Stewarding Executive

Lead, train, and manage a team of stewards and kitchen staff while delegating tasks to ensure efficient departmental operation. Monitor staff performance, provide feedback, and oversee the cleaning and sanitization of all kitchen equipment, utensils, floors, walls, and storage areas in compliance with safety and health standards. Maintain inventory levels of supplies including cutlery, glassware, and cleaning products, ordering replenishment as needed and maintaining accurate stock records. Ensure the department adheres to food safety protocols, implements accident prevention measures, manages waste disposal, and coordinates with chefs and managers to maintain smooth kitchen flow.