Stewarding Department (1)

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Stewarding Department (1)

  1. 1. Stewarding Department"Goals of the Stewarding Department" CategoryTips to Keep Your Kitchen Safe and CleanIt is easy to be complacent about kitchen cleanliness. After all, you do not see any visible threats. Youhave wiped the counters. You have cleaned the floors. What else is there to clean? Unfortunately,there are microorganisms that just lurk around ready to do damage to your health.If you do not want to end up with diarrhea or food poisoning, it is a good idea to learn how to keep yourkitchen safe and clean from germs and bacteria. Here are some tips on how to do this:1. Keep kitchen surfaces clean and free from clutter. If you have kitchen gadgets and appliances thatneed to be discarded or replaced, then do so. If there are kitchen tools that you do not use, then get ridof them. These things only serve as homes for germs and bacteria. They only gather dirt and dust.Make sure that appliances, gadgets or tools that you regularly used are also well maintained and keptclean. Dangerous tools should be stored properly and must be kept out of children’s reach.2. Get a trash bin for the kitchen and make sure that it has a lid. You need a trash bin, but it needs tohave a lid in order to keep flies and other insects away. Garbage tends to attracts all sorts of insects, soyour trash bin must be covered at all times. You also have to make sure that you take out the trash assoon as the bin is full. In fact, you should take out the garbage every day without waiting for the bin tofill up. You also need to clean it at least once a week. Disinfect it regularly as well. This will help keepgerms away.
  2. 2. 3. Keep your refrigerator or freezer clean at all times. You need to remove old, expired, stale androtten food out of the refrigerator’s shelves and racks before you put in new groceries. Regularly checkout expiration dates to see if there are items in your refrigerator or freezer that you need to get rid of.Rotten food tends to breed germs and bacteria and this can contaminate other foods, so it is best thatyou throw them out.4. Learn clean kitchen habits and practices. For instance, learn to make it a habit to use separatechopping boards for different food items. Cross contamination can occur when you use the samechopping boards for meat products and vegetable products. By using different boards, you significantlyreduce cross contamination. You also need to make it a habit to change your dishcloth regularly. Infact, you also need to different cloths for different surfaces. Launder your cloths with hot waterregularly as well.Remember to stock up on paper towels. Clean any mess that may cause contamination with papertowels. You can easily throw out these cleaning materials and avoid further contamination. Washkitchen surfaces that gets regularly touched. Your hands are the dirtiest parts of your body. You cantransfer germs easily through touch, so you should make sure that kitchen surfaces like knobs, buttons,controls and handles are clean regularly. Make it a habit to wash your hands before you handle food.You also need to clean pans and crockery after use, so you can avoid attracting germs and bacteria.Cockroaches and rats are also attracted to dirty crockery.Common Goals of the Stewarding DepartmentOf course, the goal of the stewarding department is to help raise the profits of the restaurant; however,there are little common goals that the stewarding department needs to achieve towards attaining theprincipal goal of all the departments in a restaurant – the increased profits.So, what are these common goals that the stewarding department has?To Maintain a Clean and Organized Environment in the Kitchen
  3. 3. Although one is inclined to think that maintaining a very clean kitchen environment is difficult, whatwith all the things going on and the busy people running around, it actually is not. With a very goodwork flow and an excellent working schedule, maintaining a clean environment will be a breeze. Tomake it work, teamwork is very much emphasized since even the smallest error could disrupt the flow inthe kitchen.There are many reasons why this is of the utmost importance:A clean kitchen ensures the safety of the restaurant’s diners.An organized kitchen ensures smooth work flow because everyone will know where everything is.A clean environment speaks of a professional staff working in a professional kitchen.Now, if all these are achieved, then the restaurant would earn a good reputation, attract newcustomers, and increase its profits.To Inculcate Responsibility and CompetenceAnother goal of the Stewarding Department is to inculcate responsibility and competence in all its staff,thus, helping the restaurant save money and increase its profits. Now, how can being responsible andcompetent do all these?By proper handling and storage of food products, spoilage and wastage are diminished.By knowing how to properly operate and take care of the kitchen appliances and equipment, damagesto these items are minimized.By following strict safety guidelines and policies, accidents and injuries are lessened.By following strict personal hygiene and making sure that the workplace is kept just as clean and orderly,food-borne illnesses and associated risks are reduced.By giving respect to other kitchen staff, conflicts are avoided, allowing for more teamwork and lessstress in the workplace.If conflicts or accidents happen in the restaurant, this would put a temporary stop on the restaurant’sservice. Likewise, issues like spread of a food-borne illness would also temporarily close the restaurant.This would mean revenues lost for the restaurant. On the other hand, damaged kitchen equipment andspoiled food products would mean that the restaurant has to shell out cash just to have the kitchenequipment repaired or replaced and to restock the food products.To Promote the Restaurant and Push It to the TopThe ultimate goal of the stewarding department is to help promote the restaurant by making sure thatthey are giving quality service to its customers. For this reason, customer care is a must. This meansgiving respect to the restaurant’s customers. If a customer complains, the issue should be dealt with
  4. 4. respectably, and if a customer gives a negative feedback, then know what went wrong and strive to dobetter.You should know that if the customers did not like the service, bad reviews are soon to follow.However, if all the members of the restaurant workforce work together to attain the goal of making therestaurant a success, then success is sure to be theirs. In time and with continued excellent service, therestaurant will be recognized in the industry as among the top restaurants in the area and, hopefully,the world.A Quick Look at Stewarding Goals A restaurant kitchen will never be successful if it does not have astewarding department. After all, the stewards are considered as the backbone of the restaurantindustry as they carry the burden of ensuring that everything is spic and span inside and outside therestaurant kitchen. Without them, the reputation of the restaurant will suffer, and it will not matter ifyou have a very good chef whipping up great dishes if the health and safety of the diners are notassured.So, what are the common goals of the stewarding department, especially since the stewards areconsidered as a very integral part of the restaurant industry?One, because restaurants deal with people and diners, one of the most important goals then of thestewarding department is to provide the utmost importance to customer care and satisfaction. After all,the customers are going to be the bread and butter of the restaurant, and without them, the restaurantwill not survive. For this reason, the stewards should always be respectful to the diners. They shouldnever argue with the customers, and if an argument arises, the kitchen steward is urged to inform thechief steward who will handle the situation himself. The management holds regular meetings and
  5. 5. trainings geared towards giving 100% customer care and satisfaction, and the stewarding department isalways encouraged to attend these events to meet the goal.Two, it is also the stewarding department’s goal to ensure that the quality of the food is preserved at alltimes. Now, this can only be ensured if the stewarding department is very strict when it comes tocleaning the whole kitchen, inside and out. It cannot be denied that a dirty kitchen can contaminatefresh food products, and if you serve contaminated food to your diners, then it can lead to healthproblems which, in turn, can lead to legal problems. For this reason, the stewards have to be verymeticulous in maintaining the cleanliness of all the areas in the kitchen as well as the front of therestaurant so as to avoid contaminating the food products with anything that can harm people.Three, another common goal of the Stewarding Department is to help promote a professionalatmosphere in the whole restaurant. It will not do the restaurant any good if there is tension andfighting in the restaurant. If there are fighting and tension between the staff, then the work flow of thekitchen will be affected, thus, affecting the whole restaurant as well. For this reason, the staff isencouraged to be respectful to each other, too. If a kitchen steward has any problems with hiscoworkers, he is recommended to bring the issue to the chief steward who can act as a mediatorbetween them.These are just some of the common yet very important goals of the stewarding department, and toachieve this means to help make the restaurant a success. However, this will be made possible if allwork together in achieving the goals.Technorati Tags: restaurant kitchen, Stewarding Department, stewarding goalsTips in Maintaining the Dishwashing Machine The dishwashing machine is a very important part of the restaurantkitchen. This is, after all, used in washing, rinsing, and sanitizing all the cutleries and crockery in the
  6. 6. kitchen as well as the utensils, glasses, etc. If this breaks down, it could greatly affect the smooth workflow in the kitchen. Now, it is the Stewarding Department’s duty to make sure that the dishwashingmachine is always in tiptop condition, and it is also the steward’s job to maintain the good condition ofthe dishwashing machine.Here are some guidelines on how to maintain the dishwashing machine as well as how to properlyoperate one.Dishwashing Machine MaintenanceAlways make sure that the exterior of the dishwashing machine is kept clean at all times. You can makeuse of a little detergent to clean the surface and wash it off with a damp sponge.To avoid clogging up of the dishwashing machine, make sure that you have scraped off all the solid foodparticles off of the utensils, dishes, glasses, etc. It will also not hurt to do a little pre-wash to remove thesolid food particles before putting them inside the machine.Always make it a point that the filter of the dishwashing machine is kept free from food debris and solidparticles. It is the steward’s job to make sure that the filters are cleaned regularly and that any holes inthe filters be reported so that it can be replaced immediately.Always make sure that you are using the right detergent for the right purpose.Operating the Dishwashing MachineBefore you use the dishwashing machine, make sure that you wear gloves as well as foot wear. Youshould also use the cap and apron provided by the management. This is done so as to protect yourclothes.Next, you have to open the inlet valve for the hot water and the steam. After this, you then have tocheck the chemical can, making sure that it contains the right level of detergent as well as right level ofrinse aid. Once done, you can then turn on the dishwashing machine.When the temperature of the wash tank climbs to a minimum of 60 degrees Celsius and when thetemperature of the rinse tank climbs to a minimum of 82 degrees Celsius, then you can now turn on theconveyor button.By this time, all the food debris and solid particles from the soiled items should have been removed andscarped off. Furthermore, the soiled items should all have been separated, the plates with the plates,the utensils with the utensils, the glassware with the glassware, etc.Provided that the step above has been done, place the soiled items unto the feeding end’s movingconveyor belt. You also have to make sure that the glassware and the cups as well as the foodcontainers are placed upside down or inverted along the trolley.
