Chief Steward

1. 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.

  
  

1. Minimum of 6 years of progressive experience in stewarding within 4 or 5-star hotel environments