Job Description

Nestled on the pristine Pantai Tengah beach, the PARKROYAL Langkawi Resort is an idyllic seaside haven where balance, simplicity and joy come to life, offering the ultimate beach holiday.Located on the longest stretch of beach in Langkawi, PARKROYAL Langkawi Resort is a collection of 300 modern guest rooms, suites, and 7 spacious exclusive villas, equipped with unique facilities and amenities. Each private villa features a private dip pool with direct access to the beach. Dining options include a speciality restaurant, an all-day dining, an ocean view lounge, and a swim-up bar.Take a swim at the infinity pool on level 5 overlooking the Straits of Malacca and unwind with a drink or two. Featured amenities include 24-hour front desk, business center, gymnasium and a kids\' club. Nourish your soul, body and mind with an invigorating spa treatment at our SUASANA Spa.The RoleA Chief Steward oversees and directs all aspects of stewarding operation under the general guidance and supervision of the Executive Chef within the established policies and procedures.He / she directs the efforts and activities in the stewarding section to ensure quality standard of cleanliness, hygiene and sanitation of all kitchen areas, equipment and utensils are maintained at all times, leading to guest satisfaction, associate satisfaction and profit for the resort.

• Maintain high guest service focus with guest in mind.
• Have a positive attitude, take responsibility and initiative to resolve issues as well as communicate clearly with guest and colleagues.
• Responsible for guiding Steward Supervisors and Stewards in their roles and responsibilities.
• Control and analyze cleanliness standard for kitchen areas, equipment, utensils, guest and team satisfaction, operating supplies, cleaning supplies, payroll, related costs, breakage and loss.
• Responsible for implementing a detailed cleaning program as scheduled, monitoring the results of each action.
• Keep up to date with new cleaning supplies, equipment, trends and systems in stewarding.
• Assist the stewards during operations.
• Responsible for the proper handling and maintenance of all equipment in the kitchen, storing and safekeeping all flatware, glassware, hollowware, utensils and related equipment.
• Ensure all cleaning supplies and equipment are sufficiently stocked.
• Maintain and update the steward operating manual, chemical charts and cleaning chart for the team\'s reference.
• Prepare and monitor the requisition of all chemicals and equipment.
• Conduct and prepare the monthly operating equipment inventory.
• Report and monitor the breakage and loss report for operating equipment.
• Prepare purchase requisition for operating equipment and cleaning supplies.
• Coordinate with the Engineering department for the preventive maintenance system for exhaust, drainage, burners, fryers, refrigerators, freezers and other major equipment.
• Inspect all stewarding supplies and equipment received, according to the established specification.
• Ensure that the level of sanitation in all areas of the kitchen, canteen, and storerooms are up to sanitation standards.
• Check daily that all kitchen equipment and cleaning equipment are in safe and good working condition.
• Update and review cleaning products, purchase specifications and cleaning methods to ensure the highest possible standard at all times.
• Gives direction and check set-up of buffet set in the restaurant outlets and banquet functions.
• Provide active supervision during the implementation of cleaning schedules.
• Monitor the daily, weekly and monthly banquet functions, outlet promotions and activities, to plan for provision of equipment and manpower.
• Acquire contact from various hotels in the city to secure additional equipment for big functions and events.
• Knowledgeable on fire safety and security procedures in relation to stewarding operations.
• Knowledgeable of all job description in stewarding section and capable of performing the tasks as required.
• Check and maintain the sanitation level of the garbage room, both wet and dry.
• Coordinate with Finance and Security in disposal processes.
• Knowledgeable of departmental standards and able to explain the standards to team members.
• Assess team members\' performance against departmental standards.
• Describe, assign and delegate duties and authority for stewarding operations.
• Plan ahead and ensure adequate resources are available.
• Ensure shifts are reviewed, handovers and briefings are carried out.
• Establish good communication and teamwork within the kitchen team and others.
• Keep the team up to date about departmental, resort, company activities, special events and restaurant promotions through regular briefing.
• Assist with selecting, training, coaching and developing team members to meet current and future needs of the department and the resort.
• Ensure the health, safety and well-being of guest and all team members.

• Minimum of 5 years working experience, with employment in a 5-star hotel or resort.

• 1-2 years of Assistant Chief Steward experience in an international brand hotel or resort is preferred.
• Knowledgeable in HACCP is a must for this role.
• Able to train and motivate team members.

• Able to set priorities and complete tasks efficiently.
• Work well in stressful situations, remain calm under pressure and able to solve problems.
• Guide and direct the Stewarding team to perform at their best level in terms of quality, hygiene and profitability.
• Flexible, responds quickly and positively to changing requirements including the performance of tasks assigned.
• Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.
• Approach all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.
• Proficient in Microsoft Word and Excel.

Pan Pacific Hotels Group