Current Openings at Pullman Hotels & Resorts

The Stewarding Supervisor oversees the stewarding team to ensure the highest standards of cleanliness, hygiene, and organization across kitchens and food service areas. This role safeguards food safety compliance, supports kitchen operations, and maintains equipment and inventory while leading and motivating the stewarding team.

• Supervise cleaning and sanitation of kitchen equipment, utensils, floors, and back-of-house areas.
• Ensure compliance with food safety, hygiene, and occupational health standards.
• Conduct routine inspections and corrective actions where necessary.
• Maintain proper waste management and recycling practices
• Monitor availability and condition of cleaning supplies and equipment.
• Coordinate repairs or replacements.
• Ensure safe storage and proper use of chemicals.
• Enforce safety procedures to prevent accidents.
• Ensure chemical handling compliance.
• Participate in audits and inspections.

Qualifications

• Certificate or diploma in hospitality or related field preferred.
• 2–4 years stewarding experience, with supervisory exposure.
• Knowledge of food safety and sanitation standards.
• Leadership and team management skills.
• Good communication and organizational ability.
• Ability to work shifts, weekends, and holidays.

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• To oversee and manage a designated section within the banqueting kitchen, ensuring high-quality food preparation and timely service for events, conferences, weddings, and large-scale functions, in line with hotel standards and food safety regulations.

Food Preparation & Service

• Take full responsibility for an assigned banqueting kitchen section.
• Prepare, cook, and present banquet menus according to agreed recipes, specifications, and presentation standards.
• Ensure food is delivered on time and in correct quantities for all banquet events.
• Maintain consistency, quality, and portion control during high-volume service.

Operational Support

• Assist Sous Chef in daily banquet operations, including mise en place planning and execution.
• Coordinate with other kitchen sections to ensure smooth service flow.
• Support menu execution for conferences, weddings, corporate events, and special functions.
• Adapt quickly to last-minute changes and event requirements.

Team Leadership

• Supervise and guide Commis Chefs and kitchen assistants assigned to the banqueting section.
• Train junior team members on cooking techniques, hygiene, and presentation standards.
• Ensure discipline, teamwork, and positive morale within the section.

Hygiene, Health & Safety

• Strictly adhere to food safety, hygiene, and sanitation standards (HACCP).
• Ensure proper storage, labeling, and handling of food items.
• Maintain cleanliness and organization of workstations and equipment at all times.

Cost Control & Stock Management

• Minimize food waste and control portioning to support cost efficiency.
• Assist in stock rotation, inventory checks, and requisitions for banquet events.
• Report any equipment faults or shortages promptly.

Qualifications

• Certificate or Diploma in Culinary Arts or Professional Cookery.
• Minimum 2–4 years’ experience in a hotel or large-scale banqueting kitchen.
• Previous experience as a Chef de Partie is an added advantage.
• Strong knowledge of banquet operations and high-volume food production.