Job Description

Job Summary:

The Kitchen Stewarding Supervisor is responsible for supervising and coordinating the activities of kitchen stewards to ensure cleanliness, hygiene, and proper maintenance of all kitchen and back-of-house areas. The role ensures that all operating equipment and utensils are properly cleaned, sanitized, and stored, supporting efficient kitchen and F&B operations in line with hotel standards.

Key Responsibilities:

1. Supervision & Coordination

Supervise the stewarding team in cleaning, washing, and organizing all kitchen equipment and utensils. Allocate duties and schedule shifts to ensure smooth operation at all times. Ensure all cleaning assignments are completed as per the daily, weekly, and monthly cleaning schedules.

2. Hygiene & Safety

Maintain the highest standards of cleanliness and sanitation in all kitchen and back-of-house areas. Ensure compliance with hotel hygiene standards and local food safety regulations (HACCP). Monitor dishwashing machines, cleaning chemicals, and ensure safe handling and proper usage. Conduct regular inspections of kitchen areas, waste disposal systems, and dishwashing stations.

3. Equipment & Inventory Control

Ensure all kitchen equipment, utensils, and machinery are cleaned, maintained, and stored properly. Report and follow up on maintenance issues immediately. Monitor breakages, control wastage, and maintain an accurate inventory of operating equipment. Coordinate with the purchasing and stores department for cleaning supplies and chemicals.

4. Team Management & Training

Train and motivate stewards on proper cleaning techniques, hygiene, and safe handling of equipment. Ensure grooming, discipline, and conduct standards are maintained by all stewarding staff. Support the culinary team by ensuring timely availability of clean utensils and equipment.

5. Waste Management & Sustainability

Ensure proper segregation and disposal of kitchen waste. Support the hotel's sustainability initiatives by minimizing water, energy, and chemical usage.

Key Requirements:

Education:

Diploma or certificate in Hotel Management / Catering or equivalent.

Experience:

Minimum 2-3 years of experience in kitchen stewarding, with at least 1 year in a supervisory role in a 4-star or 5-star hotel.

Skills:

Strong leadership and organizational skills Knowledge of hygiene, sanitation, and safety standards Good communication and team coordination Basic knowledge of kitchen operations and dishwashing equipment

Personal Attributes:

Proactive and hands-on approach Attention to detail Ability to work under pressure and in a fast-paced environment Responsible and dependable team leader
Job Type: Full-time

Pay: ?25,000.00 - ?30,000.00 per month

Benefits:

Flexible schedule Food provided
Work Location: In person