Stewarding SOP for Handling Crockery 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 crockery. 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 crockery. 

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 Crockery:

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 crockery equipment in racks:

• Try not to stack items more than 25 cm.
• Arrange and put large items behind the smaller ones.
• Do not place larger crockery objects beyond the appropriate capacity.
• Place larger items on the bottom first.
• Do not stack too many items.
• Always measure the capacity of the rack to contain crockery items.
• Give some space between items to avoid fractures/scratches and the items getting pushed forward. This is useful to prevent the possibility of accidental bumps/fall-downs.
• Make available storage rooms for small items and hollowware.

2. Crockery handling process:

• Always exercise caution.
• Do not stack more than necessary items.
• Take all the crockery from the machines using gloves and 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. Crockery washing process:

• Clean food leftovers (scrapping.)
• 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 of crockery items:

• Separate crockery according to item types.
• Ensure the crockery storing place is clean and damp-free.
• Always store crockery items properly and correctly in accordance with the bin card.
• Always use a trolley or any other form of transportation to move items.

  

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Stewarding SOP for Garbage Room Cleaning and Garbage Disposal

SOP Number: Kitchen / F&B Production SOP

Department: Stewarding Staff

Purpose of this SOP:

Garbage room area is very vulnerable to bacterial contamination. The stewarding staff should follow the cleaning and disposal standards to prevent widespread bacterial contamination of the garbage room and the area around the garbage room. The stewarding staff should clearly understand how important it is to keep the garbage room area clean, hygiene and also to follow proper garbage disposal procedures. 

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.

Garbage Room and Garbage Disposal Standard Operating Procedures:

1. Dry garbage:

• To make sure that garbage is not scattered in the disposal process.
• To prevent bacterial contamination.
• Garbage must be wrapped in plastic and tied. 
• Garbage must be separated from wet garbage placed in the room dry waste.

2. Wet garbage:

• Garbage must be wrapped in plastic and tied.
• Placed in Garbage bin and covered.
• Garbage must be separated from Dry garbage placed in the room dry waste.

What is the important guideline for waste/garbage collection and recycling management?

Space - To allocate sufficient areas within developments for the efficient access, storage and collection of waste and recycling.

Access - To ensure waste systems are easy to use and that collection vehicles are able to access buildings to remove waste safely and efficiently.

Amenity - To maintain a visually appealing streetscape and minimize the impacts of noise and odor from waste and recycling handling on building occupants, near neighbors and the local area.

Safety - To ensure safe practices for storage, handling and collection of waste and recycling.

Services - For delivering effective waste services including bin handling and collection points, and managing bulky, problem waste and strip out waste.

Management - To ensure clarity regarding the roles providing waste management systems.

What is the responsibility of the stewarding staff for maintaining the garbage room?

• Cleaning to be done regularly to avoid dirt and also to prevent the spread of bacteria.
• Must be cleaned every day.
• Must be cleaned two times a day at 00:00hrs and 05:00hrs.
• Must be general cleaning every week.
• General cleaning is done every Friday per week.
• Garbage collection should be done every day (dry garbage and wet garbage).
• Cleaning should be done after transporting garbage from the garbage room.
• Cleaning to be done after garbage transportation.

What are the best practices for cleaning and safety while maintaining the garbage room?

1. Preparation before cleaning:

• Steward in charge should check the below before starting the cleaning.
• Before start cleaning the staff should put on all appropriate safety tools.
• Mask should be worn always.
• Wear protective Gloves.
• Wear Protective Coat as per the standards.
• Wear protective boots.

2. Prepare the required cleaning tools and chemical:

• To get the perfect cleaning below mentioned cleaning tools and chemical should be ready.
• Broom.
• Mop.
• Mop bucket.
• Brushing machine.
• Stick squeeze.
• Cleaning Chemicals.

3. Garbage room cleaning process:

• Broom all garbage room.
• Wet the garbage room are with water mixed cleaning solution.
• Brush the entire garbage room area.
• Dry with wet vacuum machine/ Stick squeeze.
• Mop all area garbage room for finishing touch. 

 

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Stewarding SOP for Cleaning Deep Freezer / Walk-in Freezer

SOP Number: Kitchen / F&B Production SOP

Department: Stewarding Staff

Purpose of this SOP:

The interior and exterior surfaces of the Walk-In panels should be cleaned to remove fingerprints, dirt or greasy residues. All steward staff must know how to conduct a proper procedure of freezer cleaning and maintenance. The stewarding staff should make sure to safely and hygienically clean the deep freezer / walk-in freezer to achieve consistent results every time.

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 steps for cleaning the Deep Freezer?

