KITCHEN STEWARDING

Kitchen stewarding

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

•          Stewarding department is situated in the back of the 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 tableware and glassware 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.

•          The 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 tank is also maintained by the kitchen stewarding department.

               Gas tank should be situated in such an area of the hotel where it is easily accessible

Machines used

•          Glass washing machine

•          Dishwashing machine

•          Plate room

•          Burnishing machine

•          Buffing machine

Types of dishwasher

•          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   dishwashing 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 equipment whether large or small.

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