IHM MUMBAI

Kitchen Stewarding

The kitchen stewarding department has a very important role to perform in the hotel and catering industry.
It is primarily responsible for maintaining cleanliness and hygienic conditions in the kitchen. They provide
all the important backup services of the food and beverage department by maintaining and cleaning all the
utensils and equipment used, ensuring proper garbage disposal.

 Kitchen Stewarding comprising of

 Wash up area
 silver room
 Plate room

 Opportunities of 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.
The job of the kitchen stewarding can be split into two segments
a) Utility Functions.
b) Maintenance of inventory of various F &B service & Food production equipment’s.

 Utility Functions
 Keeping all working areas not covered under the housekeeping department clean and free from dirt
and grease by periodic mopping the floors and work surfaces during the work cycle.
 Keeping all production and service equipment’s clean and functioning properly in coordination
with the engineering & maintenance department.
 Maintaining high standards of hygiene and sanitation by using practices and products that
discourage cross contamination, food poisoning and other health hazards.
 Ensuring proper garbage disposal by separating garbage at source, removing garbage promptly,
storing garbage under ideal condition and disposing of it by correct means.
 Providing clean and hygienic pots and pans by using corrects cleaning agents and practices.
 Cleaning utensils at the right temperature, and ensuring that the methods and practices used are
according to the regulations of the health and safety standards.
 Providing F&B service equipment support to banquet functions.
 Storing flammable materials in safe places marked for such storage.
 Ensuring that fire extinguishers and firefighting equipment’s are in right places and in working
condition.
 Using proper equipment’s and signage indicating their work is under progress.
 Playing an active contributor to F&B cost control.
 Using correct quantity of detergents and cleaning agents- consumption of cleaning agents low &
lowers the cost of running the ETP (Effluent treatment plant) for purification of the discharged
waste water.
 Reducing breakages by proper handling of glassware and crockery.

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 Providing properly cleaned equipment as unclean equipment’s would result in rapid
deterioration of cooked food thereby amounting to wastages
 By providing correct service equipment’s – entrée dishes and platters. Food served in incorrect
equipment’s would either increase or decrease would result in improper portion control resulting
either increase in food cost or loss of goodwill.
 Storing equipment’s in proper methods. Improper methods of storage would lead to breakages.
 Checking the garbage bins so that they do not account for misplacement or pilferage which
ultimately results in wastages.
 Conducting periodic checks on equipment’s which are not frequently used.
 Conducting surprise checks on equipment’s for misuse and malfunctioning that can lead to higher
maintenance cost.
 Ensure periodic service of equipment’s and replacement of worn out parts which is a part of
preventive maintenance and reduces cost.
 Checking equipment’s for gas leakage and reporting to maintenance section on immediately for
their attention.
 Maintenance of Inventory
 Responsible for storage of various service and production equipment’s.
 They have to maintain their inventory and 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 - F&B Service Manager
and action is taken accordingly

 Importance of kitchen stewarding

This is one of the most important support departments of the F&B department. Kitchen stewarding
contributes to the successful operation of the Food production and service department.
It performs the following functions:
 Washing kitchen pots and pans (scullery/pot wash).
 Maintaining kitchen equipment.
 Cleaning all kitchen equipment and ensuring hygiene.
 Garbage disposal.
 Washing all service equipment including the ones used in banquets.
 Polishing silverware
 Sending damaged silverware for plating.
 Pest control
 Carrying transporting heavy articles.
 Indenting for new crockery cutlery.
 Gas connections and upkeep of tandoor.
 Maintaining ppm levels for sanitizing knives and chopping boards.
 Replenishment of service ware to various outlets.

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Kitchen stewarding department

Executive kitchen
steward

Kitchen steward
supervisor

Utility worker Dish washer Pot washer

Executive kitchen steward/ chief steward

 Planning, organizing, directing & controlling the stewarding activity
 Supervision of all silver, dish & glass washing
 Maintenance of high standards of kitchen cleanliness
 Control the kitchen stewarding stores.
 Report directly to the executive chef.
 Familiar with all kitchen & service equipment, their usage, maintenance & storage.
 Familiar with government laws enforced by the health and sanitation department.

