Kitchen Stewarding Indonesia

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.