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based on 2k Reviews

110 Taj Hotels Resorts and Palaces Jobs

Kitchen Stewarding Manager

The Indian Hotels Company Limited

based on 2k Reviews

18-20 years

Gurgaon / Gurugram

1 vacancy

Kitchen Stewarding Manager

Taj Hotels Resorts and Palaces

posted 16hr ago

Flexible timing

Key skills for the job

+ 3 more

Develop and document cleaning procedures; establish schedules and conduct internal audits of cleaning tasks.
Supervise the cleaning, polishing, and outsourcing of silverware, dishwashers, and other equipment.
Review and maintain the cleanliness, hygiene, and general sanitation of all kitchens and back areas in accordance with brand standards.

Maintain and review inventory levels of crockery, cutlery, glassware (CCG), detergents, and cleaning supplies.
Implement controls to monitor and manage monthly consumption of supplies.
Ensure optimal stock levels of cleaning accessories and consumables, avoiding overstocking or shortages.

Plan and supervise manpower and equipment arrangements for both indoor and outdoor banquet functions.
Organize venue layouts, oversee buffet setups, and manage the disposal of recyclable items.

Monitor and review expenditure related to high-consumption items on a monthly basis.
Train the team on optimal usage of resources to reduce costs and increase operational efficiency.

Validate HACCP, including machine temperatures, disinfection schedules, cleaning schedules, glass breakage reports, and hygiene audits.
Analyze stewarding audit findings, address non-compliance issues, and initiate rectification processes.
Drive TBEM (Tata Business Excellence Model) and HACCP initiatives among the stewarding staff.

Provide training and guidance to stewarding staff on operational processes, hygiene standards, and cost management.
Encourage process improvements and innovation within the stewarding function.

Develop and document cleaning procedures; establish schedules and conduct internal audits of cleaning tasks.
Supervise the cleaning, polishing, and outsourcing of silverware, dishwashers, and other equipment.
Review and maintain the cleanliness, hygiene, and general sanitation of all kitchens and back areas in accordance with brand standards.

Maintain and review inventory levels of crockery, cutlery, glassware (CCG), detergents, and cleaning supplies.
Implement controls to monitor and manage monthly consumption of supplies.
Ensure optimal stock levels of cleaning accessories and consumables, avoiding overstocking or shortages.

Plan and supervise manpower and equipment arrangements for both indoor and outdoor banquet functions.
Organize venue layouts, oversee buffet setups, and manage the disposal of recyclable items.

Monitor and review expenditure related to high-consumption items on a monthly basis.
Train the team on optimal usage of resources to reduce costs and increase operational efficiency.

Validate HACCP, including machine temperatures, disinfection schedules, cleaning schedules, glass breakage reports, and hygiene audits.
Analyze stewarding audit findings, address non-compliance issues, and initiate rectification processes.
Drive TBEM (Tata Business Excellence Model) and HACCP initiatives among the stewarding staff.

Provide training and guidance to stewarding staff on operational processes, hygiene standards, and cost management.
Encourage process improvements and innovation within the stewarding function.