Kitchen Stewarding Team Member

About the role

The Kitchen Stewarding Team Member is responsible for maintaining high standards of cleanliness, hygiene, sanitation, and operational readiness across the School of Hospitality Management’s kitchens, restaurants, café, bar, laboratories, and support areas. The role supports classes, demonstrations, events, and daily operations by ensuring all service areas are prepared and safe.

Key responsibilities

• Operate dishwashing and cleaning equipment safely; wash, sanitize, and store crockery, cutlery, glassware, utensils, and kitchen equipment.
• Maintain cleanliness and hygiene of kitchens, work areas, floors, drains, storage areas, and equipment.
• Follow food safety, HACCP, FSSAI, sanitation, PPE, and chemical‑handling procedures.
• Prevent cross‑contamination using colour‑coded tools and clean‑to‑dirty workflow.
• Segregate and dispose of waste safely, handling broken glass, sharp objects, chemicals, and other hazards.
• Monitor cleaning supplies, report equipment defects, breakages, hygiene concerns, and safety hazards.

Required profile

• Minimum Class 10 / Secondary School Certificate; hospitality certification preferred.
• 1–2 years’ experience in stewarding, hospitality, catering, restaurants, or institutional kitchens preferred; freshers with relevant training may be considered.
• Good personal hygiene, punctuality, attention to detail, and physical fitness for a fast‑paced kitchen environment.
• Basic communication skills in English and/or Hindi/Telugu.

Required skills

• Operation of dishwashing and cleaning equipment.
• Basic kitchen sanitation and ware washing.
• Waste segregation and safe chemical handling.
• Knowledge of food safety, HACCP, and FSSAI procedures.