  7. 7. At the conveyor’s end, gather the washed and clean utensils. One tip though, never wipe the excesswater off the washed items, even with a clean cloth. When transferring the washed items unto itsappropriate rack, never, ever touch the inner aspect of the washed items. In storing them, make sure,too, that they are placed upside down on their appropriate racks to avoid accumulation of dust, etc.inside.When the work shift is over, do not forget to turn the conveyor button off, making sure, too, that thedishwashing machine is cleaned, especially the filter.Technorati Tags: dishwashing machine, kitchen steward, Stewarding Department, washing dishesFiled Under » Goals of the Stewarding Department, Stewarding Department How-Tos | NoComments »2MarWhy Maintain a Clean Kitchen? One of the most important duties of the kitchensteward is not only to wash and clean the whole kitchen but to also maintain the hygiene andcleanliness of the place. This is, after all, the place where food is prepared, cooked, and prepped to beserved to the diners. But why should the steward department maintain a clean kitchen, and what arethe common things done to ensure the cleanliness of the workplace?Keep the Workplace CleanThere are a lot of very important reasons why the cleanliness and hygiene of a professional orcommercial kitchen should be maintained at all times. As stated above, this is where food preparationhappens and this is where food is cooked. It is the duty of the stewarding department to make sure thatthe products and ingredients do not come into contact with harmful chemicals like the cleaning agentsor with bacteria like salmonella. For this reason, everything in the kitchen are washed and cleanedregularly, especially the countertops, the utensils and appliances needed in cooking, the walls and
  8. 8. floors, the refrigerators and freezers, etc. A sloppy and dirty kitchen can cause food-borne illnesses, andthis incident can lead to losses in clients and revenues. It can also lead to lawsuits if people get sickbecause of contaminated food.As a kitchen steward, you should also always keep in mind that the way your workplace looks and smellsspeaks a lot about the whole restaurant. Professionalism starts at the back of the restaurant, thekitchen, so keep the area clean and it will be translated to the front of the restaurant, the dining area.Lastly, a very clean and very organized kitchen provides a good flow. Chefs would know where a certainkitchen item is, saving them a lot of time than running around looking for the item.Ensuring Safety and CleanlinessHere are some of the common things that the steward department does to ensure safety andcleanliness of the kitchen:After each use of the chopping boards or the countertops, it should be washed and rinsed thoroughly toavoid cross contamination, after which a sanitation solution is applied over the surface to kill off anyremaining bacteria. The same goes for cooking utensils such as pots, pans, knives, etc.All clothes used to wipe off the countertops and all the areas where food is prepared and cooked shouldalso be washed thoroughly and rinsed in the same sanitation solution. Mops used on floors and wallsshould also be washed in hot water, after which it is hung and left to dry.It is the stewarding department’s duty to make sure that the food and ingredients are separated fromthe cleaning products. Make sure that they are kept a good distance away from the food.There should be a regular washing and cleaning schedule for all kitchen equipment so as to avoid debrisand grime accumulation.One thing that should be remembered though by all kitchen employees is that the duty of maintaining aclean kitchen does not rely solely on the shoulders of the Stewarding Department. Instead, all of themshould make a conscious effort in maintaining the cleanliness of kitchen. If they see a spill on the floor,wipe it off immediately with the floor mop to avoid accidents and then place a sign that warns peoplethat the floor is wet."Kitchen management" CategoryProper Handling of Chemicals
  9. 9. Commercial as well as professional kitchensdo make use of chemicals not only for cleaning and washing all that is inside the kitchen but also fordisinfecting them and killing off any bacterial growth. This is done so as to maintain the hygiene andcleanliness of all areas of the kitchen, thus, ensuring the health and safety of its diners by minimizing therisks of food-borne illnesses.Chemicals can be hazardous to one’s health though, especially if handled inappropriately. For thisreason, there are the proper ways on how you should handle them.Using ChemicalsThe most important thing that you have to remember when it comes to using chemicals is to never usechemicals that do not have any labels. If unsure of what the chemical is for, give it or report it to yourmanager for proper disposal.In using chemicals, always make sure that you only use the right chemical and the right quantity for theright purpose. To really be safe, it is just as important that you read the instructions that usually comewith its container before using the chemical.It is also recommended that you use the appropriate protective gears like gloves, boots, masks, orgoggles to protect yourself.Handling ChemicalsOne big no-no when it comes to handling chemicals is to never mix them together. There are certainchemicals for certain purposes only, so always make sure that you are using the right one for a specifictask to avoid mishaps.Open the bottle or the container gently, making sure that there will be no spills that will get on yourbody or splashes that could get into your eyes.
  10. 10. Now, if you are going to transfer some of the chemicals into a decanter, always make sure that you areusing the right spray bottle. These bottles are usually labeled, so it will not be that big of a problem. Donot transfer chemicals into an unlabelled bottle such as a coal bottle or a drinking glass.In handling chemicals, you should make it a habit that you are wearing the right protective equipmentslike protective gloves and boots. You should also wear protective masks as well as goggles to protectyour respiratory system and eyes.Storing ChemicalsAfter using the chemical, make sure that you store it at its appropriate place. Remember that chemicalsshould always be kept away from food products and food storage areas like the cold storage,refrigerators, and pantry. This is done so as to avoid contaminating the food products with thechemicals.Never, ever leave them lying around, lest someone trips on it and spills its contents on the floor.In storing chemicals, you should make it a habit to always store the most hazardous and dangerouschemicals on the bottom of its storage place, while the least hazardous and dangerous ones go on thetop.Disposing ChemicalsMost chemicals used in the restaurant are for cleaning, washing, rinsing, and disinfecting purposes only,so there are no special disposal requirements needed. In fact, most of these chemicals can safely andeasily be rinsed down the drain.However, to be on the safe side, it is recommended that a chart be provided for the chemicals and howto dispose of them properly. Should they be flushed down the drain or thrown into garbage bin?Should they be reused and recycled, or should they be collected for proper disposal by the town’schemical collection center?Points to consider though when it comes to chemical disposal:It would do you a lot of good to read and understand the recommendations set forth by themanufacturer when it comes to proper chemicals disposal.It is also recommended that you get in touch with the local wastewater treatment facility to know itsrules and policies when it comes to chemical disposal.It is best that you discard one chemical at a time to avoid harmful and dangerous chemical reaction.For large quantities of chemicals, it is better if the professionals took care of this matter for properdisposal.Technorati Tags: kitchen steward, professional kitchens, Stewarding Department
  11. 11. Filed Under » Kitchen management, Stewarding Department How-Tos | No Comments »Garbage Disposal Among the many duties of the stewardingdepartment is the proper disposal of garbage and other waste materials. This is very important becauseone of the responsibilities of the kitchen steward department is to maintain the cleanliness of therestaurant kitchen in order to safeguard the health of its diners. A dirty kitchen can ruin the reputationof a restaurant, however good its name may be.Proper Location of the Garbage AreaThe garbage area should be situated far from where the food and ingredients are kept. In fact, it shouldnever be situated near the vicinity of the food production area where food is usually prepared. It shouldalso be kept well away from the cooking area so as to avoid contaminating the food with anythingharmful to the body.Common Guidelines in Proper Garbage DisposalEach restaurant has its own guideline for proper garbage disposal that its Stewarding Department uses.However, here are some of the most common ones that restaurants and their kitchens should follow.Garbage bins should be placed in all parts of the kitchen, except those mentioned above, and thesegarbage bins should be lined with plastic liners. The stewarding department has to clear the garbagebins at least four times a day so as to avoid piling up of garbage, and the garbage and waste materialsshould be transferred to its appropriate garbage trolleys. Of course, the plastic liners should always bechanged each time the garbage bin is cleared.When it comes to proper garbage disposal, you should always make it a point that you are wearingdisposable gloves so as to protect your bare hands from coming into contact with the garbage. Youshould also make sure that the opening of the garbage bin plastic liner is tied shut.
