Chief Steward

AI summary

Domeo Resources International is hiring a Chief Steward to lead stewarding operations in Abia, Nigeria. The role involves overseeing kitchen cleanliness, sanitation, equipment management, and compliance with HACCP and food safety standards across all food and beverage outlets. The Chief Steward will report to the Executive Chef and manage a team of stewarding personnel.

• Leads all stewarding operations across restaurants, banquets, and catering facilities
• Ensures compliance with HACCP, food safety, and luxury hospitality standards
• Manages stewarding team including supervisors, stewards, and kitchen porters
• Reports operationally to Executive Chef and administratively to Director of Food & Beverage

Original source description

Chief Steward at Domeo Resources International ⏲ Aug 13, 2026, 12:13 PM ⋕ View all Food Services & Catering jobs Domeo Resources International (DRI) is a prolific organisation which proffers HR and Management Consultancy solutions premised on excellence and innovation. DRI analyses various organisational problems, develops improvement plans, deploys those plans and monitors the plans to ensure improved organisational performance. We are recruiting to fill the position below: Job Title: Chief Steward Location: Abia Department: Kitchen Stewarding / Food & Beverage Reports to: Executive Chef (Operationally) / Director of Food & Beverage (Administratively) Supervises: Stewarding Supervisor, Stewards, Kitchen Porters, Dishwashers, Pot Washers, Kitchen Cleaners, Waste Management Attendants, and all Stewarding Personnel. Job Summary The role oversees the cleaning, storage, maintenance, and distribution of kitchen equipment, crockery, cutlery, glassware, cookware, buffet equipment, and other food service assets while ensuring compliance with food safety regulations, HACCP standards, occupational health and safety requirements, and luxury hospitality standards. The Chief Steward is responsible for planning, organizing, supervising, and managing all stewarding operations within the hotel to ensure the highest standards of cleanliness, sanitation, hygiene, and operational support for all food and beverage outlets. The Chief Steward is responsible for leading the stewarding team, maintaining hygienic food production and service environments, managing stewarding inventories, minimizing breakages and losses, controlling operational costs, coordinating waste management, and supporting the Executive Chef and Food & Beverage Department in delivering seamless operations across restaurants, bars, lounges, room service, banquet facilities, conference venues, executive lounges, and outdoor catering operations. Key Responsibitlies Stewarding Operations Management: Maintain operational readiness for restaurants, banquets, conferences, weddings, and special events. Ensure all stewarding areas remain clean, organized, and operational throughout the day. Supervise the cleaning and sanitization of kitchen utensils, cookware, crockery, cutlery, glassware, buffet equipment, and service utensils. Ensure all stewarding operations comply with hotel Standard Operating Procedures (SOPs). Plan, organize, supervise, and coordinate all stewarding activities across the hotel. Develop daily operational schedules and cleaning programmes. Ensure uninterrupted cleaning, sanitation, and supply of operational equipment to all kitchen and food & beverage outlets. Cleaning, Sanitation & Hygiene Management: Monitor chemical usage and ensure proper dilution, handling, and storage of cleaning chemicals. Ensure proper cleaning and sanitization of food contact surfaces and equipment. Conduct routine hygiene inspections and implement corrective actions where necessary. Supervise cleaning schedules for kitchens, food preparation areas, storage rooms, dishwashing areas, garbage rooms, and loading bays. Ensure compliance with HACCP principles, food safety regulations, sanitation standards, and environmental health requirements. Ensure compliance with pest control programmes in collaboration with approved service providers. Maintain the highest standards of cleanliness and sanitation throughout all kitchen and food service areas. Equipment, Utensil & Asset Management: Oversee the cleaning, storage, maintenance, and distribution of kitchen equipment and food service assets. Monitor equipment usage to prevent unnecessary breakages and losses. Ensure all equipment is safely stored and readily available for operational use. Maintain accountability for all stewarding assets. Conduct regular inspections of stewarding equipment and storage areas. Maintain inventory of crockery, cutlery, glassware, silverware, chinaware, cookware, buffet equipment, chafing dishes, trays, and kitchen utensils. Coordinate repairs or replacement of damaged equipment with the Engineering Department. Inventory Management & Cost Control: Maintain accurate inventory records for stewarding equipment, chemicals, cleaning materials, and operational supplies. Participate in daily, weekly, monthly, quarterly, and annual inventory counts. Ensure efficient utilization of operational resources. Recommend cost-saving initiatives while maintaining service quality. Prepare requisitions for stewarding supplies and equipment. Investigate inventory variances, losses, breakages, and shortages. Monitor usage of cleaning chemicals, consumables, and operational materials to prevent waste. Monitor departmental expenses against approved budgets. Waste Management & Environmental Sustainability: Coordinate waste disposal with approved service providers. Ensure compliance with environmental health regulations. Supervise waste segregation, recycling, and