Job Description

Job Title:

Kitchen Stewarding Supervisor

Department:

Food & Beverage / Kitchen Operations

Reports To:

Executive Chef

Job Summary

The Kitchen Stewarding Supervisor is responsible for overseeing the stewarding team to ensure cleanliness, hygiene, and proper maintenance of kitchen equipment, utensils, and back-of-house areas. The role ensures compliance with food safety standards, smooth kitchen operations, and efficient waste management.

Key ResponsibilitiesOperational Responsibilities

Supervise daily stewarding operations including dishwashing, pot washing, and cleaning of kitchen areas. Ensure all kitchen utensils, crockery, cutlery, and equipment are cleaned, sanitized, and stored properly. Coordinate with chefs to meet operational requirements during service hours. Monitor usage and inventory of cleaning chemicals, detergents, and consumables. Ensure proper waste segregation, disposal, and recycling as per hotel policy.

Hygiene & Safety

Enforce hygiene standards as per FSSAI, HACCP, and hotel SOPs. Ensure all stewarding staff follow personal hygiene and safety practices. Conduct regular deep cleaning schedules for kitchen and BOH areas. Ensure proper handling and storage of cleaning chemicals and MSDS compliance. Maintain pest control coordination in stewarding areas.

Team Management

Supervise, train, and motivate stewarding staff. Prepare duty rosters, manage attendance, and ensure adequate staffing. Conduct on-the-job training on cleaning procedures and equipment handling. Maintain discipline and ensure adherence to hotel policies.

Maintenance & Coordination

Report equipment breakdowns and coordinate with engineering for repairs. Ensure dishwashing machines and cleaning equipment are properly operated and maintained. Assist in opening and closing kitchen operations as per shift schedules.

Documentation & Reporting

Maintain cleaning schedules, hygiene checklists, and logbooks. Assist during internal and external audits. Report hygiene issues, incidents, or shortages to superiors promptly.

Qualifications & Experience

Minimum

Diploma / High School Certificate

(Hotel Management preferred).

3-5 years of experience

in kitchen stewarding, with at least

1-2 years in a supervisory role

. Experience in a

four-star or five-star hotel

preferred.

Skills & Competencies

Strong knowledge of kitchen hygiene and sanitation standards. Leadership and team management skills. Basic knowledge of kitchen equipment and chemicals. Ability to work under pressure during peak service hours. Good communication and coordination skills.

Working Conditions

Rotational shifts, including weekends and holidays. Physically demanding role involving standing, lifting, and moving equipment.
Job Type: Full-time

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

Benefits:

Flexible schedule Food provided
Work Location: In person