  12. 12. After disposing of the garbage bags properly, it is recommended that you thoroughly wash and sanitizeyour hands before moving on to the next task. This is very important especially if you are going to beworking near the food preparation area or working with food products itself.Dry Versus Wet GarbageBefore anything else though, the kitchen stewards assigned to garbage disposal should know thedifference between dry and wet garbage. In a nutshell, dry garbage materials are those items that canbe recycled. They are inorganic materials such as plastic, papers, cardboard boxes, etc. When it comesto dry garbage materials, the kitchen stewards should also know how to properly segregate the items.Plastic items should have one container, and so do cardboard boxes, glasses, papers, etc. On the otherhand, wet garbage materials are the organic items that can be decomposed and used for fertilizer.It is very important that the restaurant has appropriate guidelines when it comes to garbage disposal.Not only will these guidelines prevent the contamination of food with harmful substances, but this willalso protect the diners as well as the staff from these harmful substances. Remember, dirty kitchenincreases the risk of food poisoning, so preventing this is one of the biggest and most important dutiesof the stewarding departmentTechnorati Tags: garbage disposal, kitchen steward, recycling, Stewarding DepartmentFiled Under » Kitchen management, Stewarding Department How-Tos | No Comments »Kitchen Sanitation Begins with Cleanliness ofSelf The most important responsibility of the stewardingdepartment and its staff is to protect its diners and customers from any food-borne diseases andillnesses. In a nutshell, a food-borne illness is any disease that a person gets through the ingestion of
  13. 13. contaminated food. The disease may come from an infected person, transferred to food, and thentransferred to the victim. Or it can also come directly from the food itself, especially if the food wasundercooked and was contaminated with bacteria like salmonella.Now, what can the stewarding department do to ensure the safety of the diners?Training the New Stewarding Department StaffRestaurants hire new kitchen stewards all the time, and it is the duty of the head steward or whoeverassigned to train the new staffs to introduce them to the training manual. The manual will include allthe necessary information like the cleanliness standards of the restaurant, how to clean each item in thekitchen, the appropriate use and storage of chemical cleaning agents, among others.Aside from this, the new staff will also be taught about food-borne illnesses and the steps that can betaken to avoid them and to prevent its spread. This will include proper personal hygiene, properhandling and storage of food, maintenance of all kitchen items, and cross contamination risks andavoidance.From Training to PracticeAfter training, it is now the responsibility of the new staff to practice what he or she learned.Kitchen hygiene and cleanliness starts with yourself, so the moment you leave work, you have to makesure that you are following the safety and cleanliness guidelines of the kitchen. Do not wear heavymakeup, jewelries, strong perfumes, or nail varnish to work, especially if the kitchen prohibits it. Youhave to make sure, too, that your nails are always trimmed.If you have a cold virus, flu, diarrhea, sore throat, or anything that is catching, you should notify yoursupervisor immediately. Stay at home if needed.When you get to your workplace, regular hand washing is given utmost importance. Wash your handsbefore touching or handling anything that will come into contact with food; wash your hands after usingthe restroom; wash your hands after touching any part of your body especially if there are cuts orwounds on the skin; wash your hands each and every time you sneeze; wash your hands after cleaningthe garbage bin and taking out the trash. In general, wash your hands after each task.It is very clear that kitchen sanitation and cleanliness starts with oneself. You have to be responsible notonly for your safety but most especially for the safety of the diners and customers as well. It will not doyou a lot of good to perform very well at your duty but fail to take care of yourself. It will also notmatter if the countertop or the chopping board is very clean if you are negligently transferring bacteriafrom your body to the surface.Everyone working in the kitchen, not only the staff of the stewarding department, should follow verystrict personal hygiene to assure the safety and health of their diners.Technorati Tags: kitchen sanitation, kitchen steward, Stewarding Department
  14. 14. Filed Under » Kitchen management No Comments »The Ten Kitchen Cleaning Commandments 1. Thou shalt clean up all spills as soon as possibleafter they occur. Thus it saves thyse lf a world of bother, as the stains shall not dry in place, requiringconsiderable elbow grease and effort to remove. However, it also use thy noggin and not try to wipespills off a red-hot element, burning thy fingers nastily in the process.2. Thou shalt not use poisons for cleaning benches where food is prepared. Instead, thou shalt use thenatural house cleaning products that thy God hath created, such as vinegar and baking soda. Thus thoushalt not consume minute traces of wicked chemicals.3. Thou shalt clean thy refrigerator on a regular basis to avoid the growth of mould and the proliferationof vile stenches. The best way to clean a refrigerator is to switch the power off at the wall (for verily,thus it conserve energy and be a good steward not only of the earth but of the pennies in thy purse) andremove all the items therein, flinging such items are dubious, mouldy or past their use-by dates into thecompost heap or organic recycling system so that they might be returned unto the soil from whencethey came.Then it cleans the interior of thy fridge with baking soda and a soft, damp cloth, remembering that themost efficient way of cleaning refrigerators is to work from top to bottom. The baking soda hathmanifold benefits, absorbing stenches as well as cleaning grease and grime from the interior withoutharsh scratching. And forget not to clean the compartments in the door of thy refrigerator. Finally, thoushalt rinse any residue of baking soda from the walls, door and floor with a clean damp cloth.4. Remember thy floor, to keep it regularly mopped and vacuumed. Verily, the kitchen is the heart of thehome, so many feet walk on it, spreading the surface with mud, fluff and dust.Furthermore, grains of rice, oatmeal and scraps of broccoli fall upon the floor when food is prepared.And for the slothful or those burdened greatly with many labours, if thy kitchen floor is clean, the wholehouse looks cleaner. Cleaning the floor of the kitchen can be done with the vacuum (daily or twice
  15. 15. weekly, depending on how messy thy household is and whether or not ye eat in the kitchen) or with themop. Extremely dirty floors should be cleaned with a scrubbing brush and warm soapy water, drying thefloor as thou goest with a series of old towels.5. Thou shalt have separate chopping boards for cutting meat and cutting other substances. Thechopping board used for chopping meat should be sterilized with boiling water. For this reason, thou artadvised to use a wooden chopping board for meat, as this shall not melt or have the surface damaged byhot water.6. Thou shalt not use the tea towels to dry thine hands, nor shalt thou use the hand towel for drying thedishes.7. Thou shalt change tea towels and dish cloths daily, sending the old ones to the laundry for cleaning.For verily, these are a breeding ground for bacteria.8. Thou shalt cover frying food with a lid while cooking, else thou wilt cover all the top of the stove andthy splashguard with grease, which is difficult to clean. However, cleaning grease off the stove top canbe accomplished with baking soda and a damp cloth, or with an Enjo cloth designed for the purpose.9. Thou shalt keep thy rubbish covered, for thus thou shalt deter vermin (including greedy cats anddogs) from raiding therein. Furthermore, this prevents bad smells. To remove smells from inside therubbish bin, sprinkle baking soda inside, as this absorbs smells.10. Thou shalt rinse all dishes as soon as the meal is finished. This makes it easier to clean the disheseither in the dishwasher of when washing dishes by hand.Nick Vassilev is the director and owner of Anyclean, a successful window cleaning London businessestablished in 1998. His company offers a wide array of window cleaning services to large and smallcommercial clients throughout Greater London.Technorati Tags: kitchen cleaning, Kitchen managementFiled Under » Kitchen management | No Comments »Save Money by Controlling Food Spoilage andUnnecessary Accidents
  16. 16. Food products, especially fresh ones that need to bedelivered daily, do cost a huge some of money particularly if you are serving a large number of dinersdaily. For this reason, it is important that restaurants learn how to save some money and cut back onthe losses by controlling food spoilage. Now, this particular duty does not rely on the chefs alone butalso on the Stewarding Department. With this being said, what needs to be done to save some moneyand reduce food spoilage?Rotating the Food ProductsIn a nutshell, rotating the food products simply means “first in and first out.” When the kitchen receivesits food products, they should be sorted, labeled, and dated immediately, and when it comes to storingthe new supplies, you have to make sure that the new products go to the back and the “older” stocksmove forward. This way, you are rotating the food products and saving the restaurant fromunnecessary costs brought about by food spoilage.Maximizing All the ProductsAnother way of saving some money is to make sure that all the products are maximized. This meansthat chefs should make use of measuring tools such as cups and scales to get the proper measurementof ingredients. This way, they get to avoid using up too much ingredient.The stewarding department can also help achieve this goal by making sure that the cans and jars aretruly empty of any product before throwing them away.Ensuring Cleanliness of Cold Storage and RefrigeratorsDirty refrigerators, freezers, and cold storage can also lead to food spoilage. This is brought about bybacteria, germ, and dirt buildup that could lead to contamination of the food products. To avoidunnecessary food spoilages and unwarranted costs, the stewarding department should make it a pointto regularly wash and clean the cold storage and refrigerators so as to avoid buildup of dirt, bacteria,and germs.Ensuring Cleanliness of the Whole KitchenOf course, to really save money, cleanliness and hygiene of the whole kitchen is very much emphasized.Food counters and countertops should be sanitized and disinfected to avoid food-borne illnesses such as
  17. 17. salmonella infection. The stewarding department should also make it a point that all utensils used ineating and cooking, and they should also make it a point that the walls and floors of the kitchen areclean as well. Nothing can protect the diners’ health and safety better than a very sterile kitchen.Preventing Damage of Kitchen Appliances and Unnecessary AccidentsAnother way to save money is by preventing damage of kitchen appliances and unnecessary accidents.For this reason, it is important that damaged electrical equipments and appliances as well as damagedelectrical cords and sockets be reported to the appropriate personnel immediately. This way, accidentscaused by overload is avoided, and the kitchen appliances and equipments are kept safe and securefrom electrical hazards.When it comes to unnecessary accidents, it is important that the kitchen staff walk carefully instead ofrun when they are carrying food products. If they trip and fall, not only will he injure himself but he willalso cost the restaurant a sum of money by spoiling the food product."Responsibilties of a kitchen steward" CategoryWashing Guidelines of Food PreparationUtensils Food preparation utensils are also called the kitchenware.These kitchen items consist of the utensils that chefs use to prepare the food. These are your cookwareand bakeware like the baking pots and pans as well as mixing bowls, and these are also your dishwareand drinkware. The food preparation utensils also include the colander, food processor, juicer, garlicpress, potato masher, measuring cups and spoons, mixers, chopping knives and chopping boards, pastapot, vegetable peelers, spatulas and cooking spoons, woks, and a whole lot more.
