Kitchen Stewarding Executive

We are seeking an experienced Kitchen Stewarding Executive to join our organization in Visakhapatnam, India. In this executive-level position, you will oversee all kitchen stewarding operations, ensuring the highest standards of cleanliness, food safety, and operational efficiency. You will lead a team of stewarding staff, manage resources effectively, and maintain compliance with all health and safety regulations. This role is critical to supporting our culinary operations and maintaining the integrity of our food service standards.

• Oversee and manage all kitchen stewarding operations, including dishwashing, sanitation, and equipment maintenance
• Develop and implement comprehensive cleaning protocols and food safety procedures in compliance with industry standards
• Supervise and train stewarding staff, ensuring consistent adherence to quality and hygiene standards
• Manage inventory of cleaning supplies, equipment, and materials while optimizing costs
• Conduct regular inspections of kitchen areas, equipment, and storage facilities to ensure compliance with health and safety regulations
• Coordinate with kitchen management and culinary teams to ensure seamless workflow and operational efficiency
• Maintain detailed records of cleaning schedules, equipment maintenance, and staff performance
• Identify opportunities for process improvements and implement efficiency measures
• Manage vendor relationships and procurement of stewarding supplies and equipment
• Respond promptly to operational issues and implement corrective actions
• Ensure proper handling, storage, and disposal of waste materials and hazardous substances
• Prepare reports on operational metrics, staffing, and budget performance

• 3-5 years of professional experience in kitchen stewarding, food service operations, or related hospitality management roles
• Proven supervisory or management experience with demonstrated ability to lead and motivate teams
• Comprehensive knowledge of food safety standards, sanitation protocols, and HACCP principles
• Strong understanding of commercial kitchen equipment operation and maintenance
• Excellent organizational and time management skills with ability to prioritize multiple tasks
• Detail-oriented approach to quality control and compliance monitoring
• Proficiency in inventory management and cost control strategies
• Strong communication and interpersonal skills
• Ability to work in fast-paced, high-volume food service environments
• Experience with kitchen management systems or food service software (preferred)
• Food safety certification or equivalent training (preferred)
• Knowledge of vendor management and procurement processes (preferred)
• Ability to work flexible hours, including early mornings and weekends as required