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:
- Flawless cleanliness of all kitchens at all times
- Perfect cleanliness of all service areas in Food and Beverage outlets which are not the responsibility of the Housekeeping Department
- Spotless washing of all operating equipment
- Immaculate washing of all kitchen equipment and utensils
- Impeccable polishing of all silverware
- Sound cleanliness of all Food and Beverage stores
- Proficient and prepared storage of all operating equipment in circulation
- Efficient and planned preparation of all operating equipment required for current and upcoming functions
- Competent and organized inventories taken of all operating equipment
- Accurate and immediate reporting of all breakage, theft and loss of operating equipment .
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
- 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
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