The Stewarding Department should have a very good schedule when it comes to cleaning and maintaining the cleanliness of the whole kitchen.  After all, it is the stewardship schedule that provides a smooth work flow inside the kitchen.  If the chief steward cannot come up with a good stewarding schedule, then you can expect chaos inside the kitchen.

Here is a sample of a daily sanitation schedule for the kitchen area.

After Each Use and at the End of the Day

The things and areas in the kitchen that need to be washed, rinsed, and sanitized after each use include:

1. Preparation areas.
2. Tilt skillet.
3. Rotisserie skewers and the tines.  These also need to be degreased at the end of the day.
4. Slicers and stand.
5. Three-compartment sinks.

After Every Four Hours

There are also some areas in the kitchen as well as kitchen items that need to be washed, rinsed, and sanitized every four hours.  These are the:

1. Counters, especially the prep area counters.  They should also be washed, rinsed, and sanitized in between products.
2. In-use utensils.  Like the counters, they should also be washed, rinsed, and sanitized in between products.
3. Scales.  They should also be washed, rinsed, and sanitized between each use.
4. Hand sink handles.
5. Ice carriers.
6. In-use wiping cloths.  Be sure to place them in their appropriate linen bag before they are sent to the laundered.
7. Knife holders.

Throughout Shift and as Needed

Some areas and kitchen equipments that need to be washed and wiped clean all throughout the shift and as needed include:

1. Front doors.
2. Pizza oven.
3. Floors.

Before and After Each Shift

Each stewarding department shift should make it a point that all these areas are taken care of before and after each shift:

1. Bathroom mirrors should be spotlessly clean.
2. Bathroom should be restocked with hand soap as well as paper towels.
3. Hand sink areas should be washed, rinsed, and sanitized.

At the End of the Shift

At the end of each shift, it is the stewarding department’s duty and responsibility to wash, rinse, and sanitize these areas:

1. Front counters and shelves.
2. Countertop coolers and shelves.
3. Delivery counters.
4. Hood filters.  They should also be degreased and air dried.

At the End of the Day

Before closing the restaurant, here are the areas in the kitchen and kitchen items that the stewarding department needs to address:

1. Bathroom equipments and surfaces, including the bathroom floor and tiles as well as bathroom mirrors.
2. Condiment containers need to be washed, rinsed, and sanitized.
3. Cooling racks.
4. Dish racks.
5. Drain covers.
6. Freezers.
7. Ice-cream dipper well.
8. Line drawers.
9. Line inserts.
10. Mixer base and exterior.
11. Pizza oven.
12. Pizza oven tiles.
13. Product storage containers and bins.
14. Reach-in handles.
15. Reach-ins and wells.
16. Rotisserie, its holding drawers, and its exteriors.
17. Walk-in freezers and chillers.
18. Dry storage areas.
19. Mops and brushes.  These should be washed, rinsed, sanitized, and hung upside down so as to allow the excess liquid to drip down and for the mops and brushes to dry.
20. Trash receptacles.
21. Exterior premises of the restaurant.

Twice a Week

This may not be a daily duty, but still, this needs to be addressed on a bi-weekly basis.

1. Hood grease pans.

Tags: kitchen planning, Stewarding Department, stewarding planning, stewarding schedule

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