Kitchen Stewarding Supervisor

Department: Food & Beverage / Kitchen Stewarding
Reports To: Executive Chef
Supervises: Kitchen Stewards, Pot Washers, Dishwashers, and Utility Staff
Hotel Category: 4-Star Classified Business-Class Hotel

1. Job Purpose

To supervise and coordinate the daily operations of the Kitchen Stewarding Department, ensuring the highest standards of cleanliness, hygiene, sanitation, food safety, and operational efficiency in all kitchen areas, dishwashing areas, and stewarding facilities. The position is responsible for maintaining kitchen equipment, utensils, and service ware in a clean, protected, and serviceable condition while ensuring compliance with hotel policies, food safety regulations, occupational health and safety requirements, and departmental operating procedures.

2. Key Duties and Responsibilities

A. Daily Operations and Supervision

- Supervise the daily activities of kitchen stewards, pot washers, dishwashers, and other stewarding personnel.
- Allocate duties, workstations, and responsibilities according to operational requirements and business levels.
- Ensure timely cleaning and sanitization of kitchen equipment, utensils, crockery, cutlery, glassware, pots, pans, and other operational items.
- Monitor the cleanliness of kitchens, dishwashing areas, pot-wash areas, stewarding stores, garbage rooms, and other assigned service areas.
- Coordinate with the Executive Chef, Sous Chefs, Restaurant Operations, Banquet Operations, and other relevant departments to ensure uninterrupted service.
- Ensure adequate availability of clean kitchen utensils, equipment, and serviceware during meal periods, banquets, conferences, and special events.

B. Hygiene, Sanitation, and Food Safety

- Ensure compliance with hotel hygiene standards, food safety procedures, and applicable local regulations.
- Monitor cleaning and sanitization schedules for kitchen floors, walls, drains, work surfaces, equipment, and waste-handling areas.
- Ensure proper segregation, handling, storage, and disposal of waste in accordance with hotel procedures and applicable regulations.
- Verify the correct use, dilution, labelling, and storage of cleaning chemicals and sanitizing agents.
- Ensure staff follow personal hygiene, handwashing, protective clothing, and safe food-handling practices relevant to their duties.
- Maintain cleaning schedules, sanitation checklists, and other hygiene-related records.
- Report and coordinate corrective action for pest activity, hygiene deficiencies, blocked drains, unpleasant Odors, or other sanitation concerns.

C. Equipment and Maintenance

- Ensure the proper operation and cleanliness of dishwashing machines, pot-wash equipment, garbage-handling equipment, and other stewarding machinery.
- Monitor the correct use of equipment and ensure preventive cleaning and routine maintenance are carried out.
- Report equipment breakdowns, maintenance defects, and safety hazards promptly to the Chief Steward and Engineering Department.
- Ensure all equipment is used according to manufacturer instructions and hotel safety procedures.
- Monitor the condition of crockery, cutlery, utensils, and kitchen equipment to minimize breakage, damage, and unnecessary replacement.
- Ensure equipment and tools are stored safely in their designated locations.

D. Staff Management and Training

- Prepare daily duty allocations and assist in preparing staff schedules in accordance with operational requirements.
- Conduct departmental briefings and communicate daily priorities, hygiene requirements, and special-event arrangements.
- Train staff in cleaning methods, sanitation procedures, chemical handling, equipment operation, waste segregation, and workplace safety.
- Monitor employee attendance, punctuality, grooming, discipline, productivity, and adherence to hotel standards.
- Coach team members and provide feedback to improve performance and efficiency.
- Support the Chief Steward in staff evaluations, training plans, leave planning, and manpower deployment.
- Promote teamwork, professional conduct, and a service-oriented work culture.

E. Inventory and Cost Control

- Monitor the availability and proper use of cleaning chemicals, detergents, sanitizers, cleaning tools, and other stewarding supplies.
- Assist in maintaining inventory records and conducting periodic stock checks.
- Prepare requisitions and report shortages to the Chief Steward.
- Ensure economical use of water, electricity, chemicals, and other consumables.
- Monitor and minimize breakage, loss, misuse, and wastage of hotel equipment and supplies.
- Assist in maintaining records of breakage, chemical consumption, equipment usage, and stock movement.

