KEY RESPONSIBILITIES:
Supervise and coordinate the activities of stewarding staff (dishwashers, cleaners, etc.).
Ensure cleanliness of kitchen equipment, utensils, floors, walls, and storage areas.
Oversee waste disposal, segregation, and pest control measures.
Monitor cleaning schedules and ensure timely completion of tasks.
Maintain inventory of cleaning supplies and chemicals; place orders as needed.
Ensure compliance with hygiene, sanitation, and safety standards.
Conduct regular inspections and audits of kitchen and dishwashing areas.
Train and mentor stewarding staff on proper cleaning procedures and safety protocols.
Work closely with the culinary and service teams to ensure smooth kitchen operations.
Handle staff scheduling, attendance, and performance reporting.
REQUIREMENTS:
Minimum 1 year of relevant experience in a supervisory role; up to 4 years preferred.
Prior experience in a hotel, restaurant, or institutional kitchen environment.
Strong leadership and team management skills.
Knowledge of HACCP, food safety, and hygiene standards.
Good communication and interpersonal skills.
Ability to work in a fast-paced and high-pressure environment.
Flexible to work in shifts, including weekends and holidays.