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Pullman Jakarta Central Park is a vibrant flagship Hotel with 317 Rooms with the biggest Pillarless Ballroom in town, located to the Vibrant Podomoro City area, connected to Central Park Mall, at west of Jakarta.

The Chief Steward is responsible for leading the full stewarding operation of a large-scale, multi-outlet F&B environment. This role ensures world-class hygiene, sanitation, equipment management, and cost control in line with brand standards, regulations and international food safety requirements.

This is a hands-on leadership role — visible on the floor, firm on standards and sharp on numbers.

Key Responsibilities

Operational Leadership

• Lead and manage the stewarding department across all kitchens, outlets, banquets, and back-of-house areas

• Ensure continuous supply of clean, safe, and well-maintained equipment for all F&B operations

• Oversee night cleaning, deep cleaning schedules, waste management, and back-of-house organisation

Hygiene, Safety & Compliance

• Enforce strict compliance with Vietnam food safety laws, HACCP, and Rixos hygiene standards

• Work closely with the Executive Chef and F&B leadership on audits and inspections

• Maintain high standards in food production, storage, waste handling, and chemical usage

Cost Control & Asset Management

• Control stewarding payroll, breakages, chemical consumption, and operating expenses

• Manage inventories, par stocks, and equipment lifecycle (including FF&E)

• Support budgeting, forecasting, and annual inventory exercises

People Leadership

• Lead, train, schedule, and develop a large stewarding team

• Drive performance, accountability, and a positive working culture

• Conduct appraisals, coaching, and succession planning

Collaboration & Standards

• Partner closely with Kitchen, F&B, Housekeeping, Engineering, and Purchasing

• Ensure all brand standards, rituals, and operational manuals are implemented and upheld

• Proven experience as Chief Steward in a large hotel or resort with high-volume F&B

• Strong knowledge of HACCP, food safety, hygiene, and sanitation standards

• Solid financial acumen: cost control, inventory control

• Confident leader with hands-on operational presence

• Fluent English required

Prior experience in Hospitality is an asset
Strong interpersonal and problem solving abilities
Fluency in English, additional languages are a plus