Supervision and Leadership:
1. Lead, supervise, and train the kitchen stewarding team to perform cleaning and maintenance duties effectively.
2. Schedule shifts and assign tasks to stewarding staff to ensure coverage during busy and off-peak hours.
3. Monitor staff performance and provide training to maintain high standards of cleanliness and safety.
Kitchen Cleaning and Maintenance:
1. Oversee the daily cleaning of kitchen equipment, utensils, and workstations, ensuring that all items are sanitized and ready for use.
2. Ensure that all cleaning processes follow hotel and health department guidelines for hygiene and safety.
3. Manage the cleaning and upkeep of the dishwashing area and machines, including maintaining proper functioning and troubleshooting as needed.
Inventory and Supplies Management:
1. Maintain an inventory of cleaning supplies, kitchen tools, and equipment, ensuring that all necessary items are stocked and available.
2. Order supplies and coordinate with the purchasing department to maintain proper stock levels.
3. Manage the use of cleaning chemicals and ensure that staff follow safety protocols when handling them.
Waste Management:
1. Oversee the proper handling, disposal, and recycling of waste produced in the kitchen.
2. Ensure that waste management procedures comply with hotel policies and environmental guidelines.
Budget and Cost Control:
1. Manage the department budget, including labor costs and supply expenses.
2. Identify cost-saving opportunities through efficient use of resources and sustainable practices.
3. Maintain accurate records for budgeting and financial reporting purposes.
Training and Development:
1. Train new and existing staff on hotel policies, proper cleaning techniques, and safety procedures.
2. Conduct regular training sessions to keep staff informed about best practices and new cleaning technologies.

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