JOB DESCRIPTION – KITCHEN STEWARDING MANAGER (KST MANAGER)
Location: Meerut
Department: Kitchen Stewarding / F&B Production
Reports To: Executive Chef / General Manager
1. Job Purpose
The Kitchen Stewarding Manager is responsible for the overall cleanliness, hygiene, sanitation, and efficient operation of all kitchen stewarding areas, including kitchen utensils, equipment, crockery, cutlery, and kitchen back-of-house areas.
2. Key ResponsibilitiesKitchen Hygiene & Cleanliness
- Ensure proper cleaning and sanitization of all kitchen areas, equipment, utensils, crockery, cutlery, and glassware.
- Maintain cleanliness of dishwashing areas, pot wash areas, garbage areas, and kitchen floors.
- Ensure daily, weekly, and monthly cleaning schedules are properly followed.
- Maintain high standards of hygiene and sanitation as per hotel SOPs and food safety requirements.
Team Management
- Prepare duty rosters and allocate work to the Stewarding team.
- Monitor attendance, grooming, discipline, and performance of team members.
- Conduct regular training on cleaning procedures, chemical handling, hygiene, safety, and equipment usage.
- Ensure adequate manpower is available as per operational requirements.
Inventory & Equipment Control
- Maintain proper stock of cleaning chemicals, stewarding supplies, crockery, cutlery, and other operational items.
- Monitor breakage, loss, and misuse of hotel equipment and take corrective action.
- Coordinate with Stores and Purchase for timely availability of required materials.
- Ensure proper maintenance and safe operation of dishwashing and stewarding equipment.
Waste Management
- Ensure proper segregation and disposal of wet, dry, and food waste.
- Maintain cleanliness of garbage holding and disposal areas.
- Coordinate with concerned departments for timely removal of waste.
Coordination & Compliance
- Coordinate closely with the Executive Chef, F&B Service, Housekeeping, Engineering, Security, and Stores.
- Ensure compliance with hotel hygiene standards, food safety requirements, and statutory regulations.
- Maintain all required cleaning records, temperature records, chemical records, breakage records, and inspection reports.
- Assist during internal and external hygiene, food safety, and statutory inspections.
Cost & Control
- Control consumption of cleaning chemicals and stewarding supplies.
- Minimize breakage, wastage, and unnecessary operational expenses.
- Maintain records of inventory, breakage, and consumption.
3. Reporting & Records
The KST Manager will be responsible for maintaining:
- Daily cleaning checklists
- Deep cleaning schedules
- Chemical issue and consumption records
- Breakage and loss records
- Equipment maintenance records
- Pest control observations
- Manpower and attendance records
- Hygiene and sanitation inspection reports
4. Qualifications & Experience
- Graduate/Diploma in Hotel Management preferred.
- Minimum 3–5 years of experience in Kitchen Stewarding, preferably in a hotel or large hospitality establishment.
- Good knowledge of kitchen hygiene, sanitation, cleaning chemicals, and stewarding operations.
- Strong team management and communication skills.
5. Key Performance Indicators (KPIs)
- Kitchen and stewarding cleanliness standards
- Hygiene and sanitation compliance
- Timely completion of cleaning schedules
- Control of breakage and wastage
- Proper inventory and chemical management
- Team productivity and discipline
- Successful completion of internal and external inspections
Pay: ₹25,000.00 - ₹32,000.00 per month
Benefits:
Work Location: In person
