About the role
Job Description
1. Supervision of Stewarding Team: * 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.
2. Cleaning and Maintenance: * 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.
3. Inventory Management: * 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.
4. Health & Safety Compliance: * 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.
5. Coordination with Other Departments: * 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. 6.
Qualifications
A high school diploma is often required. A degree in hospitality management or a related field is a plus.