Stewarding Department: Why Haven’t I Been Promoted?
Regardless of the fact that the global economy is getting worse by the day, it seems like everyone else around you is getting promoted. Meanwhile, you seem to be stuck in the same job, doing the same things every day. Curiously, however, you seem to be great at your job. You know how to do your job well. In fact, you are a pretty great steward. Perhaps, you’re wondering, “Why haven’t I been promoted?” Here are a few reasons why you may have been overlooked: You’re the hotel or restaurant ghost. They know you’re there but they can’t see you. Your ...
How to Remove Rust from Cast Iron Cookware
Every now and then, you will notice that the restaurant’s cast iron skillet has grown a bit rusty or the dutch oven is starting to do the same. Nowadays, however, there are many cleaning tools that can help you with this kind of problem. Many modern ovens have their own self-cleaning cycle. Often, at the end of the cycle, you will no longer see the rust or the rust is turned to ash. Unfortunately, once this happen, your cookware will require to be seasoned before you will be able to start cooking with it again. Seasoning the Cast Iron Every kitchen, commercial ...
Stewarding Department: How to Clean the Kitchen Stove
The Stewarding Department needs to make sure that they have cleaning schedules properly in placed. It is also important that people are trained on how to clean the kitchen stove. After all, this is practically the most important kitchen equipment. People who clean it should know how to properly do the task. Also, they should know how to save time when cleaning. Of course, the best way to do this is to make sure it is clean regularly. The person assigned to cleaning them should not let them get too dirty before he or she would bother cleaning the stove, ...
Ways to Clean with Kitchen with Baking Soda
The Stewarding Department can always benefit from learning the various ways to clean the kitchen with baking soda. There are really many ways to clean with baking soda. This is one of the best non-poisonous products that stewards can used to clean the kitchen and the hotel. This is a very good solution. Why Use Baking Soda? Baking soda is present in most organic life forms. It is created naturally from sodium carbonate or soda ash. Usually, sodium bicarbonate results precipitates out when soda ash is dissolved in a solution of carbon dioxide. Like vinegar, there are several reasons why the Stewarding ...
Stewarding Department Training Guidelines – Knowing When to Clean the Kitchen
Being a kitchen steward is by no means an easy job. It’s the kitchen steward’s duty to make sure that every item in the kitchen is ready for use and these items include the utensils, dishes, tools, and the whole kitchen area itself. This is to make sure that the customers don’t experience any troubles and in turn, the restaurant doesn’t get into trouble. This is also to make sure that the establishment you are working for presents its best to its new customers, which will possibly welcome them back in for future dining, thus keeping the restaurant up and ...
What is a Three-Well Sink?
Most commercial kitchens have a dishwashing machine that reduces the time it takes to wash, clean, and sanitize dishware, utensils, glassware, etc. However, for those small restaurants, especially the new ones, they make use of a three-well sink. Now, as a kitchen steward, it would be to your advantage to know what the three-well sink is and how to use it. An Overview In a nutshell, the three-well sink is simply a dishwashing equipment that is made up of three compartments or sinks. The first sink is for washing the kitchen items, and the second sink is for rinsing the items. The ...
Kitchen Cleaning Plans
Not all areas in the kitchen are washed and cleaned daily, and not all kitchen items, units, appliances, and machines are also washed and cleaned daily. Imagine kitchen stewards running around the workplace and the dining area, bumping into each other, disrupting the work of the chefs, and disrupting the relaxed mood of the diners. Because o this, there needs to be efficient and effective kitchen cleaning plans. Here is a good example of what needs cleaning and washing when. Things That Need Washing or Cleaning After Each Use The grills should be cleaned after each use. This is done so as ...
What are the Duties of the Chief Steward?
The chief steward is the head of the stewarding department. He is responsible for the whole department - the productivity of the department, the quality of the service, the relationship of the staffs of the stewarding department with each other, and the relationship of the staff with the guests. The chief steward reports directly to the executive chef, and he also works closely with him. Here are his major duties and responsibilities: He is in charge of stock control and cost control of all items found inside the kitchen. As such, he ...
Chinaware Inventory
Chinaware inventory lies on the shoulders of the stewarding department, and it is the responsibility of the stewarding department to keep track of the numbers of chinaware in use as well as the numbers of chinaware that needs replacement or are lost. Furthermore, the stewarding department has to keep a record of the basic information needed to not only purchase and restock the items but to also maintain as well as control the items that are being used in the operation. Knowing the Quantity or Par Stock The first thing that needs to be addressed is to know the quantity of the ...
