Job Description

Roles & Responsibilities

Ensure cleanliness and sanitation of kitchens, dishwashing areas, stores, and back-of-house spaces

Oversee dishwashing operations and proper handling of kitchen equipment and utensils

Monitor inventory of cleaning supplies, chemicals, and stewarding equipment

Coordinate waste management and recycling procedures

Schedule stewarding staff shifts and assign duties

Train team members on cleaning procedures, safety, and hygiene standards

Support banquet and restaurant operations during events and peak periods

Ensure proper maintenance and storage of kitchen equipment

Conduct regular inspections to maintain operational standards

Coordinate with chefs and F&B teams to ensure smooth operations

Desired Candidate Profile

Requirements

• Proven experience as a Chief Steward or Stewarding Supervisor in a hotel or hospitality environment
• Strong knowledge of hygiene, sanitation, and safety standards
• Leadership and team management skills
• Ability to work under pressure in a fast-paced environment
• Good communication and organizational skills
• Flexibility to work shifts, weekends, and holidays
• Knowledge of HACCP standards is preferred

Qualifications

• High school diploma or equivalent
• Hospitality certification is an advantage
• Minimum 3 5 years of stewarding experience preferred