Full job description

Job Purpose

To supervise and coordinate all stewarding operations, ensuring the cleanliness, sanitation, and organization of kitchen areas, equipment, utensils, and storage spaces across the assigned operation. The Stewarding Supervisor is responsible for managing the stewarding team, maintaining hygiene and safety standards, controlling cleaning supplies, and ensuring efficient support for daily kitchen operations.

Key Responsibilities

1. Stewarding Operations & Supervision

• Supervise daily stewarding activities and ensure all cleaning tasks are completed according to established schedules and company standards.
• Assign duties, allocate workstations, and monitor the performance of stewards.
• Ensure the availability of clean and sanitized utensils, cookware, equipment, and service items.
• Coordinate with the kitchen team to support smooth preparation and service operations.
• Monitor cleaning schedules and ensure all kitchen, washing, and storage areas are maintained properly.
• Conduct regular inspections and ensure any deficiencies are corrected promptly.

2. Team Management & Development

• Supervise, guide, and support the stewarding team in their daily responsibilities.
• Prepare staff duty allocations and coordinate shift coverage based on operational requirements.
• Train team members on cleaning procedures, chemical handling, equipment operation, hygiene, and safety standards.
• Monitor attendance, punctuality, grooming, uniform compliance, and overall performance.
• Address performance issues and report disciplinary or staffing concerns to the relevant manager.
• Promote teamwork, accountability, and professional conduct within the department.

3. Hygiene, Sanitation & Food Safety

• Ensure compliance with company hygiene policies and applicable Dubai Municipality food safety requirements.
• Maintain high standards of cleanliness across kitchen floors, walls, drains, dishwashing areas, waste zones, and storage spaces.
• Ensure correct separation of clean and dirty utensils to prevent cross-contamination.
• Monitor proper waste disposal, garbage collection, and cleaning of waste bins.
• Ensure cleaning chemicals are labelled, stored, diluted, and used safely.
• Conduct routine hygiene checks and promptly address any identified risks or non-compliance.
• Report pest activity, hygiene concerns, and potential food safety hazards to management.

4. Equipment & Maintenance

• Ensure dishwashing machines and other stewarding equipment are operated and maintained correctly.
• Conduct routine checks to identify damaged, faulty, or unsafe equipment.
• Coordinate with the relevant team for repairs and maintenance when required.
• Ensure cleaning tools and equipment are stored properly and kept in good condition.
• Monitor the careful handling of kitchen equipment and utensils to minimize breakage and loss.

5. Inventory & Cost Control

• Monitor stock levels of detergents, sanitizers, cleaning materials, and other stewarding supplies.
• Maintain records of stock usage and report shortages in advance.
• Assist with stocktaking and ensure supplies are stored securely and systematically.
• Control the use of cleaning chemicals and consumables to minimize unnecessary waste.
• Monitor breakages and losses of crockery, utensils, and kitchen equipment.
• Support cost-control initiatives while ensuring hygiene and operational standards are not compromised.

6. Communication & Reporting

• Coordinate with chefs, kitchen supervisors, and other relevant departments to meet operational requirements.
• Report staffing shortages, equipment breakdowns, stock requirements, and hygiene issues to management.
• Maintain cleaning checklists, duty allocations, inspection records, and other required documentation.
• Ensure proper handover between shifts and communicate outstanding tasks clearly.
• Support management during internal inspections, audits, and external hygiene inspections.

Qualifications & Experience

• Previous experience in stewarding, preferably in a supervisory role within a restaurant, hotel, central kitchen, or high-volume food production environment.
• Good knowledge of kitchen sanitation, cleaning procedures, and food safety practices.
• Experience supervising and organizing a team of stewards.
• Familiarity with commercial dishwashing machines and professional cleaning equipment.
• Basic knowledge of cleaning chemicals, stock control, and inventory management.
• Ability to maintain records, prepare duty allocations, and monitor operational checklists.
• Good communication, organizational, and leadership skills.

Key Competencies

• Team leadership and supervision
• Planning and task allocation
• Hygiene and sanitation management
• Attention to detail
• Inventory and cost control
• Problem-solving and decision-making
• Time management and organization
• Communication and teamwork
• Accountability and reliability

Performance Expectations

• Consistent compliance with company hygiene, sanitation, and safety standards.
• Effective supervision and productivity of the stewarding team.
• Timely availability of clean and sanitized kitchen equipment and utensils.
• Completion of cleaning schedules and inspection checklists.
• Effective control of cleaning supplies, breakages, and operational waste.
• Prompt reporting and resolution of hygiene and maintenance issues.
• Proper staff attendance, discipline, and adherence to company procedures.