Cleaning the Steam Table
One way of making sure that the foods being served are kept warm is to make use of a kitchen steam table. The dishes are placed on the steam table pans, and these pans are then placed over the steam table. The steam generated by the equipment keeps the food warm and ready to be served. The steam table also keeps the food fresh and safe to eat. Because it holds food, the steam table needs to be cleaned regularly by the kitchen steward, and the usual schedule for cleaning the steam table is after serving period is over. Here are ...
Cleaning the Ceiling and Air Ventilator
When you say cleaning and maintaining the cleanliness of all areas of the workplace, it should really mean all. This includes not only the floors and the walls, but this should also include one of the most overlooked areas of the kitchen – the ceiling as well as the air ventilators. What You Need The materials that you will need to clean the ceiling and air ventilator include a ladder, a ceiling broom, a hand brush, cleaning detergent, clean cloth, and water for rinsing. You will also need goggles as well as gloves to protect not only your eyes but hands as ...
Goals of Kitchen Steward Training
If you want to provide the best service for the guests, you have to have a very strong training program for your stewarding department. You should remember that the stewarding department is the backbone of your restaurant, and without a good training program, it could spell chaos for your restaurant. Who is responsible for the training program? The person who is most responsible for the training program is, of course, the department head, the chief steward. After all, as head of his department, he is the person who carries the whole department on his shoulders. Aside from the chief steward, the next ...
How to Ensure Proper Communication in the Stewarding Department
To have a very good flow in the restaurant, especially in the kitchen which is the heart of the establishment, there should be proper communication within the stewarding department. Proper communication is achieved through the information board which is where information is easily disseminated to the rest of the staff, and it is also achieved through the various meetings that the stewards are required to attend. The Information Board First and foremost, it is imperative that the stewarding department have an information board where information can properly be distributed. Secondly, the information board should be located in a place where it is ...
How to Create an Organized Stewarding Department
To create a very organized stewarding department, one needs to make sure that all the very important details are covered so as to provide a smooth flow in the stewarding department, a flow that synchronizes very well with the rest of the food and beverage department. After all, without an organized stewarding department, there would be chaos inside the kitchen. Importance of an Organized Stewarding Department To have a smooth flow in the restaurant, it should start with a very organized stewarding department. It is important for the following reasons: To achieve the goals of the restaurant which is to provide an ...
Stewarding Department Training Guidelines – Knowing the Different Kitchens
A new member of the stewarding department should know that the commercial kitchen is divided into different areas, the two most common of which are the cold and hot kitchen. Aside from this, the kitchen is still divided into stations, and you have the stations where you sauté, grill, fry, etc. Knowing the different kitchens is very important because not only does the kitchen steward have to know the uses of each of the kitchen areas, but he also has to know how to properly clean and maintain the cleanliness of these areas. Hot and Cold Kitchen The two most common division of ...
Stewarding Department Training Guideline – Knowing the Company
Before a new kitchen steward joins the workforce of a restaurant, he first has to get to know the company, of course. This way, he will know what the restaurant expects of him and, at the same time, the restaurant will know what he expects to learn from them. Here are the things that a new kitchen steward should know. The Company/Restaurant You first have to get to know the company. This, of course, includes the name of restaurant. You should also know the brief history of the restaurant, who owns the restaurant, who are its chefs especially the executive chef, what are ...
Proper Procedure for Waste and Garbage Disposal Control
The stewarding department follows a very strict policy when it comes to proper waste and garbage disposal. This is done not only to dispose of the garbage and waste properly but to also minimize the risk of contamination. After all, the health and safety of the guests as well as the rest of the restaurant staffs rely heavily on how good the stewarding department does its part. However, disposing of the waste and garbage is not just about putting everything into the trash bag and taking them to the dumpster. Here is a common yet proper procedure for waste and garbage ...
Bakery Utensils Cleaning
Cleaning bakery utensils is not just about soaking them in water, scrubbing them, and rinsing them. Remember, the kitchen stewarding department holds the health and safety of the diners so, of course, there is more to it than just a simple washing. Here is a simple guideline that kitchen stewards should follow. Moulds are commonly used, and it will happen that there will be leftover food clinging to the sides and the bottom. For this reason, the kitchen steward has to soak the moulds under hot water for about a couple of hours to three hours. Detergent should be added to the ...
Do You Have What It Takes to Be a Good Hotel Steward?
