Job Description for Chief Kitchen Steward 

POSITION TITLE: Chief Steward / Asst. Stewarding Manager

REPORTS TO: Executive Chef and F&B Manager

POSITION SUMMARY:

He / She is responsible to assist the stewarding manager to enforce the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipment’s. Main responsibilities include dish room operations, night cleaning, back area cleaning and equipment's maintenance, banquet plating and food running.

DUTIES AND RESPONSIBILITIES:

• Supervise the duties of all stewarding department employees, facilities, operation and costs.
• Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.
• Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
• Direct and assist Stewards in order to make clean up more efficient. 
• Ensure water temperature, and chemical levels are appropriate for cleaning and documented. 
• Assist with Banquet plate-ups and buffet by transporting and ensuring adequate stock.
• Assist Chefs and kitchen staff with various tasks as needed.
• Check more specifically the proper use of chemicals and washing accessories.
• Coordinate with the Stewarding Manager in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.
• Co-ordinate with the Assistant Food & Beverage Manager and Outlet Managers to check their requirements for the day and the next day.
• Assist in the location, movement and storage of banquet operational equipment.
• Assist in the stock take of equipment and other items as required.
• Work closely with the Chef, Banquets & Catering Manager to anticipate guest needs.
• Work with all departments to ensure items that are required for service are available when needed.
• Take all necessary actions to reduce the loss of silverware / flatware.
• Take all necessary actions to reduce breakage of China and Glassware’s.
• Supervises employee’s ability to follow loss prevention policies to prevent accidents and control costs.
• Enforces proper cleaning routines for service ware, equipment, floors, etc.
• Enforces proper use and cleaning of all dish room machinery.
• Ensures all food holding and transport equipment is in working order.
• Ensures compliance with food handling and sanitation standards.
• Ensuring Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budget guidelines.
• Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
• Ability to work well under pressure in a fast-paced environment.
• Ensures disciplinary procedures and documentation are completed according to Standard Operating Procedures.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Celebrates successes by publicly recognizing the contributions of team members.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model for the stewarding teams to demonstrate appropriate behaviors.
• Carry out any other reasonable task set by the Hotel’s Management.

PREREQUISITES:

The ideal candidate will be a friendly, respectful individual with good cross cultures sensitivity and a concern for quality and an eye for details. You will work well under pressure in a fast paced environment and enjoy working with a multi-cultural team, while possessing following additional competencies:

EDUCATION:

You should ideally have a 1 or 2 year diploma in hospitality with previous experiences in the Stewarding Department within a hotel. Excellent written and verbal English communication skills, along with strong interpersonal and problem solving abilities are essentials. Computer knowledge in Microsoft office applications is required.

EXPERIENCE:

4 years’ experience in the procurement, food and beverage, culinary, or related professional area or Previous leadership experience in a Stewarding department.

 

 

Hospitality Guide(For All Department information)
 www.hospitalityguidebd.blogspot.com

Job Description for Kitchen Steward / Dishwasher

POSITION TITLE: Steward / Dishwasher

REPORTS TO: Chief Steward / Executive Chef

POSITION SUMMARY:

Primarily Responsible for Operating and maintain cleaning equipment and tools. Also responsible for washing dishes, china ware, flatware, cutlery, crockery, kitchen vessels, sweeping and mopping floors, cleaning and detailing equipment's etc. Maintains the kitchen, dish washing and back area in an inspection-ready condition in accordance with local authority and hotel guidelines.