Kitchen Steward Supervisor

 Assist the executive kitchen steward
 This is a supervisory level job, responsible for his/her shift.
 Supervise the utility personnel in the absence of the chief steward.
 He/she collects the carts, room service trays, and cafeteria dishes.
 Distribute clean silverware in their proper storage area.
 There will supervisor throughout the day’s operation, for it is a 24 hours activity.

Dishwashers
 Operate the dishwashing machine or manually wash the dishes and other silverware.
 Cleaning and feeding the stacked dishes into the dish washing machine.
 Pull out the washed and dried dishes from the machine and stack them into carts
 Run the glasses and silver utensils through the glass machine

Kitchen Porter
 They comprise of a multi-task brigade who can do heavy job as and when required.
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Pot men/Pot washer
 They clean all pots used by kitchen using jet water sprays.
 During slack periods, they empty the kitchen garbage.
Note: Slack period is one in which there is not much work or activity

Ware men
 Clear, polish, and burnish all silver flatware and hollow ware.
 During slack periods they clean all copperware.

Scullery men
 Wash up of metal kitchen vessels and implements.
Note: The kitchen scullery is known as plonge, and the scullery man as the plongeur.
Equipments found in Kitchen Stewarding Department
Automatic dish washing machine Ice cube machine Loaders (all sizes)
High pressure spray cleaner Auto lift Warming cabinet
Floor scrubbing machine Mobile Bain Marie Silver polishing machine
Glass cleaning machine Racks Garbage container
Three sinks dish washing Dish landing table

 Layout of the Dishwashing area

 Work must be carried out easily without impeding any ones movement while the wash up is in
operation.
 Minimum legwork, without causing any fatigue among the workmen.
 Enough equipments & adequate supporting infrastructure matching with the volume of soiled
articles generated at various POS
 Table for collection of waste plates with areas demarked for downloading soiled articles on it,
logically arranged – the most fragile first and the unbreakable last.
 Bins for collecting waste must be provided with demarcation for biodegradable and non-
biodegradable.
 Biodegradable wastes –green bin & non-bio degradable- black bin
 The wash up and the bins must be at safe distance to prevent contamination.
 There should be a defined area for collecting pots and pans, F&B Service Equipments & a space for
carrying out special silver cleaning.
 Separate trolleys for glassware, silverware and earthen ware, & for each one for collecting soiled &
one for collecting clean equipment’s.
 The flooring must be smooth and should dry up as fast as possible in case of any spillage of water.
 Clean draining boards must be there for collection of washed articles adjacent to each sink.

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Sanitation schedule
 Area need to be washed, rinsed & sanitized after each use
 Preparation areas
 Tilt skillet
 Rotisserie skewers and the tines
 Slicers and stand
 Three-compartment sinks

Area need to be washed, rinsed & sanitized after every four Hours
 Counters- the prep area counters.
 In-use utensils
 Scales
 Hand sink handles
 Ice carriers
 In-use wiping cloths-linen bag- laundry.
 Knife holders.

Area & kitchen equipment need to be washed & wiped throughout the shift
 Front doors
 Pizza oven
 Floors

Before and After Each Shift

 Bathroom mirrors should be spotlessly clean.
 Bathroom should be restocked with hand soap as well as paper towels.
 Hand sink areas should be washed, rinsed, and sanitized.

At the End of the Day

 Bathroom equipments and surfaces
 Condiment containers
 Cooling racks
 Dish racks
 Drain covers
 Freezers
 Ice-cream dipper well
 Mixer base and exterior
 Pizza oven
 Pizza oven tiles
 Product storage containers & bins
 Rotisserie, its holding drawers, and its exteriors.
 Walk-in freezers and chillers
 Dry storage areas
 Mops and brushes
 Exterior premises of the restaurant

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 The kitchen Stewarding Area

 Silver Room/Plate room

 Stores & maintain the complete stock
 Maintain record of stock received & issued.
 Surplus stocks are store neatly.
 Cutlery into bunch of 20 pieces.
 Cutleries are stored in cutlery box or drawer lined with baize.
 Smaller items are stored in a cupboard.
 Earthen ware articles are stored in the cupboard.
 Banquet silver is kept separately.
 Paper lined shelves or plastic coated wire racks
 Service equipment are cleaned & polished periodically.
 The larger silver items like flats, platters and entrée dishes are stored on the shelves
 While stacking the heavier items should go at the lower shelves while the lighter items are
stored higher up
 In very large establishments, the silver and the plate room may be two separate units, but in
the majority of places they are combined and in some cases it is a part of wash-up area.
 The service equipments in stores should be cleaned and polished periodically.