Hotel stewards need to know what’s out there. They should be men or women who frequently travel. In truth, this should be a requirement. Stewards need to see new places, visit countless hotels, restaurants – and these days, resorts as well – in order to know how they can offer better service to their own customers. By travelling, stewards learn from others. They are able to pick up pointers from other stewards. This is something European stewards have learned a long time ago. I do not know with you, but I definitely hold European stewards in highest regard. It is not ...
Chief Steward Checklist
The chief steward is the one who heads the whole stewarding department. He makes sure that the rules and policies of the restaurant are met by the stewarding department staff. After all, the cleanliness and orderliness of the restaurant lie on this department’s shoulder and, as such, they are directly responsible to the health and wellbeing of the diners. Aside from this, the chief steward also has to make sure that all the operating equipments are kept in tiptop condition. It is also his duty to keep tabs of any damages or loss. Here is a checklist of the duties and responsibilities ...
Hierarchy in the Kitchen
For a newcomer to the professional kitchen the culture and rules are as much a mystery as they should be adhered to. Many of these unsaid rules relate to hierarchy in the kitchen. Known as the Brigade de Cuisine, the following list denotes who comes where in the domain of the professional chef: - Kitchen Porter: Kitchen Porter or KP, as he is widely known in the trade, provides the back breaking work as the backbone of the kitchen. Primarily he/she washes up, ensuring all chefs have the tools of the trade at their station. S/he packs deliveries away accordingly, and ...
A Kitchen Steward’s Job Description
As a member of the kitchen steward department, you are a part of a team that works together to create a good atmosphere in the kitchen. Without the cooperation of each of the members, there will be chaos and confusion inside the kitchen. After all, the kitchen stewards are considered as the backbone of the restaurant industry and, as such, they have to work together to assure a smooth flow inside the workplace. The stewarding department may differ from one commercial kitchen to another; however, they have common duties and responsibilities. As a Part of the Team As a part of the team, ...
General Skills Required in the Stewarding Department
If you think that it does not require that much skill to get into the stewarding department, you will be proven wrong. In fact, it does require not only skill but adaptability, too, to be able to perform your duties as a kitchen steward very well. So, what are the general skills that you will need in order to perform your kitchen stewarding duties well? Skills in the Work Area The most important skill that you need to have is the ability to keep your work area clean at all times. Although this may sound so simple, it actually is not as ...
Jan 12
22
How to Prevent Slips in Restaurants
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To help reduce or eliminate injuries and resulting liabilities, there are some things that the Stewarding Department should observe in order to prevent slips and falls in foodservice operation. Perhaps, you’re wondering, “How is it my responsibility?” Indeed, learning how to prevent slips in restaurants is one of your responsibilities. Research shows that slip resistance is determined by how well the restaurant surfaces are cleaned and maintained. It is not the finish, cleaner or floor type that determines this.
You need to make sure that you have the right program in place in order to protect your employees from possible liability claims. A significant percentage of claims arises from slip and fall accidents. This is why it is important that you have an effective floor care maintenance program in place. Your goal should be to improve floor traction. Your program should clearly outline and define floor safety procedures. Although the Stewarding Department is not wholly responsible for ensuring floor safety, proper floor cleaning is definitely one of its major responsibilities.
In order to help ensure and observe the floor safety standards, here are some things that your department should consider:
- Choose the right floor cleaners and sanitizers. Remember that cleaners work differently in different surfaces. For instance, floor cleaners that work effectively in removing grease might not work just as well when used in cleaning fatty acids. By not using the right cleaner, you could end up with slippery floors and surfaces. Using the right cleaner is the number one step in learning how to prevent slips in restaurants.
- Use the right cleaning tools and supplies. You should make sure that you utilize cleaning tools that will help clean up spills and dirt fast while further eliminating or reducing possibilities for slips and falls. For instance, using microfiber mops instead of regular mops will help greatly decrease the amount of water you will need to clean up messes.
- Observe manufacturer guidelines. Guidelines are there for a reason – you need to observe them. Read the guidelines and observe proper procedures for using chemicals and other cleaning agents. You should make sure that you observe proper dilution ratios. You should consider using an automated chemical dispensing system.
- Prepare and distribute written floor maintenance protocol. You have to set the guidelines properly and in writing, so that everyone should have something to refer. In truth, you should introduce these guidelines during the training period. You have to demonstrate how to properly clean kitchen surfaces.
- Create a floor cleaning schedule. You have to set a schedule anticipating cleaning frequencies. This schedule should include daily, weekly, monthly and yearly cleaning, including deep cleaning. Follow up on this schedule and make sure that compliance is observed. Do surprise audits if you have to and regularly inspect kitchen surfaces to make sure that the staff is observing proper cleaning procedures.
