Stewarding Executive

Accor; Ernakulam; On-site; INR 400,000 - 600,000; Full time

Job summary

Accor is seeking a Kitchen Stewarding Lead in India’s Kerala region. You will lead, train, and manage a team of stewards and kitchen staff to ensure smooth operations and high standards.

You will delegate tasks, monitor performance, and uphold cleanliness and hygiene across all prep and storage areas, complying with health and safety guidelines. Strong inventory and coordination with chefs are essential.

Qualifications

• Experience leading a stewarding or kitchen team.
• Strong knowledge of health and safety standards.
• Ability to manage inventory and supplies.
• Proven track record in maintaining cleanliness and sanitation.

Responsibilities

• Lead, train, and manage a team of stewards and kitchen staff.
• Delegate tasks to ensure efficient operation.
• Monitor staff performance and provide feedback.
• Ensure cleaning/sanitization of equipment, areas, and dishwashing.
• Oversee cleaning/maintenance of floors, walls, storage.
• Maintain cleanliness and hygiene in food prep/storage per safety standards.
• Monitor inventory levels; order and replenish supplies.
• Perform stock checks and record usage.
• Ensure compliance with health authority standards.
• Implement safety protocols to prevent accidents.
• Dispose of waste per environmental guidelines.
• Coordinate with chefs, managers to ensure smooth operations.
• Ensure equipment availability and readiness in food prep areas.
• Oversee care, handling, storage of equipment; maintenance/repairs to avoid breakdowns.

Skills

Team leadership

Inventory management

Health & safety compliance

Staff training

Delegation

Tools

Kitchen equipment handling

Sanitation protocols

Job description

• Lead, train, and manage a team of stewards and other kitchen staff.
• Delegate tasks to ensure efficient operation of the department.
• Monitor staff performance and provide feedback to ensure standards are met.
• Cleaning and Maintenance:
• Ensure that all kitchen equipment, utensils, and areas (including dishwashing areas) are thoroughly cleaned and sanitized.
• Oversee the cleaning and maintenance of kitchen floors, walls, and storage areas.
• Maintain cleanliness and hygiene in all food preparation and storage areas in compliance with safety and health standards.
• Inventory Management:
• Monitor inventory levels of kitchen supplies, including cutlery, glassware, and cleaning products.
• Order and replenish supplies as needed, ensuring no shortage of essential items.
• Perform regular checks and maintain records of stock levels and usage.
• Health & Safety Compliance:
• Ensure the stewarding department complies with food safety and sanitation standards set by health authorities.
• Implement safety protocols to prevent accidents and maintain a safe working environment.
• Ensure proper disposal of waste and adherence to environmental guidelines.
• Coordination with Other Departments:
• Coordinate with kitchen chefs, restaurant managers, and other departments to ensure the smooth flow of operations.
• Support in food preparation areas by ensuring that equipment and utensils are available and ready for use.
• Equipment Management:
• Ensure proper care, handling, and storage of kitchen equipment and utensils.
• Oversee the maintenance and repair of equipment to avoid breakdowns during operations.