Chief Steward / Steward Supervisor
Chief Steward / Steward Supervisor — Gurih 7 | Bogor (On-site) Role Summary Lead stewarding operations to ensure kitchen and service areas are always clean, safe, and fully supported. Own sanitation standards, dishwashing flow, cleaning schedules, and team discipline. Key Responsibilities Stewarding Operations: manage dishwashing flow, equipment cleaning, waste handling, and area readiness during peak hours. Hygiene & Sanitation Standards: implement cleaning SOP, sanitation routines, chemical usage, and pest-risk prevention. Team Leadership: roster, task assignment, briefing, coaching, discipline, and productivity of the stewarding team. Cleaning Schedule & Checklist: daily/weekly/monthly deep cleaning plan, verification, and follow-up. Equipment & Tools Control: ensure proper use and basic care of dishwashing machines/tools; report maintenance issues fast. Inventory & Chemical Control: monitor stocks of chemicals, cleaning tools, and stewarding supplies; prevent misuse/waste. Safety: enforce safe working practices (PPE, wet floor control, hot items, sharp tools) and incident reporting. Reporting: daily issues log, hygiene findings, and improvement actions. Requirements SMK/Diploma (D1/D3) in Hospitality/Culinary is preferred (not mandatory with strong experience). 3+ years in stewarding (hotel/restaurant high-volume preferred); leadership experience. Strong sanitation mindset and ability to enforce discipline consistently. Understand basic food safety/hygiene and chemical handling. Physically fit, hands-on, and able to work during peak hours/weekends.
