Chief Steward

  • Mercure Miri City Centre
  • Mercure Miri City Centre, Jalan Merbau, Miri, Sarawak, Malaysia
  • Feb 03, 2023
Full time Kitchen Department

Job Description


  • Assign in detail, specific duties to all employees under his supervision and instructs them in their work inclusive of external contracted employees 

  • Prepare work schedule with computerized schedule planners and obtain advance approval of overtime and vacation on a weekly basis 

  • Submit weekly payroll and overtime report to the Executive Chef for approval 

  • Ensure personal cleanliness and proper deportment of all employees under his supervision 

  • Hold trainings and meetings with the Training Managers and Chemical Suppliers 

  • Prepare operating equipment provision budget for glass, silver and chinaware in coordination with breakage and theft itemized cades 

  • Bring to attention of any non-usable products to the Executive Chef, record them as breakage and insures that par levels of equipment are kept up to date 

  • Prepare and maintain all outlet par stocks with the Restaurant Managers and prepare coat breakage reports for section 

  • Prepare expense forecasts for cash payroll, detergent cleaning suppliers, energy costs etc. during Annual Profit & Loss Budget 

  • Ensure proper sanitation standards are met through maintenance of local health and sanitation codes 

  • Maintain contracts with vendors and supplier such as Garbage Disposal, Chemical Suppliers, Exterminator, Night Cleaning Contracts if applicable, and arranges special cleaning schedule when applicable 

  • Ensure that all Food & Beverage garbage are properly sorted and removed from all areas and transferred to the garbage room 

  • Coordinate maintenance of all back of the house equipment with the Executive Chef and Chief Engineers and schedule weekly kitchen cleaning  

  • Coordinate with the Food & Beverage Manager and Banquet Manager on all equipment pertaining to festivals, promotions and V.I.P. Banquet set up 

  • Submit a Monthly Report to the Executive Chef pertaining to the status of the Stewarding Department 

  • Ensure a healthy and safe working environment 

Job Summary:

  • Manage the outlet operations of the hotel to ensure the achievement of established quality standard of cleanliness and guest service quality standards and departmental breakages goals.
  • Adhere regulations concerning HACCP, health, safety, or other compliance requirements, as well as brand standards and policies and procedures