Stewarding Executive

Job description

Job Description

Key Responsibilities :

· 
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.
· 
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.
· 
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.
· 
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.
· 
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.
· 
Equipment Management :

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