DUTIES AND RESPONSIBILITIES:

• Ensure the kitchen is clean, well maintained and organized at all times.
• Ensure floors are dry and clean at all times.
• Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards.
• Adhere to all sanitation guidelines.
• Assist the Cooks and Servers as and when necessary.
• Collects and removes trash from all areas of the operation following established procedures.
• Dispose of waste as per the hotel and authority standards and Adhere to recycling guidelines.
• Ensure waste bin area is kept clean and tidy.
• Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of rubbish bins and boxes ensuring placement in the correct containers
• Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures.
• Cleans and maintains floors and walls in kitchen and dish washing area by following standard procedures.
• Cleans and sanitizes dishes and related service ware following established procedures.
• Cleans large equipment as assigned, following established procedures.
• Consistently adheres to SDS (Safety Data Sheet) information related to the proper and safe use of chemicals in the workplace.
• Knowledge and proficiency to operate industrial dish washers.
• Ensure all equipment is clean and in good working order.
• Check all chemical levels and inventory.
• Wash, Wipe, Sort, stack dishes, and load/unload dishwasher
• Wash, Wipe, Sort, stack and store all cleaned items in an organized and safe manner.
• If any breakages or chipped items found then remove them from circulation and update the breakage and inventory register.
• Clean, sanities and close workstations.
• Uses and maintains all equipment's according to manufacturer and department guidelines.
• Report any maintenance or hazard issues to the chief steward / stewarding manager.
• Assist in light food preparation as directed by manager or chef on duty.
• Assist in serving food and beverages to the residents in the dining room.
• The Kitchen Steward, upon demonstrated job performance excellence, will be considered for numerous growth opportunities.
• Always Maintain a clean and safe work environment.
• Other duties as assigned.

PREREQUISITES:

The right candidate should have a positive attitude, communicates effectively, work under pressure and Priorities and works efficiently with limited supervision.

EDUCATION:

High school or equivalent diploma.

EXPERIENCE:

Previous experience in similar role and Knowledge of Basic Food Hygiene.

Hospitality Guide(For All Department information)
 www.hospitalityguidebd.blogspot.com

Stewarding SOP for Working with Dishwashing Machine (DOs AND DON'Ts)

SOP Number: Kitchen / F&B Production SOP

Department: All Kitchen and Stewarding Staff

Purpose of this SOP:

All stewarding staff must have complete knowledge about dishwashing machines, their handling and their maintenance etc.. Dishwashing Machine is the machine intended to wash all the meal equipment in Food & Beverage Department like Glassware / Chinaware / Flatware / Hollowware. All stewarding staff must familiarize themselves with the correct standard and procedures on handling the kitchen equipment. 

The Executive Chef and Stewarding Manager should be responsible to ensure that appropriate kitchen equipment cleaning and maintenance methods are followed by the stewarding staff. The hotel training and HRD department should develop and implement proper written Kitchen Stewarding SOP's to ensure the same is implemented correctly throughout all the food preparation outlets.

What are the different Types of Dishwashing Machines?

Note: This SOP is for reference or example only, always follow the instructions provided by the manufacturer for yours and others safety, and also to avoid any injury while operating this equipment.

1. Single Door Type - With a single tank along with flip models.

Wash Temperature : 60 – 65 °C 
Rinse Temperature : 69 – 88 °C 

2. Conveyor single tank self-moving models with conveyor belts.

Wash Temperature: 60 – 65 °C 
Wash Rinse Temperature: 50 – 60 °C 
Wash Pre-wash Temperature: 69 – 88 °C 
Wash Final Rinse Temperature: 70 – 80 °C 

3. Conveyor Double Tank - self-moving models with double tanks.

Pre-wash Temperature:: 50 - 60 °C 
Wash Temperature: 60 - 70 °C 
Rinse Temperature: 70 – 80 °C 
Final Rinse Temperature: 80 – 88 °C 

4. Conveyor Plate - for special plates and big functions.

5. Glass washer: For special glassware

 

 

Name some companies which makes professional dishwashers?

1. Hobart.

2. Sanuzzi.

3. Sammic.

4. MEIKO.

5. Chefsfirst.

6. Winter Halter.

7. Matsushita.

What are the parts of a dishwashing machine?