environmentally responsible disposal practices. Promote environmentally sustainable stewarding practices. Ensure garbage collection points remain clean and hygienic. Minimize food waste through proper handling and disposal procedures. Develop and implement effective waste management procedures. Team Leadership & Staff Development: Conduct daily briefings and operational meetings. Monitor employee attendance, punctuality, grooming, discipline, and productivity. Conduct performance evaluations and recommend promotions, training, and disciplinary actions. Recruit, train, supervise, coach, and motivate stewarding employees. Foster teamwork, professionalism, accountability, and continuous improvement. Develop succession plans for supervisory roles. Prepare duty rosters, work schedules, and shift assignments. Support to Kitchen & Food & Beverage Operations: Ensure continuous availability of clean equipment for kitchen production and food service. Coordinate with the Executive Chef to support food production schedules. Assist Food & Beverage outlets with operational equipment requirements. Respond promptly to urgent operational requests from departments. Support banquet and conference operations by ensuring timely availability of equipment. Coordinate setup and breakdown of banquet equipment. Health, Safety & Regulatory Compliance: Investigate accidents and incidents involving stewarding staff. Monitor safe operation of dishwashing machines and cleaning equipment. Ensure proper use of Personal Protective Equipment (PPE). Maintain emergency response procedures for stewarding operations. Conduct routine safety inspections of stewarding areas. Ensure compliance with occupational health and safety regulations. Ensure compliance with local regulatory requirements. Coordination with Other Departments: Work closely with the Executive Chef on kitchen sanitation and operational support. Liaise with Housekeeping on cleaning standards and sanitation programmes. Support Conference & Banquet Service operations during major events. Work with Procurement and Stores to ensure uninterrupted supply of cleaning materials and operational equipment. Coordinate with the Director of Food & Beverage regarding operational requirements. Coordinate with Engineering regarding maintenance of stewarding equipment. Collaborate with Security regarding asset protection and loss prevention. Reporting & Administration: Monitor departmental Key Performance Indicators (KPIs). Maintain cleaning schedules, sanitation logs, equipment inventories, chemical usage records, and maintenance reports. Report operational challenges, inventory shortages, and maintenance issues promptly. Prepare daily, weekly, monthly, quarterly, and annual stewarding reports. Maintain complete documentation for audits and regulatory inspections. Compliance & Continuous Improvement: Review stewarding procedures and recommend operational improvements. Promote efficient resource utilization and environmental sustainability. Participate in internal and external audits. Drive continuous improvement in hygiene standards, operational efficiency, and service support. Introduce innovative cleaning technologies and best practices. Ensure compliance with hotel policies, SOPs, HACCP standards, food safety regulations, and statutory requirements. Key Performance Indicators (KPIs) Waste management efficiency. Internal and external audit results. Training completion rate. HACCP compliance score. Hygiene and sanitation inspection score. Compliance with cleaning schedules. Breakage and loss percentage. Equipment availability rate. Timeliness of equipment turnaround. Stewarding supply cost variance. Staff productivity. Employee attendance and punctuality. Kitchen and Food & Beverage department satisfaction ratings. Workplace accident frequency. Inventory accuracy. Qualifications & Experience: Education: Diploma holders with substantial stewarding management experience: may also be considered. Bachelor's Degree or Higher National Diploma (HND) in Hospitality Management, Hotel Management, Food & Beverage Management, Environmental Health, or a related discipline. Experience: Experience: in a superior luxury hotel or internationally branded hospitality establishment is highly preferred. At least 3 years in a supervisory or managerial stewarding position. Minimum of 5–7 years of progressive experience: in stewarding operations within reputable hotels or hospitality establishments. Proven experience: managing stewarding operations for restaurants, banquets, conferences, and large-scale events. Professional Certifications (Preferred): Occupational Health & Safety Certification. HACCP Certification. Food Safety Level 3 Certification. Environmental Health Certification. First Aid and Fire Safety Certification. Skills & Competencies: Inventory and Asset Management. Occupational Health & Safety. Report Writing. Communication and Interpersonal Skills. Sanitation and Hygiene Management. Waste Management. Cost Control and Budget Management. Leadership and Team Development. Planning and Organizational Skills. Hospitality Operations Management. Stewarding Operations Management. Problem Solving and Decision-Making. Microsoft Office Suite. HACCP and Food Safety Compliance. How to Apply Interested and qualified candidates should forward their CV to: [email protected] using "Chief Steward_Aba" as the subject of the email. Note Only shortlisted candidates will be contacted. Applicants must be available for a physical interview in Aba, also must be residing or have accomodation in Aba. Application Deadline: 30th August, 2026. View all Jobs in Nigeria Abia State Chief Steward job vacancies in Nigeria