Kitchen stewarding

Kitchen stewarding

Kitchen stewarding

•         Kitchen stewarding is the backbone of food and beverage service , some hotel simply call it stewarding.

•         Stewarding department is situated in the back of house.

Duties performed

ü  Inventory

ü  Kitchen pot washing

ü  Kitchen fuel

ü  Cleaning kitchen area

Staff organization

•         Kitchen stewarding manager

•         Shift supervisors

               Stewarding staffs

Inventory

•         Minimum stock level

•         Maximum stock level

•         Perpetual inventory

•         Physical inventory

•         EOQ (Economic order quantity)

•         Stock book

Kitchen pot washing and floors

•         All the soiled table ware and glass ware is cleaned by the kitchen stewarding department.

•         Cleaning agents and sanitizers are used in all the catering establishment by three pot sink method otherwise dishwashers are used.

•         Floor in areas where traffic is heavy such as kitchen (bakery, pantry, walk in refrigerators, and staff dining area.)

•         Walls and tiles are cleaned by the kitchen stewarding department.

Kitchen fuel/gas bank

•         The gas bank is also maintained by the kitchen stewarding department.

               Gas bank should be situated in such a area of the hotel where it is easily accessible

Machines used

•         Glass washing machine

•         Dishwashing machine

•         Plate room

•         Burnishing machine

•         Buffing machine

Types of dish washer

•         Door type dishwasher-

A dishwashing machine in which racks of dishes remain stationery while heated a wash and rinse water is sprayed from nozzles above and below the dishes .Also called a single tank or stationery rack dishwasher.

•         Flight type dishwasher

A   dish washing machine in which dishes are placed on a conveyor made of pegs or bars and are moved through several washing and rinsing chamber.

Conclusion

•         It is important for the kitchen stewarding manager to keep a detailed account of all the food and beverage service and production equipments whether large or small.

•         Purchase record and price list is also maintained for future reference.