Stewarding Executive at Accor

Pune, maharashtra, India -

Full Time

Start Date

Immediate

Expiry Date

16 Apr, 26

Salary

0.0

Posted On

16 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations, Food Safety, Hygiene Standards, Leadership, Training, Organization, Time Management, Attention to Detail, Communication, Problem-Solving, Physical Stamina, Cleaning Procedures, Inventory Management, Quality Control, Collaboration, Inspections

Industry

Hospitality

Description

Company Description Join us at Accor, where life pulses with passion! As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo. By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart. You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world! You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment. Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet. Hospitality is a work of heart, Join us and become a Heartist®. Job Description We are seeking a dedicated and efficient Stewarding Executive to join our team in Pune, India. As a Stewarding Executive, you will play a crucial role in maintaining the highest standards of cleanliness, hygiene, and organization in our kitchen and food service areas. Supervise and coordinate the activities of kitchen stewarding staff to ensure smooth operations Oversee the maintenance and care of all food and beverage operating equipment Ensure compliance with food safety and hygiene standards throughout the kitchen and service areas Manage inventory of cleaning supplies and equipment, placing orders as needed Conduct regular inspections of kitchen areas to maintain cleanliness and organization Train and motivate staff on proper cleaning techniques, safety procedures, and quality standards Collaborate with culinary and service teams to support efficient operations during peak hours and special events Implement and maintain quality control measures for dishwashing and cleaning processes Address and resolve any issues or concerns related to kitchen sanitation and equipment functionality Participate in departmental meetings and contribute to process improvements Qualifications 2-3 years of experience in a similar stewarding role, preferably in a hotel or restaurant setting Strong knowledge of kitchen operations, equipment, and cleaning procedures Thorough understanding of food safety regulations and hygiene standards Proven leadership skills with the ability to train, motivate, and manage a team effectively Excellent organizational and time management abilities Strong attention to detail and commitment to maintaining high-quality standards Effective communication skills in English, both verbal and written Ability to work in a fast-paced environment and handle multiple tasks simultaneously Problem-solving skills and the ability to make quick decisions under pressure Physical stamina to perform tasks that may involve lifting, standing for extended periods, and moving around the kitchen Flexibility to work various shifts, including weekends and holidays, as required Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Stewarding Executive will supervise kitchen stewarding staff, ensuring cleanliness and hygiene standards are maintained. They will also manage inventory, conduct inspections, and collaborate with culinary teams during operations.