A Kitchen Stewarding (KST) Supervisor in the hospitality industry directs back-of-house operations. They manage stewarding staff, ensure rigorous hygiene and safety compliance (like HACCP standards), oversee dishwashing and sanitation, control inventory for cleaning supplies, and coordinate with kitchen and F&B teams to maintain efficient service.
Key Responsibilities
- Team Management: Supervise, schedule, and train the stewarding team.
- Hygiene & Sanitation: Monitor the deep cleaning of kitchen areas, dishwashing zones, and utensils to meet FSSAI and HACCP standards.
- Inventory Control: Manage stocks of cleaning supplies, chemicals, and kitchen equipment, preventing unnecessary loss and breakage.
- Waste Management: Ensure proper garbage segregation and environmentally compliant waste disposal.
- Equipment Management: Coordinate setup and breakdown of stations for banquets and events, and report maintenance issues to engineering.
Common Job Requirements
- Experience: 1–3 years in stewarding or a related hospitality role, with previous supervisory experience.
- Skills: Strong team leadership, time management, physical fitness (for standing and heavy lifting), and a solid understanding of kitchen chemicals and cleaning equipment.
Pay: ₹9,889.29 - ₹40,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
