Job Description

1. Supervision & Team Management

Supervise, train, and schedule stewarding staff (dishwashers, cleaners, etc.). Ensure all team members follow proper cleaning and hygiene procedures. Monitor staff attendance, discipline, grooming, and performance. Assist in hiring and onboarding of new stewarding staff.

2. Cleanliness & Hygiene

Ensure the kitchen and all back-of-house areas (pantries, storage, dishwashing) are clean and sanitized at all times. Monitor cleaning schedules and ensure regular deep cleaning of all kitchen equipment and areas. Comply with HACCP, food safety, and hygiene standards.

3. Inventory & Supplies

Maintain inventory of cleaning supplies, chemicals, and equipment. Ensure availability of dishwashing and cleaning materials at all times. Report any equipment breakdowns or maintenance issues.

4. Waste Management

Oversee proper garbage disposal, recycling, and waste segregation. Ensure garbage areas are cleaned regularly and free of pests or odor.

5. Coordination

Coordinate with chefs and kitchen staff to ensure efficient flow of clean utensils and equipment. Support banquet events by ensuring timely provision of clean and sanitized equipment. Communicate with engineering and housekeeping teams as needed.

Qualifications & Skills:

High school diploma or equivalent; hotel management diploma is a plus. 2-3 years of experience in kitchen stewarding, with at least 1 year in a supervisory role. Knowledge of food safety and hygiene standards. Strong leadership and organizational skills. Ability to work under pressure and in a fast-paced environment. Basic computer skills for inventory or reporting (preferred). Flexible to work in shifts, weekends, and holidays.
Job Types: Full-time, Permanent

Pay: ?8,086.00 - ?18,950.98 per month

Benefits:

Food provided Health insurance Paid sick time Paid time off Provident Fund
Schedule:

Rotational shift
Work Location: In person