Baiju A Asari

CLUSTER CHIEF STEWARD at Hospitality Confidential

Baiju A Asari has over 20 years of experience in the hospitality industry. Baiju'smost recent position was as a Cluster Chief Steward at a confidential hotel company starting in January 2020. In this role, they provided impeccable guest service, managed food and beverage venues, and ensured industry standards were met.

Prior to that, Baiju held the position of Chief Steward at Anantara Hotels, Resorts and Spas from December 2016 to January 2020. Baiju supervised the kitchen and outlets, maintained hygiene quality standards, and controlled inventory.

From October 2012 to March 2016, Baiju worked as a Stewarding Manager at Qatar Royal Palace. Baiju managed department expenses, addressed associate issues, and controlled inventories.

Before that, they worked as an Assistant Back of House Manager (Pre-opening) at Kempinski Hotels from October 2011 to October 2012. Baiju conducted staff meetings, maintained operating equipment, and recruited qualified staff.

Baiju also gained experience as a Stewarding Supervisor at Emaar Hospitality Group from August 2009 to September 2011, Shangri-La Hotels and Resorts from May 2006 to November 2008, and Madinat Jumeirah from August 2004 to May 2006. In these roles, they supervised stewarding department employees, coordinated maintenance work, and ensured sanitation and hygiene standards were met.

Baiju began their career as a Steward/Steward Supervisor at Hilton Worldwide from February 1999 to August 2004. Baiju provided staff training, implemented cleaning schedules, and conducted inventories.

Overall, Baiju A Asari has a wealth of experience in stewarding and hospitality management, with a consistent focus on high-quality standards and guest satisfaction.

Baiju A Asari completed their Bachelor's Degree in Art/Art Studies, General from Kerala University, from 1991 to 1996. Prior to that, they attended SCVBHS for their secondary education (SSLC) from 1989 to 1990. Additionally, Baiju A Asari holds a certification in HACCP, details of which such as the institution and obtained date are not provided.

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