Assistant Manager Kitchen Stewarding

Job Description

Key Responsibilities: Operational Supervision: Supervise stewarding team members across shifts, ensuring daily tasks are completed to high standards. Oversee cleaning and sanitation of kitchen equipment, utensils, dishwashing areas, and back-of-house spaces. Coordinate with chefs and F&B service teams to meet operational needs and service schedules. Inventory & Equipment Management: Maintain par stock levels for cleaning supplies, chemicals, and kitchen equipment. Monitor proper handling, storage, and maintenance of all stewarding tools and machinery (e.g., dishwashers, glass washers). Report and follow up on equipment malfunctions and maintenance needs. Health, Safety & Hygiene: Enforce HACCP standards and food safety regulations throughout the stewarding team. Conduct regular inspections to ensure cleanliness and hygiene standards are maintained. Organize pest control routines and waste management procedures as per local regulations. Team Training & Leadership: Train and onboard new stewarding staff on SOPs, safety protocols, and hygiene practices. Motivate and guide the team to maintain a clean, safe, and productive work environment. Assist in preparing duty rosters and managing shift schedules to meet operational demand. Administrative Duties: Maintain accurate records of chemical usage, breakage, and cleaning logs. Assist in preparing reports on costs, staffing, and departmental KPIs. Support in budget planning and cost control for stewarding operations. Qualifications: High school diploma or equivalent; degree/diploma in Hospitality Management or Culinary Operations is a plus. 35 years of experience in kitchen stewarding, with at least 12 years in a supervisory or assistant managerial role. Experience in hotels, banquets, large restaurants, or institutional kitchens preferred.