• 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.