KITCHEN
STEWARDING
The Kitchen Stewarding department has a very important role
to perform in the hotel and catering industry. Supervises kitchen employees not
actively engaged in cooking to ensure clean, efficient, and economical food
service: Assigns KITCHEN HELPER (hotel & rest.) and other noncooking
employees to such activities as dishwashing and silver cleaning. Inspects
kitchens, workrooms, and equipment for cleanliness and order.
Under
general supervision, provides the restaurant and kitchen with clean and
sanitary ware.
ESSENTIAL
DUTIES/RESPONSIBILITIES
·
Gathers all dirty dishware from tubs brought to the
dishroom, rinses and stacks in dishracks, always clearing dishes of leftovers
and trash in order to prepare for automated washing.
·
Loads full dishracks on belt and ensures correct
placement in accordance to the instructions for the operation of the machine.
Operates automatic dish washing machine by using controls as instructed.
·
Loads dishwashing solutions into automatic dispensers
and regulates the output of detergents and chemicals to the dishwashing machine
by monitoring and adjusting controls.
·
Unloads clean dishes from racks after being processed
through dish machine, inspects for cleanliness and carefully stacks in
specified carts and shelves for the easy use by restaurant and kitchen staff.
·
Manually scrubs pots, pans and other kitchen equipment
that cannot be washed automatically, using detergents, scourers, and special
solutions as required. Inspects for cleanliness, manually dries with hand
towels, and puts away in correct places.
·
Manually polishes all silver, stainless steel and
pewter used in food service, using standard polishing cloth and products, in
order to present clean and attractive equipment to diners.
·
Maintains the automatic dishwashing equipment in good
condition and working order in accordance with manufacturers' instructions in
order to prolong the life of the equipment, prevent breakdowns and to meet
mandated health compliance regulations.
·
Keeps the dishroom in clean and orderly condition at
all times by sweeping, mopping, emptying trash, wiping counters and equipment
and organizing shelves in order to maintain a sanitary work station and to meet
mandated health compliance requirements.
·
Mops kitchen floors as requested and at end of each
shift, cleans all kitchen work surfaces as regularly scheduled by manager
including walls, ceilings, hoods, vents and ovens.
·
Gathers all trash cans from kitchen work areas at end
of each shift and empties into outside trash compactor.
·
Sweeps loading dock and kitchen entrance areas,
clearing litter and debris to trash bins, for the safety of employees and
purveyors.
·
Performs other duties as assigned, requested or deemed
necessary by management.
Equipments
used in kitchen stewarding
o
Dish
washing Machine
o
Ice cube
machine
o
Conveyer
belt
o
Floor
scrubbing machine
o
Garbage
container
o
Auto fit
o
Mobile tray
master
o
Racks
o
Warming
cabinets
o
Loaders
o
Silvo
machine
o
Reject
Trolley
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