Kitchen Stewarding Executive

Accorhotel; Panaji; On-site; INR 180,000 - 300,000; Full time

Job summary

Accorhotel in Goa, India invites applications for a Kitchen Stewarding Executive to lead a stewarding team, ensuring clean and safe kitchen operations in a busy hospitality setting.

You will coordinate with kitchen and restaurant teams, train staff on hygiene practices, and drive cost-conscious, efficient workflow while upholding high cleanliness standards.

Qualifications

• Experience in kitchen stewarding or related roles in hospitality/food service.
• Strong leadership and supervisory abilities to manage a diverse team.
• Knowledge of sanitation and safety regulations, HACCP guidelines.
• Excellent organizational and time-management skills.
• Attention to detail and commitment to cleanliness and hygiene.
• Effective verbal and written communication.
• Flexibility to work evenings, weekends, and holidays.
• Inventory management basics and ability to order supplies.
• Certification in food safety or sanitation is a plus.

Responsibilities

• Lead and supervise stewarding staff including dishwashers and cleaners.
• Ensure kitchen equipment and work areas are cleaned and sanitized.
• Manage inventory levels of cleaning supplies and order when needed.
• Ensure compliance with HACCP and other health and safety regulations.
• Train new staff on cleaning procedures and safety protocols.
• Coordinate stewarding activities with kitchen and service schedules.
• Conduct regular inspections of kitchen areas for cleanliness and standards.
• Coordinate with maintenance for equipment repairs.
• Monitor usage of supplies to minimize waste and control costs.
• Maintain open communication with kitchen, management and staff.

Skills

Leadership

Supervision

Communication skills

Time management

Attention to detail

Organizational skills

Adaptability

Food safety knowledge

Education

High school diploma or equivalent

Hospitality management or related training desirable

Job description

Responsibilities

• Supervision: Lead and supervise a team of stewarding staff, including dishwashers, cleaners, and other support personnel.
• Cleaning and Maintenance: Ensure that all kitchen equipment, utensils, and work areas are cleaned, sanitized, and maintained according to established standards and schedules.
• Inventory Management: Manage inventory levels of cleaning supplies, chemicals, and equipment necessary for kitchen stewarding operations. Place orders as needed to maintain adequate stock levels.
• Compliance: Ensure compliance with health, safety, and sanitation regulations, including HACCP guidelines, and maintain records/documentation as required.
• Training and Development: Train new stewarding staff on proper cleaning procedures, safety protocols, and equipment operation. Provide ongoing training and support to existing staff to enhance performance and efficiency.
• Coordination: Collaborate with kitchen and restaurant management to coordinate stewarding activities with food preparation and service schedules, ensuring a smooth workflow.
• Quality Assurance: Conduct regular inspections of kitchen areas to ensure cleanliness, hygiene, and compliance with standards. Take corrective actions as needed to address deficiencies.
• Equipment Maintenance: Coordinate with maintenance staff to ensure timely repair and maintenance of kitchen equipment and facilities.
• Cost Control: Monitor usage of cleaning supplies and equipment to minimize waste and control costs. Identify opportunities for efficiency improvements and cost savings.
• Communication: Maintain open communication channels with kitchen and restaurant management, stewarding staff, and other relevant departments to address issues, provide updates, and ensure alignment of goals and objectives.

Requirements

• Previous experience in kitchen stewarding or related roles within the hospitality or food service industry.
• Strong leadership and supervisory skills, with the ability to motivate and manage a diverse team.
• Knowledge of sanitation and safety regulations, including HACCP guidelines.
• Excellent organizational and time management skills, with the ability to prioritize tasks effectively.
• Attention to detail and commitment to maintaining high standards of cleanliness and hygiene.
• Effective communication skills, both verbal and written.
• Ability to work effectively in a fast-paced environment and handle multiple tasks simultaneously.
• Flexibility to work evenings, weekends, and holidays as needed.
• Knowledge of basic inventory management principles and experience with ordering supplies preferred.
• Certification in food safety or sanitation is a plus.

Education

• High school diploma or equivalent required.
• Additional certification or training in hospitality management, food safety, or related fields is desirable.

Join our team as a Kitchen Stewarding Executive and play a crucial role in ensuring the cleanliness, safety, and efficiency of our kitchen operations.