• Proven experience managing a team of stewards including training, scheduling, and performance management.

• Ability to foster teamwork and discipline within the stewarding department.

• Hands-on experience with dish washing and cleaning equipment (e.g. Hobart, Winterhalter).

• Thorough understanding of back of house workflow – from receiving and storage, to waste disposal.

• In-depth knowledge of HACCP, kitchen hygiene protocols, and local public health regulations.

• Ability to maintain impeccable cleanliness in kitchens, food preparation zones and garbage collection areas.

• Skilled in maintaining an accurate stock of cleaning supplies, chemicals, crockery, cutlery, and kitchen equipment.

• Experience in reducing breakages and losses through proper handling and systems.

• Able to scale operations for large events (300 guests), ensuring seamless dishware circulation and cleanliness under pressure.

• Competence in supporting both indoor dining and outdoor catering functions.

• Works effectively with Executive Chef, Sous Chefs, Banquet Managers and Front of House Managers to align Back of House readiness.

• Fluent in English and Kiswahili; good written and verbal communication for reporting and team briefings.

• Implements safe chemical use, equipment handling, and personal protective measures.

• Knowledge of sustainable waste disposal, recycling, and reducing kitchen waste footprint.

Requirements

1. Minimum of 6 years of progressive experience in stewarding within 4 or 5-star hotel environments

2. At least 2 years in a supervisory or Chief Steward role, preferably in establishments managing high-volume à la carte service and large events (200+ pax).
3. High integrity and work ethic.
4. Physically fit and able to handle high-pressure environments
5. Flexible with working hours, including evenings, weekends, and public holidays
6. Familiar with kitchen management systems (e.g. Micros, Material Control, or related software).