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

1. Preparation before cleaning the walk-in freezer:

• Squeegee.
• Towel rack.
• Dustpan and broom.
• Wet vacuum machine.
• Cleaning chemicals, detergent and sanitizer.

2. The cleaning process for the walk-in freezer:

• Turn off the main power.
• Remove all the fruits and vegetables to another freezer.
• Spray all shelving racks and wash them with detergents.
• Clean the walls, ceilings, and the cooling fan.
• Clean the curtains, door, and the flexible rubber.
• Extract all the water in the squeegee and vacuum them.
• Sanitize the walls and racks with chlorine.
• Turn on the main power.
• Arrange the temperature.
• Put the fruits and vegetables back to their original places.

3. Do's and Dent’s while cleaning the Deep / Walking Freezers:

• Panels should always be above freezing temperature for effective cleaning and rinsing.
• Clean wall and floor surfaces with a soft cloth or sponge and mild soap and warm water.
• Always follow all product cleaner instructions.
• Rinse thoroughly and do not use caustic or abrasive cleaners.
• Stainless steel finishes should be cleaned and wiped in the direction of the metal grain.
• Do not clean walk-in surfaces with high-pressure washers as they may damage metal and foam bond.
• Do not clean walk-in panels with acidic cleaners (i.e. vinegar).
• Acidic cleaners attack metal surface and can permanently damage the metal coating.
• Inspect door gaskets for complete seal regularly. Clean the door gaskets with mild soap and warm water and dry thoroughly with a soft clean cloth.
• Check the heater wire around the freezer door opening regularly. If there is frost or sweating, contact an electrician to verify the heater wire is operating properly.
• Check and lubricate door hinges with petroleum jelly every two months.
• Check and tighten all screws in the hinges, latch, door closure and any other mechanism provided with the door as needed.
• The top of the walk-in is not a storage area.
• Never store anything on top of the walk-in as it may damage it. 

 

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Stewarding SOP for Cleaning and Maintaining the Deep Fryer

SOP Number: Kitchen / F&B Production SOP –

Department: Stewarding Staff

Purpose of this SOP:

To obtain the best efficiency, quality and performance of the machine, always follow the cleaning and care instructions advised by the manufacturer of the deep frying machine. The stewarding staff should make sure to safely and hygienically clean the deep fryer to achieve consistent results every time.

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 steps for cleaning and maintaining Deep Frying Machine?

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.    Turn off the main power.

2.    Open the drain valve.

3.    Pour all the oils until they are gone.

4.    Take the oils from the oil taps and remove them.

5.    Prepare an empty container under the drain valve.

6.    Spray under the deep fryer.

7.    Spray with grease cleaner.

8.    Wipe all the parts of the deep fryer.

9.    Spray with water.

10. Clean with detergent.

11. Spray again with water and dry them up.

12. Reclose the drain valve.

13. Sanitize using chlorine.

14. When inserting the cooking oils, do so with a filter or, just put new ones.

What are the main points to note while cleaning and maintaining the Deep Fryer? 

• Hot oil and hot parts can cause burns.
• Use care when operating, cleaning, and servicing the fryer.
• Spilling hot frying compound can cause severe burns.
• Do not move fryer without draining all frying compound from the tank.
• Never run water or boil out a solution through filter and motor/pump as this may damage your fryer.
• Clean your fryer regularly with the tank brush along with a damp cloth, and polish with a soft dry cloth.
• If regular cleaning is neglected, grease will be burned on and discolorations may form.
• Fingerprints are sometimes a problem on highly polished surfaces of stainless steel.
• They can be minimized by applying a cleaner that will leave a thin oily or waxy film.
• Clean all exterior surfaces of your fryer at least once daily.
• Use a damp cloth with warm water and a mild soap or detergent.
• Do not use chlorine or sulfate/sulfide cleaners.
• Rinse thoroughly, and then polish with a soft dry cloth.
• Keep the fryer exterior clean and free of accumulated grease to prevent stubborn stains from forming.
• If regular cleaning is neglected, grease will be burned on and discolorations may form.
• Remove discolorations by washing with any detergent or soap and water.
• Use a self-soaping, non-metallic scouring pad for particularly stubborn discolorations.
• Always rub with the grain of the stainless steel.
• Do not use a metallic scoring pad or harsh cleaners.

 

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Derivatives of Basic Mother Sauce's

1. DERIVATIVES OF BÉCHAMEL SAUCE

Cream sauce: Chopped onions are reduced with white wine and then cream is reduced in the same pan. Now some béchamel sauce is added & whisked in. More cream is added till correct consistency is obtained and the sauce is then strained.

Sauce Mornay: Grated Cheddar cheese is added to the cream sauce and it is strained.

Sauce Fine herbs: To the cream sauce, some chopped tarragon, parsley and chervil are added. In place of chervil, we often use thyme.

