Stewarding Executive

We are seeking a highly organized and efficient Stewarding Executive to join our team in Mysuru, India. As a key member of our hospitality operations, you will be responsible for overseeing the cleanliness, sanitation, and maintenance of our kitchen and food service areas, ensuring the highest standards of hygiene and operational efficiency.

• Lead, train, and manage a team of stewards and kitchen staff, delegating tasks and monitoring performance to maintain excellent standards
• Ensure thorough cleaning and sanitization of all kitchen equipment, utensils, and areas, including dishwashing stations, floors, walls, and storage spaces
• Oversee inventory management of kitchen supplies, cutlery, glassware, and cleaning products, placing orders as needed to prevent shortages
• Implement and enforce food safety and sanitation standards in compliance with health regulations and company policies
• Coordinate with chefs, restaurant managers, and other departments to support smooth kitchen operations and food service
• Manage the proper care, handling, storage, and maintenance of kitchen equipment and utensils
• Develop and implement safety protocols to maintain a safe working environment and prevent accidents
• Ensure proper waste disposal and adherence to environmental guidelines
• Conduct regular inspections of all stewarding areas to maintain cleanliness and operational standards
• Prepare and maintain accurate records of inventory, cleaning schedules, and equipment maintenance

• High school diploma required; bachelor's degree in hospitality management or a related field is preferred
• Proven experience in a stewarding or kitchen management role within the hospitality industry
• Strong knowledge of food safety regulations, sanitation standards, and HACCP principles
• Excellent leadership and team management skills, with the ability to train and motivate staff
• Strong organizational and time management abilities, with keen attention to detail
• Proficient in inventory management and basic budgeting
• Excellent communication and interpersonal skills, with the ability to interact professionally with team members, management, and other departments
• Problem-solving skills and the ability to make quick, effective decisions in a fast-paced environment
• Proficiency in using computer systems for inventory management and record-keeping
• Physical stamina to stand for extended periods, lift heavy items (up to 50 lbs), and work in various temperature conditions
• Flexibility to work different shifts, including weekends and holidays, as required
• Certification in food safety management (e.g., ServSafe) is a plus