Over the past two decades, The First Group has forged a reputation as one of the hospitality industrys leading innovators, providing groundbreaking investment opportunities to clients and partners, while delivering exceptional, memorable experiences to hotel and leisure guests.Our corporate ethos and unique vision for the future of hospitality is encapsulated in our fast-growing portfolio of award-winning hotels and residences, exciting F&B outlets and lifestyle venues, and delivered through our array of complementary .Core to our vision for the future of hospitality is The First Collection, our award-winning hotel brand that reflects the rich culture, innovative spirit, and unparalleled refinement for which Dubai is famous for. The First Collections urban lifestyle resorts, situated in prime locations across Dubai, are renowned for their unique blend of world-class hospitality and modern flair, as well as their cutting-edge guest facilities and services, which include exclusive access to the stunning Soluna Restaurants and Beach Club, located on the world-famous Palm Jumeirah.Every hotel in our fast-growing portfolio reflects our ambition to capture the essence of urban living, blending it seamlessly with the tranquillity of a serene getaway.The First Collection echoes the citys heartbeat, ensuring all our guests are made to feel a part of the magnificent tapestry of Dubai, the worlds most exciting metropolis. The Stewarding Supervisor is responsible for overseeing the cleanliness and organization of the kitchen and its equipment. They ensure that all hygiene and sanitation standards are strictly followed. The role involves supervising stewarding staff, managing cleaning schedules, and ensuring the availability of clean dishware, utensils, and kitchen tools. The Stewarding Supervisor plays a key role in maintaining a safe and efficient kitchen environment, supporting the culinary and service teams.

• Supervise and lead the stewarding team, ensuring they adhere to all cleaning and sanitation procedures.
• Conduct training sessions on proper sanitation, hygiene practices, and equipment handling.
• Schedule shifts for the stewarding team and manage day-to-day activities to ensure smooth operations.
• Maintain a clean and safe working environment by ensuring all areas of the kitchen, including floors, walls, equipment, and storage areas, are sanitized and well-organized.
• Monitor the cleanliness of dishwashing machines, sinks, and all cleaning tools, ensuring they are in good working condition.
• Conduct regular inspections of kitchen equipment and utensils to ensure proper sanitation and safety standards.
• Monitor and manage inventory levels of cleaning supplies, chemicals, and dishwashing tools.
• Coordinate with the purchasing department to ensure timely ordering of cleaning products and supplies.
• Oversee the proper use and storage of chemicals, ensuring compliance with safety regulations.
• Ensure proper waste segregation and disposal in accordance with hotel and local environmental guidelines.
• Supervise the proper cleaning and organization of garbage bins and waste disposal areas.
• Monitor the condition of kitchen equipment and report any damages or malfunctions to the engineering or maintenance department.
• Coordinate maintenance schedules to ensure that dishwashing machines and other stewarding equipment are properly serviced.
• Ensure compliance with hotel health and safety policies, as well as local food safety regulations.
• Promote a culture of safety by enforcing the use of personal protective equipment (PPE) and safe working practices among the team.
• Work closely with the culinary, banquet, and food service teams to ensure timely availability of clean equipment and utensils.
• Assist in special events and banquets by coordinating with chefs and service staff to ensure smooth stewarding operations.

Desired Skill & Expertise

• Prior experience in stewarding, kitchen operations, or a related field, with at least 1-2 years in a supervisory role.
• Strong knowledge of hygiene and sanitation standards in a hospitality environment.
• Excellent leadership and team management skills.
• Ability to work in a fast-paced environment and multitask effectively.
• Knowledge of chemical safety and handling of cleaning equipment.
• Strong communication and organizational skills.
• Basic computer skills for reporting and inventory management.

The First Group