Sanjay Mourya

Assistant Manager- KST supporting stewarding operations across luxury hotel kitchens and banquet service areas. Coordinates audit schedules, prepares required documents, and supports hygiene, inventory control, and smooth kitchen service flow. Brings hotel-operations experience from progression through Senior KST, Stewarding Supervisor, and executive-level stewarding roles.

• Daily Deep cleaning Schedule area wise.
• Cold store deep cleaning Schedule.
• Weekly past control schedule for kitchen & store.
• Rotary slicer Cleaning Schedule.
• Hood & filter Cleaning Schedule.
• Chinaware polishing Schedule.
• Polishing Schedule of plate wear Hollowware.

• Making audit schedules for JD Audit, ISO Audit, Hygiene Audit and FSSAI Audit.
• To maintain records as par HACCP standards in kitchens.
• To proper grooming stranded Maintain.
• Proper handling of Chemical and control coast.
• Maintain hygiene in kitchen as par HACCP standards.
• Maintain Garbage Screening record.
• Maintain Breakage Control with decoy system.
• To take care Monthly inventory of CCG.
• To maintain engineering snag list records.
• To take care inventory of kitchen equipment & kitchen wear.
• Providing proper equipment for ODC.
• Making Duty Raster and Deciding off for Casual Staff.
• Organize preparing equipment for banquet function, Exhibition or outdoor catering.
• Budgeting for OS&E Staffing and Casual worker.
• Submit breakages &summary report monthly and quarterly for presentation.
• Make the CAPEX file if it is required to make in order to purchase more dedicated equipment (High Value Equipment).
• Prepare all the require document in stewarding department as per ISO standard like Master Cleaning SOP, MSDS, Cleaning check list, Deep Cleaning Check list, Month & Daily Training attendance / Calendar. Garbage removable record.
• To keep up-to date records of Cleaning, Dishwashers, Temperature and Training etc.
• Maintain the high-level Hygiene and sanitation standard in back of the house and signed work area.