Stewarding Supervisor

The Stewarding Supervisor oversees the daily operations of the stewarding department, ensuring efficient dishwashing, kitchen cleanliness, and compliance with health and safety standards. This role leads a team of stewards/dishwashers, manages inventory, and supports kitchen staff to maintain seamless service delivery.

1. Team Leadership:

• Supervise, train, and schedule stewarding staff (dishwashers, cleaners, and utility workers).

• Conduct performance reviews and address workflow challenges.

2. Sanitation & Compliance:

• Ensure all kitchen equipment, utensils, and workstations meet hygiene and sanitation standards (e.g., HACCP, local health codes).

• Oversee proper use of dishwashers, chemical cleaners, and waste disposal systems.

3. Inventory Management:

• Monitor stock levels of cleaning supplies, detergents, and equipment; place orders as needed.

• Maintain records of breakages, losses, and maintenance requests.

4. Operational Support:

• Coordinate with chefs and servers to prioritize dishwashing during peak hours.

• Assist in setting up banquet events or buffets (e.g., polishing silverware, arranging serviceware).

5. Safety & Maintenance:

• Ensure staff adhere to safety protocols (e.g., proper handling of chemicals, PPE usage).

• Report equipment malfunctions and coordinate repairs with engineering.
  

Skills:

• Leadership and conflict-resolution abilities.

• Knowledge of sanitation regulations and chemical safety.

• Physical Demands: Ability to lift 25 kg and stand for extended periods.