KIT - Steward Supervisor

• Prepare and arrange duty rosters for team members in a structured and efficient manner.
• Coordinate and supervise team members’ daily tasks; provide timely reminders, guidance, and corrective actions when necessary.
• Provide ongoing training, coaching, and necessary updates to subordinates, with focused development support for underperforming team members.
• Offer hands-on guidance and operational support during service, particularly in high-volume periods or when mentoring junior or underperforming staff.
• Organize, supervise, and coordinate the activities of the Stewarding team to ensure cleanliness in kitchen areas, as well as the proper management of kitchen equipment, restaurant assets, and guest service utensils.
• Monitor and report monthly breakage, damage, and loss of assets and equipment incurred during restaurant operations.
• Prepare and ensure the availability of all necessary operating equipment and utensils for banquet functions and kitchen operations.
• Attend all training programs organized by the Company, Department, and related divisions.
• Prepare and submit reports in accordance with assigned plans and requirements.
• Coordinate effectively with other departments to ensure smooth and seamless operations.
• Perform other duties as assigned by superiors.

• Working 5.5 days per week.
• Full salary and service charge provided during the probation period.
• Competitive salary, with staff accommodation or transportation allowance provided.
• Full benefits including insurance, annual leave, and holiday bonuses.
• Relocation support and annual home visit benefits.
• Annual Leave: 12 days of annual leave, with 1 additional day added each year.
• Employee Birthday: one paid day off and birthday gift.

• Education: High school diploma or vocational training certificate in Culinary Arts or a related field.
• Certifications (if any): Valid diploma or professional certificate issued by a competent authority.
• Work Experience: Minimum 2 years of experience as a Canteen Kitchen Team Leader in a similar-scale operation

Professional nnowledge

• Asset Management: Basic
• Kitchen Hygiene Management: Basic
• Kitchen equipment and utensils operation: Advanced
• Organizational Skills: Good
• Communication Skills: Good
• Coaching and training skills: Good
• Highly responsible, proactive, decisive, and results-oriented.
• Detail-oriented and meticulous
• Honest and cooperative
• Good health; free from communicable diseases (e.g., tuberculosis, Hepatitis A, B, E).
• Age limit: Male from 18 to 55; Female from 18 to 50.
• Clean criminal record and good personal background.