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 ...
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 ...
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, ...
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 ...
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 ...
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 ...
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 ...
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 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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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, ...
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 ...
We have often written articles for stewarding supervisors. We have also written articles about the stewarding supervisor, but every now and then, we receive questions asking us, “What is a stewarding supervisor? What does he do? What are his tasks? What are his responsibilities?”
Who is a Stewarding Supervisor?
Basically the stewarding supervisor reports to the chief steward, the assistant chief steward or the executive chef. The executive chef is often always the head of an entire restaurant operation. The stewarding supervisor is tasked to train, manage and monitor all the stewards and ensure the cleanliness in the kitchen and the restaurant as a whole.
What are the Duties of a Stewarding Supervisor?
The stewarding supervisor is tasked with these specific duties:
1. Train restaurant and kitchen stewards
2. Supervise stewarding attendants in order to ensure that the highest levels of health, cleanliness and efficiency are followed and observed
3. Assume some of the duties and responsibilities of the chief or assistant chief steward when they are not around
4. Ensure that stewards are equipped with the right tools and materials to complete their tasks on the daily basis
5. Communicate with other stewarding supervisors
6. Assume other duties and responsibilities assigned by the chief steward or assistant chief steward
The stewarding supervisor will have to work in all of F&B outlets and the kitchen on a daily basis. They may have to work with the engineering, human resource and other departments on as needed basis. He is also tasked to do some basic problem solving or trouble shooting. He will need to supervise staff on a daily basis and deal with co-workers and other stewards on a regular basis as well. Although he may have to do some basic decision making, a stewarding supervisor does not have final approval on expenses and daily operation processes.
Here are the things that the stewarding supervisor should monitor and supervise on a daily basis:
1. Prioritization and distribution of tasks among stewards
2. Kitchen equipment stock
3. Drain and fill of restaurant dishes, pans and pots machine
4. Collection and recycling of garbage
5. Cleanliness of recycling area and supply loading docks
6. Cleanliness of back areas and spaces
7. Cleanliness of garbage cans and recycling bins
8. Cleanliness of the entire kitchen
9. Observance of Human Resource Guidelines and Policies
10. Maintenance of cleaning supplies and equipment
11. Cleanliness of grease traps, but this is usually done on a per-week basis
Although you do not have to have a diploma in order to be promoted to stewarding supervisor, a diploma or post-secondary degree is still an asset. It gives you an edge over the competition. Completing some training courses can also help you land this position. First aid, food safety, hospitality supervision training courses are just a few of the courses that can give you an edge over other stewards. Experience is a big thing when it comes to getting this job. A hotel work experience is an asset. You need to have worked as a steward for at least six months in order to qualify for this job. A supervisory work experience is also an asset. After all, you may have to supervise at least 12 people on a daily basis.
The job requires attention to small details. An excellent supervisor needs to possess excellent communication skills. He also needs to be great at solving problems, and he should be team player. He should also know basic computer skills, so he would know how to keep records of his stewards. He must have great coaching skills, and he should have the ability to work in a fast paced environment.
Furnishing a restaurant kitchen with the right cleaning tools and equipment may seem intimidating and costly. However, when it comes to equipping your kitchen with the right tools, you do not have to spend a lot of money. You can actually outfit the kitchen within your shoestring budget. You just need to spend a little time planning your purchase. You can definitely get your hands on a great equipment without spending a lot of money. Here are our tips on how to purchase restaurant kitchen cleaning equipment on a shoestring budget.
Get Them During Off Season
Restaurants have their off season and peak season. Do not buy cleaning equipment during the peak season. Know when demand is the lowest for cleaning equipment and then buy your equipment during these months. When demand is low, you can expect the prices to go down as well. There are many cleaning equipment that you should buy during the winter months. This way you can cash in when tax season rolls around, and you can get a rebate for some equipment. This is way better than purchasing these machines in January and waiting for a few months to get your rebate. This is a great way to purchase machinery and equipment on a shoestring budget. You can get your rebate, and then buy another machine with the money.
Look for Used Equipment in Great Condition
If you are on a tight budget, you do not have to spend a lot of money on a brand new vacuum. Choosing to purchase slightly-used cleaning equipment can probably help you stay within your budget. This is a great idea for start-up restaurants. Of course, it goes without saying that there are risks attached to this purchase. So, you have to make sure that the machine that you’re buying is still in good condition – it may not be in perfect condition, but it should not break down every time your stewards use it.
Buying used equipment is a safe bet if you do your homework. Make sure you do not end up with cleaning tools with a lot of wear and tear. Otherwise, you may end up spending more money on repairs than you would have spent if you opted for a brand new machine in the first place.
