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Chief Steward

KOFISI

Job Location:

Nairobi - Kenya

Monthly Salary: Not provided by the employer

Experience Required: 1-3years

Posted: 24 May 2026 (30+ days ago)

Application Deadline: 21 August 2026

Vacancies: 1 Vacancy

The job posting is outdated and position may be filled

Job Summary

Leadership & Staff Management

Proven experience managing a team of stewards including training scheduling and performance management.
Ability to foster teamwork and discipline within the stewarding department.

Operational Oversight

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.

Hygiene & Sanitation Compliance

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.

Inventory and Asset Management

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.

Event Coordination Support

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.

Communication & Collaboration

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.

Safety & Waste Management

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).

Required Skills:

Previous experience in a fine dining or high-volume restaurant is preferred. Ability to work efficiently in a fast-paced high-pressure environment. Strong attention to detail and commitment to luxury service standards. Excellent teamwork and communication skills. Physical stamina to stand for long periods carry trays and move quickly. Professional demeanor with a polished appearance. Flexibility to work evenings weekends and holidays.

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