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.

•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.

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 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

Cleaning Agents Usage

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

• 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.

Cleaning Agents Usage

Regular Cleaning

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

• 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

Regular Cleaning

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.

•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.

Recording 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 PlateCost – 275rs.

Pasta PlateCost – 275rs.

Crockery

Boiled Egg DishCost – 120rs.

Demitasse Cup and SaucerCost – 120rs.

Entrée Dish

Food Pan Closh Entrée DishCost – 1200rs.

Gold Plated Cutlery

Tea Pot DoubleCost – 1200rs.

Tea Pot SingleCost – 800rs.

Creamer LargeCost – 450rs.

Creamer smallCost – 350rs.

Tea StrainerCost – 450rs.

Gold Plated Cutlery

Serving SpoonCost – 320rs.

Joint KnifeCost – 300rs.

Serving ForkCost – 320rs.

Joint ForkCost – 290rs.

Gold Plated Cutlery

Dessert SpoonCost – 275rs.

Parfait SpoonCost – 275rs.

Dessert ForkCost – 275rs.

Soup SpoonCost – 275rs.

Gold Plated Cutlery

Joint KnifeCost – 300rs.

Bread and Butter KnifeCost – 275rs.

Tea SpoonCost – 200rs.

Fruit KnifeCost – 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.