F. Occupational Health and Safety

- Ensure compliance with hotel occupational health and safety procedures.
- Ensure staff use appropriate personal protective equipment, including gloves, aprons, and safety footwear where required.




- Maintain safe working practices when handling hot water, sharp objects, heavy utensils, machinery, and cleaning chemicals.
- Ensure wet floors are appropriately identified with warning signs and kept safe for staff and other authorized personnel.
- Ensure chemicals are stored securely and are not mixed or used contrary to safety instructions.
- Report accidents, injuries, near misses, and unsafe conditions promptly and assist with incident documentation.
- Ensure emergency exits, fire equipment access, and designated walkways remain unobstructed.

G. Administration and Reporting

- Maintain daily cleaning checklists, duty allocations, attendance records, chemical inventories, maintenance requests, and breakage reports as required.
- Conduct routine inspections of kitchens, wash-up areas, stewarding stores, and waste disposal facilities.
- Report operational issues, staff shortages, equipment failures, and hygiene concerns to the Chief Steward.
- Assist in internal hygiene audits, food safety inspections, hotel quality audits, and external regulatory inspections.
- Ensure departmental standard operating procedures are followed consistently.
- Carry out any other reasonable duties assigned by the Chief Steward or department head in support of hotel operations.

3. Qualifications and Experience

- Minimum qualification: Higher Secondary education; a diploma or certificate in hospitality operations is an advantage.
- Previous experience in kitchen stewarding in a hotel, preferably in a 3-star, 4-star, or 5-star property.
- Typically, 2–3 years of relevant stewarding experience, including at least 1 year in a supervisory or team-leading role.
- Knowledge of kitchen sanitation, dishwashing operations, cleaning chemicals, and safe equipment handling.
- Basic knowledge of food safety and hygiene requirements, including applicable local regulations.
- Basic computer skills for preparing reports, maintaining records, and handling departmental requisitions.
- Relevant food safety, hygiene, chemical safety, or occupational safety training is desirable.

4. Skills and Competencies

- Strong supervisory, leadership, and team-coordination skills.
- Good communication and interpersonal skills.
- Knowledge of cleaning, sanitation, and hygiene standards.
- Ability to organize work and prioritize tasks during busy service periods.
- Attention to detail and commitment to cleanliness.
- Problem-solving and decision-making abilities.
- Cost-consciousness and effective resource utilization.
- Ability to work shifts, weekends, public holidays, and extended hours when operationally required.
- Ability to remain calm and maintain standards under pressure.

5. Key Performance Indicators (KPIs)

Performance may be evaluated using the following measurable indicators:

- Hygiene and sanitation compliance: Achievement of the hotel's established internal audit standards.
- Operational readiness: Availability of clean utensils, equipment, and serviceware during scheduled service periods.
- Equipment maintenance: Timely reporting of defects and completion of assigned cleaning and maintenance checklists.
- Breakage and loss control: Reduction in avoidable breakage, loss, and misuse of equipment.
- Chemical and consumable control: Compliance with approved usage standards and inventory procedures.
- Staff productivity: Effective manpower deployment and completion of assigned duties within scheduled timeframes.
- Training compliance: Completion of mandatory departmental hygiene, safety, and operational training.
- Safety performance: Compliance with workplace safety procedures and timely reporting of hazards and incidents.
- Documentation: Accurate and timely completion of required departmental records.
- Audit and inspection performance: Timely closure of corrective actions arising from inspections and audits.

6. Working Conditions

- Primarily based in hotel kitchens, dishwashing areas, pot-wash sections, stewarding stores, and waste-handling areas.
- Requires prolonged standing, walking, bending, and handling of kitchen equipment and supplies.
- Exposure to heat, steam, noise, wet floors, detergents, and cleaning chemicals may occur.
- Requires adherence to personal protective equipment requirements and hotel safety procedures.
- Shift work, weekend duties, public holidays, and additional hours may be necessary depending on hotel occupancy and event schedules.

7. Authority and Accountability

The Kitchen Stewarding Supervisor is authorized to:

- Allocate and supervise daily stewarding duties.