Chilly Mornay: Some bell peppers are lightly sautéed in olive oil, & paprika powder is added to it. Mornay sauce is poured over this till the flavour is obtained & it is then strained out.

Sauce Nantua: To the cream sauce, add very fine crayfish butter and small cooked crayfish tails.

1. DERIVATIVES OF BÉCHAMEL SAUCE

Cream sauce: Chopped onions are reduced with white wine and then cream is reduced in the same pan. Now some béchamel sauce is added & whisked in. More cream is added till correct consistency is obtained and the sauce is then strained.

Sauce Mornay: Grated Cheddar cheese is added to the cream sauce and it is strained.

Sauce Fine herbs: To the cream sauce, some chopped tarragon, parsley and chervil are added. In place of chervil, we often use thyme.

Chilly Mornay: Some bell peppers are lightly sautéed in olive oil, & paprika powder is added to it. Mornay sauce is poured over this till the flavor is obtained & it is then strained out.

Sauce Nantua: To the cream sauce, add very fine crayfish butter and small cooked crayfish tails.

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2. DERIVATIVES OF VELOUTÉ SAUCE

Sauce Allemande: Quiet simply, this is a veloute thickened with egg yolks and flavored with mushroom liquor, lemon juice, pepper and nutmeg. (This sauce is also known as sauce Parisienne)  

Sauce Supreme: This is a chicken veloute enriched with cream. It should be very white in color and delicate in flavor.

Sauce Ivoire: To one-liter sauce supreme, add three-tbs. melted light coloured meat glaze, just sufficient to give the acquired ivory tint to the sauce. Suitable for serving with poultry.

Sauce Normande: To fish veloute-add mushroom liquor and cooking liquor from mussels and fish stock, all in equal proportions, a few drops of lemon juice and thickening of egg yolks with cream. Reduce this to 1/3 of its volume. Pass through a fine strainer and finish with some more cream butter. This can be used for large numbers of fish dishes.

Sauce Joinville: Prepare Sauce Normande and finish with equal parts of crayfish butter and shrimp butter instead of cream and butter.

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3. DERIVATIVES OF BROWN SAUCE (ESPAGNOLE SAUCE)

Sauce Chasseur:  Melt butter in a small pan, add. chopped shallots and sliced mushrooms and sauté. Add white wine, reduced by ½, then add equal parts of tomato sauce and sauce demi-glaze. Add meat glaze, simmer gently and finish with chopped parsley (In some methods of preparing Sauce Chasseur some brandy is also added)

Sauce Bordelaise:  Reduce red wine in a small pan with. Finely chopped shallots, a little pepper, bay leaf and a sprig of thyme to ¾. Add Sauce Espagnole and allow it to simmer gently, skimming as necessary. Pass through a fine strainer and finish with. Melted meat glaze, the juice of ¼ lemon and 50 gm. Bone marrow cut into small slices or dices and poached. This sauce is especially suitable for serving with grilled red meats. (Originally this sauce was made with white wine but nowadays-red wine is always used)

Sauce Bourguignonne: Reduce red wine in a pan with sliced shallots, a few parsley stalks, a bay leaf, small sprig of thyme and mushroom trimming ½. Pass through a fine strainer (you may thicken it by adding Beurre Manie). Finish at the last moment with frozen butter and a little cayenne. This sauce is especially suitable for serving with egg and dishes designated A’ La Bourguignonne.

Sauce Diable: Place white wine in a pan. Add chopped shallots and reduce by 2/3. Add sauce demi-glaze and allow to simmer slightly for a few minutes then season the sauce strongly with cayenne pepper. This sauce is especially suitable for serving with grilled chicken.  NOTE: Vinegar may be used instead of wine and chopped fine herbs and may be included in the reduction.

Sauce Piquante: Place white wine and the same amt of vinegar in a pan with chopped shallot, reduce by ½., Add sauce Espagnole, bring to the boil and simmer gently, skimming as necessary for 10 min. Remove from the heat and finish with 2 tbsp. of chopped gherkins, tarragon, chervil and parsley. This sauce is usually served with boiled, roasted or grilled pork.

Sauce Poivrade: Heat oil in a pan, add a mirepoix comprising of. Carrots, onion, little parsley stalks, a pinch of thyme and a crushed bay leaf and cook until lightly coloured. Moisten with vinegar, & marinade and reduce by 2/3. Add sauce Espagnole and allow to simmer gently for 45 min. A little before passing the sauce add crushed peppercorns and pass through a sieve then add some of the marinades again. Bring to the boil, skim and carefully simmer for approx. 35 min. so as to reduce the sauce to the required quantity. Pass and finish with. butter.

