Chief Kitchen Stewarding Manager at EKO Hotels & Suites

Role Summary

• The Chief Kitchen Stewarding Manager is responsible for providing strategic leadership and operational oversight for all stewarding activities across the hotel.
• This role ensures the highest standards of kitchen hygiene, sanitation, equipment handling, and back-of-house cleanliness, while supporting seamless Food & Beverage operations.
• This is a critical leadership role requiring strong stewarding expertise, operational discipline, and the ability to drive compliance, efficiency, and cost control in a highvolume hospitality environment.

Key Responsibilities

Stewarding Leadership & Operations

• Lead and oversee all stewarding operations across kitchens, banquet facilities, and F&B outlets
• Establish and enforce world-class sanitation and hygiene standards
• Develop and implement stewarding SOPs in line with global best practices
• Ensure efficient cleaning, storage, and handling of all kitchen equipment and utensils

Hygiene, Safety & Compliance

• Drive strict adherence to HACCP, food safety, and sanitation regulations
• Maintain high standards of cleanliness across all kitchen and back-of-house areas
• Oversee waste management, pest control, and environmental hygiene practices
• Conduct regular audits, inspections, and compliance checks

Operational Support to F&B

• Collaborate closely with the Executive Chef and F&B leadership to support seamless operations
• Ensure availability and readiness of all kitchen tools and service equipment
• Support banquet and large-scale event operations with efficient stewarding deployment

People Leadership & Development

• Lead, train, and manage a large stewarding workforce
• Drive a culture of discipline, accountability, and operational excellence
• Oversee workforce planning, scheduling, and performance management
• Implement continuous training programs on hygiene and safety standards

Cost Control & Efficiency

• Manage stewarding budgets, consumables, and inventory effectively
• Optimize resource utilization while maintaining high service standards
• Implement systems to reduce wastage and improve operational efficiency

Requirements

• Bachelor’s Degree or equivalent in Hospitality Management or related field
• Minimum of 10–15 years’ experience in stewarding operations, with at least 5 years in a senior leadership role
• Strong experience in large-scale hotel or hospitality operations
• In-depth knowledge of HACCP, food safety, and sanitation standards
• Proven leadership and team management capabilities
• Strong organizational, analytical, and problem-solving skills
• Ability to operate effectively in a high-volume, fast-paced environment

What We Offer

• Opportunity to work with one of Africa’s leading hospitality brands
• Competitive compensation and benefits package
• Leadership role with significant operational impact
• Career growth and professional development opportunities