Proper Cleaning of the Garbage Area

We cannot deny the fact that pests do thrive in dirty places, especially if they can always find food to scavenge there.  Now, for restaurant owners, pest infestation is a big no-no, of course, and the reputation of the establishment could suffer greatly if they became known for such.  For this reason, the kitchen steward is taught not only how to properly segregate and discard garbage but to also clean the dumpster and garbage area.  After all, a clean garbage area reduces the risk of pest infestation, and it also greatly lessens the unpleasant smell coming from the trash.

Here are the steps on how to properly clean the garbage area.

Before you clean the dumpster, make sure that it is empty of any trash.  Once it is clear of any garbage, place it on its side and spray it with a hose.  You have to make sure though that the hose’s nozzle is set at the strongest level to remove clinging debris.  You also have to make sure that the water stream reaches all the sides of the dumpster, particularly the bottom.

After hosing it down with water, place the dumpster upright and fill it up with water, about six inches of it, then add about a couple of cups of liquid bleach and detergent.  You can also make use of a liquid disinfectant.

With a mop, scrub all the sides thoroughly, making sure that you scrub all the areas to remove any remaining debris.  Once done, let it sit for about half an hour before emptying the water out.

After removing all the water, place it on its side and rinse the dumpster with clean water, after which you have to drain the water out.  Once done, leave it open to allow it to dry.

After you have washed and cleaned the dumpster, be sure to clean the surrounding areas as well.  You can spray the corners with the hose to loosen up the debris, sweep the surrounding area, and place the trash on trash can.  You can also scrub the area with the mop, making sure that you remove the debris.

One note though.  Do not place any trash or garbage inside the dumpster, unless it is absolutely dry.  This way, you reduce the risk of bacterial growth as moisture and dirt are perfect habitat for germs and bacteria.
It is very important that the kitchen steward clean and wash the dumpsters thoroughly, and it is just as important that the dumpster area be cleaned as well.  This way, buildup of dirt and grime is reduced, and it also reduces bacterial growth.  A clean garbage area also greatly reduces the chances of it being inhabited by pests like flies and rats.

A good and reputable restaurant makes sure that it is protecting the health and safety not only of its diners but of its staff as well, and a clean garbage area is one way of ensuring that this need is met.  Plus, a clean garbage area also shows that the restaurant is complying with the strict rules and regulations of the health department.

Chief Steward and Chemical Control Duties

Inventory and control of materials are one part of the stewarding department’s responsibility, particularly the chief steward’s.  This includes, of course, control of chemicals.  Now, the primary reason for controlling the use of chemicals is to save money.

Why Control the Use of Chemicals?

As stated above, the main reason why the stewarding department has to control their use of chemicals such as cleaning agents, detergents, sanitizers, etc. is to save money, of course.  Let us say for example that your restaurant is enjoying a lot of sales and is reaping huge profits, money wise.  Now, if your stewarding department is not using chemicals appropriately, then some of your profits could be wasted on buying chemicals.  Think of the money that you could have saved if your stewarding department only knew how to use chemicals the right way.  Look at it this way, if the stewarding department is using too much detergent when washing the dishes, you are sure to waste precious resources.  After all, you will need more water to rinse of the soap, and more electricity to make the dishwashing machine run.

Another reason why chemical control is very important is because you want to protect the health and safety of your guests.  If the stewarding department makes use of too much soap and detergent in cleaning and washing kitchen items such as dinnerware, silverware, glassware, etc., then there could be the risk of leaving soap residues on the items.  Now, if there are soap residues on the kitchen items, especially those that will come into contact with the mouth of the guests, then it could be very harmful to them.  On the other hand, use too little, and you run the risk of not washing and cleaning the kitchen items properly.  You may not be able to remove the soils and bacteria from the items, and again, this is harmful to your guests.

For this reason, the chief steward has to stress to his staff the importance of using the right amount of chemical as well as the appropriate chemical for a specific task.

Guidelines for Chemical Control

To have a very effective control over the chemicals, the chief steward has to first establish a par stock level, and this is done to each shift.  The chief steward also has to assign the shift leader the responsibility of appropriately handling and dispensing of the chemicals.  Fortunately, dispensing of chemicals is usually being done electronically by the kitchen machines such as the dishwashing machine as well as the pot washing machine.  The levels of the chemicals are monitored by the machine and dispensed accordingly, and all the kitchen steward has to do is to make sure that the chemicals are always at the appropriate levels.

However, for manual usage of the chemicals, the kitchen steward should know the proper usage of the chemical, especially when it comes to the dosage used.  Training for this is commonly provided by the stewarding department before a new kitchen steward starts.

To check and see if the chemicals are being used the right way, the Stewarding Department should work closely together with the accounting department.  These two departments could better monitor the use of chemicals by making a record of the monthly chemical consumption.

Sometimes, accidents happen.  For this reason, the stewarding department staff should be taught on what to do in case of emergencies.

Goals of Kitchen Steward Training

If you want to provide the best service for the guests, you have to have a very strong training program for your stewarding department.  You should remember that the stewarding department is the backbone of your restaurant, and without a good training program, it could spell chaos for your restaurant.

