14.KITCHEN(STEWARD-1)247-273

1、14.KITCHEN(STEWARD-1)247-27 3 247 KITCHEN etc must be secured and locked up at the end of the chef s night shift. 2. Equipment may not be removed from the hotel s premises without the express permission of the department head plus authorization from the General Manager or Resident Manager. 3. No foo

2、d is to be consumed in the kitchen or taken out of the executive chef. 4. Report any non- compliance of above to the 280 supervisor. 281 STANDARDS AND PROCEDURES DEPARTMENT: STEWARDING JOB CATEGORY: STEWARD HEAD: CHIEF STEWARD G. M. APPROV AL:DATE: TASK: WORKING WITH THE COOKS STANDARD: It is essent

3、ial to maintain a good working relationship with the cooks. This must be achieved by following procedures listed. PROCEDURE: 1.Do all tasks required in a calm, professional manner. 2. Be helpful and assist wherever possible. 282 3. Do not be afraid to ask if you dont understand what you r erequired

4、to do. 4.If a dispute should arise on priority of tasks given, approach the supervisor who will then liaise with the cook on which job to be done first. 5. You are a crucial member of the team in the kitchen. 283 STANDARDS AND PROCEDURES DEPARTMENT: STEWARDING JOB CATEGORY: STEWARD HEAD: CHIEF STEWA

5、RD G. M. APPROV AL: DATE: TASK: TEAMWORK STANDARD: As teamwork is essential and crucial to the smooth running of 284 the stewards department, this is to be supervisors a chief steward. PROCEDURE: 1. Introduction and getting to know every one in the team is essential. 2. Explain role of individuals i

6、n the department as a; A. Potwasher. B. Dishwasher. C. Night cleaner. D. Supervisor. E. Chief steward. 3. Explain function of stewards department and its responsibilities. 4. Explain function of stewards related to all 285 other food and beverage outlets and to the hotel. STANDARDS AND PROCEDURES 28

7、6 DEPARTMENT: STEWARDING JOB CATEGORY: STEWARD HEAD: CHIEF STEWARD G. M. DATE: APPROV AL: TASK: INTRODUCTIONTO FOOD AND BEVERAGEHOURS OF OPERATION, FUNCTION ROOMS, NAMES AND LOCATIONS STANDARD: All stewards should be able to identify all food and beverage outlets, names, locations and hours of opera

8、tion within of start date. PROCEDURE: 1. Show and explain: A. Name of outlet and location. B. Hours of operation. 287 C. M aximum capacity. available e.g./ and beverage D. Type of food/drink service buffet, fine dining etc. 2. This is to include all food outlets: A. Function rooms. B. In room dining

9、. C. Rolls supper club. D. Oasis pool bar. E. Oyster bar. F. Breakers cocktail lounge. G. H orizons fine dining room. H. Coffee shop. 288 STANDARDS AND PROCEDURES DEPARTMENT: STEWARDING JOB CATEGORY: STEWARD HEAD: CHIEF STEWARD G. M. APPROV AL:DATE: TASK: REMOVING BURNT MATERIALDS FROM POTS/PANS STA

10、NDARD: All burnt pots/pans must be treated as described in procedures listed. 289 PROCEDURE: 1. Scrape off as much as possible burnt materials. 2. Fill pot/pan with solution of hot water and detergent. 3. Leave under after soaking for two to three hours. 4. Continue after soaking with port wash proc

11、edures. 5. Repeat soaking if necessary. 290 STANDARDS AND PROCEDURES DEPARTMENT: STEWARDING JOB CATEGORY: STEWARD HEAD: CHIEF STEWARD G. M. 291 APPROV AL: DATE: TASK: STORAGE OF CLEAN POTS/PANS STANDARD: Procedures for storage of clean pots/pans must be maintained by following procedures listed. Sup

12、ervisors to spot check daily PROCEDURE: 1. All excess water to be drained off in potwash area before removing to storage area. 2. Take care not to leave a trail of hot water to storage area. 3. All pots/pans to be stacked neatly upside down in their correct sizes to allow air dry. 4. All cutting boa

13、rds to be stored standing securely. 292 5. Keep storage area neat and tidy to allow easy access to items required for use. 293 STANDARDS AND PROCEDURES DEPARTMENT: STEWARDING JOB CATEGORY: STEWARD HEAD: CHIEF STEWARD G. M. APPROV AL:DATE: TASK: MAINTAINING STEAM KETTLES/POTS STANDARD: All steam kett

14、les and pots must be thoroughly cleaned daily following the procedures listed. PROCEDURE: 1. Scrape off all loose food soil. 294 2. Fill steam kettles/pots with about three inches of hot water and add Dufome. 3. Scrub thoroughly both interior and exterior especially base of steam pots/kettles. 4. Dr

15、ain dirty water. 5. Rinse with clean water and allow to drip dry. 6. Steam pipes also to be cleaned thoroughly with care taken as they can be very hot. 295 STANDARDS AND PROCEDURES DEPARTMENT: STEWARDING JOB CATEGORY: STEWARD HEAD: CHIEF STEWARD G. M. APPROV AL:DATE: TASK: DISHWASHER START- UP AND S

