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.
- Team Leadership:
- Supervise, train, and schedule stewarding staff (dishwashers, cleaners, and utility workers).
- Conduct performance reviews and address workflow challenges.
- 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.
- Inventory Management:
- Monitor stock levels of cleaning supplies, detergents, and equipment; place orders as needed.
- Maintain records of breakages, losses, and maintenance requests.
- 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).
- 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.