Who is responsible for the training program?

The person who is most responsible for the training program is, of course, the department head, the chief steward.  After all, as head of his department, he is the person who carries the whole department on his shoulders.  Aside from the chief steward, the next person responsible for the training program is the training manager.  The two of them should work closely together in ensuring an excellent training program.

Who should participate in the training program?

All kitchen stewards should participate in the training program, particularly the new staff.  They should be given the chance to benefit from the program so as to give better service to the guests.  For this reason, all employees should attend the orientation and training program geared towards their field of responsibility, and they should also give their utmost respect to the general training guidelines.
What are the goals of the kitchen steward training program?

As a respected restaurant and as a responsible Stewarding Department, the goal of the training program is to encourage the staff to be more initiative and more independent especially when it comes to decision-making processes involving the guests.

Its goal is to also provide the staff with excellent qualifications so as to carry out his or her duties and responsibilities accordingly, making sure that they are keeping the objectives of the establishment in sight.
Lastly, the goal of the training program is to develop the skills of the employees, especially when it comes to communication.  After all, without good communication between the employees and the heads of the department, there will be no teamwork; thus, the restaurant service can suffer.

What should the training program contain?

As stated above, it is the department head who makes the plans for the training program, and the training manager is the one who executes the program.

On the first working day, the employees will be given the chance to familiarize themselves with the establishment.  This includes knowing what the company is about, who the company heads are, who the department heads are, the rules and policies of the establishment, the rules and policies of his own department, his or her own duties and responsibilities as part of the stewarding department, etc.

As a kitchen steward, here are the areas that the training program should concentrate on:

1. The hygiene and sanitation of the workplace as well as his own self.  Because the restaurant deals with the health and safety of the guests, these areas are given the utmost importance to assure that the health and safety of the guest are always safeguarded.  This should also include proper cleaning instructions.
2. Equipment operating, handling, and maintenance.  The kitchen makes use of equipments, appliances, units, etc., and it is the responsibility of the kitchen steward to take care of these equipments.  This includes knowing how to properly operate, clean, sanitize, and maintain the equipments.
3. Control of breakage, wastage, and spoilage.  The whole aim of the establishment is to gain profit, aside from providing excellent service.  For this reason, the training program should also concentrate on how to save money through control of breakage as well as wastage and spoilage.
4. Mis en place and clean as you go policies.  The steward should always remember these two cardinal policies so as to make the job a whole lot easier for everybody.
   1. A place for everything and everything in its place.
   2. Clean as you go.

Image Credit: restrobarconsultancy.com

How to Create an Organized Stewarding Department

To create a very organized stewarding department, one needs to make sure that all the very important details are covered so as to provide a smooth flow in the stewarding department, a flow that synchronizes very well with the rest of the food and beverage department.  After all, without an organized stewarding department, there would be chaos inside the kitchen.

Importance of an Organized Stewarding Department

To have a smooth flow in the restaurant, it should start with a very organized stewarding department.  It is important for the following reasons:

1. To achieve the goals of the restaurant which is to provide an excellent professional service to its guests.
2. To give the restaurant a good name and image.
3. To help the restaurant grow.

Points to Cover in Creating an Organized Stewarding Department

It is the duty of the head of the stewarding department, its chief steward, to set up the plans and steps needed for an organized stewarding department.  Here are some of the points that the chief steward should cover.

1. The stewarding department has different shifts to cover all hours that the restaurant is open.  Now, it is the chief steward’s duty to make a detailed plan, including the manning guide, of the shifts.  He has to make sure that these shifts cover not only the opening hours but also the whole area of the kitchen as well.  This should also include the working as well as cleaning schedules of the stewarding department.
2. Once done, he should then prepare the detailed plans for the training of his staff.
3. Because the chief steward is in charge of all the activities of his department, he should set up the par stock level of all the things and materials that are needed for the operation.
4. Aside from the par stock level, the chief steward should also set up the organization of the stores.  This includes not only the stores for the kitchen items, tools, equipments, appliances, units, etc., but this should also include the stores for the chemicals as well as other small materials such as garbage bins, garbage bags, mops, etc.
5. After this step, he then has to determine who the suppliers will be.  Of course, he has to work with the restaurant management in this regard since the corporate contracts and suppliers need to be considered.  Aside from this, he also has to set up the training plans to coordinate his staff with the suppliers.
6. The next step is to evaluate the staff.  This should be done with the policies of the human resources in mind.  He should also think about the general policies of the management when it comes to hiring and evaluating the staff.
7. The chief steward also has to set up the on-the-job training of his staff by his department’s supervisors, making sure that he closely supervise the training so as to assure quality training and outcome.
8. To make all these work, the chief steward needs to create a checklist of all the duties and responsibilities of his department.

These are just some of the steps on how to create an organized stewarding department.  It should be noted though that restaurants differ in some of their rules and policies, so it is imperative that the chief steward work closely with the management to come up with the plan.

