Job Description

Core responsibilities

Staff supervision

: Assign duties, monitor performance, provide feedback, and assist with hiring and training the stewarding team.

Cleanliness and sanitation

: Supervise the cleaning of all kitchen equipment, utensils, and areas, ensuring they meet high standards for hygiene and safety.

Inventory and supplies

: Maintain par stocks of supplies, monitor chemical consumption, and track the inventory of kitchenware and equipment.

Operational coordination

: Work with other departments, such as kitchen and banquet staff, to ensure a smooth workflow and support their needs.

Compliance and safety

: Ensure all staff and operations comply with health, safety, and sanitation regulations and company policies.
Required skills and attributes

Leadership and communication

: Strong supervisory skills and the ability to communicate effectively with staff, management, and other departments.

Physical fitness

: Ability to handle physically demanding tasks like heavy lifting and standing for long periods.

Attention to detail

: Meticulous attention to detail, especially regarding cleanliness and organization.

Problem-solving

: Ability to resolve conflicts, handle guest complaints, and make decisions efficiently.

Technical knowledge

: Basic knowledge of kitchen operations and dishwashing equipment is often required.
Job Type: Full-time

Pay: ?15,750.00 - ?18,500.00 per month

Benefits:

Food provided Health insurance Paid time off
Work Location: Remote