Kitchen Stewarding Executive

Position Overview

The Kitchen Stewarding Executive leads and supports the stewarding team to enhance cleaning efficiency. Responsibilities include monitoring water temperature and chemical levels, assisting with banquet plate-ups, helping kitchen staff, ensuring stock for banquets and buffets, and operating cleaning equipment like dishwashers and trash compactors.

Key Duties

• Direct and aid stewards to optimize cleanup operations.
• Verify appropriate water temperature and chemical concentration, maintaining records.
• Support banquet setups and assist kitchen personnel with various tasks.
• Manage the transportation and stock provision for banquet and buffet services.
• Ensure cleaned items are returned to their designated places.
• Operate and maintain cleaning machinery such as dishwashing machines and pot-scrubbing stations.

Supervisory Responsibilities

• Assist management in hiring, training, scheduling, performance evaluation, counseling, discipline, motivation, and coaching of staff.

Compliance and Safety

• Adhere strictly to company safety and security guidelines.
• Report accidents, injuries, and unsafe conditions to the manager promptly.
• Complete all required safety training and certifications.

Professional Conduct

• Maintain a clean, professional uniform and appearance.
• Protect proprietary information and company assets.
• Welcome guests warmly, anticipating and addressing their needs according to company standards.
• Communicate clearly and professionally with colleagues and guests.
• Foster positive relationships within the team to achieve common objectives.
• Follow all quality standards and expectations.

Physical and Other Requirements

• Ability to lift, move, push, pull, or carry objects up to 50 pounds without assistance.
• Capability to stand, sit, or walk for extended periods.
• Ability to perform movements such as bending, twisting, reaching overhead and below the knees, and working on uneven surfaces.
• Perform other reasonable duties as assigned by supervisors.

Qualifications

• Education: Minimum high school diploma or GED equivalent.
• Experience: At least 2 years of relevant work experience.
• Supervisory Experience: Minimum of 1 year in a leadership role.
• License/Certification: Not required.

Additional Information

Job Number: 26129528
Job Category: Food and Beverage & Culinary
Location: Asset Area 4 - Hospitality District, Delhi Aerocity, New Delhi 110037, India
Schedule: Full Time
Position Type: Non-Management

Employer Statement

This employer values equal opportunity and inclusivity, respecting diversity in all forms including disability and veteran status. They foster a collaborative environment rich in culture and talent. JW Marriott offers a unique workplace experience emphasizing training, development, recognition, and wellbeing in a luxury setting, welcoming associates to grow and be their best selves.