 Methods for cleaning silverware:

a) Burnishing method: It consists of revolving drum half filled with small ball bearings.
The silver to be cleaning is placed in the drum, which is then half filed with water, detergent
and lid is closed tightly and machine is switched on for 10 minutes.

As the drum revolve the mixture of water and detergent acts as lubricant between silver &
ball bearing. The tarnish is removed and the silvers are not scratched. After removing from
burnishing machine the silver are rinsed in hot water to remove the detergent & then wipe
with a clean cloth. This method is not suitable for forks and knifes.

b) Polivit Method: Polivit plate which is made up of Aluminum is placed in a container

together with washing soda. The silver to be cleaned is dipped in the container, with at least
one piece touching the polivit plate. Piping hot water is poured to cover the silverware. A
chemical reaction takes place between polivit, soda & boiling water which cleans the silver
by lifting the tarnish.
After three to four minutes silver should be removed and kept in another bowl containing
boiling water for rinsing. Remove after rinsing. Drain and then polish with a clean, dry
cloth. This method produces good result but little time consuming.
This method is suitable for large pieces of silverware such as, salver, trays, entrée dishes,
jugs etc.

c) Silver Dip Method: In this method, the silver to be cleaned is kept in a wire basket and
is immersed in a silver dip (for a very short time), which is a pink color liquid kept in a
plastic bowl. It is left in the solution for a very short period and is rinsed afterwards in

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warm water. Then, it is wiped (polished) with a dry cloth. This method is quick but may
damage the silverware due to chemical reaction between silver & solution.

d) Plate Powder Method: This method is ideal for the articles that cannot be cleaned by
the above methods. In this method, plate powder (which is pink colour powder) is mixed
with methylated spirit and is rubbed over the surface of the article until the tarnish is
removed. Once the paste is dry, it is rubbed with a clean cloth and is rinsed with hot water.
The silver having design or engravings should be rubbed with a small tooth brush. This
method is little time consuming & demands more labour. It is suitable for cleaning of cruet
set, toast rack etc.

e) Quick Dip Method: In this method, hot water, along with crushed aluminum foil, lemon
juice and salt is placed in a container and stirred. Tarnished silver is dipped in this solution
for 2-3 minutes. It is then removed and wiped properly.
It is a solution of low foam acid detergent designed to remove lime scale, iron stains &
other stubborn stains of hard water.

 The Wash up Area

 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.
 Waiter- stack soiled plates, cutleries, entrée dishes in definite part of the dirty collection
table & then move to the kitchen hot plate to collect next order.
 The plates should be correctly sized with the table wares on a plate
 Glassware stacked on a separate tray & carried at a separate point to be washed separately
to minimize breakage.

 Common adherents on soiled equipments are:

 Saliva
 Lip marks
 Food materials – carbohydrates, fats and proteins
 Insoluble carbon and salt residues remaining after the scorching of foods which sometimes
occurs at the base of the cooking utensils.

 Cleaning components
 Water
 Cleansing agents

 Water:
The two aspects of water are:
 Purity
 Temperature

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Purity- The purity of water is guided by presence of pathogenic and non- pathogenic
microorganism. For the water to be pure it should be free from all pathogenic micro-
organism the presence of which is liable to contaminate all washed articles. However the
water is considered to be safe if the presence of nonpathogenic organism count up to 22
coli forms per liter of water. The presence of such non pathogens will not account for any
contamination but their presence contaminate the sewerage/sewage system which is needed
a periodic treatment.
Another impurity that is present in water is the soluble calcium and magnesium salts that
make the water hard that makes the detergents literally inactive.

