventory control Confident leader with hands-on operational presence Fluent English required Unwavering commitment to flexibility in work schedules, including the willingness to work various shifts, evenings, weekends, and public holidays, is expected. Demonstrated exceptional leadership abilities, superior organisational skills, and advanced problem-solving capabilities are crucial. Exemplary communication skills and the ability to cultivate and maintain professional interpersonal relationships are paramount. Proven capacity to perform effectively under high-pressure situations and thrive in a diverse, multicultural environment is necessary. Responsiblities: Operational Leadership Lead and manage the stewarding department across all kitchens, outlets, banquets, and back-of-house areas Ensure continuous supply of clean, safe, and well-maintained equipment for all F&B operations Oversee night cleaning, deep cleaning schedules, waste management, and back-of-house organisation Hygiene, Safety & Compliance Enforce strict compliance with Vietnam food safety laws, HACCP, and Rixos hygiene standards Work closely with the Executive Chef and F&B leadership on audits and inspections Maintain high standards in food production, storage, waste handling, and chemical usage Cost Control & Asset Management. Control stewarding payroll, breakages, chemical consumption, and operating expenses Manage inventories, par stocks, and equipment lifecycle (including FF&E) Support budgeting, forecasting, and annual inventory exercises People Leadership A minimum of 3 to 5 years' extensive experience in a comparable role within a prestigious luxury hotel or resort is imperative. Comprehensive and in-depth knowledge of advanced cleaning procedures, proper chemical handling, and proficient operation of industrial dishwashing systems is essential. Proven experience as Chief Steward in a large hotel or resort with high-volume F&B Strong knowledge of HACCP, food safety, hygiene, and sanitation standards Solid financial acumen: cost control, inventory control Confident leader with hands-on operational presence Fluent English required Unwavering commitment to flexibility in work schedules, including the willingness to work various shifts, evenings, weekends, and public holidays, is expected. Demonstrated exceptional leadership abilities, superior organisational skills, and advanced problem-solving capabilities are crucial. Exemplary communication skills and the ability to cultivate and maintain professional interpersonal relationships are paramount. Proven capacity to perform effectively under high-pressure situations and thrive in a diverse, multicultural environment is necessary. experience is an asset Prior experience working with Opera or a related system Strong interpersonal and problem solving abilities Fluency in English, additional languages are a plus

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