Chief Steward
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.
EMPLOYMENT EQUITY
We as a company are committed to diversity and inclusion. Our Employment Equity Plan and Targets will be considered during the recruitment process. We welcome applications from individuals with disabilities and diverse backgrounds.