Page 1. Kitchen stewarding UNIT—4. In kitchen stewarding, one is required to maintain the kitchens of an eatery or hotel. This job has moved from being a chef’s. Home Interior Design Style Kitchen Stewarding Department Layout And Design Kitchen Living Room Kitchen Stewarding Department Layout And Design. KITCHEN STEWARDING LAYOUT AND DESIGN PDF. Find + best results for “kitchen stewarding layout and design pdf” web-references, pdf, doc, ppt, xls.

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Mixer base and exterior. The equipments can also be sterilized by hot steam and then wiped and send to the plate room layut silver room accordingly. The inventory of all the articles is regularly taken and tallied with the book stock.

They take care of all the silverwares and the china wares stored in amd silver room and are also responsible for silver polishing. The stacked and grouped dirties come in their groups to the first sink and here they are manually scrubbed with the hot water solution after which they are passed to the second sink where they are rinsed and ultimately to the third sink with tepid water where they are sanitized.

About project SlidePlayer Terms of Service. It is then rinsed well in hot water and dried with clean cloth. Machine Report register — register where machine operations are recorded.

They engage in scullery, ware wash, garbage disposal, kitchen cleaning, pest control; cafeteria cleaning.

Exterior premises of the restaurant. Slowly, they evolved to become stewards, taking care of every aspect of the kitchen from maintenance, cleaning, tracking inventory, keeping an eye on the temperature in which utensils, pots and crockery are washed, refrigeration of food and monitoring the work of the cleaners. Rotisserie skewers and the tines. These machines are usually operated by two people, one for sorting soiled items and to feed the machine and the other to collect the clean ware.

Registration Forgot your password? It is very important that the restaurant has appropriate guidelines when it comes to garbage disposal. Anonymous 15 December at Ensuring the continuous supply of the well maintained, cleaned and polished pans and pots, large cooking vessels, and service equipments for production and service departments.


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Silver dip- The silver to be cleaned is kept in a wire stewarxing and immersed in the silver dip, which is a pink-coloured liquid. The different registers and records layoyt in this department are: It is important to follow the instructions of the manufacturer with regard to use and maintenance of the washing machine.

Newer Post Older Post Home. The plates and other earthenware are stacked and put in a wired basket, and the glass wares in a separate similar basket to avoid breakage. The front bar It is the meeting point for the customers and the bartenders where the customer order for their drinks and are served by the bartenders. Great care should be taken while washing glassware.

They should also be degreased and air dried. This method is not suitable for cleaning forks and knives as the prongs of forks are not cleaned properly and continuous use may damage the cutting edge lajout knives.

Storage facilities, Layout and Design

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. 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. Requisition Forms — these are forms where the departments are recorded for procurement from the stores.

Kitchen Equipment Register — to maintain the inventory of all equipments related to kitchen.

vivekvermanotes: 5th sem kitchen stewarding notes (f&b) Notes

After drying the crockery is stacked into piles of the correct size and placed on shelves until required for further use. Hand sink areas should be washed, rinsed, and sanitized. This method is suitable for large pieces of silver such as salvers, trays, entree dishes, jugs, etc.

The machine takes around 15 min to complete the polishing process. Sanitize in warm water using chlorine or directly in steam or hot air. Feedback Privacy Policy Feedback.

The polivit method- The polivit plate, which is made of aluminium, is placed in a container together with washing soda.

On the other hand, wet garbage materials are the organic items that can be decomposed and used for fertilizer. Aside from the duties and responsibilities of stewards, is there anything more you can add up regarding steward personal growth? Unknown 5 November at Wash up section should be the first place when the waiter enters the back area.


It may or may not have armrest running from one end to the other. These machines are usually operated by two people, one to sort soiled items and feed the machine and the other to collect the clean ware. Having passed through the machine the crockery is left to drain for two or three minutes and is then stacked and placed on shelves until required for further use.

They should also be washed, rinsed, and sanitized in between products. The kitchen steward has lent professionalism, dignity and technicality to what was previously considered a menial chore.

Green renewable and recyclable materialYellow non renewable and recyclable materialred non recyclable and non renewable. Product storage containers and bins. Manar Koutb 23 March at At the End of the Day Before closing the restaurant, here are the areas in the kitchen and kitchen items that the stewarding department needs to address: The racks are left for two minutes and then lifted out and the crockery left to drain.

There is a large drum which is half filled with ball bearings and there is a rod in the center used for putting the handles of the cups and jugs. What will we learn? The baskets are loaded on the conveyor that takes them to the inner part where they are sprayed with soap solution, and then rinsed, and depending upon the type of machine the articles can even be sterilized and dried as they come out from the other end of the machine.

In this method, baskets of dishes are immersed in deep tanks and cleaned by mechanical agitation in hot detergent water. A dirty kitchen can ruin the reputation of a restaurant, however good its name may be.