Chief Steward Kitchen - Chia Laguna Resort - Sardinia

We are looking for a Chief Kitchen Steward to join the team for Chia Laguna Resort, which is composed of three hotels, including the recently rebranded Baia di Chia Curio Collection by Hilton, the soon-to-be rebranded Conrad Chia Laguna Sardinia (April 2022), as well as the 240 room Hotel Village.

The Chia Laguna Resort has 13 Restaurants and 8 Bars each of them offering excellent quality service and flawless customer care.

Conrad is one of three luxury brands within Hilton, catering towards the Smart Luxury mindset, and offering it’s guests intuitive service, infinite connections and a world of style.

Curio is a 5-Star collection of hotels that are hand picked for their distinct character and personality, catering towards today’s travelers that are looking for unique and memorable hotels that offer distinct and authentic experiences.

The Chief Kitchen Steward is responsible to enforce the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipments. Main responsibilities include dish room operations, night cleaning, back area cleaning and equipments maintenance,banquetplating and food running.

• Supervise the duties of all stewarding department employees, facilities, operation andcosts.
  
• Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.
  
• Ensure Back of House areas are maintained to the highest cleanliness standards and cleaningschedulesare followed and completed.
  
• Direct and assist Stewards in order to make clean up more efficient.
  
• Ensure water temperature, and chemical levels are appropriate for cleaning anddocumented.
  
• Assist with Banquet plate-ups and buffet by transporting and ensuring adequate stock.
  
• Assist Chefs and kitchen staff with various tasks as needed.
  
• Check more specifically the proper use of chemicals and washing accessories.
  
• Coordinate with the Stewarding Manager in establishing minimum and maximum operatingparstocks and supplies and approve storeroomrequisition.
  
• Co-ordinate with the Assistant Food & Beverage Manager and Outlet Managers to check their requirements for the day and the next day.
  
• Assist in the location, movement and storage of banquet operational equipment.
  
• Assist in the stock take of equipment and other items as required.
  
• Work closely with the Chef, Banquets &CateringManager to anticipateguestneeds.
  
• Work with all departments to ensure items that are required for service are available when needed.
  
• Supervises employees ability to follow loss prevention policies to preventaccidentsand control costs.
  
• Enforces proper cleaning routines for service ware, equipment, floors, etc.
  
• Enforces proper use and cleaning of all dish room machinery.
  
• Ensures all food holding and transport equipment is in working order.
  
• Ensures compliance with food handling and sanitation standards.
  
• Ensuring Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs.
  
• Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
  
• Ability to work well under pressure in a fast paced environment.
  
• Ensures disciplinary procedures anddocumentationare completed according to Standard Operating Procedures.
  
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
  
• Celebrates successes by publicly recognizing the contributions of team members.
  
• Encourages and builds mutual trust, respect, and cooperation among team members.
  
• Serves as a role model for the stewarding teams to demonstrate appropriate behaviours.
  
• Carry out any other reasonable tasksetby theHotel’s Management.
  

Requisiti