Kitchen Stewarding Indonesia

Kitchen stewards contribute a lot to any professional kitchen, and it is through their efforts that the kitchen develops a smooth and orderly flow.  Their main job is to make sure that everything in the kitchen is in order, are very clean, and are well-sanitized.  You may think that this is a very easy job to do, but you will be surprised to know that there are also a lot of risks and hazards when it comes to working in a kitchen.  For this reason, here are some kitchen safety tips and advices that the kitchen steward should take into consideration.

When it comes to the ovens as well as the kitchen ranges, the kitchen steward should make sure that the ovens are clean and are grease-free.  The same goes for the stove top.  He has to maintain its cleanliness, making sure that they are cleaned thoroughly each and every time they are used and ensuring that no harmful cleaning products were used on the stoves and ovens.  He also has to see to it that there are no grease stains or oil stains as these can easily catch fire.

When it comes to kitchen appliances, the kitchen steward has to make sure that the electrical cords are secured, not dangling anywhere, and are kept safe and away from countertops and tabletops.  He also has to see to it that the electrical cords are covered so as not to trip anybody, causing damage and injury.  Likewise, the kitchen appliances should also be kept clean and free from any grease and oil stains.  As stated above, oil and grease stains can easily catch fire.

Keep the kitchen floors clean and dry so as to avoid any untoward accidents like slips, skids, and falls.  If there are puddles of water, mop it up quickly.  It is also recommended that you put a “wet floor” sign over the area so as to warn others that the floor is wet and is slippery.

Always keep in mind that the stoves and ovens are hot, and that if you are going to clean up some spills, be sure to do it carefully so as not to burn yourself.  It is good to quickly wipe up a spill on a stove so as to avoid stains that are hard to remove, but it is better if you are careful in doing so.  This way, you avoid injuring yourself.

At the end of the day, the kitchen steward also has to see to it that all kitchen appliances are unplugged, stoves and ovens are turned off, cabinets and drawers are shut tight, and freezers and refrigerators are kept at the right temperature.

So, if it is the backbone, why is it so special?

The answer is very simple, if the Stewarding Department does not function properly, it will affect every outlet and kitchen within the Food and Beverage Division.

Therefore, one must respect and help the Stewarding Department whenever and/or wherever possible.

The Stewarding Department runs a 24 hour operation and is in charge of the following duties:

The main objective of the Stewarding Department shall be to optimize the assistance and service to the different outlets and kitchens by maximizing efficiency and productivity while maintaining the highest standards of cleanliness and hygiene as required by hotel policy.

The Chief Steward is in charge of the Department and shall ensure 24 hour supervision of the Department, e.g., 3 Supervisor shifts. An on-the-floor management style for the Department shall be the main management tool to achieve the set objectives.

General Points to Consider.

-    Ensure kitchen area cleanness
-    Ensure Food and Beverage operation equipment is maintained in a clean manner
-    Ensure the dishwashing machine is maintained in a good condition
-    Reduce operational equipment breakages
-    Providing the best service for the hotel and guest.
-    Perform duties with efficiency
-    Clean silver cutlery without blemishes
-    Clean chinaware without oil and broken
-    Clean working area regularly
-    Clean floor as required
-    Ensure all the garbage is kept in order
-    Follow the operational procedures strictly
-    All the staff should be trained before using equipment
-    All the staff should be trained before using chemicals
-    Quality control in all aspects of cleanliness
-    Reduce operational equipment breakages
-    Ensure that the working areas and sections are in a clean and workable condition at all times
-    Handle machines, furniture, equipment and utensils in the proper manner
-    Perform all duties as deemed necessary to achieve departmental goals

When discussing proper garbage removal and storage, we are not just talking about the hotel or restaurants own sanitation. Appropriate garbage removal is a must also so as to pass service standards and the law in sanitation. Every country has their own health and safety department that checks the sanitation of establishments. It is up to the Stewarding Department to make sure that their establishment will pass any sanitation laws.

Effective garbage removal is actually studied in stewarding manuals. It may sound trivial but it is quite important to the health safety and sanitation of any establishment.

The kinds of garbage can be divided into kitchen garbage and room garbage. Kitchen garbage is of course from the kitchen area and room garbage is from the rooms of guests. Removal of both kinds of rubbish has different nuances because of the different nature of the rooms.

Kitchen rubbish should be treated with care. If you are a steward, you have to make sure that none of the utensils like knives or spoons are left with the mess. This is why all garbage from the kitchen should be placed first on a sorting table. Don’t forget to put on your protective rubber gloves when sorting through the mess.

It also goes without saying that you have to make time for garbage pickup in kitchens. You have to communicate with the kitchen personnel on the time and schedu8le that you can go in and sort the kitchen garbage.

After you have sorted the garbage from the kitchen, you have to put the rubbish in the proper plastic bags according to size and structure. This is the second type of sorting where you will have to segregate biodegradable from non-biodegradable, as well as wet garbage from dry rubbish.

The room garbage is easier to deal with because sorting is easier inside the guest rooms. You can sort right away in the room itself without disturbing the guests. After you are done sorting then you have to put in the room garbage into the appropriate plastic bags according to size and structure, similar to the kitchen garbage sorting and segregation. You also need to separate the dry garbage from the wet ones.

