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Neuraleap Technologies Group

Job Summary
We are looking for an experienced and disciplined Kitchen Stewarding Manager to manage the complete stewarding operations of the kitchen and food &amp; beverage areas. The candidate will be responsible for maintaining high standards of hygiene, cleanliness, sanitation, equipment handling, dishwashing, waste management, and stewarding team performance.
The ideal candidate should have strong knowledge of hospitality hygiene standards, kitchen sanitation, HACCP practices, chemical handling, equipment maintenance, and team management.
Key ResponsibilitiesStewarding Operations
<ul>
<li>Manage the complete day-to-day stewarding operations across kitchens, restaurants, banquet areas, and other F&amp;B outlets.</li>
<li>Ensure timely cleaning and sanitization of crockery, cutlery, glassware, kitchen utensils, equipment, and work areas.</li>
<li>Ensure availability of clean and sanitized kitchen equipment and utensils at all times.</li>
<li>Monitor dishwashing and pot-washing operations to maintain required hygiene standards.</li>
<li>Ensure proper cleaning of kitchen floors, walls, drains, workstations, storage areas, and garbage areas.</li>
<li>Maintain cleanliness and hygiene of back-of-house areas.</li>
<li>Ensure proper segregation, handling, and disposal of food and general waste.</li>
</ul>
Hygiene &amp; Safety
<ul>
<li>Implement and maintain high standards of kitchen hygiene and sanitation.</li>
<li>Ensure compliance with HACCP, food safety, health, safety, and hygiene standards.</li>
<li>Conduct regular inspections of kitchen and stewarding areas.</li>
<li>Ensure proper storage, labeling, dilution, and usage of cleaning chemicals.</li>
<li>Train employees on safe handling of chemicals, cleaning equipment, and machinery.</li>
<li>Ensure proper use of PPE and adherence to workplace safety procedures.</li>
<li>Identify hygiene and safety risks and take immediate corrective action.</li>
</ul>
Team Management
<ul>
<li>Supervise, train, and manage the stewarding team.</li>
<li>Prepare staff schedules, duty rosters, and shift allocations.</li>
<li>Allocate daily duties and monitor employee performance.</li>
<li>Conduct regular training on cleaning procedures, hygiene, safety, and equipment handling.</li>
<li>Maintain discipline and professional standards within the team.</li>
<li>Ensure adequate manpower coverage during peak operations and events.</li>
<li>Evaluate team performance and provide feedback and coaching.</li>
</ul>
Inventory &amp; Cost Control
<ul>
<li>Maintain adequate stock of cleaning chemicals, consumables, garbage bags, PPE, and other stewarding supplies.</li>
<li>Monitor consumption and minimize unnecessary wastage.</li>
<li>Coordinate with Purchase and Stores for timely replenishment of supplies.</li>
<li>Maintain proper inventory records and conduct periodic stock checks.</li>
<li>Monitor operating costs and identify opportunities for cost optimization.</li>
<li>Ensure proper care and handling of crockery, cutlery, glassware, and kitchen equipment to minimize breakage.</li>
</ul>
Equipment &amp; Maintenance
<ul>
<li>Ensure proper operation and cleanliness of dishwashing machines, garbage disposal systems, cleaning equipment, and other stewarding machinery.</li>
<li>Coordinate with Engineering/Maintenance for preventive and breakdown maintenance.</li>
<li>Maintain equipment cleaning and maintenance schedules.</li>
<li>Report damaged or malfunctioning equipment promptly.</li>
</ul>