Job Overview

We are seeking a Mid-Level Assistant Kitchen Stewarding Manager to join our team at Holiday Inn Resort South Goa. You'll be instrumental in overseeing kitchen operations, managing inventory, and ensuring optimum efficiency and safety in our kitchens. This role is essential for maintaining our high standards of hygiene and customer satisfaction.

Qualifications and Skills

• Proficient in food safety management to uphold the highest hygiene and safety standards across all kitchen operations.
• Experience with commercial kitchen equipment maintenance to ensure timely repairs and optimal functioning of all facilities.
• Strong understanding of waste management systems to advise on reducing environmental impact and cost efficiency.
• Demonstrated team leadership skills to effectively manage staff and streamline kitchen operations.
• Proven track record in HACCP compliance application, ensuring all kitchen practices meet regulatory requirements.
• Expertise in cost control techniques to optimize budgets, reducing kitchen operation costs without compromising quality.
• Skilled in supplier relationship management for sourcing high-quality materials to maintain the standard of food offerings.
• Proficiency with Inventory Management Software (Mandatory skill) to accurately track stock levels and manage supplies efficiently.

Roles and Responsibilities

• Oversee and ensure the cleanliness and hygiene of all kitchen areas while adhering to safety and sanitation policies.
• Manage kitchen inventory, ensuring all supplies are maintained at optimal levels and accurately recorded.
• Coordinate the maintenance and repair schedules of kitchen equipment to prevent operational disruptions.
• Develop and implement waste management strategies to enhance sustainability and cost-effectiveness.
• Lead and train the kitchen stewarding team, fostering a collaborative and efficient working environment.
• Work closely with chefs and other managers to ensure the seamless flow of operations across departments.
• Maintain and enforce stringent compliance with HACCP and other relevant safety and hygiene standards.
• Assist in the control of labor costs through effective scheduling, training, and team engagement strategies.