After segregation you will have to store the garbage bags properly. You will have to put the bags in sanitized containers. Sanitized containers are disinfected with industry standard, anti-bacterial detergents. These containers are then stored in their own corner until garbage pickup time.

Until pickup time, the garbage should be sorted into the following: Wet Garbage, Dry Garbage, Used Oil, Chemicals, and Recyclables. This shall be applied for safety purposes and for ease during pickup.

Remember that sanitation is paramount if you work in the hospitality industry. As hospitality workers and stewards, one is tasked to apply the highest standard of cleanliness for the sake of the guests.

As a top class steward, you are expected to know how to operate machinery (in this case, the dishwashers) and how to properly clean them using various approved chemicals. The chemicals you use should be approved by the manufacturer of the machine.

Here are ways to know:

1. See the operational manual for this.

2. You can look at the machine and see if there are notes and indications on what chemicals you need to use.

Cleaning and maintenance of the machinery will ensure that it will serve you longer. Plus, it must be emphasized that as a steward, your goal is to always be on top of sanitation and cleanliness.

Whenever the dishwasher is out of order, you have to report it to the engineering department and they will take care of it. Do not attempt to repair the dishwasher yourself, as you may damage it even more. Let the experts handle it. When it comes to chemical problems, the Stewarding Department should inform the chemical company. It is not uncommon that a machine will have chemical problems. This is exactly the reason why chemical companies inspect the machine every month. They also give a monthly report of each of your machines working condition.

After you ensure the well-being of the machine, it is time to use it properly. Here are some tips you can use to properly operate the dishwasher.

1. Always ensure the machine contains clean water. If not, empty the water tank, clean and rinse the machine and its filter, fill it with fresh water and begin the washing sequence.

This is very important since you don’t want to contaminate the utensils and other items. Remember that contamination can cause food poisoning.

2. Always check the displayed temperatures to make sure that they are appropriate for the washing products requirements.

The proper temperature for washing is lukewarm. Not cold, not hot – lukewarm.

3. Always ensure that all items washed are free from any solids or prominent pieces of food.

Small but prominent food solids may not be enough to contaminate and cause food poisoning, but it is unsightly and can turn off the customers. The customers will also be wary of your establishment’s hygienic practices.

4. Once the rack has entered the washing cycle of the machine, never try to slow down or accelerate the cycle.

Do not touch the settings. The dishwasher is already set to the most efficient speed. Speeding up or slowing down will be sub optimal for you regardless of the time you think you can save.

5. Empty the filter regularly during the shift when the service pace allows.

Emptying the filter regularly will facilitate and expedite work flow for you and your wards.

In summary, you need to learn how to operate machinery to make it work for you and minimize breakages in your area of responsibility. Remember, proper usage, plus regular checks and maintenance will save you money, because it will prolong the life span of the machinery.

s the backbone of the food and beverage department, it is fine if the stewarding personnel are invisible. In fact, the more invisible you are, the better it is. However, there are times when even the stewarding personnel can’t avoid interacting with guests.

Keep in mind that the golden rule is to treat anyone as you would like yourself to be treated. The customer is always to focal point for any establishment. Serve the guest well and your reputation, as well as your establishment’s reputation, will surely soar.

Here are four courses of actions that you should do when interacting with guests.

FRIENDLINESS

A warm and sincere smile is worth more than you think. A friendly staff member who genuinely likes to serve people is very valuable to the reputation of your establishment. A warm and friendly smile will make you look very approachable to the customer.

Friendliness is not only for the customers, it also must be applied to your co-workers as well.

EFFICIENCY

Being on top of your game should be the one of the first impression that the guests and management should see you as. As a top steward personnel, you are expected to be professional and effective in every task that you do. Efficiency will impress the guests as well as the management.

TEAM WORK

Team work also comes hand in hand with efficiency and friendliness. When you are friendly, team work almost comes natural and of course, the efficiency of the team will also be highlighted.

The common aim is to have all departments be at full efficiency to serve needs of the guests as much as possible.

SPEECH & MANNER

A good Food and Beverage team worker is a rare combination of many diverse talents. You can act as the charming host, psychologist, diplomat, hard worker, and a salesperson.

Your speech and manner should be consistent no matter who the guests are. You are expected to deal with the guests in the most polite and respectful manner possible. Remember that the lifeblood of the hospitality industry are the guests.

THE CUSTOMER

Why act accordingly?

Whatever the customer’s personal habits may be, you can be sure of this – the customer is really keen on cleanliness in the restaurant or hotel. When food is concerned, the customer demands the strictest sanitation measures.

The customer wants their meals handled and served by the neatest of people and in sparkling clean dishes. If the customer detects signs of carelessness like dirty fingernails, cracked dishes, you will not see the customer again.

You have the customer now, but you must prove again and again that he or she has made a wise choice in selecting your dining facility over others. You must also convince the customer repeatedly that being in your establishment is a desirable thing in the first place. Remember that the customer can eat at home. You must provide something extra in food and service – something vastly superior to entice a customer away from his or her own table, and draw them to your establishment’s table.

You must provide a very good reason for the customer to eat out.