Kitchen Stewarding Team Member

Responsible for maintaining high standards of cleanliness, hygiene, sanitation, and operational readiness across the School of Hospitality Management’s kitchens, restaurants, café, bar, laboratories, and support areas.

Key Responsibilities

Operate dishwashing and cleaning equipment safely; wash, sanitize, and store crockery, cutlery, glassware, utensils, and kitchen equipment.

Maintain cleanliness and hygiene of kitchens, work areas, floors, drains, storage areas, and equipment.

Follow food safety, HACCP, FSSAI, sanitation, PPE, and chemical-handling procedures.

Prevent cross-contamination through proper cleaning methods, colour-coded tools, and clean-to-dirty workflow.

Segregate and dispose of waste safely; handle broken glass, sharp objects, chemicals, and other hazards appropriately.

Ensure kitchens and service areas are prepared and maintained for classes, demonstrations, events, and daily operations.

Monitor cleaning supplies and report equipment defects, breakages, hygiene concerns, and safety hazards.

Maintain basic cleaning, stock, equipment, and incident records.

Work effectively with chefs, faculty, students, and other operational teams.

Qualifications & Experience

Class 10 / Secondary School Certificate minimum; hospitality certification preferred.

1–2 years’ relevant experience in stewarding, hospitality, catering, restaurants, or institutional kitchens preferred.

Freshers with relevant hospitality training may be considered.

Key Competencies

Knowledge of basic kitchen sanitation, ware washing, waste segregation, and safe chemical handling.

Good personal hygiene, discipline, punctuality, and attention to detail.

Physically fit and comfortable working in a fast-paced kitchen environment.

Basic communication skills in English and/or Hindi/Telugu.

Team-oriented, dependable, safety-conscious, and willing to work flexible shifts, weekends, and events.

Interested candidates can submit their CV to deepthi.ma@mahindrauniversity.edu.in