Steward Supervisor

Panglao Vista Suites; Dauis; On-site; PHP 167,000 - 301,000; Full time

Job summary

Panglao Vista Suites in the Philippines is seeking a hands-on Team Supervisor for the kitchen and stewarding areas. You will lead and assign daily tasks, create staff schedules, and conduct pre-shift briefings to align priorities and safety rules.

Responsibilities include enforcing HACCP-based health and food safety, monitoring machine temperatures and chemical levels, inspecting floors and storage, and coordinating with culinary and F&B teams to ensure clean pans, plates, and utensils during

Responsibilities

• Lead and assign daily tasks to stewards, dishwashers, and kitchen cleaners.
• Create staff schedules, manage attendance, and ensure proper coverage for all shifts.
• Conduct pre-shift briefings to outline daily priorities, special events, and safety rules.
• Train new team members on correct cleaning methods, equipment operation, and chemical safety.
• Enforce strict health and food safety rules (such as HACCP guidelines) across all kitchen and dishwashing areas.
• Monitor dishwashing machine temperatures, water pressure, and chemical sanitizer levels to ensure proper disinfection.
• Inspect kitchen floors, surfaces, exhaust hoods, and storage spaces regularly to maintain high cleanliness standards
• Keep track of all chinaware, glassware, cutlery, and kitchen tools, minimizing loss and breakage.
• Monitor cleaning supplies and chemicals, placing orders or requisitions when stock runs low.
• Check that all dish machines, pot-scrubbing stations, and trash compactors work properly, and report any broken items for repair.
• Work closely with the culinary and food and beverage (F&B) teams to ensure chefs have clean pans, plates, and utensils ready during peak service hours.
• Assist kitchen staff with urgent setups, buffet transport, or banquet plate-ups when needed. [1, 2, 3]

Job description

Key Responsibilities and Duties

1. Team Supervision and Leadership

• Lead and assign daily tasks to stewards, dishwashers, and kitchen cleaners.
• Create staff schedules, manage attendance, and ensure proper coverage for all shifts.
• Conduct pre-shift briefings to outline daily priorities, special events, and safety rules.
• Train new team members on correct cleaning methods, equipment operation, and chemical safety.

2. Sanitation and Hygiene Compliance

• Enforce strict health and food safety rules (such as HACCP guidelines) across all kitchen and dishwashing areas.
• Monitor dishwashing machine temperatures, water pressure, and chemical sanitizer levels to ensure proper disinfection.
• Inspect kitchen floors, surfaces, exhaust hoods, and storage spaces regularly to maintain high cleanliness standards

3. Equipment and Inventory Management

• Keep track of all chinaware, glassware, cutlery, and kitchen tools, minimizing loss and breakage.
• Monitor cleaning supplies and chemicals, placing orders or requisitions when stock runs low.
• Check that all dish machines, pot-scrubbing stations, and trash compactors work properly, and report any broken items for repair.

4. Cross-Department Coordination

• Work closely with the culinary and food and beverage (F&B) teams to ensure chefs have clean pans, plates, and utensils ready during peak service hours.
• Assist kitchen staff with urgent setups, buffet transport, or banquet plate-ups when needed. [1, 2, 3]