Job Description

Job description

The Kitchen Stewarding Supervisor is responsible for overseeing the cleanliness and organization of the kitchen and back-of-house areas in accordance with health and safety standards. This role involves supervising the stewarding team, managing inventory, ensuring proper sanitation, and supporting kitchen operations to maintain a high level of service and efficiency.

Key Responsibilities:

Supervision and Training:

Supervise and lead the kitchen stewarding team. Conduct training sessions on proper cleaning and sanitation procedures. Schedule and assign tasks to stewards, ensuring adequate coverage at all times.

Sanitation and Cleanliness:

Ensure that all kitchen areas, including floors, walls, and equipment, are kept clean and sanitary. Oversee the cleaning of dishes, utensils, and kitchen equipment. Implement and enforce sanitation standards and health regulations.

Inventory and Supplies Management:

Monitor and maintain inventory of cleaning supplies and chemicals. Order and restock supplies as needed, ensuring cost-effective purchasing. Keep accurate records of inventory levels and usage.

Equipment Maintenance:

Ensure that all kitchen equipment is cleaned and maintained in good working condition. Report any equipment malfunctions or maintenance needs to the appropriate department. Coordinate with maintenance staff for timely repairs.

Waste Management:

Oversee proper disposal of kitchen waste, including recycling and composting. Implement waste reduction initiatives to support the hotel's sustainability goals.

Compliance and Safety:

Ensure compliance with all health, safety, and sanitation regulations. Conduct regular inspections of kitchen and back-of-house areas. Address any potential hazards or violations immediately.

Team Collaboration:

Work closely with the culinary and food and beverage teams to support kitchen operations. Communicate effectively with other departments to ensure smooth service.

Administrative Duties:

Maintain records of cleaning schedules, inspections, and training sessions. Assist in budget planning and cost control for the stewarding department. Prepare reports and documentation as required by management.

Qualifications:

High school diploma or equivalent; additional certification in hospitality or culinary arts is a plus. Minimum of 2-3 years of experience in kitchen stewarding or a similar role, preferably in a hotel environment. Strong leadership and team management skills. Excellent knowledge of health and safety regulations and sanitation standards. Ability to work in a fast-paced environment and handle multiple tasks. Good communication and interpersonal skills. Basic computer skills, including proficiency in MS Office Suite.

Physical Requirements:

Willingness to work flexible hours, including evenings, weekends, and holidays.
Job Type: Full-time

Pay: ?15,000.00 - ?20,000.00 per month

Benefits:

Food provided Health insurance
Schedule:

Day shift Rotational shift
Supplemental Pay:

Yearly bonus
Ability to commute/relocate:

Kochi M.G.Road, Kochi, Kerala: Reliably commute or planning to relocate before starting work (Preferred)
Location:

Kochi M.G.Road, Kochi, Kerala (Preferred)
Work Location: In person