Stewarding Executive

Key Responsibilities:

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. 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.