Stewarding Executive

Grand Mercure Bengaluru  Gopalan Mall managed by Accor is located near the heart of Bengaluru with close proximity to major techparks and key commercial & residential bubbles 212 Modern & Lavish rooms including 29 one and two bedroom suites with private terrace 10 elegant meeting spaces including a quaint alfresco and open terrace that can cater from 20 - 400 guests.

Features an all-day dining restaurant, cafe & alfresco, a fitness
centre, spa, swimming pool, an entertainment zone, library
lounge, art gallery and business centre

Prime Function:

• To supervise the Kitchen Stewarding Associates in the area of Culinary Department.
• Responsible for the maintenance and care of all Food and Beverage operating equipment.
• Ensure that the Kitchen team maintains cleanliness in all the areas of the kitchen.
• Any matter which may effect the interests of Grand Mercure Gopalan Mall Bengaluru should be brought to the attention of the Management.
• Handle additional responsibilities as and when delegated by the Management.

Key Responsibilities:

People Management

• Ensure that the team has been trained for all safety provisions.
• Ensure that cleanliness and personal hygiene of the Culinary Department personnel is maintained as per the standards.
• Motivate and develop staff to ensure smooth functioning of the department and promote teamwork.

Operational Management

• Ensure that the Kitchen Stewarding Associates maintain the quality produced by the dishwashing machines on all chinaware, glass, and flatware to meet the standards.

• Ensure proper cleaning and polishing of tableware, crockery and glassware.
• Check the grooming and hygiene of the team.
• Ensure quality in all aspects of work and cleanliness in all areas of the kitchen.
• Ensure that the Kitchen Stewarding Associates clear the tables vacated by the guests at the earliest, to ensure quick takeover.
• Ensure proper sanitation and hygiene in the kitchen & service areas.
• Responsible for overall kitchen cleanliness.
• Abide by the mission statement of the hotel, the department and the respective section.
• Responsible for banquet event assignments when required.
• Supervise kitchen employees not actively engaged in cooking to ensure clean, efficient, and economical food service.
• Ensure that following areas are clean at all times:  kitchen, pantry, specified back house area, service lift, steward stores, main dish wash area, steward counter etc.

Other Terms & Conditions

• a. During the course of your employment with the Hotel you may be required to stay back or work extended hours as and when the need arises during hotel operations against the responsibility assigned to you.
• b. You might be required to do night shifts or be flexible to work in any shift as per the requirement of the department or the hotel.

Key Contacts

Liaises with

Responsible for (as assigned)

Executive Chef,

Stewarding Manager

Kitchen Stewarding Associates

Occupational Health & Safety

Employee Responsibility

All employees to safeguard their health and safety, and the health and safety of others, in the workplace. 

Replacement and Temporary Mission:

Be ready and responsible for any job, which may be assigned by the Management.

Diploma or bachelor’s degree in Hotel Management / Hospitality Management (preferred)

High school completion with relevant experience

• 2–5 years of experience in stewarding/kitchen operations

• Experience in hotels, restaurants, or catering services

• Prior supervisory experience is an advantage