Kitchen Stewarding Manager

Bengaluru Airport Services Limited (BASL)

JOB SCOPE SUMMARY

The Kitchen Stewarding Manager will be responsible for the overall management and supervision of stewarding operations across BASLs airport lounge and hospitality facilities. The role will ensure the highest standards of kitchen hygiene, sanitation, cleanliness, equipment maintenance, food safety, and operational efficiency in line with BASL standards and applicable statutory requirements.

The incumbent will lead and develop the stewarding team, manage operational costs and inventory, ensure the safe handling of cleaning chemicals and equipment, and maintain compliance with food safety and occupational health and safety standards. The role requires a hands-on leader with strong operational expertise, the ability to manage large teams in a high-volume hospitality environment, and a commitment to delivering consistent service excellence while supporting business growth and operational readiness.

DUTIES & RESPONSIBILITIES

1. Financial Management

- Manage the stewarding department’s operating budget and ensure effective cost control.
- Monitor the consumption, storage, distribution, and usage of cleaning chemicals, detergents, and stewarding supplies.
- Maintain optimum inventory and par stock levels of chinaware, glassware, cutlery, kitchen utensils, equipment, and other operational supplies.
- Conduct regular stock audits and ensure accurate inventory records, stock reconciliation, and timely replenishment.
- Identify opportunities to reduce wastage, improve resource utilization, and optimize operating expenses without compromising hygiene or quality standards.
- Monitor manpower costs, overtime, consumable expenses, and equipment maintenance costs.
- Coordinate with Procurement, Finance, and other relevant departments for purchasing, budgeting, and cost optimization initiatives.

2. Operational Management

- Oversee the day-to-day stewarding operations across designated airport lounges, kitchens, and hospitality facilities managed by BASL.
- Ensure uninterrupted availability of clean and sanitized kitchen equipment, crockery, cutlery, glassware, and serviceware to support food production and service operations.
- Establish and implement standard operating procedures (SOPs) for dishwashing, pot washing, kitchen cleaning, deep cleaning, waste management, and equipment handling.
- Ensure effective cleaning and sanitation of kitchen floors, walls, ceilings, exhaust hoods, filters, ducts, drains, dishwashing areas, and other designated spaces.
- Plan, monitor, and execute daily, periodic, and night-cleaning schedules to maintain the highest standards of cleanliness.
- Ensure that all stewarding equipment, including dishwashers, glass washers, and cleaning machinery, is operated safely and maintained in good working condition.
- Coordinate with Executive Chefs, Kitchen Operations, Lounge Operations, Engineering, and other stakeholders to meet operational requirements and service timelines.
- Ensure timely preparation, cleaning, and maintenance of buffet equipment, display units, and serviceware in accordance with operational standards.
- Implement effective segregation, handling, storage, and disposal of wet and dry waste in compliance with BASL procedures and applicable regulations.
- Monitor operational readiness during peak hours, high passenger traffic, special events, and new lounge or business openings.




- Conduct regular operational inspections and implement corrective actions for any deviations from established standards.
- Maintain and improve operational standards in line with BASL policies, service expectations, and the “Back to Basics” philosophy.

3. Food Safety, Hygiene & Compliance

- Ensure strict adherence to applicable FSSAI requirements, food safety standards, hygiene protocols, and relevant occupational health and safety regulations.
- Support compliance with ISO 22000:2018 food safety management system requirements, where applicable to the facility.
- Ensure effective cleaning and sanitization practices to prevent cross-contamination and maintain hygienic food preparation environments.
- Ensure safe storage, handling, dilution, labeling, and usage of cleaning chemicals in accordance with manufacturer instructions and safety data sheets.
- Ensure that all hazardous chemicals are stored securely and separately from food, food-contact materials, and other incompatible substances.
- Conduct routine hygiene inspections and maintain records of cleaning schedules, sanitation activities, chemical usage, and corrective actions.
- Coordinate with Quality, Food Safety, and other relevant teams during internal audits, external audits, and statutory inspections.
- Ensure timely closure of audit observations, non-conformities, and hygiene-related complaints.
- Promote a strong food safety culture and ensure that all stewarding associates understand and follow established hygiene and safety practices.