  18. 18. Those listed above are, of course, not the complete list of the food preparation utensils as there aremore. In a nutshell though, these are anything and everything that is needed in the kitchen to preparefoods, and as such, they should be kept clean and sanitized after each use.The Stewarding Department’s DutyBecause it is very important that the diners’ health be safeguarded at all times, the kitchen StewardingDepartment and its kitchen stewards should be very meticulous when it comes to washing these foodpreparation utensils. Aside from being meticulous and thorough, the kitchen stewards should also workquickly so as to avoid bottleneck problems. Remember, the chefs are always going to need these foodpreparation utensils, so it is the steward’s job to provide the chefs the items that they need at all times.Process of Washing Food Preparation UtensilsWashing food preparation utensils is no different from washing dishware, eating utensils, glassware, etc.especially if the kitchen has a dishwashing machine.The first thing that the kitchen steward has to do is to remove the food particles from the foodpreparation utensils. Call it a pre-washing process, but this is a very important process because the foodand solid particles could block the filters and cause damage to the dishwashing machine. If there areburnt food sticking to the pots and pans, then it is best to soak it in water for a few minutes. This way,the liquid will soften up the solid mass a bit and make it easier to scrape off. Never scrub the foodpreparation utensils like burnt pots and pans too vigorously, lest you damage it.Next, the steward has to check and make sure that the dishwashing machine is at the right temperatureand that it contains the right level of detergent soap, rinsing aid, and sanitizer prior to switching themachine one. Once okay, place the items upside down unto the conveyor and wait for them at the endof the conveyor.Now that they have been washed, rinsed, and sanitized, never touch the inner aspect of the kitchenpreparation utensils when transferring them from the dishwashing machine to their appropriate storagecontainers and racks. This is done so that contaminants from your hands will not come into contact withthe inner aspect of the kitchen items, thus, contaminating them once more. In storing them, be sure toplace them upside down on their racks. This way, fluid will not gather and dust will not accumulate.Technorati Tags: bakeware, cookware, drinkware, food preparation utensils, kitchen steward,kitchenware, Stewarding DepartmentFiled Under » Responsibilties of a kitchen steward | No Comments »4Apr
  19. 19. Washing Guidelines of Utensils One of the most important duties and responsibilitiesof kitchen stewards is to always make sure that anything that will come into contact with the diner’s lipsare kept clean and sanitized. This is very important because a slipup can cause problems not only forthe diners themselves but also for the restaurants.Each restaurant has their own guidelines when it comes to washing utensils. There are kitchens thatmake use of dishwashing machines, and this is commonly seen in commercial kitchens where there are alot of diners and the kitchen stewards have to keep up with the demand. But then again, there are alsorestaurants that manually wash their utensils, and this is commonly seen in smaller restaurants thatdraw lower traffic.Using the Dishwashing MachineBefore you make use of the dishwashing machine, make sure that you have scraped off all the solidparticles clinging to the utensils. You can remove them by giving the utensils a pre-wash. Once done,check the dishwashing machine and make sure that everything is in order before operating it. Thisincludes checking the temperature as well as the level of the water, detergent, and rinse aid. Ifeverything is okay, place the utensils on the conveyor’s feeder portion.Manually Washing UtensilsIn manual washing of the utensils, you have to make use of three sinks. The first sink is where you aregoing to wash the utensils as it contains water and soap solution. The second sink is where you aregoing to rinse the utensils as it contains clean hot water. The third sink is where you are going tosanitize the washed utensils as it contains water and chlorine, about 100 ppm.Handling and Storing the Washed UtensilsStoring the washed utensils properly is just as important as washing, rinsing, and sanitizing them. Afterall, all the hard work will go to waste if you do not store the utensils properly and they get contaminated
  20. 20. by dust, bacteria, etc. For this reason, here are some tips on how you should properly handle and storeutensils.As soon as the utensils have been washed, either by dishwashing machine or manual washing, nevertouch the portions that will come into contact with the diner’s lips. Handle the utensils by their handlesso as to avoid contaminating them with your bare hands. Furthermore, it is not recommended to wipeoff any excess liquid with cloth, however clean the cloth may be.Commercial kitchens do have utensils storage equipment where these kitchen items are kept. Theseequipments are made from very durable and very reliable materials, and they can keep dust away fromthe washed utensils.Of course, as a kitchen steward, it is also your main duty to make sure that the utensils storageequipments are kept clean. You have to do regular thorough washing and sanitizing of the equipmentso as to deter the growth of bacteria and accumulation of dust and grime. It will not do the restaurant alot of good if you keep clean utensils in an unclean storage area.Technorati Tags: kitchen stewad, Stewarding Department, washing utensilsFiled Under » Responsibilties of a kitchen steward | No Comments »Washing Guidelines of Glassware One of the main responsibilities of the StewardingDepartment is to make sure that all parts of the kitchen are spic and span. This is most particularlyimportant when it comes to all things that will touch the customers’ mouths, one of which is theglassware.You might be inclined to think that washing glassware is a very easy job to do, but if you are a hotelsteward, you will find out that there are very strict guidelines when it comes to washing them. After all,
  21. 21. you are a member of the stewarding department, and you are responsible for the health and safety ofthe diners.So, what are the common guidelines of washing glassware, and what are the responsibilities of stewardswhen it comes to washing them?Restaurants need speedy cleaning of glassware, especially during the busy times like lunch and dinner,but it does not mean that you have to give up quality washing for quantity. Restaurant kitchens usuallymake use of a detergent mixed with chlorine (about 50 to 100 ppm per 250 ml on 1 liter of water). Theglassware should be soaked in the solution for a couple of minutes and then scrubbed gently with a softscrubbing pad so as not to leave scratches on the glass surface. After this, the glassware should then berinsed off with potable water. Lastly, the glassware should also be disinfected with chlorine to makesure that any remaining bacteria or germs are killed off.To store the glassware, make sure that you keep them in their proper location. Most importantly, makesure that you store them upside down on their racks so as not to allow excess fluid to pool inside theglass.As for the stewards’ responsibilities, they are responsible for checking each glassware and making surethat there are no chipped rims or broken pieces. Separate the glassware with chipped surfaces from theokay ones and report them to the appropriate personnel for immediate replacement. Stewards are alsoresponsible for disposing of the chipped glassware the proper way.Aside from chipped glassware, the hotel steward is also responsible for making sure that there are nostains on the glassware. Stains are more easily seen in old glassware, and it is a turn off to presentstained glassware to diners. For this reason, here are some simple steps on how to remove stain onglassware.Instead of thoroughly scrubbing the glassware with a scrubbing pad, which can cause scratches, whatyou can do is to fill the glassware with warm water. Mix in a little detergent to the water and then addabout a couple of tablespoon of rice into the mixture. Swirl the liquid and the rice around for about halfan hour and then pour the contents out. Rinse the glassware thoroughly and store them in their rackupside down so as to let the excess water flow off and not pool inside the glassware.Another tip in removing stains is to use eggshells, instead of rice. This way, you get to save some moneyat the same time.In no time at all, your old glassware can look good as new.Technorati Tags: responsibilities of the kitchen steward, Stewarding Department, washing a glasswareFiled Under » Responsibilties of a kitchen steward | No Comments »
  22. 22. What are the Duties and Responsibilities of aDishwasher? The importance of a dishwasher is oftentimes ignored. Infact, there are some people who think that this is a lowly job. However, you should know that adishwasher is just as important as the chefs in the kitchen because, without a dishwasher, you are sureto expect chaos inside the kitchen as the chefs run around looking for clean plates and glassware.So, what are the common duties and responsibilities of a dishwasher?The first and foremost obligation of a dishwasher is to ensure that all the dishes and glasses are washed,rinsed, and dried for the next use. Aside from this, they are also responsible in washing and rinsing ofthe utensils like spoons, forks, and table knives.Because professional as well as commercial kitchens use dish machines, it is the obligation then ofdishwashers to make sure that the dish machines are working well and are keeping the correcttemperature. In connection with the dish machines, they also have to make sure that they are using theproper detergents and solutions in washing kitchen items so as to avoid accidents like food poisoning.Aside from all these, they are also responsible for keeping track of the dishware, cookware, silverware,glassware, etc. through inventory maintenance, and they are to report any losses, breakages, damagesto the proper personnel for record keeping and replacement.However, these are not the only duties of dishwashers because they also play a major role inmaintaining the cleanliness of the whole kitchen. It is their duty and responsibility to segregate wastematerials such as tea bags and napkins from the kitchen utensils and dispose of them properly accordingto biodegradable and non-bridgeable materials. They are also in-charge of making sure the back doorwhere the dumpster area is located be kept clean at all times to avoid bacteria overgrowth and rodentinfestation, an overabundance of which can lead to food-borne illnesses and other diseases caused bygerm- and bacteria-carrying rodents.Because cleanliness of the kitchen is given utmost importance, dishwashers also have the responsibilityof cleaning walls, floors, and countertops, making sure that they use the proper cleaning chemicals to
  23. 23. kill off germs. It is also their responsibility to wash and rinse the mops and rags so as to avoid germ,bacteria, grime buildups. Because these chemicals may be harmful to one’s health, it is their duty thento keep them away from where food is commonly stored.Restaurants will need good teamwork to prosper, and teamwork should start at the back of therestaurant where majority of the action happens. The dishwasher not only has to perform his dutiesand responsibilities very well, but he should also be able to support other members of the kitchen staffas well. It is only through proper teamwork that 100% guest satisfaction is achieved.The dishwasher is indeed a very important member of the kitchen staff. Through them, the restaurant isassured of a good work flow and smooth kitchen operation. They also play a very big role in makingsure that there is a quick turnover of the restaurant tables. Without them, the restaurant industry willdie.Technorati Tags: chefs, dishwasher, Kitchen, kitchen steward, Stewarding DepartmentFiled Under » Responsibilties of a kitchen steward | No Comments »Washing Guidelines of Cookware andBakeware If you want to ensure the safety of your diners andcustomers, especially when it comes to their health, then you have to make sure that you know how toproperly wash and rinse the cookware and the bakeware of the kitchen. These are the kitchen itemsthat the chefs will use to cook and bake dishes, so they should be very clean to avoid foodcontamination that can lead to serious illnesses like food-borne diseases brought about by bacteriaingestion.So, what are the guidelines employed by restaurants when it comes to washing and cleaning cookwareas well as bakeware?