1. Wash Arm

2. Rinse Arm

3. Curtain

4. Wash arm Tubs

5. Hitter

6. Thermostat.

7. Drain Valve.

8. Strainer Try.

9. Door Handle.

10. Solenoid.

How to set up a dishwashing machine before use?

1. Check its overall cleanliness and ensure all parts are installed properly.

2. Close the drain valve correctly. Also, close the door handle quietly.

3. Turn on the main power.

4. Push the ON button: water will then be filled automatically until the required level.

5. The machine is ready to be operated. Wait for the maximum temperature to be achieved and wait until 3 or 4 racks are available to be washed.

6. Turn the ON-OFF button but not the main power: doing so can drop the temperature.

7. Report all damages to the Supervisor for an immediate follow up to the Engineering Department.

How to operate dishwashing machine?

1. Dishwasher water replacement.

a. Once every two hours.

b. When the chemicals are overloaded.

c. The water is dirty and smelly.

d. When instructed by the Supervisor.

2. Ensure machine is running correctly.

a. Check temperature.

b. Check chemical dispenser.

c. Check the water supply.

3. Handling the equipment.

a. Work quickly but carefully.

b. Keep the dishwashing machine clean.

c. Obey the procedure.

DOs & DON'Ts while operating the dishwasher:

• DO assure proper water hardness are maintained as per the recommendation by the manufacturer (eg: of 0.025 – 0.075 grams per liter).
• DO pre-scrap dishes thoroughly.
• DO use only detergents recommended by the manufacturer or chemical professional.
• DO at the end of the day, thoroughly cleanse the machine, rinse, and dry (leave doors open).
• DO closely follow your chemical professional's prescribed decaling / delimbing schedule.
• DO use only products formulated to be safe on stainless steel.
• DO NOT over soften water (recommended water hardness range is 0.025 –0.075 grams per liter).
• DO NOT use detergents formulated for residential dishwashers.
• DO NOT allow food soil to accumulate on the tank bottom.
• DO NOT exceed the chemical manufacturer's recommended concentrations for detergent, sanitizer, rinse aid, or limescale remover.
• DO NOT use steel wool to clean ware or ware washer surface.
• DO NOT allow foreign objects to enter the unit, especially metallic contaminants.
• DO NOT hose down the outside of the machine.

  

Hospitality Guide(For All Department information)
 www.hospitalityguidebd.blogspot.com

Stewarding SOP for The Basics of Ware washing

SOP Number: Kitchen / F&B Production SOP 

Department: All Kitchen and Stewarding Staff

Purpose of this SOP:

Establish standard policies for the proper procedure for washing and sanitizing kitchen equipment, kitchen utensils and F&B service equipment to reduce microbiological contamination and chemical contamination to prevent proper cleaning concentration and contact time in the process.

The Executive Chef and Stewarding Manager should be responsible to ensure that appropriate kitchen equipment cleaning and maintenance methods are followed by the stewarding staff. The hotel training and HRD department should develop and implement proper written Kitchen Stewarding SOP's to ensure the same is implemented correctly throughout all the food preparation outlets.

1. What is the standard procedure for manual pot/ware washing?

Note: This SOP is for reference or example only, always follow the instructions provided by the manufacturer for yours and others safety, and also to avoid any injury while operating this equipment.

• All utensils to be washed must not contain any food residue.
• All utensils to be washed must be organized.
• Before washing stainless utensils and chinaware must separate.
• Manual washing process must available Three Compartment Sinks to wash, rinse, and sanitizing.
• All the washing process must pass through three steps of wash, rinse, and Sanitizing.

2. Washing and Sanitizing steps for manual pot washing:

• Remove leftover food from equipment before washing procedure.
• Washing dirty utensils, with of soap solution temperature 45°C - 55°C.
• Rinse utensils which have been washed with water temperature 55°C - 65°C.
• Sanitation utensils that have been rinsed with a sanitizing solution temperature 25°C.

