Kitchen Stewarding Manager

Job Description

Kitchen Stewarding Manager

Department: Quality Assurance

Reporting To: Manager - Quality Assurance

Job Summary

The Stewarding Manager is responsible for overseeing stewarding operations, ensuring high standards of cleanliness, sanitation, hygiene, and equipment management within the flight kitchen. The role supports smooth catering operations while ensuring compliance with food safety, quality, and regulatory standards.

Key Responsibilities

• Manage daily stewarding operations including dishwashing, pot washing, and kitchen sanitation.
• Ensure cleanliness and hygiene standards are maintained across all production and support areas.
• Implement and monitor HACCP, FSSAI, ISO, and company food safety requirements.
• Supervise, train, and develop stewarding staff and supervisors.
• Plan manpower deployment, duty rosters, and shift schedules.
• Oversee inventory and usage of cleaning chemicals, consumables, and stewarding supplies.
• Monitor equipment handling, breakage, and maintenance requirements.
• Maintain sanitation records, cleaning schedules, and audit documentation.
• Ensure compliance with health, safety, environmental, and airport catering regulations.
• Coordinate with Production, Quality, Engineering, and Operations teams to support business needs.

Key Requirements

• Bachelor's Degree/Diploma in Hotel Management, Hospitality, or related field.
• HACCP/Food Safety certification preferred.
• 6-10 years of stewarding experience, including at least 2-3 years in a managerial role.
• Experience in airline catering, large-scale food production, hotels, or industrial catering preferred.

Core Competencies

• Stewarding Operations Management
• Food Safety & Hygiene Standards
• Team Leadership & Staff Development
• Inventory & Cost Control
• Compliance & Audit Management
• Problem Solving & Operational Excellence

Key Performance Indicators (KPIs)

• Hygiene and food safety audit scores
• Compliance with regulatory standards
• Equipment availability and maintenance
• Cost control and breakage reduction
• Team productivity and attendance
• Timely closure of audit observations

Preferred Industry Background: Airline Catering, Hospitality, Hotel Operations, Industrial Catering, or Large-Scale Food Production Facilities.