Chief Steward

Job Location:

Qasr Al Sarab Desert Resort By Anantara

Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning ‘without end’, our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression — for our guests and for our people.

Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world’s most captivating locales — from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.

• Make sure Safety Food Management system implemented in the property and followed all the times to ensure that high quality hygiene standard maintained
• To be responsible for the setting and maintaining of standards in the Departments, ensuring that all staff are trained to the required levels and are able to carry out their duty efficiently and safely.
• Establishes the working schedule of stewarding staff.
• Ensures that silver, glassware, chinaware, pots and pans are properly washed, cleaned, dried  and stored by stewards according the establish standards.
• Ensures cleanliness of work areas, maintenance of various cleaning equipment as per established standards.
• Assist in preparing inventory lists for outside/inside and checks inventory again upon completion of function
• Ensure that the use of chemicals and detergents are to the required specifications.
• To maintain inventories and stocks in operation with assistance of Food and Beverage Manager.
• Ensures that storerooms under control of Stewarding operation are kept in a neat and tidy condition.
• Ensures grooming and state of uniforms of self and subordinates are to the required standard. Clean, ironed and not thorn up and ensure that hairnet are worn at all times
• Establishes and maintain effective employee relation.
• Ensures that handling of Chinaware, glass and silverware and operating equipment is properly done by all staff in order to minimize breakage and service disruption.
• To report any maintenance defects in the Kitchen / back area through the maintenance request (MR) to Engineering Department.
• To check that the proper safety sighs are placed to indicate hazards while cleaning process is on going.
• Maintain logbook for supervisors and conduct daily briefing.
• To report all breakages and prepare monthly breakage report.
• Strictly follow the all-cleaning schedule and ensure that correct standard is maintained.
• To be willing to carry out all reasonable duties when requested by the Executive Chef
• To build an efficient team of staff and ensure continues improvement by taking interest in the welfare, safety, development and motivation of the staff.
• To comply with Anantara Hygiene and sanitation standards.
• To strictly observe the Health and Safety regulations in the working area and the Hotel’s Health and Safety policy.
•  Supervise pest control in Kitchen and F&B areas
• Be up to date regarding OSHMS requirements with respect to ADOSH-SF and other applicable local regulations and ensure they are implemented in Stewarding department.
• Conduct risk assessment for all the activities under Stewarding Department by consulting with employees and ensure appropriate control measures are implemented in place.
• Conduct COSHH assessments, and team members are adequately trained related to chemical safety.
• Ensure Stewarding team members are aware about the safety aspects of work.
• Ensure associates are aware about the fire safety/ emergency preparedness programs.
• Ensure Change of Management process is adequately implemented in Stewarding operations.
• Ensure periodic emergency mock drills are conducted related to the department.
• OSH roles and responsibilities will be effectively communicated to team members.
• OSH Performance review to be carried out for team members for their OSH roles and responsibilities communicated and to be held accountable.
• Participate in OSH Committee & HACCP Committee meetings.

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