15KITCHENSTEWARD2274302.docx

15KITCHENSTEWARD2274302.docx

《15KITCHENSTEWARD2274302.docx》由会员分享，可在线阅读，更多相关《15KITCHENSTEWARD2274302.docx（19页珍藏版）》请在冰豆网上搜索。

15KITCHENSTEWARD2274302

STANDARDSANDPROCEDURES

DEPARTMENT:

STEWARDINGJOBCATEGORY:

STEWARD

HEAD:

CHIEFSTEWARDG.M.APPROVAL:

DATE:

TASK:

OUTLETBUSSINGPROCEDURES

STANDARD:

Allstewardstoensurecorrectoutletbussingproceduresaremaintaineddailyindishwashareatoallowfreeandtidymovementandavoidcongestionofworkspace.

PROCEDURE:

1.Explainandshowdecoysystembyplates.

2.Ensurethereareenoughglassracksinareforchangingwhenfull.

3.Ensurecorrecttypesofglassracksareavailableinoverheadracks.

4.Keepbussingareaclearandeasilyaccessibleforwaiters/waitressestobeabletoputdowntheirtrays.

5.Itemsnotmeantforcleaningaretoberemovedassoonaspossible.

6.Maintaingoodhousekeepinginareatoavoidtrippingandslips.

STANDARDSANDPROCEDURES

DEPARTMENT:

STEWARDINGJOBCATEGORY:

STEWARD

HEAD:

CHIEFSTEWARDG.M.APPROVAL:

DATE:

TASK:

IDENTIFICATIONANDTYPESOFCHINAWAREUSEDBYOUTLETSANDDESTAININGCHINA

STANDARD:

Allstewardsshouldbeabletoidentifyalltypesofchinawareusedinoutletsandensureallchinabeingissuedtooutletsarestainfreeofteaorcoffeeetc.

PROCEDURE:

1.Showandexplainthetwotypesofchinaware:

A.DinediningusedinHorizons.

B.HousechinausedinCoffeeShop,Functionrooms.

2.Identificationofchinawareaccordingtoitsuseby:

A.Shape.

B.Size.

C.Use.

Andcanbedonebyplacingasampleofeachitemonatable,havingthelargeitemsfirstandmovingontosmalleritems.

3.Maintainchinacorrectlyandknowwhatchemicalstousefordestainingprocedure.

STANDARDSANDPROCEDURES

DEPARTMENT:

STEWARDINGJOBCATEGORY:

STEWARD

HEAD:

CHIEFSTEWARDG.M.APPROVAL:

DATE:

TASK:

IDENTIFICATIONANDTYPESOFGLASSWAREUSEDBYOUTLETS

STANDARD:

Allstewardswithinthefirstweekofstartdateshouldbeabletoidentifyallglasswareusedbyoutlets.

PROCEDURE:

1.Showandexplainthethreetypesofglasswareused:

A.Horizons.

B.Allotheroutlets.

C.Poolarea.

2.Identificationofglasswareby:

A.Name.

B.Shape.

C.Size.

D.Height.

E.Use.

STANDARDSANDPROCEDURES

DEPARTMENT:

STEWARDINGJOBCATEGORY:

STEWARD

HEAD:

CHIEFSTEWARDG.M.APPROVAL:

DATE:

TASK:

IDENTIFICATIONANDTYPESOFCUTLERYUSEDBYOUTLETS

STANDARD:

Allstewardsshouldbeabletoidentifyallcutleryusedinoutletswithinoutletswithinfirstweekofstartdate.

PROCEDURE:

1.Showandexplainthetwotypesofcutleryusedintooutlets.

A.Silverplated.

B.Stainlesssteel.

2.Identifycutleryaccordingtoitsuseby:

A.Shape.

B.Size.

C.Use.

D.Name/type.

STANDARDSANDPROCEDURES

DEPARTMENT:

STEWARDINGJOBCATEGORY:

STEWARD

HEAD:

CHIEFSTEWARDG.M.APPROVAL:

DATE:

TASK:

AVOIDINGBREAKAGES,CONTROLANDREPORTINGBREAKAES

STANDARD:

Correctproceduresofstorageandhandlingofcrockery/glasswaretoavoidbreakagesmustbepracticedandmaintainedatalltimesbyfollowingprocedureslisted.Alsotoensureallbreakagesarerecordedcorrectly.

PROCEDURE:

HANDLING

1.Donotstackcrockeryitemstoaheightwhereitbecomesunstable.

