Key Responsibilities:

1. Supervision of Stewarding Team:

   • Lead, train, and manage a team of stewards and other kitchen staff.
   • Delegate tasks to ensure efficient operation of the department.
   • Monitor staff performance and provide feedback to ensure standards are met.

2. Cleaning and Maintenance:

   • Ensure that all kitchen equipment, utensils, and areas (including dishwashing areas) are thoroughly cleaned and sanitized.
   • Oversee the cleaning and maintenance of kitchen floors, walls, and storage areas.
   • Maintain cleanliness and hygiene in all food preparation and storage areas in compliance with safety and health standards.

3. Inventory Management:

   • Monitor inventory levels of kitchen supplies, including cutlery, glassware, and cleaning products.
   • Order and replenish supplies as needed...