16、TANDARD: OPERATION Procedures for startup and 296 operation of dish wash machine must be followed daily by all stewards working in that area. PROCEDURE: 1. Lift doors of machine to check machine is clean and correctly put back together. 2. Close off all drain valves and fill machine. 3. When correct

17、 level of water is achieved in both tanks, turn off “fill ” switch. 4. Turn on heater switch and check chemical containers. Replace on top up as necessary. 5. Check detergent dispenser by confirming: A. Green light is on when dispenser is feeding detergent into machine. B. White light correct level

18、of detergent has 297 been achieved. C. Red light detergent bottle is empty. 6. Close doors of machine before commencing dish wash operations. 7. Check machine is maintaining correct temperatures. A. Wash/rinse- 60 71 degrees Celsius. B. Final rinse 82 88 degrees Celsius. 8. Report any malfunction to

19、 supervisor immediately. 298 STANDARDS AND PROCEDURES DEPARTMENT: STEWARDING JOB CATEGORY: STEWARD HEAD: CHIEF STEWARD G. M. APPROV AL: DATE: TASK: RACKING STANDARD: Correct method of racking must be implemented and maintained throughout dishwashing operationsby following procedures listed. PROCEDUR

20、E: 1. Where possible, only one type/size of plates to be loaded in a rack to maintain good clean results. 299 2. Where that is not possible, larger plates should be loaded first at the end to the rack working towards yourself, ending with the small ones in front. 3. All cutlery to be loaded into rac

21、ks with handles down in container and put through at least two cycles of dishwash machine. 4. All dirty cups/glasses to be placed upside down in correct racks for washing. 5. Misc. items to be placed upside down in an open rack without stacking on top of one another. 6. Do not overload racks for bes

22、t washing results. 300 STANDARDS AND PROCEDURES DEPARTMENT: STEWARDING JOB G. M. CATEGORY: STEWARD HEAD: CHIEF STEWARD APPROV AL: DATE: 301 TASK: LOADING THE MACHINE STANDARD: All stewards to ensure correct procedures of loading dishwash machine are as follows and maintained throughout dish wash ope

23、rations to avoid excessive breakage to crockery and damage to dish wash machine. PROCEDURE: 1. Load machine by gently pushing rack into machine. 2. Avoid hitting sides of machine as plates will fall forward and sometimes break. 3. All half size racks to be followed be a full size container. 302 4. D

24、o not attempt to force racks into machine as tracking mechanism may be damaged. 5. Ensure height of large items can pass through machine easily and freely and will not get jammed up on overhead spray arms. 303 STANDARDS AND PROCEDURES DEPARTMENT: STEWARDING JOB CATEGORY: STEWARD HEAD: CHIEF STEWARD

25、G. M. APPROV AL:DATE: TASK: SCRAPING/PINSING/SOAKING/SCRUBBIN G STANDARD: All stewards to ensure that this is maintained throughout dish washing operations following procedures listed. PROCEDURE: 304 1. Scrape off all excess food soil and paper into rubbish bin before loading on racks. 2. Most dinne

26、r plates have to be scrubbed and soaked to remove dried up sauce before racking. 3. Cutlery to be soaked in solution of hot water and detergent. 4. Coffee cups also need to be soaked in solution of hot water and Nuware. 5. All crockery once loaded on racks to be rinsed off with overhead spray hose b

27、efore loading into dish wash machine. 305 STANDARDS AND PROCEDURES DEPARTMENT: STEWARDING JOB CATEGORY: STEWARD HEAD: CHIEF STEWARD G. M. 306 DATE: APPROV AL: TASK: STACKING AND STORING CLEAN WARE STANDARD: All stewards to ensure correct stacking and storing methods are used daily throughout dish wa

28、sh operations. PROCEDURE: 1. Hands must be clean and dry before handling clean crockery. 2. Check crockery is clean and dry before removing from rack. 3. Handle gently to avoid breakage and excessive noise. 4. Separate and stack same type of crockery at 307 the end of dish wash bench before moving t

29、o proper storage areas. 5. Crockery to be stored at their correct shelves, neatly for easy access. 6. Do not stack crockery to the top of the next shelf leave at least a one inch gap. 7. Keep storage shelves neat and tidy to avoid too mush movement and breakages due to excessive handling. 308 STANDA

30、RDS AND PROCEDURES DEPARTMENT: STEWARDING JOB CATEGORY: STEWARD HEAD: CHIEF STEWARD G. M. APPROV AL:DATE: TASK: CHANGING WATER IN THE DISH WASH MACHINE STANDARD: Water in dish wash machine should be changed at least once every four hours and whenever water gets too greasy and dirty. 309 PROCEDURE: 1. Turn off all switches on dish wash machine. 2. Drain water by turning valve to “open”. 3. Remove and clean all scra