Stewarding Executive

About the role

We are looking for a detail‑oriented and collaborative Stewarding Executive to join our team in Mysuru, India. In this pivotal role you will oversee all stewarding operations and lead a dedicated team to maintain the highest standards of cleanliness, sanitation, and operational efficiency.

Key responsibilities

• Oversee and manage all dishwashing operations and stewarding department activities to ensure efficient, streamlined workflows.
• Maintain the highest standards of cleanliness and sanitation throughout kitchen and stewarding areas in full compliance with health, safety, and environmental regulations.
• Manage, maintain, and troubleshoot all kitchen equipment, including commercial dishwashing machines, and coordinate timely repairs and preventive servicing.
• Implement, monitor, and enforce food safety and hygiene protocols in accordance with HACCP principles, international standards, and company policies.
• Supervise, train, and mentor stewarding staff on proper cleaning techniques, safety procedures, operational best practices, and performance expectations.
• Manage inventory of cleaning supplies, chemicals, and equipment; coordinate with procurement to ensure timely replenishment and cost optimisation.
• Ensure proper segregation, storage, and disposal of waste materials in accordance with environmental guidelines and local regulations.
• Conduct regular quality‑assurance inspections and audits to verify cleanliness standards and operational compliance across all kitchen areas.
• Collaborate with the kitchen brigade and other departments to ensure seamless operations and promptly address stewarding‑related concerns.
• Maintain comprehensive records of equipment maintenance, chemical usage, staff performance, and operational metrics.
• Identify and implement process improvements and cost‑saving opportunities within the stewarding department.
• Ensure full compliance with all company policies, health and safety legislation, and local regulatory requirements.
• Foster an inclusive, supportive team environment that encourages open communication and continuous professional development.

Required profile

• Minimum 3‑5 years of professional experience in kitchen stewarding, dishwashing operations, or hospitality housekeeping roles.
• Proven experience managing and supervising stewarding teams with demonstrated leadership capabilities.
• Strong, comprehensive knowledge of food safety, hygiene protocols, and HACCP principles.
• Demonstrated understanding of health and safety legislation, compliance requirements, and environmental regulations.
• Proficiency in inventory management, procurement coordination, and vendor relationship management.
• Hands‑on experience with commercial dishwashing equipment and kitchen machinery maintenance.
• Excellent organisational and time‑management skills with the ability to prioritise multiple tasks.
• Strong written and verbal communication skills with the ability to train and mentor staff effectively.
• Solid problem‑solving abilities and analytical mindset to identify operational inefficiencies.
• Budget management experience and understanding of cost optimisation strategies.

Required skills

• Commercial dishwashing equipment operation
• Kitchen machinery maintenance
• Inventory management
• Procurement coordination
• Vendor relationship management
• HACCP food safety protocols
• Budget management