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&BStrong knowledge of HACCP, food safety, hygiene, and sanitation standardsSolid financial acumen: cost control, inventory controlConfident leader with hands-on operational presenceFluent English requiredUnwavering 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 LeadershipLead and manage the stewarding department across all kitchens, outlets, banquets, and back-of-house areasEnsure continuous supply of clean, safe, and well-maintained equipment for all F&B operationsOversee night cleaning, deep cleaning schedules, waste management, and back-of-house organisationHygiene, Safety & ComplianceEnforce strict compliance with Vietnam food safety laws, HACCP, and Rixos hygiene standardsWork closely with the Executive Chef and F&B leadership on audits and inspectionsMaintain high standards in food production, storage, waste handling, and chemical usageCost Control & Asset Management.Control stewarding payroll, breakages, chemical consumption, and operating expensesManage inventories, par stocks, and equipment lifecycle (including FF&E)Support budgeting, forecasting, and annual inventory exercisesPeople Leadership