Job Description

Key Responsibilities

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Supervision of Stewarding Team

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+ Lead, train, and manage a team of stewards and other kitchen staff.
+ Delegate tasks to ensure efficient operation of the department.
+ Monitor staff performance and provide feedback to ensure standards are met.

Cleaning and Maintenance

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+ Ensure that all kitchen equipment, utensils, and areas (including dishwashing areas) are thoroughly cleaned and sanitized.
+ Oversee the cleaning and maintenance of kitchen floors, walls, and storage areas.
+ Maintain cleanliness and hygiene in all food preparation and storage areas in compliance with safety and health standards.

Inventory Management

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+ Monitor inventory levels of kitchen supplies, including cutlery, glassware, and cleaning products.
+ Order and replenish supplies as needed, ensuring no shortage of essential items.
+ Perform regular checks and maintain records of stock levels and usage.

Health & Safety Compliance

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+ Ensure the stewarding department complies with food safety and sanitation standards set by health authorities.
+ Implement safety protocols to prevent accidents and maintain a safe working environment.
+ Ensure proper disposal of waste and adherence to environmental guidelines.

Coordination with Other Departments

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+ Coordinate with kitchen chefs, restaurant managers, and other departments to ensure the smooth flow of operations.
+ Support in food preparation areas by ensuring that equipment and utensils are available and ready for use.

Equipment Management

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+ Ensure proper care, handling, and storage of kitchen equipment and utensils.
+ Oversee the maintenance and repair of equipment to avoid breakdowns during operations.