KITCHEN STEWARDING SUPERVISOR

Job Title: Kitchen Stewarding Supervisor

Department: Food & Beverage / Kitchen Operations
Reports To: Executive Chef

Job Summary

The Kitchen Stewarding Supervisor is responsible for overseeing the stewarding team to ensure cleanliness, hygiene, and proper maintenance of kitchen equipment, utensils, and back-of-house areas. The role ensures compliance with food safety standards, smooth kitchen operations, and efficient waste management.

Key ResponsibilitiesOperational Responsibilities

• Supervise daily stewarding operations including dishwashing, pot washing, and cleaning of kitchen areas.
• Ensure all kitchen utensils, crockery, cutlery, and equipment are cleaned, sanitized, and stored properly.
• Coordinate with chefs to meet operational requirements during service hours.
• Monitor usage and inventory of cleaning chemicals, detergents, and consumables.
• Ensure proper waste segregation, disposal, and recycling as per hotel policy.

Hygiene & Safety

• Enforce hygiene standards as per FSSAI, HACCP, and hotel SOPs.
• Ensure all stewarding staff follow personal hygiene and safety practices.
• Conduct regular deep cleaning schedules for kitchen and BOH areas.
• Ensure proper handling and storage of cleaning chemicals and MSDS compliance.
• Maintain pest control coordination in stewarding areas.

Team Management

• Supervise, train, and motivate stewarding staff.
• Prepare duty rosters, manage attendance, and ensure adequate staffing.
• Conduct on-the-job training on cleaning procedures and equipment handling.
• Maintain discipline and ensure adherence to hotel policies.

Maintenance & Coordination

• Report equipment breakdowns and coordinate with engineering for repairs.
• Ensure dishwashing machines and cleaning equipment are properly operated and maintained.
• Assist in opening and closing kitchen operations as per shift schedules.

Documentation & Reporting

• Maintain cleaning schedules, hygiene checklists, and logbooks.
• Assist during internal and external audits.
• Report hygiene issues, incidents, or shortages to superiors promptly.

Qualifications & Experience

• Minimum Diploma / High School Certificate (Hotel Management preferred).
• 3–5 years of experience in kitchen stewarding, with at least 1–2 years in a supervisory role.
• Experience in a four-star or five-star hotel preferred.

Skills & Competencies

• Strong knowledge of kitchen hygiene and sanitation standards.
• Leadership and team management skills.
• Basic knowledge of kitchen equipment and chemicals.
• Ability to work under pressure during peak service hours.
• Good communication and coordination skills.

Working Conditions

• Rotational shifts, including weekends and holidays.
• Physically demanding role involving standing, lifting, and moving equipment.

Job Type: Full-time

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

Benefits:

• Flexible schedule
• Food provided

Work Location: In person