1. Departmental Leadership Lead and manage the stewarding team including supervisors, stewards, and utility staff. Develop SOPs and training programs for cleaning, hygiene, and kitchen safety. Conduct regular departmental meetings and briefings. 2. Hygiene, Safety & Sanitation Ensure compliance with food safety (HACCP) and local health regulations. Monitor cleanliness of kitchens, equipment, dishwashing, and storage areas. Conduct regular audits and inspections of back-of-house areas. 3. Resource & Inventory Management Maintain par stock levels of cleaning supplies, chemicals, and stewarding equipment. Prepare and monitor stewarding budgets including cost control measures. Ensure effective inventory control and proper use of materials. 4. Equipment Maintenance Monitor condition and maintenance schedules of dishwashers, pot-wash machines, and kitchen tools. Liaise with Engineering to ensure timely repairs or replacements. 5. Waste Management & Sustainability Implement efficient garbage segregation and disposal systems. Promote eco-friendly practices and sustainability in water and chemical usage. 6. Coordination & Communication Collaborate with Executive Chef and Banquet team for special event setups. Work with Purchasing for supplies and vendor management. Coordinate with HR for hiring, training, and performance evaluations of stewarding staff. Qualifications & Skills: Degree or diploma in Hotel Management or Hospitality Operations. 4–6 years of relevant experience in stewarding, including at least 1 year as an executive role. Strong understanding of hygiene, sanitation, and safety standards. Effective leadership, training, and communication skills. Computer proficiency (MS Office, inventory systems). Ability to work in high-pressure and fast-paced environments. Job Types: Full-time, Permanent Pay: ₹8,086.00 - ₹18,950.98 per month Benefits: Food provided Health insurance Paid sick time Paid time off Provident Fund Schedule: Rotational shift Work Location: In person

1. Supervision & Team Management Supervise, train, and schedule stewarding staff (dishwashers, cleaners, etc.). Ensure all team members follow proper cleaning and hygiene procedures. Monitor staff attendance, discipline, grooming, and performance. Assist in hiring and onboarding of new stewarding staff. 2. Cleanliness & Hygiene Ensure the kitchen and all back-of-house areas (pantries, storage, dishwashing) are clean and sanitized at all times. Monitor cleaning schedules and ensure regular deep cleaning of all kitchen equipment and areas. Comply with HACCP, food safety, and hygiene standards. 3. Inventory & Supplies Maintain inventory of cleaning supplies, chemicals, and equipment. Ensure availability of dishwashing and cleaning materials at all times. Report any equipment breakdowns or maintenance issues. 4. Waste Management Oversee proper garbage disposal, recycling, and waste segregation. Ensure garbage areas are cleaned regularly and free of pests or odor. 5. Coordination Coordinate with chefs and kitchen staff to ensure efficient flow of clean utensils and equipment. Support banquet events by ensuring timely provision of clean and sanitized equipment. Communicate with engineering and housekeeping teams as needed. Qualifications & Skills: High school diploma or equivalent; hotel management diploma is a plus. 2–3 years of experience in kitchen stewarding, with at least 1 year in a supervisory role. Knowledge of food safety and hygiene standards. Strong leadership and organizational skills. Ability to work under pressure and in a fast-paced environment. Basic computer skills for inventory or reporting (preferred). Flexible to work in shifts, weekends, and holidays. Job Types: Full-time, Permanent Pay: ₹8,086.00 - ₹18,950.98 per month Benefits: Food provided Health insurance Paid sick time Paid time off Provident Fund Schedule: Rotational shift Work Location: In person

Manages all engineering/maintenance operations, including maintaining the building, grounds and physical plant with particular attention towards safety, security and asset protection. Accountable for managing the budget, capital expenditure projects, preventative maintenance and energy conservation. Responsible for maintaining regulatory requirements. Managing University Operations and R&M Budgets · Assists in managing the physical plant including equipment, refrigeration, HVAC, plumbing, water treatment, electrical and life safety systems of the Campus. · Maintains and operates equipment at optimum effectiveness, efficiency and safety. · Establishes and manages an effective room’s maintenance program. · Ensures compliance with all R&M departmental policies, standards and procedures of the University. · Manages department's controllable expenses to achieve or exceed budgeted goals. · Select and order or purchase new equipment, supplies, and furnishings. · Inspect and evaluate the physical condition of facilities in order to determine the type of work required. · Recommend or arrange for additional services such as painting, repair work, renovations, and the replacement of furnishings and equipment. · Supervises the day to day operations of R&M. · Maintains accurate logs and records as required. · Assists in effectively planning, scheduling and evaluating preventative maintenance programs of the Campus. · Empowers employees to provide excellent customer service. · Displays leadership in guest hospitality by exemplifying excellent customer service and creating a positive atmosphere for guest relations. · Helps establish priorities for total property maintenance needs. · Ensures on-going communication occurs in all areas of responsibility to create awareness of business objectives, awareness of expectations and recognition of exemplary performance. · Establishes and maintains open, collaborative relationships with employees. · Ensures employees are treated fairly and equitably. · Provides feedback to employees based on observation of service behaviours. · Supervises employee's ability to execute departmental and property emergency procedures. · Responsible for department budgets and ensure the expenses are within the budgeted costs. · Responsible for implementation of Zen Desk within the department · Reviews employee satisfaction results to identify and address employee problems or concerns. · Solicits employee feedback. · Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) of the directorate and support the Peer Review Process. Ensures property policies are administered fairly and consistently. Graduate / Post- graduate with at least 15 years of work experience in Hospitality sector and 5-7 years of experience as a Chief Engineer or equivalent position. Job Types: Full-time, Permanent Pay: ₹125,000.00 - ₹150,000.00 per month Benefits: Food provided Health insurance Paid sick time Provident Fund Work Location: In person Expected Start Date: 02/08/2025