Chief Steward – Golden Tulip Kampala

• Kitchen Cleanliness: Maintain a high standard of cleanliness and sanitation throughout the kitchen, dishwashing areas, storage areas, and other stewarding facilities.
• Equipment Control: Ensure effective control, proper handling, cleaning, storage, and maintenance of kitchen equipment and utensils.
• Team Management: Supervise, coordinate, and manage the stewarding team to ensure efficient daily operations.
• Hygiene Standards: Ensure that kitchen and stewarding activities comply with established food safety, hygiene, and sanitation requirements.
• Staff Supervision: Allocate duties, monitor staff performance, and ensure that assigned tasks are completed efficiently.
• Inventory Control: Monitor kitchen equipment, utensils, cleaning materials, and other stewarding supplies to minimize losses and shortages.
• Safety and Compliance: Promote safe working practices and ensure the stewarding team follows hotel policies and procedures.
• Cleaning Operations: Coordinate cleaning schedules and ensure that all kitchen areas and equipment are maintained to the required hotel standards.

• A background in hospitality, preferably within a hotel or related hospitality environment.
• At least 3 years of experience working as a Chief Steward, Stewarding Supervisor, or in a similar supervisory position.
• HACCP certification and practical knowledge of food safety and hygiene standards.
• Strong team leadership and staff supervision skills.
• Good organizational and time-management abilities.
• High attention to cleanliness, hygiene, and operational detail.
• Ability to work effectively in a fast-paced hotel environment.

• How they maintain kitchen cleanliness and hygiene standards.
• Their experience supervising stewarding teams.
• How they control and account for kitchen equipment.
• Their knowledge of HACCP and food safety practices.
• How they handle staff performance and operational challenges.
• Their experience working in hotels or other hospitality environments.