Job Description

OUR REQUIREMENTS

Minimum 3 years of experience in stewarding operations, with at least 1 year in a supervisory role. Experience in managing stewarding teams across multiple restaurant/banquet outlets is preferred. Strong knowledge of food safety, hygiene protocols, and sanitation standards (FSSAI/HACCP preferred). Good coordination and communication skills to interact with culinary, service, and housekeeping teams. Basic understanding of chemical handling and dishwashing machinery. Ability to multitask, plan manpower, and manage teams across shifts and locations. Flexibility to work weekends, holidays, and during high-volume events or functions.

RESPONSIBILITIES

Supervise stewarding staff across all assigned restaurants and banquet halls, ensuring all tasks are performed efficiently and hygienically. Ensure all kitchen and dishwashing areas are kept clean, organized, and in compliance with food safety and hygiene regulations. Oversee proper cleaning, sanitizing, and storage of kitchen equipment, utensils, crockery, and cutlery. Coordinate with the Chef, FoH Team, and Operations for timely setup and clearances during peak hours. Implement and monitor SOPs for waste management, deep cleaning schedules, and chemical usage across all locations. Maintain inventory and ensure proper stock of cleaning supplies and stewarding tools at each site. Conduct regular checks and ensure the stewarding team follows PPE and safety standards consistently. Monitor maintenance needs and report breakdowns of dishwashers or cleaning equipment to the engineering team. Maintain daily logs and shift reports, and assist in scheduling and training of stewarding staff. Ensure stewarding support is in place for live counters, buffets, and event-based requirements in banquets.
Job Types: Full-time, Permanent

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

Benefits:

Food provided Provident Fund
Work Location: In person