Education Bachelor of Hotel Management(Hotel Management)
Category Administration
The Stewarding Supervisor is responsible for overseeing the daily stewarding operations and ensuring the highest standards of cleanliness, hygiene, sanitation, organization, and safety across all kitchen and back-of-house areas. The role supervises and supports the Stewarding Team in maintaining kitchen equipment, utensils, operating supplies, waste-management areas, and food-production support areas while ensuring compliance with food safety, hygiene, and Our Habitas standards. The Stewarding Supervisor works closely with the Culinary and Food & Beverage teams to ensure smooth and efficient operations.
Stewarding Operations
- Supervise the daily activities of the Stewarding Team and ensure appropriate deployment according to operational requirements.
- Ensure all kitchen equipment, utensils, crockery, cutlery, glassware, pots, pans, and operating equipment are cleaned, sanitized, stored, and handled correctly.
- Maintain cleanliness and organization of all kitchen, stewarding, dishwashing, storage, loading, waste-disposal, and back-of-house areas.
- Ensure dishwashing machines and stewarding equipment are operated correctly and maintained in good working condition.
- Coordinate with Culinary and F&B teams to ensure adequate availability of clean operating equipment during service periods, events, and special functions.
- Conduct regular inspections of stewarding and back-of-house areas and immediately address any deficiencies.
Hygiene, Food Safety & Sanitation
- Ensure compliance with all applicable food safety, hygiene, sanitation, and health requirements.
- Monitor correct cleaning and sanitizing procedures, including the proper use and dilution of cleaning chemicals.
- Ensure cleaning schedules and deep-cleaning programs are implemented and properly documented.
- Maintain appropriate standards for waste segregation, garbage disposal, recycling, and cleanliness of waste-management areas.
- Ensure associates follow proper personal hygiene, grooming, and food-safety practices.
- Report hygiene, pest-control, equipment, or safety concerns immediately to the appropriate leader.
- Support internal and external hygiene inspections and ensure corrective actions are completed promptly.
Team Supervision & Development
- Lead, motivate, and supervise Stewarding associates during daily operations.
- Conduct daily briefings and clearly communicate assignments, priorities, operational requirements, and safety expectations.
- Prepare and manage duty rosters according to business requirements and available manpower.
- Provide on-the-job training, coaching, and regular feedback to team members.
- Monitor attendance, punctuality, grooming, productivity, and performance.
- Identify performance concerns and work with the Department Head and People & Culture on appropriate coaching or development actions.
- Promote teamwork, respect, accountability, and a positive working environment.
Equipment & Inventory Control
- Monitor stewarding equipment, cleaning materials, chemicals, and operating supplies.
- Ensure chemicals are properly labelled, stored, and used according to manufacturer and safety guidelines.
- Assist with inventory counts of operating equipment and stewarding supplies.
- Monitor breakages, losses, and misuse of equipment and recommend measures to minimize unnecessary costs.
- Report damaged or malfunctioning equipment promptly and coordinate necessary repairs with Engineering.
- Support the proper storage and movement of equipment for functions and operational requirements.
Health, Safety & Sustainability
- Ensure safe working practices are consistently followed by the Stewarding Team.
- Ensure associates use appropriate Personal Protective Equipment (PPE) when required.
- Immediately report accidents, hazards, unsafe conditions, and incidents.
- Support sustainability initiatives through responsible use of water, chemicals, energy, and other resources.
- Promote proper waste segregation and environmentally responsible disposal practices.
Operational Support
- Maintain close communication with the Executive Chef, Culinary Team, F&B Operations, Engineering, Housekeeping, and other relevant departments.
- Support special events, functions, VIP requirements, and high-occupancy periods as required.
- Respond quickly to operational requirements and ensure the team remains flexible according to business needs.
- Perform other reasonable duties assigned by the Executive Chef or Management.
Desired Candidate Profile
Previous experience in Stewarding within a hotel, resort, or hospitality environment. Previous supervisory or team-leader experience is preferred. Experience Good knowledge of kitchen hygiene, sanitation, cleaning procedures, and chemical handling. Understanding of food safety and HACCP principles is preferred. Ability to supervise and organize a multicultural team. Good communication and interpersonal skills. Basic English communication skills; additional languages are an advantage. Physically able to work in a demanding operational environment, including standing for extended periods and handling equipment. Flexible to work shifts, weekends, public holidays, and extended hours according to operational requirements.
