Steward Supervisor - F&B BOH

SIHAMCO; Cape Town; On-site; ZAR 714,000 - 1,191,000; Full time

Benefits offered by this job

Visa arrangements

Flights provided

Accommodation provided

Transport provided

Job summary

SIHAMCO is seeking a Stewarding Supervisor to lead the Back of House stewarding operation in a premium, high-volume environment. You will oversee the stewarding team, maintain cleanliness and hygiene, manage dishwashing and equipment, and support the culinary team during service.

The role requires hands-on leadership with strong knowledge of HACCP, chemical handling, and waste management. Located in Riyadh, Saudi Arabia, the position offers visa, flights, accommodation, transport, and an

Qualifications

• Hands-on stewarding leadership and team supervision.
• Strong knowledge of HACCP and food safety procedures.
• Experience maintaining high standards of cleanliness in a premium, high-volume kitchen.
• Ability to train and coach stewards and maintain discipline.
• Proven ability to coordinate cleaning, waste management, and equipment usage.

Responsibilities

• Lead and coordinate stewarding team daily. Assign shifts and ensure coverage during peak periods.
• Maintain hygiene across all BOH areas and ensure cleaning schedules are followed.
• Oversee dishwashing and equipment readiness, monitor temps and chemical levels.
• Ensure HACCP compliance and keep sanitation records up to date.
• Manage waste collection, storage, and disposal per regulations.
• Maintain stock levels of cleaning supplies and chemicals; coordinate replenishment.
• Report equipment breakages and coordinate with maintenance.
• Provide proactive service support to culinary teams during service.

Skills

Leadership

HACCP knowledge

Kitchen hygiene

Staff training

Waste management

Chemical handling

Communication with chefs

Operational coordination

Tools

Commercial dishwashing

Cleaning equipment

PPE handling

Job description

The Stewarding Supervisor is responsible for leading and supervising the Back of House stewarding operation, ensuring the highest standards of cleanliness, sanitation, hygiene, safety, and operational efficiency across the kitchens and BOH areas. Working within a high-volume, premium hospitality environment, the Stewarding Supervisor will manage the stewarding team, coordinate daily cleaning operations, ensure adequate availability of clean equipment and kitchenware, and support the culinary team throughout service. The successful candidate must be a hands-on leader with strong knowledge of professional kitchen hygiene, HACCP procedures, commercial dishwashing, chemical handling, waste management, and high-volume restaurant operations. This opportunity is located in Riyadh Saudi Arabia, visa, flights, accommodation and transport as well as attractive basic salary are provided.

KEY RESPONSIBILITIES

• 1. Stewarding Team Leadership Supervise, allocate, and coordinate the daily activities of the stewarding team. Prepare daily staffing assignments based on operational requirements and expected business levels. Ensure adequate stewarding coverage during preparation, service, closing, and peak periods. Conduct daily briefings and communicate operational priorities to the team. Monitor staff attendance, punctuality, grooming, and performance. Train new stewards on cleaning procedures, equipment, chemicals, hygiene, and safety. Coach team members and provide ongoing feedback. Maintain discipline and professional standards within the stewarding team. Lead by example and remain hands-on during busy service periods.
• 2. Kitchen & BOH Hygiene Maintain exceptional cleanliness and sanitation standards throughout all kitchen and BOH areas. Ensure floors, walls, drains, sinks, work areas, storage areas, and equipment are cleaned according to schedule. Monitor cleaning standards continuously throughout the operation. Ensure deep-cleaning schedules are completed correctly and on time. Conduct regular inspections of kitchens and stewarding areas. Identify hygiene risks and immediately implement corrective action. Ensure all cleaning checklists and records are completed accurately.
• 3. Dishwashing & Equipment Management Oversee the efficient operation of commercial dishwashing and pot-wash areas. Ensure clean plates, cutlery, glassware, pots, pans, trays, and kitchen equipment are available when required. Monitor dishwashing temperatures and chemical levels according to manufacturer and food safety requirements. Ensure equipment is washed, sanitised, dried, and stored correctly. Prevent cross-contamination between dirty and clean equipment. Monitor the condition of dishwashing machines and report technical issues promptly. Ensure all equipment is handled safely to prevent damage and breakage.
• 4. HACCP, Food Safety & Hygiene Ensure all stewarding activities comply with HACCP and company food safety procedures. Maintain strict personal hygiene standards across the stewarding team. Ensure appropriate PPE is used when required. Monitor correct handling and storage of cleaning chemicals. Ensure chemicals are correctly labelled, diluted, and stored. Prevent chemical contamination of food, equipment, and preparation areas. Maintain required sanitation and cleaning records. Support internal and external hygiene inspections and audits. Immediately report food safety, pest control, contamination, or hygiene concerns to management.
• 5. Waste Management Supervise the collection, separation, storage, and disposal of kitchen waste. Ensure waste is removed from kitchen areas regularly and safely. Maintain clean and hygienic waste storage areas. Ensure bins are cleaned and sanitised according to schedule. Monitor recycling and waste separation procedures where applicable. Ensure waste does not accumulate during busy service periods. Report pest activity, leaks, odours, or other waste-related hygiene concerns.
• 6. Cleaning Chemicals & Supplies Maintain appropriate stock levels of cleaning chemicals, detergents, sanitising products, gloves, brushes, mops, and other cleaning supplies. Monitor correct chemical usage to minimise waste and control costs. Ensure chemicals are stored safely and securely. Train team members on correct chemical handling and dilution. Report damaged, missing, or expired cleaning products. Coordinate with purchasing or management regarding replenishment requirements.
• 7. Equipment & Asset Control Maintain an accurate understanding of stewarding equipment and BOH cleaning assets. Monitor breakage and damage to kitchenware and equipment. Identify recurring causes of breakage and implement corrective measures. Ensure equipment is stored safely and systematically. Report damaged or unsafe equipment immediately. Support regular stocktaking of kitchenware, cleaning equipment, and stewarding supplies.
• 8. Service Support Ensure the stewarding operation is fully prepared before each service. Maintain continuous communication with chefs a