Chief Steward - Melia Serenity Cam Ranh Beach Resort (pre-opening)

“The world is yours with Meliá” 

Discover a boundless path at Meliá, where opportunities for growth and development are endless. Immerse yourself in a journey that will take you to work in various countries and to be part of our extensive global family 🚀

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• My MeliáRewards: Participate in our exclusive loyalty program, enjoying unique benefits and advantages.

• My MeliáBenefits: Take advantage of flexible compensation and exclusive discounts on a wide variety of products and services, promoting an active and healthy lifestyle.

Be proud to belong to Meliá as we are proud of you 😉 

Mission:
Maintain, control and guard the supply of operational equipment for all outlets: crockery, glassware, dishware, set-up equipment, buffet decoration and bar equipment in sufficient quantities to cope with the operation. Always based on the standards of quality, cleanliness, hygiene, safety and conduct established by the Paradisus brand. 

Responsibilities:
•    Ensure sufficient personnel for the optimal development of their functions, keeping informed of the daily requirements of the operation. 
•    Organise, train and supervise staff in the correct handling of equipment, internal operating procedures, discipline, presentation and personal hygiene in accordance with the standards established by the Paradisus brand. 
Coordinate, control and distribute workloads as well as their schedule of breaks, holidays and meal times, complying with policies and procedures regarding personnel administration.
•    Establish together with the Executive Chef and the Food and Beverage Manager, the par stock of the operations team. 
•    Order, control and manage all equipment used in the outlets, event service and banqueting, according to established policies and procedures. 
•    Maintain the necessary supplies in optimal conditions of presentation, operation and cleanliness in all outlets before starting operations. 
•    Being continuously informed of the needs of each outlet in order to keep its supply levels always full, as well as covering additional needs that arise due to the operation. 
•    Supervise the collection, washing and arrangement of crockery, glassware, cutlery and utensils, as well as equipment and the routine cleaning of all storage racks. 
•    Conduct monthly inventories of all equipment in the outlets, warehouses and stores. 
•    Produce operation requirements.  11.Maintain operating equipment in proper shape and handling. 
•    Draw up, together with the Maintenance Manager, a schedule specifying dates, equipment and specific preventive maintenance tasks, such as lubrication, cleaning, defrosting or general refurbishment, according to instructions.
•    Carry out the set-up of banquets and decoration of events, ensuring the timely supply of all the necessary equipment for the celebration of the events. 
•    Ensure the collection and checking of waste, disposal and removal to the designated point, as well as the collection and sorting of empty containers and bottles throughout the Hotel. 
•    Maintain a continuous supply of ice in sufficient quantities at all food and beverage outlets. 
•    Coordinate and supervise the performance of outsourced companies providing services such as fumigation, waste collection, etc., monitoring compliance with the contracted services.
•    Prepare requisitions for supplies such as: detergents, cleaners, cleaning utensils, etc., according to the needs of the operation, controlling expenditure and avoiding waste in their use. 
•    Ensure that safety and hygiene standards are properly understood and applied in the performance of tasks, minimising the risks and number of accidents arising from unsafe practices.

Requirements:
•    University degree and/or higher education in tourism; training in gastronomy/culinary arts.
•    Minimum 1 year experience in a similar position in 4 and 5* hotels.
•    Specific knowledge: 
    Knowledge of food handling, hygiene and food safety
    Own culinary knowledge, as well as knowledge of event organisation, decorations and presentation of buffet set-ups
    Keeping up to date with kitchen trends
    Hygienic food handling and management
    Proficient in Office package and tools related to the position
    Knowledge of hotel operations
    Ability to teach and transmit knowledge, experience in managing staff
•    Fluent Vietnamese. English in advance

At Meliá we are all VIP 🌟

Great professionals who make everyday life easier and exceptional. From the junior to the most senior, all of them have unique and important qualities that make working at Meliá an opportunity for constant growth and a passport to create your future wherever you want.  

Our warmth, proximity and passion for what we do make working at Meliá an unforgettable experience, full of emotional moments and always with the feeling that you belong to a big family where we have people like you, VIP People. 

At Meliá Hotels International, we are committed to equal opportunities between women and men in the workplace, with the commitment of management and the principles contained in Human Resources policies. We also prioritize disseminating throughout the entire staff a corporate culture committed to effective equality, and raising awareness about the need to act jointly and globally.

We promote our commitment to equality and diversity, avoiding any kind of dicrimination, especially related to reasons of disability, race, religion, gender, or age. We believe that diversity and inclusion among our employees are essential for our success as a global company.

Additionally, we support the sustainable growth of our industry through a socially responsible team. In this sense, our motto is "Towards a sustainable future, from a responsible present". Thanks to al our collaborators, we make it possible.

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