Chief Kitchen Steward

Tivat, Montenegro

The Chedi Luštica Bay is the first of seven hotels within the beautiful Luštica Bay. Set on the front line of the marina, it provides a unique experience of waterfront living. A luxurious refuge within easy reach of the main marina lends to the town’s superb dining experiences, lounges, conference facilities, a private beach and pool. The Chedi opened its doors in July 2018. The Chedi Team is fully committed to providing a unique and memorable guest experience. We have formed a team of like-minded people, who take pride and responsibility in everything they do, who value teamwork, act with integrity and respect, and who love to use their own creativity while making our vision reality.

Our Mission is to inspire authentic and meaningful connections.

The Chedi Lustica Bay was born out of a desire to celebrate an active, healthy lifestyle: to experience the beauty our peninsula's nature has to offer, to build community, to engage with locals and fellow travellers, to work and enjoy new adventures.

Chief Kitchen Steward

Culinary Department

What the role is

- To manage the Stewarding Team as an efficient, and productive cost and service center ensuring a smooth operation and therefore contribute to maximizing guest satisfaction consistent with high management standards, through planning, organizing, directing, and controlling the stewarding operation and administration.

- To maintain an organized, clean and sanitized Back-of-House Food & Beverage area and to provide all outlets and banquets with clean operating equipment, based on expected business levels

Duties and responsibilities:

Understanding and adhere to the Rules & Regulations established in the Employees Handbook and the Hotel policies on Fire Fighting, Hygiene and Health & Safety
To conduct monthly Stewarding Meetings
To ensure that Stewarding Section is managed, providing a courteous, professional, efficient and flexible service at all times
To have knowledge and capability to supervise, correct and demonstrate all duties and tasks
To be a hands on manager and be present at all times in the operations, especially during busy periods
To conduct monthly inventory checks on all operating equipment and supplies
To attend BEO meetings and pre-shift meetings
To liaise with Culinary and F&B departments on daily operations
To ensure that food production is supplied with clean operating equipment
To ensure that BoH cleaning schedules and garbage runs are adhered to as per established standards
To strictly adhere to the established operating expenses and ensure that all costs are controlled
To ensure Departmental Operations Manuals are prepared and updated
To maintain Daily Log Sheets
To ensure that high standard of all hygiene and sanitation is kept in kitchens or outlets, according to the instructions and standards required and provided by the Company
Achieves the highest hygiene standard through strict adherence to hygiene and sanitation rules and full understanding of the FSMS guidelines
Assisting other team members in preparation of buffet by transporting and ensuring adequate stock and also by locating, moving and storing of banquet operational equipment
Checks and ensures the proper use of chemicals and washing accessories in Stewarding
Ensures that items required for service are clean and available when needed
Takes all necessary actions to reduce loss of silverware or flatware
Assists Stewards in cleaning and maintaining floors and walls in the kitchen and dish washing area by following departmental SOPs, when needed
Ensures all food holding and transport equipment are in a working order
Ensures the availability of clean dishes and silverware in staff canteen
Ensures that area of staff canteen is clean and well maintained
Carries out general cleaning as directed to include sweeping, mopping, washing, emptying of all thrash cans and boxes accordingly
Cleans and sanitizes pots, pans, utensils and other minor equipment routinely used in the kitchen
Prepares monthly reports on shortages in silverware and other kitchen equipment
Fully understanding of appropriate HACCP standards

Requirements:

High school or Higher Education
4 year experience on similar positions is an advantage
Previous Supervisory Experience
Good in English – written and verbal
Ability to speak, read, analyze, and interpret standard of performance manuals, technical procedures, manuals or statutory regulations.
Strong Organizational and Analytical skills

What we offer:

An opportunity to be a part of Kitchen team in one of the best rated and awarded hotels in Montenegro
Provided meals in Team Canteen
Organized Transportation for employees on the route Radovići – The Chedi Luštica Bay
Organized accommodation in the vicinity of the resort or Accommodation Allowance
Regular Chedi employee discounts
Regular Orascom employee discounts
Regular LHW chain employees discounts
Competitive salary + service charge
Training & development opportunities

Candidates meeting the above listed requirements shall be contacted for further steps.