You need to educate your staff on how to prevent slips in restaurants. Make sure that you incorporate these guidelines when creating your floor safety program.
Posted in Kitchen management by .
Jan 12
22
Cleaning and Sterilizing the Kitchen
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It is important for food businesses to ensure the cleanliness of the kitchen. This means making sure that the furniture, fixtures and equipment are all clean. Garbage should not accumulate. Waste, grease or dirt should not accumulate as well. Cleaning and sterilizing the kitchen are different. These are different procedures. Kitchen equipment should both be cleaned and sanitized before use.
Clean means free from dirt, dust, grime and other similar particles. These things should not be visible. They should not also be smelled. Cleaning removes dirt from the kitchen and keeps it smelling fresh and clean. On the other hand, to sanitize or sterilize means to apply cleaning agents that would help kill bacteria on kitchen equipment and surfaces. This helps eliminate or reduce level of bacteria in the kitchen. You actually have to clean and sanitize the kitchen separately. You need to thoroughly scrub and clean the kitchen before you sanitized it. Sanitizers are ineffective on dirty surfaces.
Planning a Cleaning and Sterilizing Program
When planning your program or guideline for cleaning and sterilizing the kitchen, you need to remember the following guideposts:
- Observe the right cleaning and sterilizing process. For instance, you need to start at the back and you need to work towards the front. Start at the top and work your way to the bottom.
- Use the right cleaning and sterilizing tools.
- Remember, for example, that paper towels are preferable to cloths. If you use the latter, you have to make sure that you washed them in scalding hot water. You need to dry them before using them again.
- Get the right brush sizes. You need several brushes that you can use for different tasks. This will help you reach all the surface areas including areas that are difficult to reach.
- Use cleaning and sanitizing agents that are food-grade. Make sure that you observe these products’ instructions when using them.
- Encourage prompt cleaning in order to minimize the time kitchen surfaces are exposed to bacteria.
- Store cleaning and sterilizing agents properly. Make sure to keep them away from the kitchen’s food storage to avoid contaminating the food with harmful chemicals.
- Clean kitchen equipment properly. If you have to disassemble them before cleaning, then do so.
- Use the dishwasher to sterilize small cutleries, tools and equipment.
- Remember to drip-dry kitchen equipment before using them. Use clean towels to dry them.
- Make sure that you train and educate your staff on proper cleaning and sterilizing the kitchen.
- Regularly check the cleaning being carried out and instruct your staff when necessary.
- Ensure that garbage containers are large enough for the amount of waste the restaurant creates.
You have to set proper guidelines on cleaning and sterilizing the kitchen in order to ensure kitchen cleanliness at all times.
Jan 12
15
No More Clogged Kitchen Sink!
Photo Credit: The Bungalow Tampa
You will find that there are a lot of articles offering solutions to clogged kitchen sink. Basically, however, these articles presuppose that your kitchen sinks are already clogged. However, you can avoid clogging the kitchen sink. The truth is that the causes of clogging are quite the same. What may cause the problem in one commercial kitchen may cause the same headache in another kitchen. You might want to take note of our suggestions on how you can avoid the problem altogether.
Take Note of What You Are Putting Down the Drain!
Avoid flushing objects that could cause clogging. Tea leaves, for instance, should not be pushed own the sink drain. These could accumulate and eventually cause clogging. You might want to create compost out of these tea leaves instead. It is important that the kitchen staff, including the kitchen stewards, know which materials could cause clogging. Potato peeling should not be put down the drain. Potatoes tend to swell and they can easily get in the drain and the pipes.
Will That Cause Clogging?
Do not put down the sink drain materials that could cause clogging. There are materials that can swell up when they are placed in water or when water is added. Make sure that you dispose these things properly. Avoid putting down the sink drain the following: flour, rice, semolina and gelatine. When cleaning kitchen utensils or equipment, make sure that you do not pour hot fats that solidify down the drain. This can create a clogged kitchen sink. When fat cools down, it congeals and then it will settle in the pipes. It will be very hard to remove these fats. Instead of pouring them down the kitchen sink, you should let them cool and then dump them in the garbage bin.
Be Responsible!
If you would like to avoid clogged kitchen sink, it is important that you only drain water and materials that can easily go down the drain. Solid foodstuffs tend to get stuck in the pipes. Your department should have a proper garbage disposal system. Materials that could cause clogging should NEVER be placed in the drain. Even if you actually are able to drain these things without causing clogging, you are only giving the mess to someone to clean up. These things can cause problem beyond your kitchen. You should consider composting. You also need to have a proper garbage disposal. It is your responsibility to take care of the environment even beyond the kitchen doors.
