Stewarding Supervisor

Roles and responsibilities

Job Description

• Genuine service personality, with high EQ.
• Minimum of a high school diploma / College degree in Hotel Management or a related field is preferred.
• Minimum of 1 -2 years’ experience in a similar position in a 5-star hospitality company.
• Good knowledge of HACCP guidelines and local Hygiene laws.
• Supervision of Staff: Manage and train the stewarding team, assigning tasks and ensuring they are completed efficiently.
• Sanitation and Cleanliness: Ensure that all kitchen areas, including dishwashing and food prep areas, are kept clean and meet health and safety regulations.
• Inventory Management: Monitor and manage inventory of cleaning supplies, kitchen utensils, and equipment, placing orders as necessary.
• Equipment Maintenance: Oversee the maintenance and proper use of kitchen equipment, ensuring it is in good working condition.
• Compliance: Ensure compliance with local health and safety regulations, as well as company policies regarding hygiene and sanitation.
• Coordination with Other Departments: Collaborate with kitchen staff and other departments to ensure a seamless flow of operations.

• Essential Skills:

• Leadership: Strong supervisory skills to manage and motivate the stewarding team effectively.
• Attention to Detail: Keen eye for cleanliness and safety standards, ensuring all areas are maintained properly.
• Organizational Skills: Ability to prioritize tasks and manage multiple responsibilities in a fast-paced environment.
• Problem-Solving: Capacity to address issues promptly and efficiently, ensuring minimal disruption to kitchen operations.
• Communication: Strong verbal and written communication skills for effective interaction with staff and management.

Desired candidate profile

1. Supervision of Staff: Manage and train the stewarding team, assigning tasks and ensuring they are completed efficiently.
2. Sanitation and Cleanliness: Ensure that all kitchen areas, including dishwashing and food prep areas, are kept clean and meet health and safety regulations.
3. Inventory Management: Monitor and manage inventory of cleaning supplies, kitchen utensils, and equipment, placing orders as necessary.
4. Equipment Maintenance: Oversee the maintenance and proper use of kitchen equipment, ensuring it is in good working condition.
5. Compliance: Ensure compliance with local health and safety regulations, as well as company policies regarding hygiene and sanitation.
6. Coordination with Other Departments: Collaborate with kitchen staff and other departments to ensure a seamless flow of operations.

Essential Skills:

• Leadership: Strong supervisory skills to manage and motivate the stewarding team effectively.
• Attention to Detail: Keen eye for cleanliness and safety standards, ensuring all areas are maintained properly.
• Organizational Skills: Ability to prioritize tasks and manage multiple responsibilities in a fast-paced environment.
• Problem-Solving: Capacity to address issues promptly and efficiently, ensuring minimal disruption to kitchen operations.
• Communication: Strong verbal and written communication skills for effective interaction with staff and management.