I.H.

M, KOLKATA

KITCHEN STEWARDING

Importance

There are many service areas behind the scene, or what may be termed as “back of the house,” which
are required to be well organized, efficiently run and stocked with appropriate equipments depending on
the style of operations. It is necessary for all these factors to come together like a well oiled machine to
determine overall a successful back-up to the food and beverage operations.

They are important units in the make-up of a catering establishment, acting as the link between the
kitchen or the food preparation unit and the restaurant or the food service unit. They are meeting point
for the staff of various departments as they carry out their duties. Therefore there must be a close liaison
between these various members of the staffs and the department under whose jurisdiction they come.

The kitchen stewarding cleans and maintains food and beverage service equipments. They clean and
maintain the back areas of the hotel which are not cleaned by Housekeeping department. The kitchen
stewarding is basically divided into two areas: a) Silver room b) Wash up area.

Silver room

The silver and the plate room is the store room for all the clean earthenware and metal tableware. In
small hotel this room is combined with the wash up. They maintain an adequate stock of all the
tableware, crockery and glassware for service together with a slight surplus stock to handle emergency
situations. The room is equipped with cupboards and shelves. The inventory of all the articles is
regularly taken and tallied with the book stock.

The shelves and the cupboards are so designed so as the larger silver items like flats, platters and entrée
dishes are stored on the shelves while crockery items are stored in the cupboards. While stacking the
heavier items should go at the lower shelves and the lighter items are stored higher up. Smaller items
such as ashtrays, menu card holders, table numbers, cruet set, butter dishes are best stored in drawers
lined with baize.

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The main functions of the silver room or plate room are:

 It stores and maintains the complete stock of service equipment.

 Maintains the record of service equipments issued to various outlets.

 Surplus stocks and banquet equipment are stored neatly, item wise.

Responsibilities the silver room Supervisor is as under:

 Receiving the goods against the invoice.

 Maintaining the stock register and par stock level.

 Issuing food service equipment to various outlets.

 Storing excess stock and issuing as and when required.

 Polishing of the service equipments.

Wash up area

The Wash up area is a very important service area and must be situated correctly so that the brigade can
work speedily and efficiently when passing from the food service area to the kitchens. The layout and
positioning of the area should be at strategic point so that it can be easily reachable with least leg work.

The waiter would move from the food service outlet after clearance of the soiled plates, cutlery, entrée
dishes and stack them in definite part of the dirty collection table and then move to the kitchen hot plate
to collect the next order. The plates should be correctly sized with the table wares on a plate with the
blade of knives running under the arches of the forks.

All glassware is to be stacked on a separate tray and carried at a separate point to be washed separately
to minimise breakage. Wash-up is very important section as it washes the kitchen and service
equipment. The two sections of Wash-up area are:

 Pot wash

 Ware wash

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Pot wash

It is a place for cleaning kitchen pots, pans, and other kitchen utensils. This section is also termed as
‘Scullery’. The duties of Scullery staff are:

 Ensuring constant supply of clean pots, pans, and other kitchen utensils.

 Withdrawing the damaged utensils from use and recording them.

 Keeping kitchen clean and hygienic.

 Cleaning Kitchen equipment and the filters and ducts of the exhaust system.

Ware Wash

It is a place for washing the service equipment, reporting the stock level and preparing the list of
equipment to be purchased. It cleans all types service equipment. This area can be divided into - cutlery,
crockery, and glassware cleaning. Ware washing is done either manually or by the dish washing
machine.

Manual Wash

Two-Sink Method:

 This system has two sinks with hot water supply and stopper.

 Soiled service equipment is washed in hot water of not less than 43˚C with detergent.

 The washed ones are rinsed in the same sink.

 The rinsed ones are then transferred to the second sink to sanitize at 77˚C and above or sanitized
by placing in the chemical solution of 1 gallon water and 1 oz chlorine or ¼ oz iodine or 2 oz of
quaternary ammonium.

Three-sink Method:

It is the same as two-sink method instead of washing and rinsing in the same sink, it is done in the first
two sinks and the last one is used for sanitizing.

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Dishwashing Machines

Dishwashing machines are used to save labour and time. The machine itself is very expensive and
should be maintained and operated strictly as per the instructions given in the manual. The plates and
other earthenware are stacked and put in a wired basket, the metal wares are similarly stacked in a
separate similar basket and so is the glassware. The machine is aided by a conveyor belt running through
it. The baskets are loaded on the conveyor that takes them to the inner part where they are sprayed with
soap solution, and then rinsed, and depending upon the type of machine the articles can even be
sterilized and dried as they come out from the other end of the machine.
The machine washing works on certain systems. They are as under:

Semi automatic: the soiled articles are put in wired baskets and then manually loaded in to the first
chamber of the machine. Here they are washed by sprayers of hot water. Then they are manually
transferred to the second chamber where they are washed with detergents. And then finally they are
manually transferred to the third chamber where they are washed with hot water sprays.

