Kitchen Stewarding Department

Keeping the kitchen clean, hygienic and tidy, at all times Work safely around kitchen equipment and report any maintenance issues to the manager Cleaning of the buffet Counters. Taking care of cutlery crockery and glassware In kitchen cleaning and up keeping of items will include the pots, pans, utensils, silverware, equipments. Kitchen Stewarding as a department plays a major role in maintaining breakages. Handling waste management.

Briefing

Briefing should take place on daily basis at 3 pm. Briefing will be attended by all the members of the department. Kitchen Stewarding Executive will always be present during briefing. Grooming of all the staff members will be checked during briefing. Special mention on hygiene will be taken during the briefing.

Briefing

All the hygiene standards are to be discussed by the Kitchen Stewarding Executive on daily basis. Any doubts or confusions should be cleared during this time. Duties and special tasks should also be allotted during briefing.

Grooming

Staff will demonstrate a pleasing personality, hair will be short, and a cap will be worn at all times to avoid hair from falling into the food. Side burns will be kept short, below the ear lobe. Moustache will be kept well trimmed .

Grooming

Nails will be kept clean and well trimmed at all times. Shoes will be well polished. Apron will be clean and well pressed at all times

Store

The kitchen stewarding store will contain all the items that are required on daily basis. All the items in the store will be arranged neatly in shelves. Tags will be attached on the shelves for identification of the items. All items will be cleaned on daily basis to maintain cleanliness. Items rarely used will be kept covered at all times.

Store

Metal and all the heavy items will be kept at lower shelves to avoid breakages. Metal and glass items will be stored separately, in different shelves. The surface of the shelves will be covered with a cloth to avoid chipping of the utensils. The keys of the Store will be kept with the department head at all times. Key register will be maintained in case the keys are issued to someone in the department, to check the movement of the keys.

Cleaning Agents

All the cleaning agents will be kept in a cupboard. Cleaning agents will be issued on regular basis by the department head. Acid resistant Gloves will also be given while issuing chemicals to protect the hands of the associates from harmful chemicals.

Cleaning Agents

Cupboard will be kept locked at all times. Cleaning agents will only be issued as per the requirement to avoid misuse or wastage of the chemicals. Par-stock of the chemicals will always be maintained.

Cleaning Agents Usage

Acid proof Gloves will always be used while using chemicals. LIME AWAY cleaning agent will be used to clean the deposits of salt from metal surfaces. Acid will be sprinkled on the surface and will not be removed until the reaction takes place.

Cleaning Agents Usage

Cleaning agent will always be used from a bottle with a sprinkler head to avoid excess usage and to be more affective at particular areas. The cleaning agent will only be used after being diluted as per the instructions. Cleaning agent will be kept at a safe distance to avoid any contact with the eyes. Doctor will be consulted in case of emergency.

Cleaning Agents Usage

Silver Power is used to clean silver items. Gloves must be worn while using this cleaning agent.

Cleaning Agents Usage

A tray lined with a silver foil along with pieces of silver foil will be used to clean the silver items. Silver items to be cleaned will be kept inside the tray and a jet of hot water diluted with silver power will be sprinkled on the tray. This work will be done under the supervision of a senior staff member.

Cleaning Agents Usage

Gloves must be worn while using Grill Clean to clean a griller as it is very acidic. Griller needs to be cleaned daily, this work is generally done during the night. This process will remove all the grease from the griller.

Cleaning Agents Usage

The head of the department will train all the employees in the process of using chemicals. The safety methods to be followed in case of emergency will also be taught to all the employees. All these things will be discussed on a daily basis during briefing.

Regular Cleaning

Machines will be cleaned on daily basis. Cleaning Agent will be used to clean the machines.

Regular Cleaning

Cleaning will take place from top to the bottom. Manufacturers instructions will be followed while cleaning the machines. In case of any maintenance or repair work, it will be taken care on daily

Procedure Followed For Glasses

All the dirty/soiled glasses will be brought on a tray and will never be carried in hand. The beverage present in it will be emptied in the wash basin. Then the glasses will be carefully placed in a glass rack upside down for washing.

Procedure followed for crockery

The tray containing all the soiled items will be kept on a stand. All the soiled items will be kept on the stewarding table. All the cutlery items will be removed from the soiled dishes and will be kept in a basin which contains soap solution for separate cleaning.

