Minimum 2–3 years of experience in restaurant, hotel, or commercial cleaning operations.
At least 1 year of experience in a supervisory or team leader role.
Strong knowledge of restaurant hygiene standards, sanitation procedures, and food safety requirements.
Experience supervising cleaning staff, assigning duties, and monitoring performance.
Ability to prepare and manage daily/weekly cleaning schedules and checklists.
Experience in handling cleaning chemicals, equipment, and ensuring safe usage.
Knowledge of deep cleaning procedures for kitchens, exhaust systems, floors, and washrooms.
Experience maintaining cleaning records, inspection logs, and compliance documentation.
Ability to coordinate with restaurant managers and kitchen teams to ensure cleanliness during operations.
Experience in inventory control of cleaning supplies and requesting reorders.
Physically fit and able to work flexible shifts, including early mornings, late nights, and weekends.
Strong leadership, discipline, and problem-solving skills.