  24. 24. Common Washing GuidelinesThe first thing that you have to do is to fill the sinks three-fourths up with potable water. Once done,pour detergent into the first sink, preferably 250 ml/1 L of water, and chlorine into the third sink,preferably 50 to 100 ppm of chlorine.Make sure that you scrape off any leftover food from the cookware and bakeware before placing theminto the first sink (containing detergent) where you have to leave them in for about two to threeminutes. After a couple of minutes of soaking, scrub the kitchen item with a scrubbing pad, making surethat you clean the corners very well where food sometimes tend to gather.After scrubbing them, place them in the second sink that contains potable water alone and then rinsethem off, making sure that you remove any traces of detergent.After rinsing them, place them in the third sink (containing chlorine) for about two minutes to threeminutes. This is done to disinfect the cookware and bakeware.Lastly, make sure that the disinfected cookware and bakeware are dried and stored upside down in theirproper storage areas. This is done so as to prevent dust or liquid accumulation.Tips in Washing and Cleaning Cookware and BakewareThere are some cookware and bakeware sets that should never be washed via the dishwasher machineas doing so can cause color changes. For this reason, it is the Stewarding Department’s duty to teachthe dishwashers what sets can and cannot be washed via the dishwasher machine and how to properlywash and clean such items.In using new cookware and bakeware sets, it is very much advisable to thoroughly wash and clean themfirst before using them. This is done so as to avoid food product contamination.If there are hard-to-remove foods, what you can do is to pour a mixture of water and vinegar onto thecookware or bakeware and boil, after which you can now easily scrape the food off and wash asdirected.On the other hand, if there are hard-to-remove food stains, what you can do is to mix a small amount ofbaking soda with water until you form a paste. Once done, cover the food-stained area with the pasteand leave it on for a few minutes and then scrub the stain off with the scrubbing pad. Do not use steelwool or any coarse scrubbing material so as not to damage or abrade the cookware or bakeware.Technorati Tags: bakeware, chefs, cookware, Kitchen, kitchen stewardFiled Under » Responsibilties of a kitchen steward, Stewarding Department How-Tos | NoComments »
  25. 25. CategoriesGoals of the Stewarding DepartmentKitchen managementResponsibilties of a kitchen stewardStewarding DepartmentStewarding Department How-TosStewarding Department PlanningStewarding Department TrainingStewarding Office"Stewarding Department Training" CategoryThe Cleaning of Walk-In Freezers and Chillers
  26. 26. Commercial kitchens make use of walk-in freezers aswell as chillers to store their fresh food products. After all, the restaurant will be feeding a lot of diners,and the establishment is going to need a bigger space where they can store the food products. For thisreason, it is very important that the walk-in freezer and chiller are always kept clean and free from grimeand dust as these can increase bacteria buildup. Bacteria buildup can lead to health problems for thediners and legal problems for the restaurants.Why Clean the Walk-In Freezers and Chillers?As stated above, it is for heath reasons that the walk-in freezers and chillers should be cleaned regularlyby the stewarding department. A dirty walk-in freezer and chiller will greatly reduce the quality of thefood products even before they are prepared and cooked. This is because the dirt and grime may havecontaminated the food products. Furthermore, since walk-in freezer and chiller are very chilly, youmight not notice the bad odor coming from a rotting food product simply because it has been frozenand the liquid is not giving off the bad odor.Common Dirty Areas of the Walk-In Freezer and ChillerThe most common areas where dirt, grime, and other solid particles tend to accumulate in walk-infreezer and chiller are the bottom tray as well as the freezer. The trays as well as the gaps alsoaccumulate dirt and grime, and bacteria buildup can also be found on the fridge flooring. As part of theStewarding Department, kitchen stewards should also check the filter and the fan of the walk-in freezerand chiller and make sure that you include these areas when you clean the walk-in freezer and chiller.Common Guidelines in Cleaning Walk-In Freezer and ChillerThere are some dangers associated in cleaning walk-in freezer and chiller, so care should be taken by thekitchen stewards to avoid accidents. For one, the stewards run the risk of freezing because of the verylow temperature inside the walk-in freezer and chiller. Plus, they could also slip inside the walk-infreezer and chiller and sustain an impact injury.
  27. 27. For this reason, here are some common guidelines when it comes to cleaning walk-in freezer and chiller.The chief steward should always make it a point to show the stewarding department staff where theemergency release handle or button is. Furthermore, the stewards should be taught how to use thehandle or button in case one of them gets locked inside the walk-in freezer and chiller.Never, ever clean the walk-in freezer and chiller when you are feeling weak or sick. Make sure that youhave somebody with you to help you out, or better yet, inform your chief steward that you are ill or sicksince you will be working near food products.In case that you will be cleaning the walk-in freezer and chiller alone, make sure that another kitchensteward knows exactly where you are and what you will be doingTechnorati Tags: chillers, commercial kitchens, Stewarding Department, walk-in freezersFiled Under » Stewarding Department How-Tos, Stewarding Department Training | No Comments »How to Properly Clear Broken Glass When you work in restaurants, especially in thekitchen, accidents will happen. A wineglass will fall off a table and shatter to pieces, or a crew may getcareless and unintentionally break the window glass. Now, accidents that include glass breakage can bequite dangerous as someone might accidentally touch the broken pieces with his bare hand, causing aninjury or a wound. It can also happen that small and minute pieces of glass may end up on a diner’splate, causing more health and legal problems.Clearing up broken glasses is not just a sweep and discard thing. You have to be very careful not only inhandling the pieces of broken glasses, but you also have to be very careful in properly disposing of thewhole thing. You most definitely would not want to find pieces of broken glasses lying around thekitchen or, worse, near the food.Restaurant kitchens have special containers that are specifically used to hold pieces of broken glasses.These containers should not be lined with a plastic bin liner though as the jagged pieces will only rip the
  28. 28. lining to shreds. Restaurant kitchens also have special brushes and dustpans that are specifically used tosweep up the broken pieces of glass. These items should only be used for the purpose of clearing awayand storing the pieces of broken glass, and they are labeled so as to avoid confusion.Now, when an accident involving broken glass happens, you have to clear away the pieces of the brokenglass at once, using the labeled dustpan and brush. Gently sweep the surface off of broken glasses,making sure that you caught all the pieces into the dustpan. Empty the dustpan into the special brokenglass container, making sure that there are no plastic bin liner lining the inside of the container.If the broken glass container is full, then you can make use of an unused cardboard box. All you have todo is to empty the dustbin into the cardboard box and sealing the top off with a tape. You have to markthe cardboard box with “broken glass” for proper disposal.If the accident happened near where food is being prepared, you have to notify your managerimmediately. A thorough cleaning of the area will have to take place to make sure that there are nopieces of broken glass lying around the work area. Any and all foods that have come into contact withthe broken glass should be disposed of properly so as to avoid contaminating the food with minutepieces of broken glasses. Likewise, cooking utensils, glasses, dishes, and other items that have comeinto contact with the broken glass should also be washed just as thoroughly to remove the minutespecks of broken glasses.Never, ever touch broken glasses with your unprotected hands. You should always wear protectivegloves (also preferably labeled for broken glass usage only) if you area going to pick up the pieces oflarge broken glasses, never with your bare fingers and hands.Lastly, never, ever use plastic bin liners to dispose of the pieces of broken glasses.Technorati Tags: clear broken glass, kitchen steward, Stewarding Department, window glassFiled Under » Stewarding Department How-Tos, Stewarding Department Training | No Comments »Tips in Using Ladders and Steps
  29. 29. A ladder is only a ladder, you might think. You onlyhave to put one foot on the rail, hoist yourself up, put the other foot on the upper rail, and do the sameuntil you reach the top. Very easy, right?However, you should know that improper use of the ladders as well as the steps in the restaurant andthe kitchen can lead to accidents that you could have avoided had you been careful enough. Improperuse of ladders and steps can also endanger other people who are passing by you. For this reason, it isimportant that you know how to use these access equipments properly.Risks Involved in Using Access EquipmentsThere are a number of risks associated with using access equipments. For one, you can easily fall off theladder. A body part like your arm or foot or a piece of your clothing could also easily get caught on theladder, causing you to lose your balance and fall over. You could also injure passersby by yourcarelessness; say for example dropping a bucket onto someone’s feet.If you erected the ladder the wrong way or placed it on an uneven surface, you could also fall, injuringyourself and other people. Lastly, using damaged ladders and steps could easily cause an accident.Because restaurants would want to be seen as an accident-free establishment, safety guidelines onusing access equipments should be taught to all, especially the Stewarding Department.Avoiding AccidentsAccidents like this could easily be avoided if you take precautionary measures in using accessequipments:Always make sure that the ladder or the step is in good working condition. If it seems faulty, report it assoon as possible to the proper personnel to have it checked and repaired.If you are going to carry a heavy ladder, have someone help you. That way, you avoid injuring your backand, at the same time, avoid accidentally hitting people with the ladder.
  30. 30. When erecting the ladder, always make sure that the floor is even and that you have erected theequipment properly. If possible, have someone hold the ladder and secure it in place when you aregoing up the access equipment.When climbing the ladder, always make sure that your feet are properly and firmly planted on the stepsbefore hoisting yourself up. Make use of the rail to lift yourself and to avoid losing your balance.Never carry too many things at once when you are climbing up a ladder. This way, the unnecessary riskof falling objects is avoided, and injuring yourself is also prevented.These are just some of the tips in using ladders and steps. The most important thing is that you shouldalways have your safety as well as the safety of other people on your mind when you are using accessequipments. Accidents from carelessness are avoidable if you have the presence of mind to check theaccess equipment before using it.Technorati Tags: kitchen steward, Stewarding Department, using a ladderFiled Under » Stewarding Department How-Tos, Stewarding Department Training | No Comments »Dishwasher Training Manual Although they are often ignored, the dishwashers ofthe restaurant carry the brunt of hard labor inside the kitchen. They are, after all, the ones who areresponsible for keeping everything in the kitchen spic and span. Without then, the restaurant couldsuffer from a negative reputation, which could lead to potential losses in revenues as their customersdecline. However, the responsibility of keeping and maintaining a clean kitchen does not rely on thedishwashers alone as the whole Stewarding Department has to ensure the cleanliness and hygiene ofthe kitchen.Of course, to realize this goal, everything has to start with proper training, and just like any other staff inthe kitchen, the dishwashers also go through strict training to ensure that the quality of service is met.With this being said, what are the necessary things that need to be addressed during the training?
