KITCHEN STEWARDING

The main duties of an executive kitchen steward and his or her team will be
as
follows:1 . H a n d l i n g s t o c k o f s m a l l o p e r a t i n g e q u i p m e n t s e
. g . , c u t l e r y , c ro c ke r y , k i t c h e n equipment & cleaning and washing
of all such equipments2 . C l e a n i n g a n d w a s h i n g o f
e n t i re k i t c h e n a n d b a c k o f h o u s e a re a s s u c h a s
f o o d service areas.3.Coordinating with maintenance department
for service and upkeep of all kitchenequipments4.Planning the
requirement list and purchase order for small operating equipment
andhelping the F & B Manager with the budget in this
area5.Garbage clearance operation from all F & B areas to
production areas6 . H a n d l i n g , p o l i s h i n g a n d
b u ffi n g 7.Minimising the breakage, losses of all such
equipment like crockery, cutlery and glassware, making the person
in charge accountable for the same8 . K i t c h e n p o t w a s h i n g
o p e r a t i o n s The Kitchen Stewarding area is most often the most
neglected and underestimated area of operation in any catering
organization. However, its vitality is realized only when delaysare
caused in service and production due to unclean utensils or
by unwashed plates,crockery and cutlery for service and for
cooking as each and every department is interconnected.In a complete and successful
operation, the stewarding department
plays an equallyimportant role in providing clean and hygienic
equipment on time. In this operation, work is segregated in two
parts:1.cleaning of kitchen and its equipment2.Cleaning of
service equipment and the back of service areas The stewarding
brigade usually comprises of Steward Managers||Supervisors||Asst. Kitchen
Stewards||Cleaners|||Sweepers

Depending on the size and type of establishment, the number and

brigade of stewardingwill vary.Equipment used in stewarding
department includes dishwashing machines, conveyors, hotwater
injection type machine, sinks or sanitizing chambers, silver
and brass polishingmaterials, buffers, machines and polishers. It
also requires various kinds of detergents,mops, soaps, scrubbers
and cleaners. It is also very important that proper storage of
allequipment and utensils should be done.Improper kitchen stewarding
may lead to dissatisfaction in sale, increase in budget for service
equipment, thus lowering department profits.Some organizations believe that
all trainee F & B Managers and Kitchen Executive
traineesa n d m a n a g e m e n t t r a i n e e s s h o u l d g a i n f e w m o n t h
s e x p e r i e n c e i n h a n d l i n g k i t c h e n stewarding.A general study
carried out in a good organization has highlighted that for each

banquetmeal being served, there are 9 dirty plates, 10 pieces of

cutlery & 4 glasses to be washed.The average of 10000 covers
meals in banqueting rooms means a lighty big
monthlycleanup of 250000 pieces or items to be cleaned. This itself
is a clear indication of the sizeand importance of Kitchen Stewarding.