Kitchen Stewarding Team Member

Mahindra University || Centre for Life Sciences; Hyderabad; On-site; INR 167,000 - 279,000; Full time

Job summary

Mahindra University || Centre for Life Sciences is seeking a diligent Steward to maintain high standards of cleanliness and sanitation across kitchens, cafés, labs, and service areas. You will follow food safety and chemical-handling procedures and support daily operations.

The role requires 1–2 years in stewarding or hospitality, or fresh graduates with relevant training, and flexibility for shifts. English, Hindi, or Telugu communication is acceptable.

Qualifications

• Class 10 / SSC minimum; hospitality certification preferred.
• 1–2 years’ relevant experience in stewarding, hospitality, catering, restaurants, or institutional kitchens preferred.
• Freshers with relevant hospitality training may be considered.

Responsibilities

• Operate dishwashing and cleaning equipment safely; wash, sanitize, and store crockery, cutlery, glassware, utensils, and kitchen equipment.
• Maintain cleanliness and hygiene of kitchens, work areas, floors, drains, storage areas, and equipment.
• Follow food safety, HACCP, FSSAI, sanitation, PPE, and chemical-handling procedures.
• Prevent cross-contamination through proper cleaning methods, colour-coded tools, and clean-to-dirty workflow.
• Segregate and dispose of waste safely; handle broken glass, sharp objects, chemicals, and other hazards appropriately.
• Ensure kitchens and service areas are prepared and maintained for classes, demonstrations, events, and daily operations.
• Monitor cleaning supplies and report equipment defects, breakages, hygiene concerns, and safety hazards.
• Maintain basic cleaning, stock, equipment, and incident records.
• Work effectively with chefs, faculty, students, and other operational teams.

Skills

Kitchen sanitation

Ware washing

Safety procedures

English/Hindi/Telugu

Education

Class 10 / SSC

Hospitality certification

Job description

Responsible for maintaining high standards of cleanliness, hygiene, sanitation, and operational readiness across the School of Hospitality Management’s kitchens, restaurants, café, bar, laboratories, and support areas.

Key Responsibilities

• Operate dishwashing and cleaning equipment safely; wash, sanitize, and store crockery, cutlery, glassware, utensils, and kitchen equipment.
• Maintain cleanliness and hygiene of kitchens, work areas, floors, drains, storage areas, and equipment.
• Follow food safety, HACCP, FSSAI, sanitation, PPE, and chemical-handling procedures.
• Prevent cross-contamination through proper cleaning methods, colour-coded tools, and clean-to-dirty workflow.
• Segregate and dispose of waste safely; handle broken glass, sharp objects, chemicals, and other hazards appropriately.
• Ensure kitchens and service areas are prepared and maintained for classes, demonstrations, events, and daily operations.
• Monitor cleaning supplies and report equipment defects, breakages, hygiene concerns, and safety hazards.
• Maintain basic cleaning, stock, equipment, and incident records.
• Work effectively with chefs, faculty, students, and other operational teams.

Qualifications & Experience

• Class 10 / Secondary School Certificate minimum; hospitality certification preferred.
• 1–2 years’ relevant experience in stewarding, hospitality, catering, restaurants, or institutional kitchens preferred.
• Freshers with relevant hospitality training may be considered.

Key Competencies

• Knowledge of basic kitchen sanitation, ware washing, waste segregation, and safe chemical handling.
• Good personal hygiene, discipline, punctuality, and attention to detail.
• Physically fit and comfortable working in a fast-paced kitchen environment.
• Basic communication skills in English and/or Hindi/Telugu.
• Team-oriented, dependable, safety-conscious, and willing to work flexible shifts, weekends, and events.