Responsible for managing the cleanliness, sanitation, and overall organization of all kitchen and food service support areas within a hotel, restaurant, or catering environment. This role oversees the team that maintains kitchen hygiene, ensures compliance with health standards, and manages kitchen equipment and supplies.

Key Responsibilities:
Supervising stewarding staff and scullers
Ensuring adherence to health, hygiene, and safety standards
Managing cleaning schedules for all kitchen areas and equipment
Overseeing inventory of cleaning materials, crockery, cutlery, and utensils
Managing waste disposal processes where applicable
Working closely with Chefs to ensure seamless kitchen operations
Maintaining kitchen equipment and reporting any faults