2.Donotattempttocarrymorethanyousafelycan.

3.Usepropertransportmethodtocarryfromdishwashareatostorageareas.

4.Treatallcrockery/glasswaregently.

STORAGE

1.usecorrectsizeracksmadeforthetypeofglassware.

2.Donotstackmorethan10rackswheretheglassisstickingupfromthetopoftherack.

●Showalldifferenttypesofracksmadeforspecificitems.

REPORTING

Recordallbreakageshonestly:

1.Inbookbysupervisor.

2.Putpiecesinboxorbin.

3.ReporttoChiefStewardforfurtherinventory.

STANDARDSANDPROCEDURES

DEPARTMENT:

STEWARDINGJOBCATEGORY:

STEWARD

HEAD:

CHIEFSTEWARDG.M.APPROVAL:

DATE:

TASK:

SWEEPINGANDMORRINGFLOORS

STANDARD:

Floorsmustbesweptandmoppedconstantlyandmaintainedthroughoutshiftinacleanandsafeenvironment.

PROCEDURE:

1.Getbroom,dustpan,andmopfromstoragearea.

2.Sweepfloorclearofalldirttakingcaretosweepunderbenchesandshelves.

3.Usedustpantocollectandemptyintorubbishbin.

4.Returnbroomanddustpantostoragearea.

5.Fillmopbucketwithsolutionofhotwateranddetergent.

6.Place“caution”signsclearlyvisiblebeforeproceedingtomopfloors.

7.Mopbucketandmoptobethoroughlywashedandrinsedbeforereturningtostorageareaoncompletionofmopping.

8.Remove“caution”signswhenfloorisdry.

9.Spillagesinserviceareamustbeimmediatelymoppedup.

10.Fullunderstandingofoperationofcleaningmachinewhichisusednightlyonthegraveyardshift.

STANDARDSANDPROCEDURES

DEPARTMENT:

STEWARDINGJOBCATEGORY:

STEWARD

HEAD:

CHIEFSTEWARDG.M.APPROVAL:

DATE:

TASK:

CLEANINGWALLS

STANDARD:

Wallsmustbecleaneddailyoffoodspillagesandsplashesandthoroughlycleanedatleastonceaweek.

PROCEDURE:

1.DAILY

A.WipeoffspillageandsplashesoffoodwithadampclothandsolutionofhotwaterandDufome.

B.Wallsalongrangeofstovesandovenstobecleaneddailytoavoidbuildupofgrease/oil.

C.Wallsinloaningbaytobesweptcleanofspiderwebsandcleanedasnecessary.

2.WEEKLY

A.Cleanthoroughlyallwallsconcentratingonedgesoftileswithsolutionofhotwaterandsnowpalm.

B.Wipedrywithacleandryrag.

CAUTION:

AVOIDSPLASHINGOFWATERNEARPOWERPOINTSANDKITCHENMACHINERY.

STANDARDSANDPROCEDURES

DEPARTMENT:

STEWARDINGJOBCATEGORY:

STEWARD

HEAD:

CHIEFSTEWARDG.M.APPROVAL:

DATE:

TASK:

MAINTAININGWORKAREAS

STANDARD:

Workareasmustbemaintainedthroughoutshiftinagoodhousekeepingmanner.

PROCEDURE:

1.Allexcessequipmente.g.Racks,bucketstobestoredneatlyintheircorrectplaces.

2.Floortobekeptclearanddryasmuchaspossible.

3.Greasy/wetfloorstobemoppedimmediatelywith“caution”signsplacedwhereitcanbeclearlyseen.

4.Racksstoredinoverheadrailstobecheckedtoensurestabilityandthatitwillnotfalloff.

5.Realiseimportanceofkeepingandmaintainingworkareastopreventaccidentshappening.

STANDARDSANDPROCEDURES

DEPARTMENT:

STEWARDINGJOBCATEGORY:

STEWARD

HEAD:

CHIEFSTEWARDG.M.APPROVAL:

DATE:

TASK:

CLEANINGWALK-INFRIDGES/FREEZERS

STANDARD:

Allwalk-infridgesmustbecleanedtwicedailyandthoroughlycleanedonceaweek.Freezerscleanedonceaweek.

PROCEDURE:

DAILY

1.Clearitemsofffloor.

2.Sweepcleanflooroffridgestakingcarewithcornersandundershelving.

