Kitchen Stewarding Supervisor

Job Summary:

The Kitchen Stewarding Supervisor is responsible for supervising the stewarding team to ensure cleanliness, hygiene, and orderliness in the kitchen and related areas. The role involves overseeing dishwashing, kitchen sanitation, waste management, equipment maintenance, and ensuring compliance with hotel standards and food safety regulations.

Key Responsibilities:

Operational Duties

• Supervise and coordinate activities of the stewarding team to ensure efficient cleaning and sanitation of all kitchen areas, utensils, and equipment.
• Ensure proper operation and maintenance of dishwashing machines, pot-washing stations, and cleaning equipment.
• Monitor daily cleaning schedules and deep cleaning activities for kitchens, storage, and back-of-house areas.
• Implement waste segregation and recycling practices as per hotel and local authority guidelines.
• Ensure availability of cleaning supplies, chemicals, and stewarding equipment at all times.
• Coordinate with the culinary team and service staff to ensure smooth flow of operations.

Team Management

• Assign and monitor stewarding staff duties and shifts.
• Train, guide, and motivate stewarding staff in hygiene, safety, and operational standards.
• Maintain discipline and ensure compliance with grooming and hotel policies.
• Evaluate staff performance and provide feedback to management.

Hygiene & Safety

• Ensure compliance with HACCP and food safety standards in all stewarding activities.
• Monitor and enforce hygiene, sanitation, and safety practices across the kitchen and stewarding areas.
• Report maintenance issues related to kitchen equipment, dishwashing machines, or utilities to engineering.

Administrative

• Maintain records of breakages, chemical usage, and inventory.
• Assist in budget control by minimizing breakages, chemical wastage, and water/electricity consumption.
• Support audits and inspections conducted by management or local authorities.

Job Requirements:

• Minimum 3–5 years of experience in kitchen stewarding, with at least 1–2 years in a supervisory role in a star-category hotel.
• Knowledge of cleaning procedures, dishwashing operations, and hygiene & sanitation standards.
• Strong leadership, communication, and organizational skills.
• Ability to work under pressure and handle large operations efficiently.
• Basic knowledge of chemicals and safety handling procedures.
• Flexibility to work in shifts, weekends, and holidays.

Key Competencies:

• Leadership & Team Management
• Attention to Detail
• Hygiene & Food Safety Awareness
• Problem-Solving Skills
• Time Management
• Guest & Service Orientation

Job Type: Full-time

Pay: ₹20,000.00 - ₹23,000.00 per month

Benefits:

• Flexible schedule
• Food provided

Work Location: In person