3. Working with the dishwashing machine standard procedure:

• Use the dishwashing machine only to wash chinaware, glassware, and cutleries.
• All utensils to be washed must be organized and sorted as per the dishwasher system.
• Check dishwashing cleanliness inside machine tray, water tank, water nozzle and reel machine must be clean before using and cleaning body machine.
• Prepare Rack Glasses, Plates and Cutleries for Washing.
• Keep ready the wet and dry garbage bin and clean transportation trolley for glass, plates and cutleries.
• On Machine, Fill water and Check the correct function of the machine at the beginning of each shift and record the monitored temperature into dishwashing and glass washing unit.
• Ideal wash temperature is between 55°C – 65°C.
• Final rinse temperature 82°C – 86°C (thermal disinfecting) but never exceeding 90°C, therefore all utensils will receive the hot treatment > 71°C.
• It is recommended to test with irreversible thermo-sensitive stripes each morning, result to be recorded / the strip to attach on to the ‘Dishwashing and Glass washing Checklist'.
• If the water temperature is < 82°C the manual sanitizing would need to be carried out by the stewarding staff.
• Change water and waste tank every 2 hours or more frequently as required.
• Sorting and separate handling of clean and dirty items.
• Sanities hands before handling clean items.
• Always use a clean towel to polish, only when absolutely necessary. 

Hospitality Guide(For All Department information)
 www.hospitalityguidebd.blogspot.com

Stewarding SOP for Handling Glassware by the Stewarding Staff

SOP Number: Kitchen / F&B Production SOP

Department: Stewarding Staff

Purpose of this SOP:

All kitchen and stewarding staff must know the correct procedure of handling, sorting, washing and storing glassware. The stewarding staff should also clearly understand how important it is to keep the storage room area clean, hygiene and also to follow proper procedures for handling and stacking the glassware. 

The Executive Chef and Stewarding Manager should be responsible to ensure that appropriate kitchen equipment cleaning and maintenance methods are followed by the stewarding staff. The hotel training and HRD department should develop and implement proper written Kitchen Stewarding SOP's to ensure the same is implemented correctly throughout all the food preparation outlets.

Standard Operating Procedures for Handling Glassware:

Note: This SOP is for reference or example only, always follow the instructions provided by the manufacturer for yours's and others safety, and also to avoid any injury while operating this equipment.

1. Storing the Glassware in racks:

• Use dolly glass racks to arrange glasses.
• Arrange according to the glass types.
• Do not stack the racks higher than your shoulders.
• Ensure that the racks are dry before they are arranged.
• Arrange and put large glass items behind the smaller ones.
• Do not place glass objects beyond the appropriate capacity.
• Always measure the capacity of the rack to contain glass items.

2. Glassware handling process: 

• Always exercise caution.
• Do not stack more than necessary items.
• Take all the glassware from the machines with utmost care.
• Before arranging the items, ensure their cleanliness.
• Do not remove them if they are still wet.
• Ensure proper care to avoid the possibility of item damage.

3. Glassware washing process:

• Overdyed dirty glass should be cleaned first with hot water and soap.
• Unsatisfactory washing result is ground for a rewash.
• Milk stains should be washed immediately without delay.  
• Make a grouping of dirty items based on size and types.
• Soak them up.
• Put them into the racks.
• Spray them with cleaning solution.
• Wash them up as per the standard.
• Stack them carefully.
• Separate them carefully.
• Store them carefully.

4. Storing / Racking the Glassware Items:

• Know all types of racks.
• Label the glass racks.
• Know the capacity of the racks.
• When the racks are full immediately insert them into the dishwashing machine.
• Put drainage holes on the racks so that the water can be drained quickly.
• Separate glassware according to item size and types.
• Ensure the glassware storing place is clean and damp-free. 
• Always store glassware items properly and correctly in accordance with the bin card.
• Always use a trolley or any other form of transportation to move items.

 

Hospitality Guide(For All Department information)
 www.hospitalityguidebd.blogspot.com