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.
     

2. 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.
     

3. 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.
     

4. 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.
     

5. 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.
     

6. 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.
     

7. 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