  31. 31. Proper Personal HygieneProper personal hygiene should not be practiced by the dishwashers alone but by basically all of thekitchen staff. They handle food, so it follows that they should take extra care in keeping themselvesclean so as not to contaminate the food they are handling or the kitchen items and surfaces that willcome into contact with the food.Proper Use of Kitchen EquipmentsBecause dishwashers are going to use kitchen equipments such as the dishwasher machines, trainingshould include proper operation of these machines. This is done to avoid damages due to inappropriatehandling of the machine as well as to prevent accidents like electrical shocks, cuts, or burns. This shouldalso include knowing the proper temperature of kitchen equipments such as that of the cold storage,refrigerators, freezers, dishwasher machine, etc.Proper Washing of Kitchen Items and EquipmentsThis part of the training should also encompass not only cleaning of the kitchen utensils like thesilverware, glasses, dishes, pats, pans, etc, but this should also include washing and cleaning of kitchenappliances like the dish machine, refrigerators, coffee makers, ice dispensers, ovens, etc. There arespecial cleaning agents that should be used inside the kitchen so as to sanitize, deodorize, and disinfectthe kitchen items and equipments.Proper Washing and Cleaning of Kitchen Floors, Walls, CountertopsAgain, it is the duty of the stewarding department to wash and clean the floors and walls of the kitchenas well as the countertops. They should be trained on what chemicals to use for what area of thekitchen, and proper use of such chemicals, proper handling and storage of cleaning chemicals and theitems used for cleaning. They should always keep in mind to store these cleaning materials andproducts away from foods and ingredients so as to avoid contaminating the food products withpotentially harmful chemicals.Proper Garbage and Waste DisposalAnother yet important duty of the dishwasher is to know how to properly dispose of garbage and wastematerials. They should be taught on how to segregate waste materials appropriately according tobiodegradable and non-biodegradable, and they should also be taught on how to clean theses areassuch as the dumpster and back doors properly.Proper Kitchen Conduct and MannersBriefing dishwashers about proper kitchen conduct and manners is also very important. They shouldunderstand that they will be working as a team together with other departments in the kitchen, so inorder to have a good flow, there should be teamwork inside and outside the kitchen.Technorati Tags: dishwasher training, dishwashers, Kitchen, kitchen spic and span
  32. 32. Filed Under » Stewarding Department Training | No Comments »29NovWhat Does It Take to be a Kitchen Steward? Although you might think that it is so easy to becomea kitchen steward, it actually is not. You have to take a lot into consideration first before applying for akitchen steward job; however, it is not that difficult to know and learn what you will need to get akitchen stewarding job. So, what are the basic things that you need to know on how to become akitchen steward?First of all, you have to know that a kitchen steward is in-charge of all non-cooking part of the kitchen.This means that he is responsible for the maintenance of cleanliness and orderliness of the kitchen,including the food prep areas, the stoves and counters, the freezers and the refrigerators, and thepantries and the stock rooms. He is also responsible for all the crockery and cutleries as well as thekitchen utensils and cooking pots and pans, et cetera. Through them, the chefs can easily perform theirown tasks and duties.Now, as to the educational attainment needed to become a kitchen steward, you will be glad to knowthat kitchen stewarding experience is far more prioritized by the future employees than educationalbackground. However, if you do not have any experience on kitchen stewarding, then it is best to startin small restaurants and cafes, even cafeterias. The more experience you gather in this department, thebigger your chance and opportunity of landing a job in a well-known restaurant; thus, advancing yourcareer further. It will also not hurt you to know the standards manual or the hygiene standards set bythe hygiene, health, and sanitary department of your city and state. This will surely give you an edgeover the other applicants.When you land a kitchen stewarding job at any restaurant, you should know how to properly clean andappropriately sanitize all the kitchen equipment, utensils, and what-have-yous. Since you will be dealingwith food and the health of the diners, you should know that it is a big no-no to use harmful chemicals
  33. 33. and cleaning products in the sanitation and cleaning of the kitchen. Always see to it that the cleaningproducts are organic and are safe for the diners. Some of these natural cleaning and sanitizing productsinclude baking soda as well as vinegar.The cleaning aspect of the kitchen steward also include garbage disposal, so a part of the kitchensteward’s duty is to segregate the trash into recyclable and non-recyclable trash. He is also in-charge ofproper garbage disposal and maintenance of the garbage containers’ cleanliness and orderliness.Archive for the "Stewarding Department How-To’s" CategoryTips on How to Organize a Kitchen Having an organized kitchen can certainly help streamline yourdaily activities. This is also a good way to make sure that you keep your kitchen neat and clean. It doesnot matter whether you are planning to change your current kitchen arrangement or you are planningto move somewhere else. It is still a good idea to know the various tips on how to organize a kitchen.So, how do you really achieve a well-organized kitchen? Here are some great tips to take note of:1. Get rid of things you do not use or do not need. In fact, it is advised that if you haven’t used aparticular kitchen tool for the last six months, maybe you should consider getting rid of it. Yes, toss itout. You can give it away if you want. You can put a garage sale and get a little bit of cash for yourunused kitchen tools. You can also donate it to charity. By getting rid of unused kitchen gizmos, you willhave more space for things that you do really need. Every item inside your kitchen should earn the rightto occupy a space. Infrequently used items should be kept somewhere else or should be thrown away
  34. 34. altogether. You do not have to keep your pasta machine because it’s large or expensive if you have notused it for a long time.2. Get kitchen equipment tools repaired or replaced if needed. It is hard to get organized if your pothandle continually rattles or your favorite pan constantly scorches up the food. If you cannot get areplacement, you can save for it. You should also consider getting rid of damaged kitchen tools.3. Get your kitchen tools organized. Frequently-used objects should be stored or kept where they canbe easily reached. Take note of items that you use frequently and place them somewhere you can easilyreach them. For instance, knives should be kept near your cutting board, and they should all be kept inyour food preparation area. Infrequently used items can be stored in high shelves, back of cabinets,garage, basement or attic. You need to have centers of activity. Items that are related to a particularcenter should be stored in that area. This way, it will be easier for you to prepare the food. You will bemore organized.4. Clean out storage or pantry regularly. Whether you store grocery or food items inside your pantry,freezer, cabinet or somewhere else, you have to make sure that you regularly or periodically checkthem. Throw out items that are expired, staled or spoiled. Get rid of items that will never be used.5. Clear your kitchen counters. Like everyone else, you probably tend to store items on your counters.However, you should try to clear your counters as much as possible. Pay attention to reducingpermanently stored items.These are just a few of the things that you can do in order to organize your kitchen.Technorati Tags: kitchen steward, organized kitchen, styewarding departmentFiled Under » Stewarding Department How-Tos | No Comments »Proper Handling of Chemicals
  35. 35. Commercial as well as professional kitchensdo make use of chemicals not only for cleaning and washing all that is inside the kitchen but also fordisinfecting them and killing off any bacterial growth. This is done so as to maintain the hygiene andcleanliness of all areas of the kitchen, thus, ensuring the health and safety of its diners by minimizing therisks of food-borne illnesses.Chemicals can be hazardous to one’s health though, especially if handled inappropriately. For thisreason, there are the proper ways on how you should handle them.Using ChemicalsThe most important thing that you have to remember when it comes to using chemicals is to never usechemicals that do not have any labels. If unsure of what the chemical is for, give it or report it to yourmanager for proper disposal.In using chemicals, always make sure that you only use the right chemical and the right quantity for theright purpose. To really be safe, it is just as important that you read the instructions that usually comewith its container before using the chemical.It is also recommended that you use the appropriate protective gears like gloves, boots, masks, orgoggles to protect yourself.Handling ChemicalsOne big no-no when it comes to handling chemicals is to never mix them together. There are certainchemicals for certain purposes only, so always make sure that you are using the right one for a specifictask to avoid mishaps.Open the bottle or the container gently, making sure that there will be no spills that will get on yourbody or splashes that could get into your eyes.