Image Credit: sanurparadise.com

Improving Your Stewarding Department

Author: Matthew J. Goudge

Do you want to improve the flow of your restaurant kitchen? Are you looking for ways on how to go about achieving such improvement? If you are, then here are four things that you should ask yourself and address to improve your restaurant flow, and it all starts with the stewarding department.

Why Start with the Stewarding Department?

A good flow starts at the back of the restaurant. Make your kitchen more orderly and organized, and the chefs can do their jobs quickly. The better the chefs move about in the kitchen, the easier the foods will be cooked, and the faster the servers can serve the customers. Of course, to achieve all, you should start at the Stewarding Department. They are, after all, the so-called backbone of the kitchen, without which you can expect chaos.

The Four Things to Consider

As stated above, there are four things that you will need to ask yourself as well as address and give importance to if you are after a smooth flow in the kitchen. These are:

1. Stewarding department service monitor. Do you have someone who monitors the services of the stewarding department? If you do, is he doing it on a regular basis? If not, you should appoint one. A staff who can monitor the department's service will give you an idea of what needs improvement in all your kitchen staff.
2. Customer feedback. Do you have someone who monitors customer feedbacks? Do you have a program that gathers customer feedbacks? If not, then it is recommended that you implement a customer feedback program into your restaurant. You can print out a simple feedback form template and place it somewhere where it is easily seen, and you can have someone gather it at the end of the day for review. This is a good way to listen to your diners as well as improve your service.
3. Acknowledgement of staff's efforts. Do you praise your staff if they did well? Or do you simply take your stewarding department for granted? Remember, nothing inspires others to give the best that he can than to acknowledge his good efforts, and this is extremely true in the stewarding department. Give your stewarding department the acknowledgement that it deserves for a job well done, and you can expect better quality in service. If they make a mistake, address the issue in a positive way, rather than a negative way, and the response will be just as positive.
4. Staff Adaptability. Does your stewarding department have the ability to adapt quickly to changes and challenges? Can they take accountability for errors and mistakes? If not, then actively engage them to exchange ideas on what needs to be done to correct the common errors and mistakes done in the stewarding department. Ask them for their opinions, know how they feel about working in your kitchens, and know if your stewarding department has aligned values.

These are just some of the things that you can do to improve your restaurant. You should always stress the importance of having teamwork because only if there is teamwork can a restaurant become a success.

Article Source: http://www.articlesbase.com/management-articles/improving-your-stewarding-department-4662064.html

About the Author

Chef Matthew, the owner of ProChef360 Blog, is an expert in culinary arts.
He is after all an outstanding chef, having had worked in some of the finest resorts, hotels and restaurants in the world.
His interest, however, in social media was awakened when he started his own websites.
Over the years, he took it upon himself to learn everything he can about social media.

Tips in Using Ladders and Steps

A ladder is only a ladder, you might think.  You only have to put one foot on the rail, hoist yourself up, put the other foot on the upper rail, and do the same until you reach the top.  Very easy, right?

However, you should know that improper use of the ladders as well as the steps in the restaurant and the kitchen can lead to accidents that you could have avoided had you been careful enough.  Improper use of ladders and steps can also endanger other people who are passing by you.  For this reason, it is important that you know how to use these access equipments properly.

Risks Involved in Using Access Equipments

There are a number of risks associated with using access equipments.  For one, you can easily fall off the ladder.  A body part like your arm or foot or a piece of your clothing could also easily get caught on the ladder, causing you to lose your balance and fall over.  You could also injure passersby by your carelessness; say for example dropping a bucket onto someone’s feet.

If you erected the ladder the wrong way or placed it on an uneven surface, you could also fall, injuring yourself and other people.  Lastly, using damaged ladders and steps could easily cause an accident.

Because restaurants would want to be seen as an accident-free establishment, safety guidelines on using access equipments should be taught to all, especially the Stewarding Department.

Avoiding Accidents

Accidents like this could easily be avoided if you take precautionary measures in using access equipments:

1. Always make sure that the ladder or the step is in good working condition.  If it seems faulty, report it as soon as possible to the proper personnel to have it checked and repaired.
2. If you are going to carry a heavy ladder, have someone help you.  That way, you avoid injuring your back and, at the same time, avoid accidentally hitting people with the ladder.
3. When erecting the ladder, always make sure that the floor is even and that you have erected the equipment properly.  If possible, have someone hold the ladder and secure it in place when you are going up the access equipment.
4. When climbing the ladder, always make sure that your feet are properly and firmly planted on the steps before hoisting yourself up.  Make use of the rail to lift yourself and to avoid losing your balance.
5. Never carry too many things at once when you are climbing up a ladder.  This way, the unnecessary risk of falling objects is avoided, and injuring yourself is also prevented.

These are just some of the tips in using ladders and steps.  The most important thing is that you should always have your safety as well as the safety of other people on your mind when you are using access equipments.  Accidents from carelessness are avoidable if you have the presence of mind to check the access equipment before using it.

Article Source:   http://www.stewardingdepartment.com/318/tips-in-using-ladders-and-steps/