Job Description

1. Leadership and Supervision

• Team Oversight : Lead the stewarding team, assign tasks, and monitor their performance.
• Training : Train and mentor new staff on fine dining cleaning protocols, safety standards, and proper equipment handling.
• Task Delegation : Ensure work is distributed efficiently to cover all operational needs, including pre-service and post-service tasks.

2. Cleaning and Sanitation

• Dishwashing : Supervise and ensure thorough cleaning of all dishes, glassware, silverware, and cookware.
• Kitchen Cleaning : Maintain cleanliness of kitchen surfaces, floors, and cooking equipment in compliance with health regulations.
• Sanitization : Ensure proper sanitization procedures are followed to meet fine dining standards.

3. Equipment Maintenance

• Proper Handling : Ensure all kitchen equipment and tools are cleaned, maintained, and stored properly.
• Reporting Issues : Identify and report any malfunctioning equipment to the relevant department for repair or replacement.
• Preventive Care : Implement routine checks and cleaning schedules for appliances and tools to extend their lifespan.

4. Inventory and Supplies Management

• Stock Monitoring : Keep track of cleaning supplies, dishware, and kitchen tools to avoid shortages.
• Reordering : Coordinate with purchasing to restock items like detergents, gloves, and other essential supplies.
• Waste Management : Oversee proper disposal of trash, recycling, and food waste while minimizing environmental impact.

5. Health and Safety Compliance

• Hygiene Protocols : Enforce compliance with local and international health and safety regulations.
• Pest Control : Monitor cleanliness to prevent pest infestations and address potential issues proactively.
• Safety Training : Educate staff on the safe use of cleaning chemicals, heavy equipment, and sharp tools.

6. Collaboration and Support

• Culinary Team Assistance : Ensure the kitchen staff has clean utensils, cookware, and surfaces during busy service periods.
• Service Team Support : Provide timely cleaning and replenishment of serving trays, plates, and glasses for smooth front-of-house operations.
• Event Preparation : Assist in special setups for events, such as banquets or private dining experiences.

7. Organizational Duties

• Storage Management : Ensure orderly storage of cleaned items and cleaning supplies for easy access.
• SOP Implementation : Develop and enforce standard operating procedures for stewarding tasks.
• Records Keeping : Maintain logs for inventory usage, cleaning schedules, and health inspections.

8. Continuous Improvement

• Process Optimization : Identify inefficiencies and suggest ways to improve workflow and cleanliness.
• Sustainability : Promote eco-friendly practices, such as minimizing water waste and using biodegradable cleaning agents.
• Feedback : Work with management, chefs, and service staff to address issues and enhance operations.

Job Types: Full-time, Permanent

Pay: ?14,000.00 - ?16,000.00 per month

Benefits:

• Food provided

Schedule:

• Rotational shift

Education:

• Higher Secondary(12th Pass) (Preferred)

Experience:

• total work: 1 year (Preferred)

Work Location: In person