Stewarding Head
Hundo Pizza · Mumbai · onsite · Posted 40d ago
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About this role
Job Description – Stewarding Head
Position: Stewarding Head
Department: Operations / Kitchen
Brand: Hundo Pizza
Location: Mumbai (Sakinaka)
Reporting To: Head of Operations / Area Manager
About the Role
We are looking for an experienced and hands-on Stewarding Head to manage the complete stewarding function across the outlet/kitchen. The role will be responsible for maintaining high standards of cleanliness, hygiene, sanitation and kitchen support while effectively managing the stewarding team.
Key Responsibilities
1. Stewarding Operations
Manage day-to-day stewarding operations and ensure smooth functioning of the kitchen cleaning and washing areas.
Supervise dishwashing, utensil cleaning, kitchen cleaning and waste disposal.
Ensure all crockery, cutlery, utensils, equipment and kitchen areas are cleaned and maintained properly.
Maintain cleanliness of kitchen, back-of-house and common service areas.
2. Team Management
Lead, train and supervise the stewarding team.
Allocate duties and shifts based on operational requirements.
Monitor attendance, punctuality, grooming and performance.
Ensure adequate manpower availability during peak hours.
Train team members on hygiene, sanitation, cleaning procedures and safe handling of equipment.
3. Hygiene & Food Safety
Ensure strict adherence to company hygiene and sanitation standards.
Maintain proper cleaning schedules and checklists.
Ensure correct usage, dilution and storage of cleaning chemicals.
Coordinate with the kitchen team to maintain food safety and hygiene standards.
Support internal hygiene audits and ensure corrective actions are implemented.
4. Inventory & Cost Control
Monitor stock of cleaning chemicals, detergents, garbage bags, gloves and other stewarding supplies.
Maintain minimum stock levels and raise timely requirements.
Control wastage and ensure optimum usage of consumables.
Maintain proper records of stewarding supplies and equipment.
5. Equipment & Maintenance
Ensure proper handling and maintenance of dishwashing machines, cleaning equipment and other stewarding tools.
Report breakdowns or maintenance requirements promptly.
Ensure all equipment is used safely and responsibly.
6. Waste Management
Ensure proper segregation and disposal of kitchen and operational waste.
Maintain cleanliness of garbage storage areas.
Coordinate with the relevant team/vendors for timely waste disposal.
Key Performance Indicators (KPIs)
Kitchen & back-of-house hygiene standards
Stewarding team productivity and attendance
Cleaning checklist compliance
Availability of clean utensils/equipment
Chemical & consumable cost control
Waste management compliance
Hygiene audit scores
Reduction in breakages and wastage
Candidate Profile
Experience: 4–6 years in stewarding, preferably in restaurants, QSRs, hotels, cloud kitchens or large commercial kitchens.
Strong understanding of kitchen hygiene and sanitation practices.
Good team-handling and manpower-management skills.
Hands-on and comfortable working in a fast-paced kitchen environment.
Ability to manage multiple priorities during peak operational hours.
Basic knowledge of inventory management and cleaning chemicals.
Good communication and coordination skills.
Education
Graduate, preferably with relevant hospitality experience.
What We're Looking For
A hands-on leader who can independently manage the stewarding function, maintain high hygiene standards and ensure the kitchen team always has a clean, safe and well-organised working environment.
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