Chief Stewarding - professional to lead and manage our stewarding team. This key role ensures the smooth operation of our kitchen and dining facilities by maintaining the highest cleanliness, hygiene, and organization standards. The Chief Stewarding will work closely with the culinary and service teams to uphold safety regulations and support efficient operations.

Key Responsibilities:

1. Team Leadership:

• Supervise, train, and motivate the stewarding team to maintain high performance and morale.

• Schedule and assign duties to ensure smooth operations.

• Conduct regular team meetings and training sessions on hygiene and safety practices.

2. Hygiene and Sanitation:

• Ensure all kitchen equipment, utensils, and areas meet cleanliness and sanitation standards.

• Oversee compliance with health and safety regulations, including HACCP standards.

• Conduct routine inspections of the kitchen, storage, and dishwashing areas.

3. Inventory and Supplies Management:

• Monitor and manage inventory of cleaning supplies, chemicals, and equipment.

• Ensure proper storage and handling of chemicals and cleaning agents.

• Coordinate with suppliers to maintain stock levels and quality.

4. Operational Efficiency:

• Oversee dishwashing operations to ensure timely and efficient service.

• Maintain and monitor the condition of kitchen equipment, coordinating repairs as needed.

• Develop and implement systems to improve efficiency and reduce waste.

5. Collaboration and Support:

• Work closely with the culinary and service teams to meet operational needs.

• Support banquet and event setups by ensuring the availability of clean equipment.

• Assist in emergency situations, such as equipment breakdowns or health inspections.

Chief Stewarding - professional to lead and manage our stewarding team. This key role ensures the smooth operation of our kitchen and dining facilities by maintaining the highest cleanliness, hygiene, and organization standards. The Chief Stewarding will work closely with the culinary and service teams to uphold safety regulations and support efficient operations.

Key Responsibilities:

1. Team Leadership:

• Supervise, train, and motivate the stewarding team to maintain high performance and morale.

• Schedule and assign duties to ensure smooth operations.

• Conduct regular team meetings and training sessions on hygiene and safety practices.

2. Hygiene and Sanitation:

• Ensure all kitchen equipment, utensils, and areas meet cleanliness and sanitation standards.

• Oversee compliance with health and safety regulations, including HACCP standards.

• Conduct routine inspections of the kitchen, storage, and dishwashing areas.

3. Inventory and Supplies Management:

• Monitor and manage inventory of cleaning supplies, chemicals, and equipment.

• Ensure proper storage and handling of chemicals and cleaning agents.

• Coordinate with suppliers to maintain stock levels and quality.

4. Operational Efficiency:

• Oversee dishwashing operations to ensure timely and efficient service.

• Maintain and monitor the condition of kitchen equipment, coordinating repairs as needed.

• Develop and implement systems to improve efficiency and reduce waste.

5. Collaboration and Support:

• Work closely with the culinary and service teams to meet operational needs.

• Support banquet and event setups by ensuring the availability of clean equipment.

• Assist in emergency situations, such as equipment breakdowns or health inspections.

Qualifications:

• Proven experience in a stewarding or supervisory role, preferably in a hospitality setting.

• Strong leadership and team management skills.

• Knowledge of health and safety regulations, including HACCP.

• Excellent organizational and time-management abilities.

• Ability to work in a fast-paced, high-pressure environment.

• Familiarity with kitchen equipment and cleaning procedures.

Qualifications:

• Proven experience in a stewarding or supervisory role, preferably in a hospitality setting.

• Strong leadership and team management skills.

• Knowledge of health and safety regulations, including HACCP.

• Excellent organizational and time-management abilities.

• Ability to work in a fast-paced, high-pressure environment.

• Familiarity with kitchen equipment and cleaning procedures.