Automatic: these machines have a built in conveyor system. The soiled articles are loaded in wired
basket and are placed manually into the first chamber. The timer is set to determine how long the
articles are to be washed. Thereafter by the conveyor system the articles are transferred from one
chamber to another after which finally they come out sterilized and dried.

The Various Types of Dish Washer Machine:

 Spray Type: Dishes are sprayed with hot water and detergent from above and below inside the
machine and sterilized with shower of hot water.

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 Brush Type: Dishes are scrubbed with hot detergent water with revolving brushes, rinsed, and
sterilized.

 Agitator water Machines: Dishes are immersed in deep tanks and cleaned by mechanical
agitation in hot detergent water, rinsed, and sterilized.

Opportunities in kitchen stewarding

The kitchen stewarding department oversees those areas of the hotel that are not covered by the
housekeeping department, mainly back of house areas such as kitchen, cafeteria, corridors, receiving
and store areas and administrative offices located in the back of house.

Functions

 Keeping all working areas not covered under the housekeeping department clean.

 Keeping all production and service equipments clean and functioning properly.

 Maintenance of inventory.

 Maintaining high standards of hygiene and sanitation by using practices and processes.

 Discourage cross contamination, food poisoning and other health hazards.

 Separating garbage at source, removing garbage promptly, storing garbage under ideal condition.

 Ensuring proper garbage disposal.

 Storing flammable materials in safe places marked for such storage.

 Ensuring that all fire fighting equipments are in right places and in working condition.

 Using proper equipments and signage indicating their work in operation.

Inventory

One of the most important activities of kitchen stewarding is to conduct and maintain inventories for
both service and production equipments. This includes both physical and perpetual stock.

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The following are the inventory related activities carried out by kitchen stewarding:

 The kitchen stewarding department is responsible for storage of various service and production
equipments.
 They have to maintain their inventory of all service and production equipments.
 They periodically undertake physical stock taking and tally the same with the book stock.
 Any breakages and losses are brought into the notice of higher authorities and action is taken
accordingly.

Records maintained

 Log Book
 Duty Roster Chart
 Inventory of Service Equipments
 Inventory of Kitchen Equipments
 Inventory of Scraps generated
 Breakage & Condemned Register
 Machine Report Register
 LPG Consumption Register
 Maintenance Request Form
 AMC Records for Machines
 Requisition Forms

ΩΩΩΩΩΩ

Source: adapted from Food and Beverage Service by Dennis Lillicrap & John Cousins,
ELBS, UK, ISBN 0 - 340 - 63067 - 1.
Authorship: Saurabh Haldar.

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The Formats of the above records as below:

Date: ……………… Shift: ……………

Information:

For kind attention:

1. ………………………………………
2 ……………………………………….
3. ………………………………………

Signature

( Shift Kitchen Steward)

Log Book

AMC Record for Equipments

Name of the Date of AMC Period of Expiry date Parts Date of visit Replacement Remarks
machine & validity covered
by the made
machine under
number AMC
manufacturer/
contractor

Duty Roster Chart

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Week Code………………………….. For Lunch/Dinner/Breakfast/Afternoon Tea

Period: From ……………..…….. To……………….…

Names Mon Tue Wed Thur Fri Sat Sun

Note (If any) pertaining to change of any individual staff’s duty, banquet service. etc

Dated………………………………………….

Signature

LPG Consumption Register

Received Returned to the

Total Full Empties Connected dealer
Date LPG cylinder to line Remarks
in gas Invoice Quantity Closing balance
bank no.
Gate Quantity
pass
no. Full Empties On Total
line

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Inventory of FBS / Kitchen Equipments

Name of the Article………………………………………………………………………… Inventory No…………………………………..

Date Particulars Opening Received Closing balance Discrepancy Remarks

balance
Quantity Rate

Inventory of Scraps
Name of the Article ……………………………………………………………………………………

Opening Volume of scrap Total Sold Sold To Closing

balance generated balance

Order
Date

dated,
Amount
Quantity

Quantity

Quantity

Quantity

Quantity
Amount

Amount

Amount

Amount
invoice no.
Name
Rate

& gate pass

details

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Breakage & Condemned Register

Machine Report Register

Date Name of the Status of usage Condition Last Last serviced On the Event of Break
machine when breakdown date by Down
checked/inventory checked maintenance/
no. Running Sometimes date manufacturer Date & Date & Date &
time of time time of
report to of machine
mainten work repair
ance

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Maintenance Request Form

XYZ Restaurant

Maintenance Request Form

Date _________________________ Day__________________ Time___________________

Department_____________________________ Requested by _______________________

Location_________________________________

Problem ___________________________________________________________________

___________________________________________________________________

___________________________________________________________________

___________________________________________________________________

___________________________________________________________________

Receiver of the Request ____________________________________________________________

Date_______________________________ Time _______________________________________

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Requisition slip

Requisition Slip Date: __________

Department__________________________ Sl. No._________

Sl. Ingredient Quantity Quantity Cost Per Extension

No. requested issued
Rs. P.

Requested by___________________________ Issued by______________________

Received by_____________________________ F & B Controller _________________

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