A Kitchen Stewarding (KST) Manager in a hotel oversees back-of-house sanitation, hygiene standards, dish room operations, and equipment maintenance. They manage utility staff, control chemical and glassware inventories, and ensure compliance with food safety regulations.

Key Responsibilities
Operations Oversight: Manage daily dishwashing, pot-washing, night cleaning, and back-dock maintenance.
Sanitation & Safety: Enforce strict HACCP guidelines, proper chemical dilution, and water temperature controls.
Inventory & Budget: Monitor par stocks for china, glass, silverware, and cleaning supplies while minimizing operating costs.
Equipment Maintenance: Coordinate repairs for kitchen machinery and ensure food transport equipment functions properly.
Team Leadership: Handle staff scheduling, shift assignments, performance reviews, and safety training.

Qualifications & Skills
Experience:



3 to 5+ years in hotel kitchen stewarding or food and beverage operations (with leadership experience).
Technical Knowledge: Deep understanding of commercial dishwashing equipment, sanitation chemicals, and food safety standards.
Soft Skills: Solid communication, problem-solving, and team-building capabilities in high-pressure settings.
Education: Degree or diploma in Hospitality Management or related field preferred.

Pay: ₹40,000.00 - ₹50,000.00 per month

Experience:
Kitchen management: 4 years (Required)
Hotel management: 4 years (Required)

Language:
English (Required)

Location:
Pitampura, Delhi, Delhi (Required)

Work Location: In person

📌 Kitchen Stewarding Manager Pitam Pura (Pitampura)
🏢 Delhi Job Placement
📍 Pitampura