Seniour Steward

**1. Leadership and Supervision**
- **Team Oversight**: Lead the stewarding team, assign tasks, and monitor their performance.
- **Training**: Train and mentor new staff on fine dining cleaning protocols, safety standards, and proper equipment handling.
- **Task Delegation**: Ensure work is distributed efficiently to cover all operational needs, including pre-service and post-service tasks.

**2. Cleaning and Sanitation**
- **Dishwashing**: Supervise and ensure thorough cleaning of all dishes, glassware, silverware, and cookware.
- **Kitchen Cleaning**: Maintain cleanliness of kitchen surfaces, floors, and cooking equipment in compliance with health regulations.
- **Sanitization**: Ensure proper sanitization procedures are followed to meet fine dining standards.

**3. Equipment Maintenance**
- **Proper Handling**: Ensure all kitchen equipment and tools are cleaned, maintained, and stored properly.
- **Reporting Issues**: Identify and report any malfunctioning equipment to the relevant department for repair or replacement.
- **Preventive Care**: Implement routine checks and cleaning schedules for appliances and tools to extend their lifespan.

**4. Inventory and Supplies Management**
- **Stock Monitoring**: Keep track of cleaning supplies, dishware, and kitchen tools to avoid shortages.
- **Reordering**: Coordinate with purchasing to restock items like detergents, gloves, and other essential supplies.
- **Waste Management**: Oversee proper disposal of trash, recycling, and food waste while minimizing environmental impact.

**5. Health and Safety Compliance**
- **Hygiene Protocols**: Enforce compliance with local and international health and safety regulations.
- **Pest Control**: Monitor cleanliness to prevent pest infestations and address potential issues proactively.
- **Safety Training**: Educate staff on the safe use of cleaning chemicals, heavy equipment, and sharp tools.

**6. Collaboration and Support**
- **Culinary Team Assistance**: Ensure the kitchen staff has clean utensils, cookware, and surfaces during busy service periods.
- **Service Team Support**: Provide timely cleaning and replenishment of serving trays, plates, and glasses for smooth front-of-house operations.
- **Event Preparation**: Assist in special setups for events, such as banquets or private dining experiences.

**7. Organizational Duties**
- **Storage Management**: Ensure orderly storage of cleaned items and cleaning supplies for easy access.
- **SOP Implementation**: Develop and enforce standard operating procedures for stewarding tasks.
- **Records Keeping**: Maintain logs for inventory usage, cleaning schedules, and health inspections.

**8. Continuous Improvement**
- **Process Optimization**: Identify inefficiencies and suggest ways to improve workflow and cleanliness.
- **Sustainability**: Promote eco-friendly practices, such as minimizing water waste and using biodegradable cleaning agents.
- **Feedback**: Work with management, chefs, and service staff to address issues and enhance operations.

**Job Types**: Full-time, Permanent

Pay: ₹14,000.00 - ₹16,000.00 per month

**Benefits**:

- Food provided

Schedule:

- Rotational shift

**Education**:

- Higher Secondary(12th Pass) (preferred)

**Experience**:

- total work: 1 year (preferred)

Work Location: In person