GALLEY STEWARD
1. Responsibilities of Galley Steward:
To keep clean and sanitize kitchen area, kitchen equipment and restaurant equipment.
2. How to operate the machine:
● Wear PPE
● Turn on the machine
● Check the chemical
● Check level of water
● Check the temperature of the machine (120℉ – 160℉)
3. How to wash the plate
Pre-wash and wash
● Wear PPE
● Scrub leftover food by spraying with warm water
● Arrange the plates on the rack
● Push rack into the machine
● Wait for few minutes until the washing process is finished (1-2 minutes)
● Remove the rack and place it at another trolley
4. Pot Wash
To keep clean all dirty equipment from kitchen
5. Dish Wash
To keep clean all dirty equipment from restaurant
6. Kitchen Equipment: Ladle, oven, chiller, grill, salamander, fridge, exhaust, working table
7. Restaurant Equipment: chinaware, glass ware, silver ware.
8. PPE (Personal Protective Equipment)
● Hand Glove
To protect our hand from chemical, hot water, sharp object and spreading of virus
● Safety Shoes
To protect our feet from slippery area, sharp object and heavy object
● Apron
To protect our uniform from stain, water spillage, and chemical
● Helmet
To protect our head from falling of heavy object
● Mask
To protect ourselves from chemical, dust, and spreading of virus
● Goggles
To protect our eyes from sharp light, dust and smoke
● Ear plug
To protect our ear from high volume and noise
9. PPM (Par Per Million)
Measurement of chlorine/bleach solution for sanitation (100-200 ppm)
10.USPH (United States of Public Health)
US Department of cleanliness and sanitation
11. Cross Contamination: transfer of bacteria from one place to another place
● Using the same mop to mop clean and dirty floor
● Using the same knife to cut meat ang vegetables
● Using the same cutting board to cut different meal/food
● Using the dirty cloth to wipe/polish the clean equipment
12.How to clean Deep Fried Fryer (DFF)
● Wear PPE
● Turn off the machine
● Empty the DFF and put the oil into another container for recycle
● Spray with hot/warm water
● Scrub with sponge and soap inside and outside thoroughly
● Wipe with clean cloth
13. Garbage separation: Separate the garbage based on the material
● Yellow garbage bin: using for food waste only
● Grey garbage bin: using for solid waste such as plastic, paper, broken glass, wood
● Blue garbage bin: using for can only
● Red garbage bin: using for hazardous waste/medical waste/human waste such as used
injection, tampon, diapers, vomit, etc
14. Body Hygiene: to keep our body clean and fresh all the time
Taking shower twice in a day, shaving, cutting nails, wearing PPE, washing hand, put on
deodorant/perfume, brushing teeth,
15. Three Bucket System
● Red Bucket: Contains of hot/warm water with soap for wash
● Grey Bucket: Contains of warm water only, for rinse
● White Bucket: Contains of room temperature water with chlorine/bleach for sanitize (10-15
minutes)
16. What will you do if the machine is broken?
I will report it to the maintenance desk, and also my supervisor. And then I will wash the dirty
plate/dishes/equipment manually.
17. Manual Washing
● Scrub leftover food by spraying with water
● Scrub with sponge and soap
● Rinse with warm water
● Let it air dry
18. Washing/cleaning the grill:
● Wear PPE
● Turn on the machine
● Spray grease cutter
● Turn off the machine
● Wait for sometimes for the chemical to work
● Scrub with metal brush
● Wipe with clean cloth
19. Chemical for dish wash
Power solid XL, Jet Dry, Grease Cutter, lime away
20. The machine name/brand: Hobbart
21. Cleaning Equipment:
Dustpan, broom, mop, bucket, scrapper, brush, sponge, metal scrubber, chemical
22. Can you mix the chemical? NO
23. Can you wash glass and plate at the same time? NO
