Assistant Chief Steward

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Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning ‘without end’, our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression — for our guests and for our people.

Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world’s most captivating locales — from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.

• Supervising and coordinating the activities of the stewarding personnel and participates in their activities on his shift.

• Ensures that silver, glassware, chinaware, pots and pans are properly washed, cleaned, dried  and stored by stewards according the establish standards.

• Ensures cleanliness of work areas, maintenance of various cleaning equipment as per established standards.

• Assist in preparing inventory lists for outside/inside Banquets and checks inventory again upon completion of  function.

• Ensure that the use of chemicals and detergents in use in the Stewarding operation are to the required specifications.

• Ensures that storerooms under control of Stewarding operation are kept in a neat and tidy condition.

• Ensures grooming and state of uniforms of self and subordinates are to the required standard. Clean, ironed and not thorn up and ensure that hats are worn at all times

• Establishes and maintain effective employee relation.

• Ensures that handling of table, glass and silverware and operating equipment is properly done by all staff in order to minimize breakage and service disruption.

• To report any maintenance defects in the Kitchen area through the maintenance request (MR) to Engineering Department.

• To check that the proper safety sighs are placed in designated places to indicate hazards while cleaning process is ongoing.

• To maintain logbook on a shift basis.

• To report all breakage at the breakage report book.

• Strictly follow the all-cleaning schedule and ensure that correct standard is maintained.

• To be willing to carry out all reasonable duties when requested by the Head of Culinary

• To build an efficient team of staff and ensure continued improvement by taking interest in the welfare, safety, development, and motivation of the staff.

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