Jan 12
15
How to Unclog a Drain in the Kitchen
Photo Credit: Charles and Hudson
Clogged drains in a commercial kitchen can be such a pain. That is why it is important for a steward to learn how to unclog a drain. In truth, you do not need expensive chemicals to unclog the drain. You can always use a simple plunger and basic vinegar or vinegar mixed with baking soda. Here is a step-to-step guide on unclogging the drain:
- Pour ¼ cup of vinegar concentrate or a cup of baking soda mixed with ¼ cup of vinegar down the clogged rain. A mixture of baking soda and vinegar will create foaming which will help clear the clog. Leave it for 25 minutes.
- Pour freshly boiled hot water into the drain.
- Pump or suction the drain with the plunger in order to get the clogged materials to move.
- Pour hot water into the drain once again.
- Repeat this process until the drain is clear.
Make sure that you seal off openings in order to allow suction. You need to seal secondary openings so that you will not lose pressure from your plunger. This should work but if it doesn’t, then the clog may well be going up the sewer air vent. Also, the problem may be really further down the drain. This is often the case in double sinks that are both clogged. You may have to resort to using a drain cleaning auger. You also need to learn how to use a snake when trying to learn how to unclog a drain.
Drain cleaning augers or snakes vary in kinds. There are manual, electric, hybrid and automatic snakes. Usually, hybrids are attached to electric hand drills. Since you will be most likely draining clogged pipes every now and then, you probably should avoid manual snakes. These things are ideal for home use. Here is a step-by-step guide on how to unclog a drain using a snake.
- Insert the drain cleaning auger into the drain pipe until you meet resistance.
- Once you do, rotate it carefully clockwise until it moves forward again.
- Continue to turn and push the snake forward until you cut through the pipe and unclogged it.
It is important that you use this tool carefully and surely. Do not jam or push it hard because this could damage the snake. Usually, the snake will be filthy once you pull it out of the pipe. Sometimes, the problem may not be fixed by a plunger or a snake. It is great to learn how to unclog a drain, but sometimes, you may have to resort to professional help if these simple solutions do not solve the problem.
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When it comes to maintaining restaurant hygiene, you need to make sure that you have vapor steam cleaners that you could use to clean the restaurant without resorting to using detergents. Basically, these cleaners create really hot steam which you will apply to dirty kitchen and restaurant surfaces in order to dissolve grime. Basically, steaming helps remove grime, dirt, stains, molds, spills, sugars and soap scum.
Advantages of Using Vapor Steamer Cleaners
There are multiple advantages to using vapor steam cleaners. Exposing your kitchen or restaurant to high temperature helps loosen up tough dirt. There are steamers that are equipped with its own bacteria-elimination system, so you will be able to remove 99 percent of bacteria in restaurant and kitchen surfaces. There are other products that come with other kinds of filters. For instance, there are cleaners that help remove allergens, pollens, dander, spores and silicon dust.
These equipments use low-flow technology, so they do not consume a lot of water. They emit dry steam with only 5% water content, so you minimize your water consumption. These kinds of steamers are actually in great demand. Restaurants and other commercial establishments prefer them because they offer high-water efficiency and they are also considerably eco-friendly.
Detergent Use Is Not Required
The one great thing about using vapor steam cleaners is that you do not need to use detergents when cleaning the kitchen or restaurant. In turn, this will help minimize the use of detergents in the kitchen. You will avoid all the possible drawbacks to using detergents:
1. Avoid toxic chemicals. When cleaning the kitchen with detergents, you expose the food to possible contamination of toxic chemicals. When you use vapor steamers, you avoid using harsh chemicals and bleach. Using steam is a healthier way of cleaning the kitchen.
2. Avoid leaving residual detergents. Ironically, residual detergents can act as dirt magnets. Their composition attracts grime, so if there are residual soaps left on kitchen surfaces, you can expect these surfaces to turn dirty and grimy within a few hours.
3. Avoid damaging kitchen equipment. Bleaches and detergents are highly corrosive. They can damage the surfaces of your kitchen equipments. Steam cleaners, the best of the lot, have corrosion resistant parts that help kitchen surfaces withstand the use of corrosive detergents. However, using steamer machines will help you minimize the use of detergents or avoid their use altogether.
You should take note, however, that you these vapor steam cleaners do not have the same pressure levels as washers, so do not expect to use this for removing heavy grease.
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