JJob Purpose
To supervise the stewarding team and ensure the cleanliness, sanitation, and efficient operation of all kitchen, stewarding, and back-of-house areas while maintaining hygiene and food safety standards.
Key Responsibilities
- Supervise the daily operations of the stewarding department.
- Allocate duties and monitor the performance of stewarding associates.
- Ensure all kitchen utensils, crockery, cutlery, glassware, and cooking equipment are cleaned, sanitized, and stored properly.
- Maintain cleanliness of kitchens, dishwashing areas, garbage rooms, and back-of-house areas.
- Ensure dishwashing machines and stewarding equipment are operated safely and maintained in good working condition.
- Monitor the availability and proper use of cleaning chemicals and stewarding supplies.
- Ensure compliance with food safety, hygiene, sanitation, and health & safety standards.
- Conduct regular inspections to maintain cleanliness and hygiene.
- Coordinate with the culinary and F&B teams to support smooth operations during service.
- Maintain proper waste segregation and disposal procedures.
- Report equipment breakdowns, maintenance issues, and safety hazards promptly.
- Train, coach, and motivate stewarding associates on SOPs and safe work practices.
- Prepare duty rosters, manage attendance, and maintain stewarding records.
- Ensure proper grooming, discipline, and adherence to hotel policies.
- Perform any other duties assigned by the Chief Steward, Executive Chef, or management.
Skills & Competencies
- Strong knowledge of stewarding operations and sanitation standards.
- Leadership and team management skills.
- Knowledge of food safety and hygiene practices.
Pay: ₹22,000.00 - ₹25,000.00 per month
Work Location: In person