3.MopfloorwithsolutionofhotwaterandStaKleen.

4.Wipedooranddoorframes.

5.Replaceitemswhenfloorisdry.

WEEKLY

1.Removeallitemswalk-infridge.

2.CleanallshelvesandwallswithsolutionofhotwaterandChlorasan.

3.Wipedryshelvesandwalls.

4.Sweepfloorclean.

5.MopfloorwithhotwaterandChlorasan.

6.Replaceitemswhenfloorisdry.

STANDARDSANDPROCEDURES

DEPARTMENT:

STEWARDINGJOBCATEGORY:

STEWARD

HEAD:

CHIEFSTEWARDG.M.APPROVAL:

DATE:

TASK:

CLEANINGALLFRIDGECABINETS

STANDARD:

Allreach-infridgesmustbecleanedthoroughlyonceadayfollowingprocedureslisted.

PROCEDURE:

1.Clearallitemsinfridgeontobench.

2.Brushandscrapeoffallloosefoodsoil.

3.ScrubthoroughlyinterioroffridgewithsolutionofhotwaterandDufomeincludingallshelvingandrubbersealsofdoor.

4.Rinsewithcleandampcloth.

5.Wipedry.

6.Replaceallitemsinfridgeneatly.

7.Cleanexterioroffridgeandwipedry.

8.Applystainlesssteelpolishatleasttwiceaweek.

9.Cleanfishfridgeeveryday.

STANDARDSANDPROCEDURES

DEPARTMENT:

STEWARDINGJOBCATEGORY:

STEWARD

HEAD:

CHIEFSTEWARDG.M.APPROVAL:

DATE:

TASK:

GARBAGEREMOVALANDCLEANING

STANDARD:

Allwetanddrygarbagemustberemovedfromkitchentopropergarbagedisposalareaassoonaspossibletoavoidcongestionanduntidinessinthekitchen.

PROCEDURE:

DRYWASTEREMOVAL

1.Allemptyboxes,cartons,etc.toberemovedfromkitchentoloadingbayandtornupandflattened,thrownintocompactor.

2.Allemptymilkcratesandbreadcratestobestackedneatlyinloadingbay,readyforremovalbysuppliers.

WETWASTE

1.Allwetwastetoberemovedfromkitchenandemptiedintolargewastebinsinthewetgarbageroom.

2.Avoidsplashingwasteontofloors.

3.Wastefat/oilfromdeepfryerstobeemptiedintolarge44gallondrumavailableinwetgarbageroom.

CAUTION:

SEEKASSISTANCEIFBINISTOOHEAVYTOEMPTYBYYOURSELF

STANDARDSANDPROCEDURES

DEPARTMENT:

STEWARDINGJOBCATEGORY:

STEWARD

HEAD:

CHIEFSTEWARDG.M.APPROVAL:

DATE:

TASK:

CLEANINGANDSTORAGEOFEQUIPMENT

STANDARD:

Allequipmentmustbecleanedanddrainedofallexcesswaterbeforereturningtostorageareas.

PROCEDURE:

1.Allbrooms,dustpanstobewashedandrinsedbeforereturningtostorageareaandallowedtoairdry.

2.Mopbucketstobestoredupsidedownwithmopsdrapedoverthetoptoairdry.Excesswatertobesqueezedoutfirstbeforestoring.

3.Allotherequipmente.g.Spraybottles,grillstones,etc.toberinsedcleanbeforereturningtofoamcontainerinstoragearea.

4.Safetymaskstoberinsedandwipeddrybeforereplacingonhooksinstoragearea.

5.Allitemstobestoredinaneatandtidyfashionforeasyaccessandaccidentprevention.

STANDARDSANDPROCEDURES

DEPARTMENT:

STEWARDINGJOBCATEGORY:

STEWARD

HEAD:

CHIEFSTEWARDG.M.APPROVAL:

DATE:

TASK:

CLEANINGROLLINGSTOCK

STANDARD:

Allrollingstockmustbethoroughlycleaneddailyafteruseandsanitizedonceaweek.

PROCEDURE:

1.DAILY

A.Brush/wipeoffallloosefoodsoil.

B.CleanwithsolutionofhotwaterandDufome.

C.Payspecialattentiontoedgesofrollingstock.

D.Wipedrywithacleandryclothandwheeltoproperstoragearea.

2.WEEKLY

A.Wheelrollingstocktoloadingbay.

B.Brushoffallloos