Samples of water are collected at random and are checked for its impurities. Accordingly,
water is treated and sends for its use.

Temperature- The temperature of water is again a factor for effective washing. Water
subjected to high temperature destroys the micro-organisms, makes the water soft and helps
in removal of fats that adheres to the soiled articles.

 Cleansing Agents
 Detergents & soaps
 Acid Cleansers
 Grease Solvents
 Abrasives

 Detergents: They are cleansing agents that convert partly soluble organic compounds and
other particles into a colloidal solution. The most common of them are soaps in form of
powder, granules or liquid.
The properties of detergents are as follows:
 Solubility: This implies to how fast the detergent dissolves in water
 Foaming action: A quality detergent must produce enough foam. It means the power to
reduce the hardness in water
 Wetting Power: This means the power of the detergent to spread over the surface to be
cleaned.
 Emulsifying Power: By this it means the action of the detergent by which it breaks down the
fats into smaller parcels
 Suspending Power: The quality of detergent which keeps the dirt which has been removed
from the washed articles/cloth in suspension in water. It also means that the detergent doesn’t
allow the dirt to get settled again on the articles surface.
 Eco-friendliness: The detergent used must be environment friendly and when discharged
in the waste water must not harm the constituents of the water.

How detergent works

First- the detergent spreads over the surface. By the action of the detergent the surface tension
of the water is reduced, allowing the detergent to penetrate through the grease and adherents,
softening them and then finally separating them from the surface of the soiled surface.
Second- breaks down the grease into smaller particles.
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Third- the adherents which has been removed and broken down into smaller particles are
prevented by the detergent to settle on the washed article by keeping the dirt hanging in water.

 Abrasives
 Used on difficult stains that does not get dissolved with water and non-corrosive detergents.
 They usually consist of a rough coarsely ground substance with cleaning properties which
accounts for friction on the soiled surface which results to cleaning.
 Examples of abrasives are:
 Coal Ash
 Silver sand
 Pumice Powder
 Red brick powder + Tamarind – a good cleaner on brass surfaces
 Red brick powder + silver sand
 Scrubbers- Nylon, glass wool, coconut thread, steel wool, etc.

 Various Dishwashing Systems:-

a) Manual Washing Method
b) Machine Washing Method

 The method given above to be adopted depends on various factors:-

 Available infrastructure; mainly – space, water supply, waste water discharge system.
 Financial status & Expenditure Budget made by the establishment.
 Turnover of the outlet – rate of sale of covers.
 The equipment inventory of the establishment
 Manpower & staffing – number of personnel engaged, their skill and the layout of their duty
roster.
 The type of dishes, especially in case of ethnic ones, prepared.
 Ex- Indian dishes are greasier than the Continental. Hence dishwashing system must be
responsive to the type of dishes that are being served.

 Manual Washing Method

 Carried out in sinks
 Performed in two three, four, and five sink washing method

 Two sink washing method

 First sink- hot water and soap solution
 Second sink- contains tepid warm water.
 Method: The stacked and grouped dirties come in their groups to the first sink and here they are
manually scrubbed with the hot water detergent solution after which they are passed to the
second sink where they are rinsed in tepid water. After which they are sterilized by hot steam
and then wiped/dried and sent to the plate room and silver room accordingly.
 Advantage- rate of turnover of covers is slow & the space allotted for dishwashing is not so
generous.
 Disadvantage- detergent requires to be changed very frequently

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 Three Sink Washing Method

 First sink- Wash (45 °C) - contains a hot water and soap solution,
 Second sink- Rinse (45 °C) - contains tepid warm water/ clear water
 Third sink- Sanitize (77 °C) - hot water & chemicals.
 Method: The stacked and grouped dirties come in their groups to the first sink and here they are
manually scrubbed with the hot water detergent solution after which they are passed to the
second sink where they are rinsed in tepid water. After which they are again dipped in hot water
with added chemicals to sanitize & then air dry.
 Advantage- practiced in a very busy outlet and also in centralized dishwashing unit managing
multiple outlets and banquets.
 Disadvantage - detergent requires to be changed very frequently