- Inspect work areas and require corrective cleaning or sanitation actions.
- Monitor staff compliance with departmental procedures and report performance concerns.
- Request approved stewarding supplies and report stock shortages.
- Report equipment defects, hygiene risks, and safety incidents to the appropriate department.

The position is accountable to the Chief Steward or designated department head for the cleanliness, hygiene, operational readiness, staff supervision, equipment care, and efficient use of resources within the assigned stewarding areas.

The candidate must possess, or complete within the timeframe prescribed by the hotel, the following certifications and training, as applicable to the position and statutory requirements:

- Food Safety and Hygiene Training: Valid food safety training or certification appropriate to the role, including FoSTaC training where required by the hotel's food safety compliance policy.
- Personal Hygiene and Sanitation: Certified or documented training in personal hygiene, cleaning, sanitization, and prevention of cross-contamination.
- Chemical Handling and Safety: Training in the safe handling, dilution, labeling, storage, and use of cleaning chemicals and sanitizing agents.
- Occupational Health and Safety: Training in workplace safety, PPE usage, accident prevention, safe lifting, and the safe operation of stewarding equipment.
- Fire Safety and Emergency Response: Basic fire prevention, emergency evacuation, and incident-reporting training in accordance with hotel policy.
- Equipment Operation: Documented competency training for commercial dishwashing machines, pot-wash equipment, and other relevant stewarding machinery.

Compliance Requirement: All mandatory certifications must be valid where applicable, issued by an appropriate recognized or authorized training provider, and supported by documentary evidence. Any certification or training required by applicable law or the hotel's approved compliance policy must be completed within the specified timeframe. Refresher training shall be undertaken as required by applicable regulations and hotel policy.

The position is accountable to the Chief Steward or designated department head for the cleanliness, hygiene, operational readiness, staff supervision, equipment care, and efficient use of resources within the assigned stewarding areas.

Mandatory Certifications, Food Safety and Regulatory Compliance

1. FSSAI and Food Safety Compliance

- Working knowledge of applicable Food Safety and Standards Authority of India (FSSAI) requirements, including Schedule 4 hygiene and sanitation requirements relevant to hotel catering operations.
- Ability to implement and monitor cleaning, sanitation, waste management, chemical handling, and hygiene procedures in accordance with the hotel's Food Safety Management System (FSMS).
- Ability to maintain sanitation records and support internal and external food safety inspections and audits.

2. HACCP Knowledge and Implementation

- Demonstrated knowledge of Hazard Analysis and Critical Control Point (HACCP) principles and their application to hotel kitchen and stewarding operations.
- Ability to identify and report food safety hazards associated with cleaning, sanitizing, equipment handling, waste disposal, and food-contact surfaces.
- Competency in preventing cross-contamination and monitoring cleaning and sanitation procedures in accordance with approved SOPs and the hotel's FSMS.
- HACCP training or certification from a recognized training provider is preferred; mandatory where stipulated by hotel policy.

3. FoSTaC Food Safety Supervisor Certification

- A valid Food Safety Supervisor certificate under the Food Safety Training and Certification (FoSTaC) programme of FSSAI is mandatory where the employee is appointed to fulfil the hotel's designated Food Safety Supervisor role.
- Where the Kitchen Stewarding Supervisor is not the designated Food Safety Supervisor, possession of a valid FoSTaC certificate is strongly preferred and may be made a mandatory recruitment requirement by hotel policy.
- The employee shall support periodic hygiene training, compliance monitoring, and implementation of applicable food safety procedures.

4. Additional Mandatory Training

- Chemical handling, dilution, storage, and safety.
- Cleaning and sanitization procedures for food-contact surfaces and kitchen equipment.
- Occupational health and safety, including PPE and accident prevention.
- Fire safety and emergency response in accordance with hotel procedures.

Verification: All required certificates must be verified before appointment or within the timeframe approved by Human Resources, subject to applicable statutory requirements and the hotel's food safety compliance policy

Pay: ₹20,000.00 - ₹25,000.00 per month

Benefits:

- Cell phone reimbursement
- Flexible schedule
- Food provided
- Paid time off
- Provident Fund

Work Location: In person

📌 Kitchen Stewarding Supervisor (Kozhikode)
🏢 Westway Hotel
📍 Kozhikode