Kitchen Steward

Position Sr. Executive (Kitchen Stewarding Supervisor) Experience – Minimum 1 year of supervisory experience in kitchen stewarding in Meat processing / Food Processing Plants/ Large Hotels/ Caterers Or relate Food Industry. Educational Qualification – • 10+2 / Graduate • Ability to read and write English, ability to speak Hindi, Kannada (Preferred) • Knowledge of Excel Duty Hours – Onsite work, 8 AM to 6 PM, 6 days working (Monday through Saturday) Conveyance – own conveyance must Job Description – • Prepare weekly work schedule and duty roasters of stewarding staff • Lead and supervise the kitchen stewarding team in all aspects of the department and ensure set standards are followed which includes assisting production team by disposing stewarding responsibilities in the best manner possible so that expected production efficiency is achieved • Knowledge of cleaning agents and their usage and methods • Knowledge of waste management • Knowledge of Kitchen storage management • Manage inventory and requisition for Kitchen Stewarding department • Maintain all hygiene and sanitation regulations, ensuring that all equipment in the kitchens and dishwashing areas is clean and in good working order, report any deficiencies • Assist with food safety compliance and food production compliance, related to stewarding • Conduct training and retraining as necessary, maintain effective professional relationship with staff Job Responsibility - • Manage stewarding staff. • Prepare cleaning schedules. • Manage inventory of kitchen supplies, kitchenware, and equipment. Monitor cleanliness of kitchen area, equipment, and storage. Ensure compliance as per cleaning schedules are followed and completed as per standards. Ensure water temperature, and chemical levels are appropriate for cleaning and documented Check the proper use of chemicals and washing accessories Administer cleanliness and sanitization of pots, pans, utensils and other kitchen equipment as per standards. Ensure all surfaces like counters, cooking surface, chopping areas and walls in the kitchen are washed and disinfected using appropriate cleaning agents and disinfectants. • Perform walk through inspections of kitchen areas and complete checklists Supervise sanitization and closing of all workstations at the end of the day’s business or shift • Coordinate with maintenance team for preventive maintenance of all kitchen and dish room equipment. • Supervise the disposal of waste and expired items as per waste management policy • Familiarize with company health and safety policies and ensure areas of responsibility is complaint • Manage inventory of cleaning supplies, kitchenware, and equipment Monitor quantity of daily and weekly consumption and stock of supplies in the kitchen check minimum stock level for fuel/gas used in the kitchen Raise requisitions for cleaning supplies, material, and equipment as per organizational standards to ensure round-the-clock availability Maintain records for purchases