Responsible for managing the cleanliness, sanitation, and overall organization of all kitchen and food service support areas within a hotel, restaurant, or catering environment. This role oversees the team that maintains kitchen hygiene, ensures compliance with health standards, and manages kitchen equipment and supplies.

Key Responsibilities

• Supervising stewarding staff and scullers
• Ensuring adherence to health, hygiene, and safety standards
• Managing cleaning schedules for all kitchen areas and equipment
• Overseeing inventory of cleaning materials, crockery, cutlery, and utensils
• Managing waste disposal processes where applicable
• Working closely with Chefs to ensure seamless kitchen operations
• Maintaining kitchen equipment and reporting any faults