Stewarding Executive at Accor

Mysuru, karnataka, India -

Full Time

Start Date

Immediate

Expiry Date

28 Dec, 25

Salary

0.0

Posted On

29 Sep, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Team Management, Food Safety, Sanitation Standards, Inventory Management, Budgeting, Communication, Interpersonal Skills, Problem-Solving, Organizational Skills, Time Management, Attention to Detail, Physical Stamina, Flexibility, Safety Protocols, Record-Keeping

Industry

Hospitality

Description

Company 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 highly organized and efficient Stewarding Executive to join our team in Mysuru, India. As a key member of our hospitality operations, you will be responsible for overseeing the cleanliness, sanitation, and maintenance of our kitchen and food service areas, ensuring the highest standards of hygiene and operational efficiency. Lead, train, and manage a team of stewards and kitchen staff, delegating tasks and monitoring performance to maintain excellent standards Ensure thorough cleaning and sanitization of all kitchen equipment, utensils, and areas, including dishwashing stations, floors, walls, and storage spaces Oversee inventory management of kitchen supplies, cutlery, glassware, and cleaning products, placing orders as needed to prevent shortages Implement and enforce food safety and sanitation standards in compliance with health regulations and company policies Coordinate with chefs, restaurant managers, and other departments to support smooth kitchen operations and food service Manage the proper care, handling, storage, and maintenance of kitchen equipment and utensils Develop and implement safety protocols to maintain a safe working environment and prevent accidents Ensure proper waste disposal and adherence to environmental guidelines Conduct regular inspections of all stewarding areas to maintain cleanliness and operational standards Prepare and maintain accurate records of inventory, cleaning schedules, and equipment maintenance Qualifications High school diploma required; bachelor's degree in hospitality management or a related field is preferred Proven experience in a stewarding or kitchen management role within the hospitality industry Strong knowledge of food safety regulations, sanitation standards, and HACCP principles Excellent leadership and team management skills, with the ability to train and motivate staff Strong organizational and time management abilities, with keen attention to detail Proficient in inventory management and basic budgeting Excellent communication and interpersonal skills, with the ability to interact professionally with team members, management, and other departments Problem-solving skills and the ability to make quick, effective decisions in a fast-paced environment Proficiency in using computer systems for inventory management and record-keeping Physical stamina to stand for extended periods, lift heavy items (up to 50 lbs), and work in various temperature conditions Flexibility to work different shifts, including weekends and holidays, as required Certification in food safety management (e.g., ServSafe) is a plus

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Responsibilities

The Stewarding Executive will oversee the cleanliness, sanitation, and maintenance of kitchen and food service areas, ensuring high hygiene standards. This role includes leading and training a team of stewards and kitchen staff while managing inventory and enforcing food safety standards.