  36. 36. Now, if you are going to transfer some of the chemicals into a decanter, always make sure that you areusing the right spray bottle. These bottles are usually labeled, so it will not be that big of a problem. Donot transfer chemicals into an unlabelled bottle such as a coal bottle or a drinking glass.In handling chemicals, you should make it a habit that you are wearing the right protective equipmentslike protective gloves and boots. You should also wear protective masks as well as goggles to protectyour respiratory system and eyes.Storing ChemicalsAfter using the chemical, make sure that you store it at its appropriate place. Remember that chemicalsshould always be kept away from food products and food storage areas like the cold storage,refrigerators, and pantry. This is done so as to avoid contaminating the food products with thechemicals.Never, ever leave them lying around, lest someone trips on it and spills its contents on the floor.In storing chemicals, you should make it a habit to always store the most hazardous and dangerouschemicals on the bottom of its storage place, while the least hazardous and dangerous ones go on thetop.Disposing ChemicalsMost chemicals used in the restaurant are for cleaning, washing, rinsing, and disinfecting purposes only,so there are no special disposal requirements needed. In fact, most of these chemicals can safely andeasily be rinsed down the drain.However, to be on the safe side, it is recommended that a chart be provided for the chemicals and howto dispose of them properly. Should they be flushed down the drain or thrown into garbage bin?Should they be reused and recycled, or should they be collected for proper disposal by the town’schemical collection center?Points to consider though when it comes to chemical disposal:It would do you a lot of good to read and understand the recommendations set forth by themanufacturer when it comes to proper chemicals disposal.It is also recommended that you get in touch with the local wastewater treatment facility to know itsrules and policies when it comes to chemical disposal.It is best that you discard one chemical at a time to avoid harmful and dangerous chemical reaction.For large quantities of chemicals, it is better if the professionals took care of this matter for properdisposal.Technorati Tags: kitchen steward, professional kitchens, Stewarding Department
  37. 37. Filed Under » Kitchen management, Stewarding Department How-Tos | No Comments »How to Handle Glass and Glass BreakageInside the RestaurantGlasses are one of the very fragile kitchen items inside a restaurant, and it is for this very reason thatcare and precaution should always be given by the stewarding department when it comes totransporting glass from the back of the restaurant to the front of the restaurant. Likewise, care andprecaution should also always be given when it comes to handling glass breakage.Common Glass Policies Employed by the Stewarding DepartmentHere are some of the common glass policies that the kitchen stewards should mind.If you are going to carry glassware, be sure to carry them on a tray when transferring them from onearea of the restaurant to another, including the kitchen.If you notice that a glass is damaged or is chipped, report it to your chief steward immediately so that itwill be disposed of properly. Never give the diners chipped glasses.As a kitchen steward, you should know that the correct way of storing glassware is to store them upsidedown inside their proper storage container.To further promote safety inside the kitchen, especially in the food preparation area, it is advisable toplace transparent covers over the tube lights as well as light bulbs.In Case of Glass BreakageThe kitchen environment is a very busy one, so it is not surprising to see accidents involving glassbreakage. Now, as a kitchen steward, you should know that handling broken glass is not just aboutpicking it up and throwing it into the garbage bin. In fact, this is a big no-no because not only is it unsafe
  38. 38. to handle broken glass with your bare hands, but you are also putting the diners at risk. For this reason,what are the necessary steps that should be done so as to handle broken glasses appropriately?The first thing that should be done is to stop all ongoing work in the vicinity where the accidenthappened. This is done so as to give the stewarding department ample time to clean the placethoroughly.If the broken glass came into contact with food products, do not remove the broken pieces of glass fromthe food. The food products are now contaminated by the pieces of broken glass, and there will beminute specks that are harmful to the diners. For this reason, dispose of the contaminated foodproducts properly. You would definitely not want to serve your diners a sumptuous meal only to havethem complain of a speck of glass embedded somewhere in their dish.If the accident happened anywhere near where food containers are kept and stored, then the kitchensteward has to rewash all the food containers within the affected area immediately. This is done so asto make sure that the food containers are, indeed, free from specks of broken glasses.Lastly, necessary steps should be taken so as not to repeat the same mistake again.Do not bring glass inside the food preparation area unless it is absolutely necessary.If you are going to use glass in the food preparation area, make sure that you keep them at the lowershelves.If possible, always use clear, see-through, and transparent glasses so as not to confuse its content withanother.Technorati Tags: handling glass and glass breakage, Stewarding DepartmentFiled Under » Stewarding Department How-Tos | No Comments »The Cleaning of Walk-In Freezers and Chillers
  39. 39. Commercial kitchens make use of walk-in freezers as well as chillers to store their fresh food products.After all, the restaurant will be feeding a lot of diners, and the establishment is going to need a biggerspace where they can store the food products. For this reason, it is very important that the walk-infreezer and chiller are always kept clean and free from grime and dust as these can increase bacteriabuildup. Bacteria buildup can lead to health problems for the diners and legal problems for therestaurants.Why Clean the Walk-In Freezers and Chillers?As stated above, it is for heath reasons that the walk-in freezers and chillers should be cleaned regularlyby the stewarding department. A dirty walk-in freezer and chiller will greatly reduce the quality of thefood products even before they are prepared and cooked. This is because the dirt and grime may havecontaminated the food products. Furthermore, since walk-in freezer and chiller are very chilly, youmight not notice the bad odor coming from a rotting food product simply because it has been frozenand the liquid is not giving off the bad odor.Common Dirty Areas of the Walk-In Freezer and ChillerThe most common areas where dirt, grime, and other solid particles tend to accumulate in walk-infreezer and chiller are the bottom tray as well as the freezer. The trays as well as the gaps alsoaccumulate dirt and grime, and bacteria buildup can also be found on the fridge flooring. As part of theStewarding Department, kitchen stewards should also check the filter and the fan of the walk-in freezerand chiller and make sure that you include these areas when you clean the walk-in freezer and chiller.Common Guidelines in Cleaning Walk-In Freezer and ChillerThere are some dangers associated in cleaning walk-in freezer and chiller, so care should be taken by thekitchen stewards to avoid accidents. For one, the stewards run the risk of freezing because of the very
  40. 40. low temperature inside the walk-in freezer and chiller. Plus, they could also slip inside the walk-infreezer and chiller and sustain an impact injury.For this reason, here are some common guidelines when it comes to cleaning walk-in freezer and chiller.The chief steward should always make it a point to show the stewarding department staff where theemergency release handle or button is. Furthermore, the stewards should be taught how to use thehandle or button in case one of them gets locked inside the walk-in freezer and chiller.Never, ever clean the walk-in freezer and chiller when you are feeling weak or sick. Make sure that youhave somebody with you to help you out, or better yet, inform your chief steward that you are ill or sicksince you will be working near food products.In case that you will be cleaning the walk-in freezer and chiller alone, make sure that another kitchensteward knows exactly where you are and what you will be doing.Technorati Tags: chillers, commercial kitchens, Stewarding Department, walk-in freezersFiled Under » Stewarding Department How-Tos, Stewarding Department Training | No Comments »Garbage DisposalAmong the many duties of the stewarding department is the proper disposal of garbage and other wastematerials. This is very important because one of the responsibilities of the kitchen steward departmentis to maintain the cleanliness of the restaurant kitchen in order to safeguard the health of its diners. Adirty kitchen can ruin the reputation of a restaurant, however good its name may be.Proper Location of the Garbage AreaThe garbage area should be situated far from where the food and ingredients are kept. In fact, it shouldnever be situated near the vicinity of the food production area where food is usually prepared. It should
  41. 41. also be kept well away from the cooking area so as to avoid contaminating the food with anythingharmful to the body.Common Guidelines in Proper Garbage DisposalEach restaurant has its own guideline for proper garbage disposal that its Stewarding Department uses.However, here are some of the most common ones that restaurants and their kitchens should follow.Garbage bins should be placed in all parts of the kitchen, except those mentioned above, and thesegarbage bins should be lined with plastic liners. The stewarding department has to clear the garbagebins at least four times a day so as to avoid piling up of garbage, and the garbage and waste materialsshould be transferred to its appropriate garbage trolleys. Of course, the plastic liners should always bechanged each time the garbage bin is cleared.When it comes to proper garbage disposal, you should always make it a point that you are wearingdisposable gloves so as to protect your bare hands from coming into contact with the garbage. Youshould also make sure that the opening of the garbage bin plastic liner is tied shut.After disposing of the garbage bags properly, it is recommended that you thoroughly wash and sanitizeyour hands before moving on to the next task. This is very important especially if you are going to beworking near the food preparation area or working with food products itself.Dry Versus Wet GarbageBefore anything else though, the kitchen stewards assigned to garbage disposal should know thedifference between dry and wet garbage. In a nutshell, dry garbage materials are those items that canbe recycled. They are inorganic materials such as plastic, papers, cardboard boxes, etc. When it comesto dry garbage materials, the kitchen stewards should also know how to properly segregate the items.Plastic items should have one container, and so do cardboard boxes, glasses, papers, etc. On the otherhand, wet garbage materials are the organic items that can be decomposed and used for fertilizer.It is very important that the restaurant has appropriate guidelines when it comes to garbage disposal.Not only will these guidelines prevent the contamination of food with harmful substances, but this willalso protect the diners as well as the staff from these harmful substances. Remember, dirty kitchenincreases the risk of food poisoning, so preventing this is one of the biggest and most important dutiesof the stewarding department."Stewarding Department Planning" CategoryImproving Your Stewarding Department
  42. 42. Do you want to improve the flow of your restaurantkitchen? Are you looking for ways on how to go about achieving such improvement? If you are, thenhere are four things that you should ask yourself and address to improve your restaurant flow, and it allstarts with the stewarding department.Why Start with the Stewarding Department?A good flow starts at the back of the restaurant. Make your kitchen more orderly and organized, andthe chefs can do their jobs quickly. The better the chefs move about in the kitchen, the easier the foodswill be cooked, and the faster the servers can serve the customers. Of course, to achieve all, you shouldstart at the Stewarding Department. They are, after all, the so-called backbone of the kitchen, withoutwhich you can expect chaos.The Four Things to ConsiderAs stated above, there are four things that you will need to ask yourself as well as address and giveimportance to if you are after a smooth flow in the kitchen. These are:Stewarding department service monitor. Do you have someone who monitors the services of thestewarding department? If you do, is he doing it on a regular basis? If not, you should appoint one. Astaff who can monitor the department’s service will give you an idea of what needs improvement in allyour kitchen staff.Customer feedback. Do you have someone who monitors customer feedbacks? Do you have a programthat gathers customer feedbacks? If not, then it is recommended that you implement a customerfeedback program into your restaurant. You can print out a simple feedback form template and place itsomewhere where it is easily seen, and you can have someone gather it at the end of the day forreview. This is a good way to listen to your diners as well as improve your service.Acknowledgement of staff’s efforts. Do you praise your staff if they did well? Or do you simply takeyour stewarding department for granted? Remember, nothing inspires others to give the best that hecan than to acknowledge his good efforts, and this is extremely true in the stewarding department. Giveyour stewarding department the acknowledgement that it deserves for a job well done, and you canexpect better quality in service. If they make a mistake, address the issue in a positive way, rather thana negative way, and the response will be just as positive.
