Kitchen Stewarding Manager

6 days ago

Hassan, Karnataka, India Rosetta Hospitality Full time ₹ 2,00,000 - ₹ 6,00,000 per year

General Responsibilities:

Ø Responsible to assist the Executive Chef to enforce the highest possible cleanliness and hygiene standards in all kitchen areas.

Ø Supervise the duties of all stewarding department employees, facilities, operation, and costs.

Ø Supervise the sanitation, cleanliness, hygiene of the kitchen areas.

Ø Responsible for dishwash and decoy operations, night cleaning, back area cleaning, and equipment kitchen maintenance.

Ø Training the team members for effective cleaning and optimal usage of cleaning supplies.

Specific Responsibilities:

Ø Interacts with the Sous Chefs and F&B Manager for day to day operational needs daily.

Ø Coordinate with F&B service for the requirement of service ware for day to day operations.

Ø Support the Executive Sous Chef in kitchen hygiene audits, records and maintains the necessary FSMS (food safety management system) documents.

Ø Should possess strong knowledge of HACCP (hazard analysis and critical control points) and FSMS (food safety management system) and follows food safety and personal hygiene standards.

Ø Ensuring the recording and maintaining of the opening and closing stock levels of CCG for all F&B areas and Stewarding stores are carried out every month as per the BRISOP.

Ø Prepare monthly reports on shortages in China store, silverware and equipment and requisition replacements as required while following budget guidelines.

Ø Maintain the physical stock inventory of cleaning chemicals every month.

Ø Ensure that cleaning supplies and chemicals par levels are maintained within the budget.

Ø Ensure that the cleaning schedule of equipment and kitchen areas followed are recorded.

Ø Responsible for the daily garbage segregation and disposal process and maintains the grease trap cleaning schedule.

Ø Periodic training and daily briefing of the team members.

Ø Attends all briefings, meetings and training sessions as per the schedule circulated by the resort's management.

Ø Be familiar with property safety, first aid, fire, emergency procedures and operate equipment following safety guidelines.

Ø Conduct a risk assessment of the kitchen areas, initiate action to correct a hazardous situation and notify the Resident Manager of any potential dangers.

Ø Ensure water temperature, and chemical levels are appropriate for cleaning and documented.

Ø Ensures a process to maintains and update the breakage register daily.

Ø Implement processes to reduce the loss of silverware and breakages.

Ø Carry out any other reasonable task assigned by the Executive Sous Chef.

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