Steward-Chief

Overview

The Steward-Chief is responsible for overseeing daily kitchen operations and staff, including dishwashing areas, night cleaning, back-of-house maintenance, banquet setups, and food presentation. This role involves managing non-cooking kitchen personnel such as dishwashers and kitchen assistants to enhance guest and employee satisfaction while adhering to budgetary constraints.

Key Responsibilities

• Manage procurement and inventory of supplies, ensuring staff have necessary tools, equipment, and uniforms.
• Coordinate events, plans, and scheduling of staff workloads.
• Monitor material receipts and maintain current stock levels, including porcelain, glassware, and silverware counts.
• Control inventory of food items, equipment, smallwares, and alcoholic beverages and report shortages to appropriate personnel.
• Inspect supplies, equipment, and work areas to ensure efficient service and compliance with standards.
• Investigate and follow up on employee accident reports.
• Ensure proper maintenance and cleaning of all equipment and accessories, including dishwashing machinery.
• Guarantee functionality and hygiene of all food preservation and transportation devices.
• Ensure compliance with all applicable laws, regulations, food handling, and sanitation standards.
• Communicate updates promptly to management, colleagues, and subordinates.

• Provide leadership by guiding, motivating, and encouraging kitchen team members, exemplifying integrity and sound decision-making.
• Supervise and manage daily operations and employees, cover responsibilities during absences, and maintain operational efficiency.
• Set performance expectations, celebrate achievements, and foster teamwork, trust, and respect among staff.
• Engage in budget management, operational cost controls, and continuous service improvements.
• Gather and address employee feedback while aligning department functions with overall hotel financial goals.

• Support exceptional customer service through regular communication with management and teams, maintaining quality standards, and focusing on guest satisfaction.

• Lead hiring, interviewing, selection, training, and promotion activities for staff.
• Evaluate employee performance, provide feedback, enforce hotel policies fairly, and administer disciplinary actions as necessary.
• Ensure staff are properly trained in safety, hygiene, equipment handling, and chemical use.
• Participate in progressive disciplinary procedures and maintain a positive workplace environment.

Qualifications and Experience

• High school diploma or equivalent with a minimum of 4 years’ experience in procurement, catering, kitchen, or related fields; or
• Two-year degree in hospitality and restaurant management, hotel management, business administration, or a related area with at least 2 years’ relevant experience.

Additional Information

Job Number: 26034445
Job Category: Food and Beverage & Culinary
Location: Salwa Road, Doha, Qatar
Schedule: Full Time
Position Type: Management

Our company is committed to equal employment opportunities, valuing diverse backgrounds, talents, and experiences, and prohibits discrimination on protected characteristics including disability and veteran status. The Westin brand is recognized for promoting wellness and balance, encouraging employees to embrace and promote healthy lifestyles both inside and outside the workplace. We invite passionate, energetic individuals to join us and grow within a world-class global team.