Chief Steward

• Our client a genuine French bakery chain which operates in Kenya under a local firm, Boulangerie & Company Limited. Le Grenier à Pain was imagined and created by Michel Galloyer in 1998, and has over 30 branches from Paris to Tokyo. For the first time in Africa, Le Grenier à Pain has four outlets in Nairobi, Kenya. 
• The Company is looking a Chief Steward responsible for overseeing all stewarding operations to ensure the cleanliness, hygiene, and proper maintenance of kitchen equipment, utensils, food preparation areas, and dining support facilities. The role supervises the stewarding team, ensures compliance with health and safety standards, and supports efficient food and beverage operations.

Key Responsibilities

Stewarding Operations

• Supervise and coordinate the activities of stewards and cleaning personnel. 
• Ensure all kitchen utensils, crockery, cutlery, glassware, and equipment are cleaned and sanitized according to established standards. 
• Monitor the cleanliness of kitchens, stores, waste disposal areas, and food preparation areas. 
• Ensure adequate supply of cleaning materials and stewarding equipment. 

Hygiene and Food Safety

• Enforce compliance with food safety, sanitation, and occupational health standards. 
• Conduct regular inspections of kitchen and stewarding areas. 
• Ensure proper waste management and disposal procedures are followed. 
• Maintain high standards of cleanliness to meet regulatory and company requirements.  

Inventory and Asset Management

• Maintain records of kitchen equipment, utensils, and cleaning supplies. 
• Monitor breakages, losses, and damages and recommend corrective action. 
• Conduct periodic stock counts of stewarding supplies and equipment. 
• Ensure proper storage and handling of equipment and cleaning chemicals. 

Team Leadership

• Schedule, supervise, and evaluate stewarding staff. 
• Train staff on cleaning procedures, hygiene standards, and safe handling of equipment. 
• Monitor employee attendance, discipline, and performance. 
• Foster teamwork and adherence to company policies. 

   Safety and Compliance

• Report maintenance issues and equipment faults promptly. 
• Ensure compliance with company health, safety, and environmental policies. 

Key Performance Indicators (KPIs)

• Maintain 100% compliance with hygiene and sanitation standards. 
• Ensure timely availability of clean utensils and equipment during service hours. 
• Maintain accurate inventory records of stewarding supplies and equipment. 

Qualifications and Experience

• Certificate or Diploma in Hospitality Management, Food Production, Housekeeping, or related field. 
• Minimum 3–5 years' experience in stewarding operations, with at least 1 year in a supervisory role. 
• Knowledge of food safety and hygiene standards. 
• Experience in hotels, restaurants, bakeries, catering services, or food manufacturing environments is an added advantage. 

Skills and Competencies

• Leadership and supervisory skills. 
• Strong organizational and planning abilities. 
• Knowledge of sanitation and food safety procedures. 
• Attention to detail. 
• Inventory management skills. 
• Problem-solving and decision-making abilities. 
• Good communication and interpersonal skills. 
• Ability to work under pressure and meet operational demands