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.
A high school diploma is often required. A degree in hospitality management or a related field is a plus.