Sauce Madeira: Reduce sauce demi-glaze until slightly thickened. Remove from the heat and add Madeira wine Pass through a fine strainer and do not reboil.

Sauce au Porto: This is prepared in the same way as Madeira replacing the Madeira wines with Port wine.

Sauce Robert: Heat butter in a pan, add finely chopped onion and cook without colouring. Moisten with white wine and reduce by 2/3. Add sauce demi-glaze and simmer gently for 10-min. Pass the sauce through a fine strainer and finish away from the heat with a pinch of sugar and some English mustard diluted with a little water. This sauce is usually served to accompany grilled pork.

Sauce Vin rouge: Heat butter, add the finely cut mirepoix and cook to a light brown colour; moisten with good quality red wine and reduce by ½. Add some crushed garlic and Espagnole; skim & simmer carefully for 12-15 mins. Pass through a fine strainer and finish with butter, a little anchovy essence and a little cayenne pepper. This sauce is especially suitable for serving with fish.

Sauce Matelote: Place red wine court – bouillon in a pan with mushroom trimmings. Reduce by two-thirds and then add Espagnole. Simmer gently for a few mins and pass through a fine strainer. Finish the sauce with of and lightly season with cayenne pepper.

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4. DERIVATIVES OF HOLLANDAISE SAUCE

Sauce Choron: Prepare a Sauce Béarnaise, omitting the final addition of tarragon and chervil and keeping it fairly thick, add up a quarter of its volume of tomato puree which has been well concentrated or reduced in order that the addition will not alter the consistency of the sauce.

Sauce Foyot: Prepare a Sauce Béarnaise, keeping it fairly thick and finish with melted meat glaze added little at a time.

Sauce Maltaise: Prepare a Sauce Hollandaise and at the last moment add the juice of 2 oranges (reduced) and a good pinch of grated zest. Goes well with asparagus.

Sauce Paloise: Prepare a Béarnaise but while doing this replace the principle flavouring of tarragon with the same quantity of mint in the reduction of white wine and vinegar and replace the chopped tarragon with chopped mint at the final stage.

Sauce Mousseline(Chantilly): Prepare Sauce Hollandaise and at the last moment carefully mix in. stiffly whipped cream.

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5. DERIVATIVES OF MAYONNAISE SAUCE

Sauce Tartare: To mayonnaise sauce add chopped gherkins, capers, shallots, parsley, chives.

Sauce Verte: Blanch rapidly for five minutes spinach and watercress & a mixture of parsley, tarragon and chervil drain well. Refresh quickly and squeeze out all the water. Pound the leaves then squeeze them firmly in a clean cloth so as to obtain a thick herb juice, Add this too well-seasoned mayonnaise.

Sauce Mousquetaire: To mayonnaise add finely chopped shallots which have been cooked and completely reduced with white wine, some melted meat glaze and chopped chives. Season the sauce with a touch of cayenne or milled pepper.

Sauce Remoulade: To mayonnaise add and mix in Mustard, chopped gherkins, chopped capers, parsley tarragon and chervil and some anchovy essence.

Sauce Gribiche: Mix together cooked yolks of egg with mustard, salt and pepper and gradually add oil and vinegar as for Mayonnaise. Garnish with chopped Capers, gherkins and fine herbs along with the julienne of hard-boiled egg white.

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6. DERIVATIVES OF TOMATO SAUCE

Chaud Froid Sauce - Preparations of Chaudfroid sauce omit the use of meat, and these can be prepared as a brown sauce, a white sauce and as a red sauce using tomato purée. A simpler preparation of Chaudfroid sauce without the use of meat can be made by using Espagnole sauce, adding ingredients such as Aspic Jelly, gelatin, cream and sherry to it, and cooking the mixture.[15] Another simpler preparation technique that lacks meat involves the use of allemande sauce or velouté sauce and other ingredients.

Nantua Sauce - is a classical French sauce consisting of: a Béchamel sauce base cream crayfish butter crayfish tails It is named for the city of Nantua, which is known for its crayfish, and the term à la Nantua is used in classical French cuisine for dishes containing crayfish.

Portuguese Sauce - The Portuguese sauce is a hearty tomato sauce made with sautéed onions, garlic, tomato concassé and parsley. Tomato concassé (pronounced "conk-a-SAY") is a fancy culinary term to describe tomatoes that have been peeled, seeded and roughly chopped.

Provencale Sauce - The Provençale sauce is a fragrant tomato sauce made with sautéed onions, garlic, capers, olives, and Herbes de Provence. It's delicious served with meat, poultry, and fish. This recipe also features tomato concassé, which is a fancy culinary term to describe tomatoes that have been peeled, seeded and roughly chopped

 

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