Team Leader - Kitchen Stewarding

Hyatt Hotels Corporation; Raipur; On-site; INR 1,00,000 - 4,50,000; Full time

Job summary

A leading hospitality group is seeking a dedicated individual to join the Stewarding Department. Responsibilities include assisting in management and maintaining cleanliness in the back-of-house areas across various food and beverage outlets. Ideal candidates have a relevant degree and at least two years of experience in a similar role, ensuring high standards consistent with the brand. Join us and grow with our family in a dynamic environment.

Qualifications

• At least 2 years of experience in Food and Beverage service, kitchen, or stewarding.
• Experience as Team Leader in a hotel or large restaurant with good standards is preferred.
• Relevant diploma or apprenticeship in Hospitality or Restaurant Management.

Responsibilities

• Assist the Head Chef and F&B Manager in managing the Stewarding Department.
• Maintain an organized and clean back-of-house area in Food and Beverage.
• Provide clean operating equipment for kitchens, outlets, and banquets.

Skills

Hospitality knowledge

Food and Beverage service

Team leadership

Education

Degree in Hospitality or Restaurant Management

Job description

When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means.

You will be responsibleto assist with theefficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations.To assist the Head Chef and F&B Manager in managing the Stewarding Department as an efficient, and productive cost centre, by maintaining an organised and clean back-of-house area in Food and Beverage and by providing all kitchens, outlets and banquets with clean operating equipment, based on expected business levels.

Qualifications

Ideally with a relevant degree, apprenticeship or diploma in Hospitality or restaurant management. Minimum 2 years work experience as Associate in F&B service, kitchen or stewarding, or as Team Leader in a hotel or large restaurant with good standards.

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