Kitchen Stewarding Executive

About the role

The Kitchen Stewarding Executive supports the smooth operation of the kitchen and banquet areas by overseeing cleaning processes, managing supplies, and assisting culinary staff. This full‑time position is based on‑site at a St. Regis hotel in Goa, India, and reports to the Food & Beverage management team.

Key responsibilities

• Direct and assist stewards to ensure efficient clean‑up and proper documentation of water temperature and chemical levels.
• Assist with banquet plate‑ups, transport stock, and maintain adequate supplies for buffet service.
• Provide cooks with necessary items and return cleaned equipment to designated locations.
• Operate and maintain cleaning equipment, including dishwashing machines, hand‑wash stations, pot‑scrubbing stations, and trash compactors.
• Support hiring, training, scheduling, evaluating, and coaching of stewarding staff.
• Follow all company safety, security, and hygiene policies; report incidents and complete required safety training.
• Maintain a professional appearance, protect company assets, and uphold confidentiality of proprietary information.

Required profile

• High school diploma or G.E.D. equivalent.
• Minimum 2 years of relevant kitchen or stewarding experience.
• At least 1 year of supervisory experience in a hospitality environment.

Required skills

• Knowledge of cleaning chemicals and proper sanitation procedures.
• Ability to operate dishwashing machines and related cleaning equipment.
• Physical ability to lift, carry, and move items up to 50 lb and stand for extended periods.