Supervisor

Job Summary

The Supervisor is responsible for overseeing the daily operations of the Kitchen Stewarding department, ensuring cleanliness, hygiene, and smooth back-of-house operations while maintaining hotel standards and food safety compliance.

Key Responsibilities

• Supervise the Kitchen Stewarding team and assign daily cleaning duties.

• Ensure all kitchen utensils, crockery, cutlery, glassware, and equipment are cleaned and sanitized.

• Maintain cleanliness of kitchens, banquet areas, dishwashing sections, and back-of-house areas.

• Monitor the operation of dishwashing machines and stewarding equipment.

• Ensure proper garbage segregation and waste disposal as per hygiene standards.

• Maintain stock of cleaning chemicals, equipment, and stewarding supplies.

• Follow FIFO practices and ensure compliance with food safety and hygiene standards.

• Coordinate with Kitchen, F&B Service, and Banquet teams during operations and events.

• Train and guide stewarding staff on SOPs, safety, and cleanliness standards.

• Prepare duty rosters, monitor attendance, and report manpower requirements.

Candidate Requirements

• Minimum 2–4 years of experience in Kitchen Stewarding, with at least 1 year in a supervisory role.

• Experience in a hotel, banquet, or restaurant environment.

• Good knowledge of hygiene, sanitation, and food safety standards (FSSAI/HACCP preferred).

• Strong leadership, team management, and communication skills.

• Ability to work flexible shifts, weekends, and public holidays.

• It is a Full Time Cook / Chef job for candidates with 2 - 5 years of experience.