Chief Steward - Regent Kuala Lumpur (Pre-opening)

WHAT’S THE JOB? At Regent Kuala Lumpur, we want to elevate our guests above the noise, this can only be achieved if we thoughtfully manage and connect the service processes. Every role here plays a part in that promise, bringing care and poise to the guest journey, whether guests see it directly or feel it in the quality of their stay.

The Chief Steward leads the Stewarding team in maintaining the cleanliness, sanitation, and operational readiness of every kitchen and F&B outlet — the unseen discipline that makes every dish, every plate, and every glass ready for the guest experience above. This role sets and enforces Regent's hygiene and sanitation standards across the entire Food & Beverage division.

YOUR DAY TO DAY People Establish and maintain effective working relationships with employees and across departments Support the Director of Food & Beverage and Executive Chef in developing training plans and materials for Stewarding and other F&B employees, in line with IHG guidelines Conduct daily briefings and other meetings as needed to achieve optimal results Liaise with Engineering to schedule preventive maintenance and repairs Financial Maintain up-to-date administrative files across Stewarding matters, including finance, standards, training, outlets, and meetings Determine minimum and maximum stock levels, controlling par-stocks of all materials and equipment Liaise with the Purchasing Manager and suppliers on stewarding purchases Coordinate inventories with the Accounting division Manage all Stewarding functions to achieve optimum departmental costs Monitor and analyse costs, breakage, and the quality of support provided to other sections on an ongoing basis Keep up to date on trends, systems, and equipment in food and beverage through trade literature, hotel shows, and site visits Guest Experience Oversee the preparation, cleaning, and storage of kitchen equipment, ensuring every outlet is fully equipped to deliver a seamless guest experience Manage the receiving and storage of kitchen goods to support smooth, uninterrupted service Oversee the cleanliness of premises and the removal of waste, maintaining the highest standards behind every guest-facing moment Monitor local competitors and benchmark stewarding operations to maintain Regent's standards of excellence Responsible Business Oversee the handling of kitchen linen and maintain a hygienic kitchen at all times Maintain high standards of personal hygiene for self and enforce hygiene standards across the team Manage all Stewarding functions to achieve the optimum level of sanitation Ensure the condition and cleanliness of facilities and equipment meet Regent and regulatory standards Accountabilities Supervises a team across multiple food and beverage kitchens, including banquet facilities catering to 500 guests or fewer Accountable for the Stewarding department budget and headcount planning Cost control across departmental spend and breakage Team member satisfaction, measured through the Employee Satisfaction Survey WHAT WE NEED FROM YOU To thrive in this role and bring poise and precision to the guest journey, you'll need: Degree or vocational certificate in a related field Minimum 5–7 years' experience in kitchen stewarding, including at least 4 years in a supervisory capacity, or an equivalent combination of education and experience Strong knowledge of hygiene, sanitation, and food safety standards Fluent English required; other languages an advantage