Chief Steward (m/f)

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 Steward (m/f)
Culinary Department

What the role is  

• To manage the Stewarding Team as an efficient, and productive cost and service centre 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
  elopment opportunities
• 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

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

• 2 meals in Staff Canteen
• Organized Transportation for employees on the route Radovići – The Chedi Luštica Bay
• Regular Chedi employee discounts 
• Regular Orascom employee discounts (retail room rate discount in all partner hotels)
• Regular LHW chain employees discounts
• Private Voluntarily Medical Insurance (MedUniqa Card), provided by the Company for all year round members of the team
• Competitive salary + service charge
• Training & dev