You can keep your overhead cost to a minimal when you choose to purchase cleaning equipment on a shoestring budget, but you need to remember that you cannot sacrifice quality. Take advantage of great deals and consider using slightly used equipment in order to save money while outfitting your restaurant with quality cleaning equipment.
All restaurants are required to comply with national and local restaurant health and safety codes that are in place in order to protect people from contracting all kinds of food borne illnesses. It is usually the local health department that checks and ensures that all the health codes are observed by restaurant owners, managers and staff. Health codes vary from one state to another, from one country to another. But here are the basics of restaurant health and safety code that you need to know. These basics are practically the same everywhere.
This is very important when opening a new restaurant. You need to know the health code, so you will know what to consider when preparing your restaurant for the public. But here are the general rules that apply to practically all restaurants:
Restaurant Employees Should Observe Proper Hygiene
Stewards, for instance, should make sure that they come to work well-groomed. They should avoid going to work when they’re sick. Stewarding supervisors should send home sick employees or at least assign them to tasks that won’t require them to handle food or kitchen utensils.
Prepare for Inspections At Least Twice a Year
Restaurant inspections can happen at least twice a year or more. It is important for restaurant owners, managers and staff to prepare for an inspection. Initially, a restaurant has to pass the health inspection in order to start its operation. After that, it needs to prepare for an inspection twice a year. Violations can result to a low health inspection score – or worse, being shut down!
Observe the Rules When It Comes to Surface Cleaning
Health codes are very specific when it comes to restaurant cleaning. They prescribe certain cleaners and sanitizers and prohibit other materials. You need to know which ones are prohibited and which ones are allowed. You should also know specific rules when it comes to cleaning cooking or dining utensils. For instance, your local health office might prohibit restaurants from using the same chopping board for both meat and vegetables. They may require different chopping boards for different kinds of food.
Observe the Rules on Proper Food Handling and Storage
Stewards may not concern themselves much on food preparation, but sometimes you may have to help out when it comes to handling food and storing them. It is important to know the specific health codes when it comes to handling food. There will be times when you may have touch food in storage. It is a good idea to know the rules applicable to these situations.
Equip the Restaurant with the Right Cleaning Equipment and Supplies
If you want a clean restaurant, then you have to make sure that you provide your stewards with the right cleaning equipment and supplies. These things should not be hazardous to anyone’s health, stewards and customers alike.
Get In Touch with Your Local Health Office
If you would like to know the rules that apply to your restaurant, then you should get in touch with the right government office. Inquire about the health and safety codes. In fact, you should do this before you open the restaurant. You also should keep yourself updated with the changes in the code. This way you will always be prepared for a health inspection.
Likeable people are charming and genuine. They have this way of making people smile or laugh just because they’re there. That is how you probably would like your co-workers or employees to see you. You don’t need to be Mr. Congeniality or Ms. Congeniality, but it is always a good idea to get along well with people. You will look forward to going to work if you enjoy the people you work with. You will enjoy them if you are friends with them. You can be their friends if they genuinely like you. But how do you get people to like you?
Getting people to like you is easy is you are great at small talk. Some people find it easy to talk to people. They’re not a bit shy about approaching people. It is easy for them to make a good impression, but not all people are like that. Maybe you find it difficult to do these things. So, how do you get people to like you?
Create the Right Impression
There are people who place a lot of importance on themselves. This shows in their actions, manner of speaking or poses. Although your parents may have taught you to stand up straight and stand up tall, you should make sure that you don’t go too far.
You can still exhibit self confidence without rubbing people the wrong way. Don’t give the impression that you are trying to establish your importance, that meeting you is a great honour. Meeting you is not just about you. Don’t make it about you. No one likes that. Nobody wants to feel insignificant or inferior.
When meeting people, step forward with a big smile, bend slightly forward as if you’re showing deference or respect. This is a pose that everyone recognizes and responds to. This gives people the impression that you are the one honoured that you are meeting them, and not the other way around.
Don’t Be Afraid to Touch People
People like to be touch. They respond to being touch. But be careful about touching people though. Make sure that you won’t have a sexual harassment suit filed against you. Make sure you keep it professional and friendly. A pat on the shoulder is a good example. Just make sure you keep it casual. There are people who shake with their right hand and touch with their left hand.
So, the next time you talk to someone or walk up behind someone or wait in line behind a co-worker, touch them lightly on the shoulder before making a conversation. People will respond to you more. Everyone likes to be touch. A touch can break down barriers. It decreases the distance between people. Just make sure that you keep it casual, friendly and nonthreatening in any way.
Show People That You’re Interested In What They Have to Say
Have you ever met someone and afterwards walk away thinking, “Wow! That was a great conversation!” And then later on realized that you’ve blabbed about your life, but you didn’t actually learn a single thing about the other person. It wasn’t because he didn’t volunteer any information, but it was because he showed a lot of interest on what you were saying that you did all the talking!
