Chef Steward

Company Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Job Description

Mövenpick Hotel Al Khobar is looking for an experienced, hands-on, and highly organized Chief Steward to lead our Stewarding operation and ensure the highest standards of hygiene, sanitation, cleanliness, equipment readiness, cost control, sustainability, and operational excellence across all culinary and Food & Beverage areas.

This is a key leadership position reporting to the Executive Chef, with responsibility for the Stewarding team supporting our restaurants, kitchens, banqueting, catering, VIP events, and other F&B operations.

We are looking for a strong leader with an audit mindset, excellent attention to detail, and the ability to identify and resolve operational risks before they become food-safety or hygiene findings.

Key Responsibilities:

1. Leadership & Team Management

2. Hygiene, Sanitation & Food Safety

3. Audit Readiness & Preventive Control

4. Equipment & Maintenance

5. Inventory & Cost Control

6. F&B & Banqueting Operations

7. Waste Management & Sustainability

8. Documentation & Reporting

Key Competencies:

Leadership & Team Management

Ability to lead a multicultural team firmly, fairly, and professionally.

Audit Eye / Inspection Skills

Ability to identify hygiene, sanitation, equipment, pest, structural, and operational risks before an auditor does.

HACCP & Food Safety

Strong practical understanding of food safety, contamination prevention, sanitation, chemical control, and hygiene requirements.

Cleaning & Sanitation Expertise

Strong knowledge of cleaning methods, deep cleaning, sanitizing procedures, chemicals, and cleaning schedules.

Preventive Maintenance Awareness

Ability to recognize equipment and facility issues and proactively coordinate corrective action with Engineering.

Chemical Management

Knowledge of chemical dilution, labeling, storage, SDS, PPE, contact time, and sanitizer testing.

Equipment Knowledge

Good understanding of dishwashers, glasswashers, pot washers, waste equipment, kitchen equipment, and chemical dosing systems.

Problem Solving

Strong ability to identify root causes and implement permanent corrective actions.

Inventory & Stock Control

Strong knowledge of stock-taking, stock-on-hand management, ordering, consumption monitoring, and inventory reconciliation.

Breakage Control

Ability to monitor, reduce, record, and investigate crockery, glassware, cutlery, and equipment breakage.

Planning & Organization

Ability to prepare daily, weekly, and monthly cleaning programs and effectively allocate manpower.

Training & Coaching

Ability to train the team in hygiene, cleaning, chemicals, equipment operation, HACCP, PPE, and safe working practices.

Banquet & Event Management

Experience managing stewarding requirements for large-scale events, weddings, VIP functions, and high-volume operations.

F&B Outlet Management

Strong understanding of stewarding requirements across fine dining restaurants, bars/cafés, room service, kitchens, and banquet operations.

Waste Management & Sustainability

Knowledge of food-waste management, waste segregation, sustainability practices, GAIA 2, and Green Globe principles.

Qualifications

• Minimum 2-3 years of progressive Stewarding experience in a luxury hotel, resort, or high-volume hospitality environment.
• Minimum 2 years in a supervisory or Chief Steward position preferred.
• Experience in large-scale banqueting and catering operations is highly desirable.
• Strong knowledge of HACCP, food safety, hygiene, sanitation, and chemical management.
• Proven experience leading and developing multicultural stewarding teams.
• Good knowledge of kitchen equipment, crockery, cutlery, glassware, and operating equipment.
• Strong experience in inventory, stock-taking, breakage control, and cost management.
• Experience working with Engineering on preventive and corrective maintenance.
• Knowledge of food-waste management and sustainability programs.
• Knowledge of Accor GAIA 2 and Green Globe is an advantage.
• Strong English communication skills; Arabic is an advantage.
• Good organizational, communication, and problem-solving skills.
• Ability to work under pressure in a fast-paced luxury hotel environment.
• Flexible to work shifts, weekends, public holidays, and large-scale events.
• Food Safety/HACCP certification is preferred.Physically fit and able to perform operational duties when required

Additional Information

Your team and working environment:

In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture

Note: Customization may be included for any specific local or legislative requirements, such as work permits