A Kitchen Stewarding (KST) Manager in a hotel oversees back-of-house sanitation, hygiene standards, dish room operations, and equipment maintenance. They manage utility staff, control chemical and glassware inventories, and ensure compliance with food safety regulations.
Key Responsibilities
- Operations Oversight: Manage daily dishwashing, pot-washing, night cleaning, and back-dock maintenance.
- Sanitation & Safety: Enforce strict HACCP guidelines, proper chemical dilution, and water temperature controls.
- Inventory & Budget: Monitor par stocks for china, glass, silverware, and cleaning supplies while minimizing operating costs.
- Equipment Maintenance: Coordinate repairs for kitchen machinery and ensure food transport equipment functions properly.
- Team Leadership: Handle staff scheduling, shift assignments, performance reviews, and safety training.
Qualifications & Skills
- Experience: 3 to 5+ years in hotel kitchen stewarding or food and beverage operations (with leadership experience).
- Technical Knowledge: Deep understanding of commercial dishwashing equipment, sanitation chemicals, and food safety standards.
- Soft Skills: Strong communication, problem-solving, and team-building capabilities in high-pressure environments.
- Education: Degree or diploma in Hospitality Management or related field preferred.
Pay: ₹40,000.00 - ₹50,000.00 per month
Experience:
- Kitchen management: 4 years (Required)
- Hotel management: 4 years (Required)
Language:
Location:
- Pitampura, Delhi, Delhi (Required)
Work Location: In person
