Chief steward

Chief Steward

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 organizational 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.

Responsibilities:

• 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 organization
• 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

Additional Information:

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.