Role & responsibilities
- Managing the kitchen cleaning as per the standards.
- Ensure the kitchen is a secure and hygienic place to work
- Organizing the inventory, storage, and supplies
- Implement, control on quality of cleaning and sanitization
- Planning the Pest control schedule / weekly & daily basis targets need to be complete.
- Involve in ordering and receiving the materials of CCG and chemicals.
- Responsible to manage kitchen & service cleaning chemical cost and inventory.
- Maintaining F&B; transportation and logistics.
- Responsible for events planning and execution.
- Maintaining all HACCP records on day-to-day operations.
- Responsible for Maintaining inventory of kitchen utensils, cutlery crockery, glassware, chemical.
- Coordinate with Engineering team to rectify the kitchen relates issues.
- Coordinate with F&B; and chefs for operational requirements on daily basis.





Team Training & Development:
- Responsible for team training and motivation.
- Leads team to achieve set goals affectively.
- Manage the employees Understanding external and internal customer needs and perform duties.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensuring and maintaining the productivity level of employees.
- Ensures employees are trained in HACCP and FSSAI.
- Ensures employees understand expectations and parameters.

Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

📌 Kitchen Stewarding Executive (Bengaluru)
🏢 Gandhi Institute of Technology and Management (GITAM)
📍 Bengaluru