• Supervise and coordinate stewarding staff in dishwashing, cleaning, and sanitation activities.
• Ensure cleanliness and organization of all kitchen and back-of-house areas (dishwashing stations, storage, pantries, garbage disposal, etc.).
• Monitor proper use and care of cleaning materials, chemicals, and equipment.
• Train, guide, and coach new and existing stewards on cleaning procedures and safety protocols.
• Assign tasks and monitor work performance to maintain efficiency during shifts.
• Coordinate with the culinary and F&B teams to ensure timely availability of clean utensils, plates, glassware, and kitchen tools.
• Ensure proper waste segregation and disposal practices.
• Prepare shift or daily reports and communicate operational concerns to the Stewarding Supervisor/Manager.

Qualification:

• At least 2 years’ experience in stewarding or kitchen operations, with 1 year in a supervisory or team leader role.
• Strong leadership and organizational skills.
• Knowledge of food safety, sanitation standards, and chemical handling.
• Ability to work under pressure and in a fast-paced environment.
• Willing to work flexible schedules, including weekends and holidays.
• High school diploma or equivalent (Vocational or Hospitality-related training is an advantage).