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 Four sink washing method

 First sink -tepid warm water

 Second sink- contains detergent solution in hot water
 Third sink- warm water
 Fourth sink- hot water.
 Method: The stacked and grouped dirties come in their groups to the first sink and here they are
manually scrubbed with the hot water solution. Here the grease gets dissolved. Thereafter the
soiled articles are passed into the second sink where they are scrubbed in hot detergent solution.
Next, they are dipped in the third sink containing warm water to wash out the detergents. Finally
they go to the fourth chamber where it is ensured that neither detergent nor any adherents stick to
the washed article. After which they are sterilized by hot steam and then wiped and sent to the
plate room and silver room accordingly.
 Advantage- detergent need not be changed frequently while absolute cleaning is performed of
both adherents and removal of any detergent

 Five Sink Washing Method

 Method: Here, the soiled articles from two sides are first dipped in hot water solution, where they
are scrubbed and ensured that the adherents are removed. Then the articles are passed to the second
sink where the detergent is washed from the article and finally they are put in hot water to ensure
the article is absolutely clean. Thereafter, the articles are passed through steam and are sterilized.
This is actually a replica of the first method of two sink washing system.
 Two types of equipment’s can be washed simultaneously.
If the manpower is adequate then this system is effective, as the final rinse is given in a common
will saves the consumption of water & energy

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 Machine Washing Method
Types of Dish Washer Machine
 Spray Type
 Brush Type
 Agitator type

 Spray Type
The dishes are placed in racks that slide into the machines, where they are subjected to a spray of hot
detergent water at 48º to 60º Celsius from above and below. The racks then move on to the next
section, where they are rinsed by fresh hot shower at 82º Celsius. At this temperature they are
sterilized and on passing out into the air they dry off quickly.

 Brush Type
 The machine has built in revolving brushes that are used for scrubbing of each article in hot
detergent water- 48 °C to 60 °C
 The articles are then rinsed and sterilized at 82 °C in another compartment.

 Agitator type
 Baskets of soiled dishes are immersed in deep tanks and the cleaning is performed by mechanical
agitation of hot detergent water 48 °C to 60 °C.
 The loaded baskets are then given a sterilizing rinse (82 °C) in another compartment.

 Guidelines for effective dish washing

 All plate waste; leftovers should be collected away from the dishwashing area in covered bins.
 All equipment’s collected should not be washed at the end of the service. Dishwashing should be a
continuous process to avoid areas which can become sources of contamination.
 Knives & other sharp tools should be kept on the drain board for washing, and never be thrown into
the sink; otherwise it may lead cutting their hands while washing.
 Staff should be informed, if a hot pan is placed on the drain board for washing.
 All cooking pans must be soaked immediately after use to loosen adherents and decrease washing
efforts.
 Staff responsible for dishwashing should be equipped with non-slip gloves to protect hands from
strong detergents, and the heat of the water, yet prevent breakages caused by slipping.
 Handling of washed utensils should be minimized which in turn lessens the chances of
contamination. This can be done if they are allowed to drain and air dry in the storage racks, to be
removed only when required for use.
 Dishwashing should never be rushed as this increase the health hazards for all- both staff and
customers. To ensure this does not happen during rush hours, there should be adequate provision of
crockery, cutlery and utensils.
 All equipment’s should be dry before it is put away.

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 Records Maintained
 Log Book
 Requisition Forms
 Duty Roster Chart
 Inventory of Service Equipment’s
 Inventory of Kitchen Equipment’s
 Inventory of Scraps generated
 Breakage & Condemned Register
 Machine Report Register
 LPG Consumption Register
 Maintenance Request Form
 AMC Records for Machines

Log Book

HOTEL ABC

Date:…………………………. Shift……………………………

For Kind Attention

1 …………………………………………………

2 ………………………………………………...

3 …………………………………………………….