4. People Management & Development

- Lead, supervise, and motivate the stewarding team to deliver consistent operational performance and service quality.
- Plan manpower deployment, shift rosters, weekly off schedules, leave plans, and overtime in line with operational requirements.
- Ensure adequate staffing during peak operations, high-volume service periods, and special business requirements.
- Establish clear performance expectations and monitor productivity, attendance, discipline, and work quality.
- Conduct regular training on cleaning procedures, equipment operation, chemical handling, food safety, personal hygiene, waste management, and workplace safety.
- Identify training needs and develop the skills of associates through coaching, on-the-job training, and performance feedback.
- Ensure all associates comply with uniform, grooming, personal hygiene, and workplace conduct standards.
- Foster a culture of accountability, teamwork, continuous improvement, and respect.
- Address associate concerns and performance issues fairly and promptly, in coordination with HR where required.
- Identify high-potential team members and support succession planning and career development within the department.

5. Equipment & Inventory Management

- Ensure the availability, upkeep, and proper utilization of all stewarding equipment and operational assets.
- Establish preventive maintenance schedules in coordination with the Engineering and Maintenance teams.
- Raise maintenance requests and work orders promptly and follow up on their closure.
- Monitor equipment performance, identify recurring breakdowns,



and recommend repair or replacement wherever necessary.
- Ensure proper handling and storage of crockery, glassware, cutlery, kitchen utensils, and other service equipment to minimize breakage and losses.
- Evaluate new cleaning technologies, equipment, chemicals, and products to improve productivity, hygiene, and operational efficiency.
- Coordinate with Procurement and vendors to ensure that all products and equipment meet BASL’s quality, safety, and performance requirements.

6. Administration & Reporting

- Maintain accurate records of manpower deployment, attendance, cleaning schedules, chemical consumption, inventory, equipment maintenance, breakages, and operational incidents.
- Submit daily, weekly, and monthly operational reports to the Executive Chef and other designated stakeholders.
- Monitor key performance indicators relating to hygiene, equipment availability, productivity, cost control, breakage, and audit compliance.
- Ensure timely completion of departmental documentation and compliance records.
- Take responsibility for stewarding operations in the absence of the designated senior leader, as required.
- Coordinate with internal departments and external vendors to resolve operational issues efficiently.
- Ensure timely execution of departmental projects, equipment installations, deep-cleaning initiatives, and operational improvement plans.

JOB KNOWLEDGE, SKILLS

- Strong leadership, team management, and decision-making capabilities.
- Extensive knowledge of kitchen stewarding operations in high-volume hospitality environments.
- Strong understanding of food safety, kitchen sanitation, hygiene standards, and statutory compliance requirements.
- Knowledge of ISO 22000:2018 and FSSAI requirements would be an advantage.
- Positive understanding of commercial dishwashing systems, kitchen cleaning equipment, chemicals, and sanitation technologies.
- Strong financial acumen, including budgeting, cost control, inventory management, and resource optimization.
- Excellent manpower planning, workforce deployment, and productivity management skills.
- Ability to establish SOPs, monitor KPIs, conduct audits, and drive continuous improvement.
- Strong planning, organizational, problem-solving, and crisis-management skills.
- Effective communication, coordination, training, and coaching abilities.
- Proficiency in basic computer applications, reporting, and inventory management systems.
- Ability to work in a fast-paced airport hospitality environment with rotational shifts, weekends, and public holidays as required.
- High standards of personal integrity, discipline, accountability, and service orientation.

QUALIFICATION STANDARD

Education: Diploma or degree in Hotel Management, Hospitality Management, or a related discipline from a recognized institution.

Experience:

- 12–15 years of relevant experience in kitchen stewarding operations within hotels, airport lounges, large-scale catering, premium hospitality, or similar high-volume food service environments.
- Significant experience in a supervisory or managerial capacity, including team leadership, operational planning, budgeting, and compliance management.
- Proven experience managing large stewarding teams and high-volume kitchen operations.
- Experience in airport lounges, luxury hotels, large institutional kitchens, or multi-outlet hospitality operations will be preferred.
- Demonstrated experience in food safety audits, chemical management, inventory control, and equipment maintenance.

📌 Kitchen Stewarding Manager (Bengaluru)
🏢 Bengaluru Airport Services Limited (BASL)
📍 Bengaluru