The Stewarding Supervisor is responsible for overseeing the daily stewarding operations and ensuring the highest standards of cleanliness, hygiene, sanitation, organization, and safety across all kitchen and back-of-house areas. The role supervises and supports the Stewarding Team in maintaining kitchen equipment, utensils, operating supplies, waste-management areas, and food-production support areas while ensuring compliance with food safety, hygiene, and Our Habitas standards. The Stewarding Supervisor works closely with the Culinary and Food & Beverage teams to ensure smooth and efficient operations.
Stewarding Operations
- Supervise the daily activities of the Stewarding Team and ensure appropriate deployment according to operational requirements.
- Ensure all kitchen equipment, utensils, crockery, cutlery, glassware, pots, pans, and operating equipment are cleaned, sanitized, stored, and handled correctly.
- Maintain cleanliness and organization of all kitchen, stewarding, dishwashing, storage, loading, waste-disposal, and back-of-house areas.
- Ensure dishwashing machines and stewarding equipment are operated correctly and maintained in good working condition.
- Coordinate with Culinary and F&B teams to ensure adequate availability of clean operating equipment during service periods, events, and special functions.
- Conduct regular inspections of stewarding and back-of-house areas and immediately address any deficiencies.
Hygiene, Food Safety & Sanitation
- Ensure compliance with all applicable food safety, hygiene, sanitation, and health requirements.
- Monitor correct cleaning and sanitizing procedures, including the proper use and dilution of cleaning chemicals.
- Ensure cleaning schedules and deep-cleaning programs are implemented and properly documented.
- Maintain appropriate standards for waste segregation, garbage disposal, recycling, and cleanliness of waste-management areas.
- Ensure associates follow proper personal hygiene, grooming, and food-safety practices.
- Report hygiene, pest-control, equipment, or safety concerns immediately to the appropriate leader.
- Support internal and external hygiene inspections and ensure corrective actions are completed promptly.
Team Supervision & Development
- Lead, motivate, and supervise Stewarding associates during daily operations.
- Conduct daily briefings and clearly communicate assignments, priorities, operational requirements, and safety expectations.
- Prepare and manage duty rosters according to business requirements and available manpower.
- Provide on-the-job training, coaching, and regular feedback to team members.
- Monitor attendance, punctuality, grooming, productivity, and performance.
- Identify performance concerns and work with the Department Head and People & Culture on appropriate coaching or development actions.
- Promote teamwork, respect, accountability, and a positive working environment.
Equipment & Inventory Control
- Monitor stewarding equipment, cleaning materials, chemicals, and operating supplies.
- Ensure chemicals are properly labelled, stored, and used according to manufacturer and safety guidelines.
- Assist with inventory counts of operating equipment and stewarding supplies.
- Monitor breakages, losses, and misuse of equipment and recommend measures to minimize unnecessary costs.
- Report damaged or malfunctioning equipment promptly and coordinate necessary repairs with Engineering.
- Support the proper storage and movement of equipment for functions and operational requirements.
Health, Safety & Sustainability
- Ensure safe working practices are consistently followed by the Stewarding Team.
- Ensure associates use appropriate Personal Protective Equipment (PPE) when required.
- Immediately report accidents, hazards, unsafe conditions, and incidents.
- Support sustainability initiatives through responsible use of water, chemicals, energy, and other resources.
- Promote proper waste segregation and environmentally responsible disposal practices.
Operational Support
- Maintain close communication with the Executive Chef, Culinary Team, F&B Operations, Engineering, Housekeeping, and other relevant departments.
- Support special events, functions, VIP requirements, and high-occupancy periods as required.
- Respond quickly to operational requirements and ensure the team remains flexible according to business needs.
- Perform other reasonable duties assigned by the Executive Chef or Management.
Desired Candidate Profile
Previous experience in Stewarding within a hotel, resort, or hospitality environment. Previous supervisory or team-leader experience is preferred. Experience Good knowledge of kitchen hygiene, sanitation, cleaning procedures, and chemical handling. Understanding of food safety and HACCP principles is preferred. Ability to supervise and organize a multicultural team. Good communication and interpersonal skills. Basic English communication skills; additional languages are an advantage. Physically able to work in a demanding operational environment, including standing for extended periods and handling equipment. Flexible to work shifts, weekends, public holidays, and extended hours according to operational requirements.
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