Stewarding Executive

Key Responsibilities:

• 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.

• 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.