Kitchen Stewarding Supervisor

Job Summary:

The Kitchen Stewarding Supervisor is responsible for supervising and coordinating the activities of kitchen stewards to ensure cleanliness, hygiene, and proper maintenance of all kitchen and back-of-house areas. The role ensures that all operating equipment and utensils are properly cleaned, sanitized, and stored, supporting efficient kitchen and F&B operations in line with hotel standards.

Key Responsibilities:

1. Supervision & Coordination

• Supervise the stewarding team in cleaning, washing, and organizing all kitchen equipment and utensils.
• Allocate duties and schedule shifts to ensure smooth operation at all times.
• Ensure all cleaning assignments are completed as per the daily, weekly, and monthly cleaning schedules.

2. Hygiene & Safety

• Maintain the highest standards of cleanliness and sanitation in all kitchen and back-of-house areas.
• Ensure compliance with hotel hygiene standards and local food safety regulations (HACCP).
• Monitor dishwashing machines, cleaning chemicals, and ensure safe handling and proper usage.
• Conduct regular inspections of kitchen areas, waste disposal systems, and dishwashing stations.

3. Equipment & Inventory Control

• Ensure all kitchen equipment, utensils, and machinery are cleaned, maintained, and stored properly.
• Report and follow up on maintenance issues immediately.
• Monitor breakages, control wastage, and maintain an accurate inventory of operating equipment.
• Coordinate with the purchasing and stores department for cleaning supplies and chemicals.

4. Team Management & Training

• Train and motivate stewards on proper cleaning techniques, hygiene, and safe handling of equipment.
• Ensure grooming, discipline, and conduct standards are maintained by all stewarding staff.
• Support the culinary team by ensuring timely availability of clean utensils and equipment.

5. Waste Management & Sustainability

• Ensure proper segregation and disposal of kitchen waste.
• Support the hotel's sustainability initiatives by minimizing water, energy, and chemical usage.

Key Requirements:

• Education: Diploma or certificate in Hotel Management / Catering or equivalent.
• Experience: Minimum 2–3 years of experience in kitchen stewarding, with at least 1 year in a supervisory role in a 4-star or 5-star hotel.
• Skills:
• Strong leadership and organizational skills
• Knowledge of hygiene, sanitation, and safety standards
• Good communication and team coordination
• Basic knowledge of kitchen operations and dishwashing equipment

Personal Attributes:

• Proactive and hands-on approach
• Attention to detail
• Ability to work under pressure and in a fast-paced environment
• Responsible and dependable team leader

Job Type: Full-time

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits:

• Flexible schedule
• Food provided

Work Location: In person