Chief Steward

Application Deadline: 31 August 2025

Department: Kitchen

Employment Type: Permanent - Full Time

Location: Qatar - Doha

Compensation: ر.ق0 / month

DescriptionThe overall scope of the job includes serving food and beverages to guests in the assigned place of work, providing a courteous, professional, efficient and flexible service consistent with the standards of the hotel and Kempinski in order to encourage sales and maximize guest satisfaction.

Key Responsibilities
●       Ensure that the place of work and surrounding area is kept clean and organised at all times.
●       Conduct monthly inventory of operating supplies and equipment together with the stewarding department. ●       Identify errors and correct them as required during set-up, service and breakdown of operations. ●       Monitor operating supplies, equipment and reduce spoilage and wastage successfully. ●       Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.                    ●       Prepare and review all departmental operations manual updates annually in accordance with the Assistant Head of Department. ●       Constantly improve the product quality by sourcing the best available products. ●       Support activities and cooperation with the suppliers. ●       Organise all required outlet specific trainings as described by the department. ●       Ensure that the opening and closing procedures established for the outlet are followed. ●       Be able to clean and wash dishes according to the established standards of performance. ●       Be able to clean and wash pots, pans and other kitchen equipment according to the established standards of performance. ●       Ensure that all garbage regulations i.e separation of items as well as the assigned garbage runs. ●       Have the knowledge of all cleaning procedures, use of dishwashing machines and the type of chemicals being used. ●       Ensuring that breakage is administrated as well as to provide constant feedback to the operation as a tool to reduce breakage and losses. ●       Strictly adhere to the established budgets and operating expense plans, ensuring that all costs are controlled. ●       Strictly control inventories and the par stock in the operation ensuring that all outlets are sufficient equipped. ●       Conduct quarterly full inventories of all operating equipment within the hotel, banquets and all related departments. ●       Ensure control and supervision on the requisitions of operating equipment, the storage and careful handling of operating equipment. ●       Conduct and participate in daily pre shift briefings with regards to outlets and banquets activities. ●       Ensure that all outlets and departments are supplied with clean and dry operating equipment. ●       Ensure that all production areas and departments are supplied with clean and dry utensils. ●       Supervise contractors in kitchen and back of house areas of the Food & Beverage division. ●       Ensure networking with sister hotels and other hotels to borrow equipment as and when needed.
 ●       Maintain daily checks and log reports of all areas responsible. ●       Report on a monthly basis to the Director of F&B and Executive Chef o   Monthly outlet reporto   Monthly breakage and loss reporto   Chemical consumption per areao   Trainers report  ●       Ensure that all required operating equipment is listed correctly with all detailed product specifications, purchase specifications and in line with the budget before handing to the purchasing department. ●       Coordinate all repair and maintenance reports for the respective departmental areas. ●       Ensure all FF&E items for banquets, outside caterings and seasonal usage are adequately stored, protected and reviewed before using. i.e. cleaned, varnished and painted or polished. ●       Ensure accurate planning and cost control of all related expenses. ●       Strict adherence to all hygiene requirements.