Supervise and coordinate all stewarding activities across multiple restaurant locations.
Ensure cleanliness and hygiene standards are maintained in all kitchens and dishwashing areas.
Train and manage stewarding staff to follow standard operating procedures (SOPs), safety protocols, and hygiene practices.
Monitor inventory and usage of cleaning supplies and chemicals, ensuring stock is replenished as needed.
Coordinate with chefs, kitchen staff, and management to support smooth kitchen operations.
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