Job Description:

Key Responsibilities
Manage the complete Kitchen Stewarding operations and ensure smooth daily functioning.
Supervise and train stewarding staff, including duty allocation and shift planning.
Ensure proper cleaning and sanitization of all kitchen equipment, utensils, crockery, cutlery and work areas.
Maintain high standards of hygiene, sanitation and food safety across all kitchen areas.
Monitor dishwashing, pot washing and garbage disposal procedures.
Ensure proper handling, storage and maintenance of kitchen equipment and chemicals.
Maintain adequate inventory of crockery, cutlery, glassware, cleaning materials and chemicals.
Control wastage and monitor the proper usage of cleaning chemicals and consumables.
Coordinate closely with the Kitchen, F&B Service, Engineering and Housekeeping teams.
Conduct regular inspections and ensure compliance with hotel SOPs and hygiene standards.
Prepare duty rosters, attendance records and performance reports for the stewarding team.
Ensure adherence to health, safety and HACCP standards.
Handle guest or operational complaints related to cleanliness and stewarding services.

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Job Expectations:

Prior experience as Stewarding Manager / Assistant Stewarding Manager preferred.

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Minimum Qualification:

Bachelor’s Degree / Diploma in Hotel Management or Hospitality Management preferred.

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Minimum Job Experience:

Minimum 5–8 years of experience in Kitchen Stewarding, preferably in a luxury hotel/resort.

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Reporting to:

Culinary Director

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Travel:

NA

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