Chief Steward

About the role

Manages daily kitchen utility operations and staff at Le Meridien Fujairah, overseeing dish room, night cleaning, back dock, banquet plating and food running. Ensures guest and employee satisfaction while maintaining budget.

Key responsibilities

• Order and manage supplies, equipment, tools, and uniforms for kitchen staff.
• Schedule events, programs, and work shifts for the utility team.
• Monitor material inflow, maintain inventories of food, equipment, smallware, and liquor, and report shortages.
• Conduct inventories of china, glass, and silver, and ensure proper cleaning and maintenance.
• Inspect supplies, equipment, and work areas to ensure efficiency and compliance with standards.
• Enforce cleaning routines for serviceware, floors, and dishroom machinery, and ensure food holding and transport equipment is functional.
• Investigate employee accidents and enforce loss prevention policies.
• Ensure compliance with food handling, sanitation, and applicable laws and regulations.

Required profile

• High school diploma or GED with 4 years relevant experience, OR a 2‑year degree in Hotel/Restaurant Management, Hospitality, Business Administration with 2 years experience.
• Experience in procurement, food and beverage, culinary or related professional area.
• Ability to supervise non‑cooking kitchen staff and manage day‑to‑day operations.