  43. 43. Staff Adaptability. Does your stewarding department have the ability to adapt quickly to changes andchallenges? Can they take accountability for errors and mistakes? If not, then actively engage them toexchange ideas on what needs to be done to correct the common errors and mistakes done in thestewarding department. Ask them for their opinions, know how they feel about working in yourkitchens, and know if your stewarding department has aligned values.These are just some of the things that you can do to improve your restaurant. You should always stressthe importance of having teamwork because only if there is teamwork can a restaurant become asuccess.Technorati Tags: kitchen steward, restaurant, Stewarding DepartmentFiled Under » Stewarding Department Planning | No Comments »Daily Sanitation Schedule for the Kitchen AreaThe Stewarding Department should have a very good schedule when it comes to cleaning andmaintaining the cleanliness of the whole kitchen. After all, it is the stewardship schedule that provides asmooth work flow inside the kitchen. If the chief steward cannot come up with a good stewardingschedule, then you can expect chaos inside the kitchen.Here is a sample of a daily sanitation schedule for the kitchen area.After Each Use and at the End of the DayThe things and areas in the kitchen that need to be washed, rinsed, and sanitized after each use include:Preparation areas.Tilt skillet.
  44. 44. Rotisserie skewers and the tines. These also need to be degreased at the end of the day.Slicers and stand.Three-compartment sinks.After Every Four HoursThere are also some areas in the kitchen as well as kitchen items that need to be washed, rinsed, andsanitized every four hours. These are the:Counters, especially the prep area counters. They should also be washed, rinsed, and sanitized inbetween products.In-use utensils. Like the counters, they should also be washed, rinsed, and sanitized in betweenproducts.Scales. They should also be washed, rinsed, and sanitized between each use.Hand sink handles.Ice carriers.In-use wiping cloths. Be sure to place them in their appropriate linen bag before they are sent to thelaundered.Knife holders.Throughout Shift and as NeededSome areas and kitchen equipments that need to be washed and wiped clean all throughout the shiftand as needed include:Front doors.Pizza oven.Floors.Before and After Each ShiftEach stewarding department shift should make it a point that all these areas are taken care of beforeand after each shift:Bathroom mirrors should be spotlessly clean.Bathroom should be restocked with hand soap as well as paper towels.Hand sink areas should be washed, rinsed, and sanitized.
  45. 45. At the End of the ShiftAt the end of each shift, it is the stewarding department’s duty and responsibility to wash, rinse, andsanitize these areas:Front counters and shelves.Countertop coolers and shelves.Delivery counters.Hood filters. They should also be degreased and air dried.At the End of the DayBefore closing the restaurant, here are the areas in the kitchen and kitchen items that the stewardingdepartment needs to address:Bathroom equipments and surfaces, including the bathroom floor and tiles as well as bathroom mirrors.Condiment containers need to be washed, rinsed, and sanitized.Cooling racks.Dish racks.Drain covers.Freezers.Ice-cream dipper well.Line drawers.Line inserts.Mixer base and exterior.Pizza oven.Pizza oven tiles.Product storage containers and bins.Reach-in handles.Reach-ins and wells.Rotisserie, its holding drawers, and its exteriors.
  46. 46. Walk-in freezers and chillers.Dry storage areas.Mops and brushes. These should be washed, rinsed, sanitized, and hung upside down so as to allow theexcess liquid to drip down and for the mops and brushes to dry.Trash receptacles.Exterior premises of the restaurant.Twice a WeekThis may not be a daily duty, but still, this needs to be addressed on a bi-weekly basis.Hood grease pans.Technorati Tags: kitchen planning, Stewarding Department, stewarding planning, stewarding scheduleFiled Under » Stewarding Department Planning | No Comments »Daily Sanitation Schedule for the Dining Area It is not feasible to always clean all nooks andcrannies of the dining area hourly, just so you could maintain the hygiene and cleanliness of theestablishment. Not only will it be a big distraction to the diners, but it will also be a cause of annoyanceas well. For this reason, restaurants have set up daily sanitation schedules for their dining areas to atleast maintain the cleanliness of the area without being too much of a bother to the diners.Here is a sample of a daily sanitation schedule for the dining area that the stewarding department andits stewards have to follow.Before Each Shift
  47. 47. Although not a part of the dining area, the rest room or bathroom should also be kept clean andodorless. For this reason, the Stewarding Department should make sure that the bathroom mirrors arespotless by cleaning it with a glass cleaner and that the bathroom is stocked with the necessary items.These items include hand soaps as well as paper towels.Every Four HoursEvery four hours, the stewards should not only wash and rinse the service hand sink as well as itshandles, but they should also sanitize them as well with a 200 ppm sanitizer.Aside from this, the bar equipment should also be washed and rinsed as well as sanitized every fourhours. The same treatment also goes for the utensils that will come into contact with food.At the End of Each ShiftAt the end of each shift, it is the steward’s job to also wash and rinse the bar counters. They should alsosanitize the areas with the 200 ppm sanitizer to make sure that it remains clean, even if they will notcome into contact with food.Throughout the Shift and at the End of Each DayOf course, there are also some areas that need to be wiped clean and sanitized all throughout the shiftand most especially at the end of each day. These kitchen items and areas are the:Cappuccino machine. Its steamer as well as its spout needs to be washed with hot water and thensanitized. The steward also has to buff the machine’s exterior.Soda machine. This also needs to be wiped clean as well as its exterior buffed with a clean cloth.Front counters. The front counters should be wiped with a clean wiping cloth, making sure to polish itspotless.Coolers. Likewise, the coolers also need washing, rinsing, and sanitizing with a cleaning agent, cleanwater, and sanitizer. After which, the steward has to wipe the excess liquid off with a clean cloth andpolish spotless.Tables. Always wipe the table clean with a cloth and then apply some cleanser to wash the table. Rinseit off with clean water and then spray on the sanitizer. Wipe excess liquid off with clean wiping cloth,making sure that you leave it spotless.Chairs and railings as well as booths. These need only a good wiping with a wiping cloth and water toremove soil as well as dust.At the End of the DayAt the end of the day, here are the areas that need to be washed, rinsed, as well as sanitized:
  48. 48. The bus station shelves as well as the utensil containers.The coffee machines and the coffee servers, making sure that the urns are also washed, rinsed, andsanitized and the exterior or the machine polished.The iced tea dispenser.The soda machine nozzles, making sure that you leave the diffusers in the sanitizer solution for a fewminutes to thoroughly sanitize it. Do not forget, too, to thoroughly give the interiors a good scrubbing.The cleaning room, making sure to sweep the floor as well as mop it clean and making sure, too, toorganize everything for the next day.Technorati Tags: dining area, sanitation schedule, Stewarding DepartmentFiled Under » Stewarding Department Planning | No Comments »Smooth Daily Duties of the CafeteriaAttendantAs a cafeteria attendant and a part of the Stewarding Department, you also have duties that you have tobe very meticulous about. This is particularly true since you will be playing a major part before and afterthe cafeteria opens its door to the public. So, what are the main duties of the cafeteria attendant?What can be done so that there will be a smooth flow of the daily duties?
  49. 49. Before the Cafeteria OpensBefore the cafeteria opens, it is your duty to check the soda unit and place ice cubes. It is also your dutyto refill the ice cubes as needed. Aside from placing ice cubes inside the soda unit, you should alsocheck that all condiments like salt and pepper are refilled and are in their right places. You should alsomake sure that the napkin holder is refilled.Although it is the dishwasher’s duty to fill the dishwasher machine as well as check that it has the rightand proper washing solutions, it will not hurt to double check everything. Make sure that it is set at theright temperature and make sue, too, that there is fresh water. You should also wash and rinse anydishes, utensils, glasses, etc. that have been left by the previous shift, if any.Once done, you have to make sure that the serving line is prepared appropriately. You also have tocheck and see that all the tables and chairs are arranged neatly and are clean.Lastly, be sure to take out the trash that the previous shift left.After the Cafeteria ClosesAfter the cafeteria closes and once the dishes, utensils, glasses, and everything else have been washed,rinsed, and stored in their appropriate storage area, it is your duty as a cafeteria attendant to drain thedishwasher machine as well as clean it up. You should also make sure that the filters are clean. Asidefrom this, you also have to make sure that all the stainless steel tables are wiped down with a very cleancloth and sanitized.It is also your obligation to empty out all the trash cans inside the cafeteria and the kitchen and take thetrash out to the garbage bin outside. Once done, do not forget to replace the plastic bags and reline allthe trash cans.You also have to clean up the area. This includes mopping up any spills as well as sweeping up the floor.Do not forget to mop and sweep the front of the cafeteria as well as the back of the cafeteria.Before leaving the cafeteria, you also have to make sure that the serving line is refilled with thenecessary items like the dishes, utensils, and glasses as well as trays.Aside from all these, it is very important to clean the mess up whenever there is one and not wait forthe shift to end. This way, accidents are avoided.These are the common duties of a cafeteria attendant. It is necessary that the schedule is followed so asto have a smooth flow of the daily duties.Technorati Tags: cafeteria attendant, Stewarding DepartmentFiled Under » Stewarding Department Planning | No Comments »

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