Main Duties:
- Team organization, control and daily work management.
- Supervise cleanliness and hygiene standards in the hotel kitchen and restaurant area (in compliance with HACCP).
- Effective management of utensils, kitchen inventory and technical equipment.
- Planning team shifts and distributing employee work.
- Monitoring the use of chemical products and inventory and managing supplies.
Requirements:
- At least 2-3 years of experience as a stewarding manager or supervisor (in a hotel or large restaurant).
- Knowledge of food safety, hygiene standards and standard procedures. – Ability to manage and motivate a team.