Assistant Chief Steward - Doubletree By Hilton Singapore Robertson Quay (Pre-Opening)

Exceptional Hospitality Starts with You Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As an Assistant Chief Steward, you'll support the Chief Steward in overseeing the daily stewarding operations, ensuring the highest standards of cleanliness, hygiene, and sanitation across all kitchen areas, equipment, and utensils. You'll lead and motivate the stewarding team, maintain operational efficiency, and ensure compliance with Hilton's policies and food safety standards. By creating a safe, clean, and well-organized kitchen environment, you'll play a vital role in supporting exceptional dining experiences, enhancing team member satisfaction, and contributing to the hotel's overall success while spreading the light and warmth of hospitality. Job Description & Requirements As the Assistant Chief Steward, you will be responsible for performing the following tasks to the highest standards: Focus on customer service. Resolve issues and effectively communicate with customers and colleagues. Guide Steward Supervisors and Stewards in their jobs. Oversee the cleanliness standards for kitchen areas, banquet rooms, equipment and utensils, controlling and analyzing costs for these areas as well as costs for cleaning supplies, payroll, breakage and loss, ensuring guests and team satisfaction. In-charge of implementing the cleaning program as scheduled and monitoring the results of the program. Be up to date with new cleaning supplies, equipment, trends and systems in stewarding. Assist the Stewards during operations. Responsible for the handling and daily maintenance of all kitchen and cleaning equipment, storing safely all flatware, glassware, hollowware, utensils and related equipment. Maintain stock for cleaning supplies, chemicals and operating equipment, making requisitions when needed. Assign specific tasks to the stewarding team. Maintain and update the Steward Operating Manual, chemical and cleaning charts for the team’s reference. Report all accidents and incidents. Conduct and prepare the monthly operating equipment inventory. Monitor operating equipment, reporting any breakage or loss in the Breakage and Loss Report. Coordinate with the Engineering department for preventive maintenance systems for exhaust, drainage, burners, fryers, refrigerator, freezers and other major equipment. Inspect all stewarding supplies and equipment received according to the established specifications. Check that all areas of the kitchen, canteen, and storerooms are of approved sanitation standards. Update and review cleaning products, purchase specifications and cleaning methods to ensure the highest possible standards at all times. Direct and check setups for buffets in the outlet and banquet functions. Provide active supervision during the implementation of cleaning schedules. Monitor the daily, weekly and monthly banquet functions, outlet promotions and activities, to plan for provision of equipment and manpower. Acquire contact from various hotels in the city to secure additional equipment for big functions and events. Knowledgeable of fire safety and security procedures in relation to the stewarding operation. Knowledgeable of all job description in stewarding section, capable of performing tasks as required. Check and maintain the sanitation level of the garbage room (wet and dry). Coordinate with Finance and Security in processing the disposal sale of pig’s lop. Actively seek verbal feedback from customers and team members at each service period. Be available to assist on duty in the Restaurant & Bars during any busy days or special events. Knowledgeable of departmental standards and able to explain the standards to team members. Assess team members’ performance against departmental standards. Describe, assign and delegate duties and authority for the operation of the Stewarding Team at all times. Plan ahead and ensure adequate resources are available. Coordinate with the Engineering and Housekeeping departments to ensure maintenance and cleanliness, ensuring that follow-up procedures are maintained. Ensure that the shift is reviewed, and handovers and briefings are carried out. Establish good communication with the Kitchen team. Get members of the team to work cooperatively with others. Keep the team up to date about departmental, hotel, company activities, special events and restaurant promotions through regular communication meetings and memos. As…