Job Detail

Minimum 2–4 years of experience in hotel stewarding, kitchen operations, or food & beverage support, with at least 1 year in a supervisory role

Strong knowledge of kitchen sanitation standards, food safety regulations (HACCP), and hygiene practices

Proven ability to supervise, train, and motivate stewarding staff

Experience in inventory control, chemical handling, and proper use of cleaning equipment and machinery

Good understanding of health, safety, and environmental regulations

Ability to coordinate effectively with kitchen, banquets, and food & beverage teams

Strong organizational and time-management skills

Ability to work flexible hours, including weekends, holidays, and shifts

Physically fit to stand for long periods and handle repetitive tasks

Good communication skills; basic English required (additional languages are a plus)

Strong problem-solving skills and attention to detail