Procedure Followed for Crockery

After all the cutlery has been removed, remaining food will be removed from the dishes. The dishes will be arranged neatly. Fragile items will be kept separately to avoid any damage. All the dirty glasses will be emptied and will be placed in the glass rack.

Cleaning

Items which are large in size and cannot be cleaned in a machine will be hand washed. Gloves will be worn while using chemicals to remove stains from the items.

Breakages

All the breakages will be counted to maintain the inventory. All the broken items will be placed in a container, container will only be used for this purpose. All the items in the container will be counted after which the container will be emptied, this will happen on daily basis. The broken items will be placed in the dry garbage store very carefully to avoid any accidents or injuries. All the garbage will be given away as junk, it will happen daily.

Recording Breakages

All the broken items and their quantity will be carefully written down in the breakage register. In case of over breakages, all the departments will be notified and the Food and Beverage manager will be informed. This matter will be discussed during briefing to make everyone aware of the breakages.

Crockery

Dessert Plate Cost 240rs. Side Plate Cost 140rs. Tea cup and Saucer Cost - 140rs.

Crockery

Mud Bowl Cost 190rs. Soup Bowl Cost 140rs. Butter Dish Cost 60rs.

Crockery

Joint Plate Cost 275rs.

Pasta Plate Cost 275rs.

Crockery

Boiled Egg Dish Cost 120rs.

Demitasse Cup and Saucer Cost 120rs.

Entre Dish

Food Pan

Closh

Entre Dish Cost 1200rs.

Gold Plated Cutlery

Tea Pot Double Cost 1200rs.

Tea Pot Single Cost 800rs.

Creamer Large Cost 450rs. Creamer small Cost 350rs. Tea Strainer Cost 450rs.

Gold Plated Cutlery

Serving Fork Cost 320rs. Serving Spoon Cost 320rs.

Joint Fork Cost 290rs.

Joint Knife Cost 300rs.

Gold Plated Cutlery

Dessert Fork Cost 275rs. Dessert Spoon Cost 275rs.

Soup Spoon Cost 275rs.

Parfait Spoon Cost 275rs.

Gold Plated Cutlery

Bread and Butter Knife Cost 275rs. Joint Knife Cost 300rs.

Tea Spoon Cost 200rs.

Fruit Knife Cost 400rs.

Regular Cleaning

Some special work will be allocated to all the staff members on daily basis. This work will be done after finishing with the regular work. Special wok will include cleaning of stains from the floor. Deep cleaning of the machines. Special attention will be given to these tasks.

Waste Disposal
Kitchen Stewarding plays a major role in disposing of waste products. Some of the disposal options followed in the hotel are: 1. Compactors: Compactors are useful when handling large amount of waste. 2. Incineration: It is a process which involves burning of Waste. 3. Grinding: It is in which the a liquefied waste which is is produced through the use of heavy duty rotary grinders using recirculating water

Key duties/responsibilities of Stewarding supervisor

Job purpose of Stewarding supervisor is to assist and lead the Stewarding Team, Restaurant Outlets, and Director of Food and Beverage in the cleaning and organizing of the Food and Beverage Outlets. 1. Perform special cleaning projects as assigned. 2. Ensure proper set-up, breakdown and maintenance of all banquet functions. 3. Interview, hire and train new stewards as required. Maintain proper administrative records on associates i.e. Attendance log, coaching and counseling sessions, disciplinary forms, etc. 4. Ensure that floors are swept and mopped. Keep floors clean and dry, spills are picked up immediately using wet floor signs, dry rags, and dry mops. 5. Clean walls, tables, racks, sinks, floor mats and disposal area. Polish stainless steel. 6. Clean ovens, hoods, filters, drains, hot boxes, steam tables, flat boxes and ceiling vents, according to schedule or as specified by the Executive Chef or Chef of their respective area of responsibility. 7. Maintain organization and ensure proper storage and cleaning of all rolling stock and racks, silver, presoaking and operation of dish machine. 8. Ensure all trash is emptied at end of shifts; containers washed out and returned to kitchens. 9. Comply with attendance rules and be available to work on a regular basis.