Assistant Chief Steward – Food & Beverage Operations
We are seeking an experienced Assistant Chief Steward to oversee stewarding operations within a high-volume food and beverage environment. This role is critical to maintaining impeccable hygiene standards, efficient kitchen workflow, and compliance with health and safety regulations.
Key Responsibilities
- Supervise and coordinate daily activities of the stewarding team to ensure timely and thorough cleaning of kitchen equipment, utensils, and work areas.
- Monitor and maintain proper water temperature and chemical concentration levels for dishwashing machines and sanitation stations.
- Manage inventory of cleaning supplies, chemicals, and equipment; place orders to prevent shortages.
- Conduct regular inspections of stewarding areas, including pot wash, dishwashing, and waste disposal zones, to ensure compliance with HACCP and local municipality standards.
- Train new stewards on proper cleaning techniques, chemical handling, and safety protocols.
- Collaborate with Executive Chef and Kitchen Management to support seamless service during peak hours.
- Implement and enforce waste segregation and recycling procedures.
- Maintain accurate records of chemical usage, equipment maintenance schedules, and staff attendance.
Required Qualifications & Experience
- Proven experience as Assistant Chief Steward or Senior Steward in a 5-star hotel, fine dining restaurant, or large-scale catering operation.
- Strong knowledge of industrial dishwashing machines, chemical dispensing systems, and sanitation best practices.
- Familiarity with HACCP, ISO 22000, and Qatar Ministry of Public Health hygiene regulations.
- Ability to lead a diverse team, manage shift rosters, and handle performance coaching.
- Excellent organizational skills and attention to detail in a fast-paced environment.
- Effective communication skills in English; Arabic is an advantage.
- Physical stamina to stand for extended periods and lift heavy loads (up to 25 kg).
Technical & Soft Skills
- Technical: Chemical management, equipment maintenance, inventory control, HACCP compliance, waste management.
- Soft Skills: Leadership, problem-solving, time management, teamwork, adaptability, customer service orientation.
Work Environment
This position operates in a high-temperature, wet, and noisy kitchen environment. Shift work including evenings, weekends, and holidays is required. The role reports directly to the Chief Steward or Executive Chef.