Assistant Chief Steward

at  Bab Al Shams Desert Resort

Assistant Chief Steward
(13083)
Rare Finds is a diverse collection of resorts celebrating the individuality and unique identity of a destination, with a distinct ability to captivate the imagination, and bring to the forefront the essence of a place.
Authentic and captivating, Bab Al Shams Desert Resort is a truly magical destination, where expertly curated itineraries and bespoke entertainment are the beating heart of our legendary desert-based destination. Part of our unique Rare Finds collection, the essence of Bab Al Shams joins our guests together to discover the most soulful experiences and humbling journeys, set against Dubai’s endless dunes and rich culture.

EXPERIENCE & EDUCATIONAL REQUIREMENTS

• High school diploma or equivalent required; additional culinary or hospitality training preferred.
• 3 years in a similar position in a five-star hotel.
• Strong leadership and team management abilities.
• Excellent organizational and time-management skills.
• In-depth knowledge of cleaning techniques and sanitation standards.
• Proficiency in using cleaning equipment and chemicals.
• Effective communication and interpersonal skills.
• Must be able to work flexible hours, including weekends and holidays, as needed.
• The role may require standing for long periods, lifting heavy objects, and working in a fast-paced environment.
• Understanding Hotel Operations
• Teamwork
• Planning for Business
• Supervising People
• Understanding Differences
• Supervising Operations
• Customer Focus
• Adaptability
• Effective Communication
• Drive for Results
• Effective Communication
• Attention to detail
• Problem solving and decision making
• Leadership skills
• Customer focused
• Teamwork
• Interpersonal skills
  Join a team that is warm,caring, connected and empowered to create truly unique experiences. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories

ABOUT THE ROLE

Manages the daily kitchen utility operations and staff to enforce the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating, and food running. Strives to continually improve guest and employee satisfaction while maintaining the operating budget.

KEY DUTIES AND RESPONSIBILITIES

• Provides functional assistance and be responsible for the smooth running of the whole stewarding operation.
• Achieves excellent standards in hygiene, cleanliness, and safety in all areas and for all equipment as per HACCP standards.
• Monitors and controls costs (material, energy, and staff) and wastage without compromising on quality.
• Ensures the necessary availability of all quality kitchen and service equipment by effective planning, maintenance, receiving, storing and issuing.
• Ensures cleanliness of kitchen equipment and other related as per planned schedules.
• Ensures the coordination with Engineering for PPM and repair of all stewarding equipment.
• Ensures the adherence to organizational policies by all stewarding staff.
• Recommends changes in systems and procedures, to increase the efficiency of the F&B operation and effective utilization of available resources (e.g. manpower, material, energy, and equipment).
• Checks more specifically the proper use of chemicals and washing accessories.
• Establishes minimum and maximum operating par stocks and supplies and approves storeroom requisition
• Coordinates with the Food & Beverage Manager or Outlet Manager to check their requirements for the day and the next day.
• Maintains health inspection record, attendance record, and file on casual employees
• Takes all necessary actions to reduce the loss of silverware/flatware.
• Monitors the inflow of ordered materials and the maintenance of current materials.
• Inspects supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Manages all equipment, china, glass, and silver (e.g., adequate clean supplies of each).
• Enforces proper cleaning routines for service ware, equipment, floors, etc.
• Enforces proper use and cleaning of all dishroom machinery.
• Ensures all food holding and transport equipment is in working order.
• Ensures compliance with all applicable laws and regulations, food handling, and sanitation standards.
• Informs and/or updates the executives, peers, and subordinates on relevant information on time.
• Supervises the duties of all stewarding department employees, facilities, operations, and costs.
• Supervises the sanitation, cleanliness, hygiene as well as the quality level of products and services.
• Understands employee positions well enough to perform duties in employees’ absence.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example. Mentoring/Developing
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Supervises colleagues in day-to-day operations and provides a “Hands On” approach.
• Assigning and delegating work, encouraging elevated performance, leading by example, and disciplining employees to improve the standards of excellence.
• Performs evaluation of subordinates, mentoring, and identify training needs.
• Ensure operational budget is in line and costs are strictly controlled maximizing profitability.