Stewarding Executive

• 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 hotel should be brought to the attention of the Management.
• Handle additional responsibilities as and when delegated by the 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.
• 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.

Diploma / Degree / any other equivalent qualifications.

3-4 Years of experience in Kitchen Stewarding with branded hotels.