KEY RESPONSIBILITIES:
Supervise and lead the stewarding team to ensure proper cleaning and maintenance of kitchen equipment, utensils, and work areas.
Develop and implement standard operating procedures (SOPs) for stewarding operations to ensure hygiene and safety standards are consistently met.
Coordinate with the Executive Chef and F&B management to support kitchen operations and service requirements.
Maintain inventory of cleaning supplies and stewarding equipment and place timely orders.
Ensure compliance with local health and safety regulations.
Train new stewards and conduct regular skill and hygiene training sessions for the team.
Prepare and manage stewarding budgets, including labor costs and operational expenses.
Maintain proper waste management and recycling practices.
Conduct regular inspections and audits of the kitchen and dishwashing areas.
QUALIFICATIONS & SKILLS:
Minimum 5 years of relevant experience in a stewarding supervisory or managerial role in
hotels, resorts, or high-volume kitchens.
Strong leadership and team management skills.
Knowledge of food safety standards, HACCP, and hygiene practices.
Ability to work in a fast-paced environment and manage time efficiently.
Excellent communication and organizational skills.
Diploma or degree in Hotel Management or related field is preferred.