At Earth Hotels, we don’t do cookie-cutter hospitality.

As the Chief Steward, you are responsible for leading the stewarding function of the hotel, ensuring the highest standards of cleanliness, hygiene, and kitchen support operations. You will manage the stewarding team, maintain dishwashing and cleaning systems, and ensure that all kitchen and back-of-house areas remain safe, organized, and compliant with hygiene regulations.

You play a key role in keeping the kitchen running smoothly, supporting service flow, and maintaining Earth Hotels’ standards behind the scenes.

What on Earth Will You Do?

• Lead the daily stewarding operation, ensuring all kitchen and back-of-house areas remain clean and well-maintained.

• Ensure proper cleaning and sanitizing of kitchen equipment, utensils, crockery, glassware, and cutlery.

• Oversee dishwashing operations and ensure correct handling of all kitchen and service items.

• Maintain cleanliness in all kitchen areas, storage rooms, garbage areas, and service corridors.

• Supervise, train, and guide the stewarding team to maintain efficiency and high hygiene standards.

• Assign daily duties and ensure tasks are completed according to operational priorities.

• Conduct daily briefings and ensure the team understands safety, hygiene, and cleaning expectations.

• Support recruitment, onboarding, and performance follow-up of stewarding team members.

• Coordinate with the Head Chef and kitchen team to ensure smooth kitchen support during service.

• Ensure adequate supply of clean utensils, equipment, and service items during peak operations.

• Support the setup and breakdown of events, banquets, and special functions when required.

• Ensure back-of-house operations remain organized and service-ready at all times.

• Ensure dishwashing machines and cleaning equipment are operating properly and safely.

• Monitor the use of cleaning chemicals, ensuring correct dilution, storage, and safe handling.

• Report equipment faults and coordinate with Engineering for repairs and maintenance.

• Ensure cleaning tools and materials are properly stored and replaced when needed.

• Monitor stock levels of cleaning supplies, chemicals, and stewarding consumables.

• Reduce waste through proper usage of cleaning materials and strong control of breakages.

• Support inventory tracking and assist with ordering requirements through procurement.

• Manage the organisation, storage, inventory and condition of F&B operating supplies and equipment (OS&E), including crockery, cutlery, glassware, serviceware and stewarding equipment.

• Establish clearly labelled storage areas, controlled issue-and-return processes and outlet-specific par levels in coordination with F&B management and the Head Chef.

• Maintain accurate records of OS&E opening stock, departmental allocations, transfers, physical counts, breakages, losses and replenishment requirements.

• Coordinate OS&E receiving, quantity and quality checks, safe storage and distribution during pre-opening and ongoing operations.

• Conduct scheduled stocktakes, investigate variances, report breakages and recommend corrective action to protect hotel assets.

• Coordinate replacement requests with Procurement and Finance through approved purchasing and authorisation procedures.

• Demonstrate exceptional organisational skills, attention to detail, planning and the ability to manage competing operational priorities.

• Ensure compliance with hygiene regulations, food safety standards, and HACCP procedures.

• Perform additional duties as assigned by management.