Key Responsibilities: Supervise daily kitchen stewarding, dishwashing, and cleaning operations. Ensure hygiene, sanitation, HACCP, HSE, and food safety compliance. Manage stewarding staff, duty schedules, training, and productivity. Monitor cleaning supplies, chemicals, inventory, and equipment maintenance. Maintain cleaning checklists, inspection records, and operational reports. Coordinate with kitchen and F&B teams to ensure smooth operations. Requirements: 3–5 years of experience in kitchen stewarding, preferably in hotels, catering, or large F&B operations. Previous supervisory experience in high-volume kitchens. Knowledge of HACCP, food safety, chemical handling, and HSE procedures. Good English and Hindi communication skills. Strong leadership, organization, and team-management skills.
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