Team Leader - Kitchen Stewarding

This role involves directly supervising and ensuring the proper function of all service employees within the Stewarding Department. Key responsibilities include maintaining the cleanliness of all kitchens, overseeing dishwashing procedures, training staff on chemical and equipment use, and supervising regular garbage removal to uphold high hygiene standards. The Team Leader also manages F&B equipment, assists with buffet setups, maintains storerooms, and ensures adherence to company policies and procedures. They will also assist the Chief Steward with schedules and stocktaking.

Must Have

• Directly supervise and ensure proper function of Stewarding Department service employees.
• Supervise cleanliness of all kitchens and back-of-house areas.
• Oversee all dishwashing procedures and work hands-on as required.
• Train staff on proper use of chemicals and equipment.
• Supervise regular garbage removal and maintain hygiene standards.
• Maintain all F&B equipment in good order.
• Set up all buffets with requested equipment.
• Keep storerooms in good condition.
• Follow and implement management procedures and policies.
• Maintain high standards of cleanliness, hygiene, and equipment condition.
• Supervise and assist Chief Steward with weekly work schedules, time, holidays, vacations, and attendance.
• Supervise and assist in weekly and monthly stocktaking.
• Conduct daily briefings and inform staff of daily hotel activities.

1. Directly responsible for the proper supervision and function of all service employees of the Stewarding Department.

2. Supervise the cleanliness of all kitchens including night cleaners and makes sure the back of the house is in top condition at any time of the day with a hands on approach.

3. In charge of the smooth overall running of shift.

4. Liaise closely with the chief Steward.

5. Oversee all dishwashing procedures and work hands on as required.

6. Train staff on proper use of chemicals and equipment.

7. Supervise the regular garbage removal and ensures that the highest standards of hygiene is maintained.

8. Maintain all F&B equipment in good order.

9. Set up all buffets with the equipment requested by Event Orders and requests by outlet heads along with the chief steward.

10. Keep store rooms in good

11. Follow procedures and policies provided by the management and ensure proper implementation.

12. Maintains high standard of cleanliness, hygiene and keeps equipment in proper condition.

13. Supervise and assists the chief steward, provides weekly work schedules, coordinates time, holidays and vacations and follows proper attendance.

14. Supervise and assist in weekly and monthly stocktaking.

15. Conduct daily briefing and ensures that all staff under his supervision are informed of

Daily activities happening in the Hotel.

16. Perform all duties, other then the above as requested by the management.