Signature
(Shift Kitchen Steward)

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Inventory of Service Equipment’s

Inventory of FBS/Kitchen Equipment’s

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

Date Particulars Opening Received Closing Discrepancy Remarks

Balance Balance

Quantity Rate

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Inventory of Scraps generated

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

Date Opening Balance Volume of Scrap Total Sold Sold To Closing balance
Generated

Quantity Amount Quantity Rate Amount Quantity Amount Quantity Amount Name Order Quantity Amount
Dated,
Invoice
No. &
Gate
pass
Details

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Machine Report Register

Machine Report Register

Date Name of the Status of Usage Condition Last Last Serviced On the Event of Break Down
Machine When Breakdown date by
Checked/ Checked Date Maintenance/
Inventory No. (Running/ Manufacturer
Ceased)

Running Sometimes Date & time Date & Date & time
when Report time when when
made to attended Machine
Maintenance/ Repaired
Manufacturer

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LPG Consumption Register

LPG Consumption Register

Tot al Full Empties Connected Returned to the
LPG Cylinder to line Received dealer Closing Balance Remar ks
Date
in Gas
Ban k

Invoi ce
No. Quantity
Gat e Quantity
Full Empties On Tot al
Pas s
No. line

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Maintenance Request Form

Maintenance Request Form

XYZ Restaurant

Date Day Time

Department Requested by
Location

Problem

Receiver of the Request

Date Time
IHM MUMBAI - [Link] H & HA,
SLIDE 80
FIFTH SEMESTER- KITCHEN STEWARDING
SEPTEMBER 2021

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AMC Records for Machines

AMC record for equipment’s

Name of
Date Period of Expiry Parts Date of Visit by Replacement Remarks
the
of Validity Date Covered the Made
Machine
AMC Under Manufacturer/
&
AMC Contractor
Machine
Number

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Garbage disposal- Among the many duties of the stewarding department is the proper disposal of
garbage and other waste materials. This is very important because one of the responsibilities of the kitchen
steward department is to maintain the cleanliness of the restaurant kitchen in order to safeguard the health
of its diners. A dirty kitchen can ruin the reputation of a restaurant, however good its name may be.

Proper Location of the Garbage Area

The garbage area should be situated far from where the food and ingredients are kept. In fact, it should
never be situated near the vicinity of the food production area where food is usually prepared. It should
also be kept well away from the cooking area so as to avoid contaminating the food with anything harmful
to the body.

Common Guidelines in Proper Garbage Disposal

Each restaurant has its own guideline for proper garbage disposal that its Stewarding Department uses.
However, here are some of the most common ones that restaurants and their kitchens should follow.
Garbage bins should be placed in all parts of the kitchen, except those mentioned above, and these garbage
bins should be lined with plastic liners. The stewarding department has to clear the garbage bins at least
four times a day so as to avoid piling up of garbage, and the garbage and waste materials should be
transferred to its appropriate garbage trolleys. Of course, the plastic liners should always be changed each
time the garbage bin is cleared. When it comes to proper garbage disposal, you should always make it a
point that you are wearing disposable gloves so as to protect your bare hands from coming into contact
with the garbage. You should also make sure that the opening of the garbage bin plastic liner is tied shut.
After disposing of the garbage bags properly, it is recommended that you thoroughly wash and sanitize
your hands before moving on to the next task. This is very important especially if you are going to be
working near the food preparation area or working with food products it.

Dry Versus Wet Garbage

Before anything else though, the kitchen stewards assigned to garbage disposal should know the
difference between dry and wet garbage. In a nutshell, dry garbage materials are those items that can be
recycled. They are inorganic materials such as plastic, papers, cardboard boxes, etc. When it comes to dry
garbage materials, the kitchen stewards should also know how to properly segregate the items. Plastic
items should have one container, and so do cardboard boxes, glasses, papers, etc. On the other hand, wet
garbage materials are the organic items that can be decomposed and used for fertilizer.
It is very important that the restaurant has appropriate guidelines when it comes to garbage disposal. Not
only will these guidelines prevent the contamination of food with harmful substances, but this will also
protect the diners as well as the staff from these harmful substances. Remember, dirty kitchen increases
the risk of food poisoning, so preventing this is one of the biggest and most important duties of the
stewarding department.

IHM MUMBAI - [Link] (H & HA), FIFTH SEMESTER 21 of 21

RESTAURANT PLANNING SEPTEMBER, 2022