There are some people who can do this. They can get you to talk without you realizing that you are actually talking. They show fascination with your life. They lean forward and listen to every word that you say. You do all the talking, but you go away feeling like you’ve talked to a friend. At the end of the conversation, you realized you genuinely like them.
How do they do this? These people simply just show genuine interest. They use politeness to cast a spell on you. They tell you they like without opening their mouth. Their actions speak for themselves. You like them for it. The next time you talk to someone from work, show genuine interest. Do not talk about yourself. Ask questions about them. This validates them as a person. By doing this, you implicitly tell them, “I see you. You are important.”
Remember: Everything is NOT a Competition
If you want your co-workers to like you, then stop competing with them. You need to accept that someone people are better than you at something. Do not compete. Let them enjoy themselves. Try to lose every now and then, and try to offer genuine compliments. Do not be afraid to accept weaknesses. People like that because they can relate to you.
Do Not Be Afraid to Go Out of Your Way – And Don’t Ask for Something In Return!
Learn to give favours. For instance, if a fellow steward asks you to swap shift schedules because his daughter has a school play or it’s his son’s 7th birthday, then do it. Don’t expect something in return. Go out of your way for people every now and then. If there is something that needs extra cleaning, then volunteer to do it. People will like you for it.
That’s it. If you want people to like you, then be kind. Develop a kind soul. Don’t talk bad about your fellow stewards. Go out of your way for people. Have a smile for everyone. Know when someone needs help and extend your help. Be genuinely kind and your co-workers will notice. People respond to kindness, and everyone likes kind people.
A steward’s job is not easy. You need a lot of energy in order to survive a day’s work. You cannot afford to be sickly, worn-out, drained or sleepy. You need all your energy. Unfortunately, this is not always the case. Sometimes, you will find yourself feeling drowsy or exhausted. So, what do you do? How do you boost your energy in order to be more productive?
Productivity is important to any workplace. You need to maintain your energy in order to ensure your productivity. Otherwise, you will end up dragging yourself to work, forcing yourself to clean floors and wash dishes, all the while feeling miserable. Here are some tips on how you can boost your energy at work without drinking gallons of coffee and energy drinks.
Start Your Day Right
Start your day with a 10-20 minute workout. It need not be an exhausting big workout. You just need to do a simple workout that will help pump your blood and keep you going the entire day. Do not forget to eat a good healthy breakfast. Eat foods that will serve as fuel for your body.
Take Power Naps
Don’t underestimate power naps. A 10-minute power nap can give you one-hour worth of energy. Of course, you don’t want people to see you sleeping at work, but researches have shown that a brief but good power nap can help boost your energy for the rest of the day. Take a 20-minute power nap during breaks. There are establishments that actually set up a nap room for their stewards. Maybe you should consider doing the same.
Take a Break
If you find yourself yawning and generally feeling exhausted, you should consider taking a break. Go for a walk. It doesn’t matter what kind of weather you have – hot, cold, rainy – just take a walk and get your blood flowing. Leave your phone behind. Stretch, do a little jog, jump and take huge deep breaths.
First of all, you need to remove all your personal baggage. Your emotional baggage tends to drag you down. You will feel exhausted and tired all the time. Emotions used up energy. Negative emotions can be distracting. Get rid of these negative emotions and personal grudges. Learn to confront issues head on, but always make sure that you adopt a diplomatic and emphatic approach to all issues.
You need to get along well with your co-workers, so you won’t feel tired about going to work. Transmit good energy and vibes by helping out other stewards at work. Friendly overtures create a natural high and lots of energy in the workplace.
You can also get a quick energy boost by calling up a loved one or a friend for a very brief chat. Catch up or vent if you need to do so. This will help you reconnect with your friends and at the same time, relieve yourself of worries and frustrations. This is one of the most natural ways to boost energy.
Laugh and Have Fun
Do not take things too seriously. Yes, your job is exhausting. Yes, it’s not fun to wash dishes or mop floors, but do not take your tasks too seriously. Do them well, but do not let them rule your emotions and thoughts. These are just tasks. They are not your whole life. So, laugh and have fun. Laughter creates energy. It also creates endorphins that make you feel good. Look at some funny YouTube videos. Have a chat with colleagues and joke around. Just 15 minutes of this and you will boost your energy.
Love your job. If you can’t love it, then just learn to appreciate it. There is always someone out there who would kill to have your job. No amount of caffeine can help boost your energy if your listlessness stems from the fact that you are miserable with your job. So, learn to appreciate it. Life is short. Enjoy it.
Ads Plugin created by Jake Ruston's Wordpress Plugins - Sponsored by Inogen and Fender Guitars.