Kitchen stewarding is the backbone of any restaurant. A kitchen steward would be responsible for cleaning and organizing
dishes, taking stock of inventory, maintaining hygiene and quality in the kitchen and restaurant, keeping a tab on breakage and replacements of various cutlery, crockery and equipments.
Kitchen stewarding operations:-
• Gathers all dirty dishware from tubs brought to the still room, rinses and stacks in dish racks, always clearing dishes of leftovers and trash in order to prepare for automated washing.
• Unloads clean dishes from racks after being processed through dish machine, inspects for cleanliness and carefully stacks in specified carts and shelves for the easy use by restaurant and kitchen staff.
• Manually scrubs pots, pans and other kitchen equipment that cannot be washed automatically, using detergents, scourers, and special solutions as required. Inspects for cleanliness, manually dries with hand towels, and puts
away in correct places.
• Manually polishes all silver, stainless steel and pewter used in food service, using standard polishing cloth and products, in order to present clean and attractive equipment to diners.
• Maintains the automatic dish washing equipment in good condition and working order in accordance with manufacturers’ instructions in order to prolong the life of the equipment, prevent breakdowns and to meet mandated health compliance regulations.
• Keeps the still room in clean and orderly condition at all times by sweeping, mopping, emptying trash, wiping counters and equipment and organizing shelves in order to maintain a sanitary work station and to meet mandated
health compliance requirements.
• Mops floors as requested and at end of each shift, cleans all kitchen work surfaces as regularly scheduled by manager including walls, ceilings, hoods, vents and ovens.
• Gathers all trash cans from work areas at end of each shift and empties into outside trash compactor.
• Sweeps loading dock and kitchen entrance areas, clearing litter and debris to trash bins, for the safety of employees and purveyors.
• Performs other duties as assigned, requested or deemed necessary by management.