Kitchen Stewarding Executive

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