Prime Function:
To supervise the Kitchen Stewarding Associates in the area of Culinary Department.
Responsible for the maintenance and care of all Food and Beverage operating equipment.
Ensure that the Kitchen team maintains cleanliness in all the areas of the kitchen.
Any matter which may effect the interests of
Grand Mercure Gopalan Mall Bengaluru
should be brought to the attention of the Management.
Handle additional responsibilities as and when delegated by the Management.
Key Responsibilities:
People Management
Ensure that the team has been trained for all safety provisions.
Ensure that cleanliness and personal hygiene of the Culinary Department personnel is maintained as per the standards.
Motivate and develop staff to ensure smooth functioning of the department and promote teamwork.
Operational Management
Ensure that the Kitchen Stewarding Associates maintain the quality produced by the dishwashing machines on all chinaware, glass, and flatware to meet the standards.
Ensure proper cleaning and polishing of tableware, crockery and glassware.
Check the grooming and hygiene of the team.
Ensure quality in all aspects of work and cleanliness in all areas of the kitchen.
Ensure that the Kitchen Stewarding Associates clear the tables vacated by the guests at the earliest, to ensure quick takeover.
Ensure proper sanitation and hygiene in the kitchen & service areas.
Responsible for overall kitchen cleanliness.
Abide by the mission statement of the hotel, the department and the respective section.
Responsible for banquet event assignments when required.
Supervise kitchen employees not actively engaged in cooking to ensure clean, efficient, and economical food service.
Ensure that following areas are clean at all times: kitchen, pantry, specified back house area, service lift, steward stores, main dish wash area, steward counter etc.
Other Terms & Conditions
a. During the course of your employment with the Hotel you may be required to stay back or work extended hours as and when the need arises during hotel operations against the responsibility assigned to you.
b. You might be required to do night shifts or be flexible to work in any shift as per the requirement of the department or the hotel.
Key Contacts
Liaises with
Responsible for (as assigned)
Executive Chef,
Stewarding Manager
Kitchen Stewarding Associates
Occupational Health & Safety
Employee Responsibility
All employees to safeguard their health and safety, and the health and safety of others, in the workplace.
Replacement and Temporary Mission:
Be ready and responsible for any job, which may be assigned by the Management.
Diploma or bachelor’s degree in
Hotel Management / Hospitality Management
(preferred)
High school completion with relevant experience
2–5 years of experience in stewarding/kitchen operations
Experience in hotels, restaurants, or catering services
Prior supervisory experience is an advantage
