14.KITCHEN(STEWARD-1)247-273.doc

273KITCHEN&FOOD PREPARATIONJOB CATEGORY WINNERSTEWARD SHERATON MIRAGE GOLK COASTTASKSHOTEL ORIENTATIONDEPARIMENT ORIENTATIONBASIC FIRE SAFETYSAFETY & ACCIDENT PREVENTIONHYGIENE IN THE KITCHENIMPORTANCE OF DEEP CLEANINGPEST CONTROLHANDLING & STORING CHEMICALSPOTWASHINGKITCHEN SECURITYWORKING WITH THE COOKSTEAM WORKINTRODUCTION TO FOOD & BEVERAGE HOURS OF OPERATION FUNCTION ROOMS, NAMES AND LOCATIONSREMOVING BURNT MATERIALS FROM PRST/PANSSTORAGE OF CLEAN POTS/PANSMAINTAINING STEAM KETTLES AND POTSDISHWASHER START- UP AND OPERATIONRACKINGLOADING THE MACHINESCRAPING/RINSING/SOAKING/SCRUBBINGSTACKING 7 STORING CLEAN WARECHANGING WATER IN THE DISHWASHING MACHINECLEANING SCRAP TRAYS AND DISHWASHING MACHINEOUTLEY BUSSING PROCEDURESKITCHEN&FOOD PREPARATIONJOB CATEGORY WINNERSTEWARD SHERATON MIRAGE GOLK COASTTASKS (Continued from preceding page)IDENTIFICATION & TYPES OF CHINAWARE USED BY OUTLETS AND DESTAINING CHINAIDENTIFICATION & TYPES OF GLASSWARE USED BY OUTLETS IDENTIFICATION & TYPES OF CUTLERY USED BY OUTLETSAVOIDING BREAKAGES, CONTROL & REPORTING BREAKAGESSWEEPING AND MOPPING FLOORSCLEANING WALLSMAINTAINING WORK AREASCLEANING WALK- IN FRIDGES/FREEZERSCLEANING ALL FRIDGE CABINETSGARBAGE REMOVAL AND CLEANINGCLEANING & STORAGE OF EQUIPMENTCLEANING ROLLING STOCKCLEANING GRILLSCONVECTION OVEN CLEANINGCLEANING DEEP FRYERSCLEANING HOODS & FILTERSCLEANING OF CEILINGS AND VENTSCLEANING MICROWAVE OVENCLEANING COFFEE URNSEMERGENCY PROCEDURES FOR BREAKDOWN OF MACHINERYDIRTY RAGS & TEA TOWELS PROCEDURESKNOWLEDGE OF SILVER AND CAUSES OF TARNISHINGKITCHEN&FOOD PREPARATIONJOB CATEGORY WINNERSTEWARD SHERATON MIRAGE GOLK COASTTASKS (Continued from preceding page)KNOWLEDGE OF CLEANING AGENTS USED FOR SILVERHAND POLISHING OF SILVERWARELAYOUT AND LABELING OF SILVER ROOMSTORAGE OF EQUIPMENTKEY CONTROL & LOSS PREVENTIONUSE OF BURNISHING MACHINESTANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF G . M . APPROVAL: DATE:TASK: HOTEL INFORMATION/ORIENTATIONSTANDARD: All stewards should be made aware made aware of Hotel information by attending, as soon as possible, staff orientation conducted by personnelPROCEDURE:1. Show around hotel complex including rooms, outlets, facilities available.2. Attend staff orientation as soon as possible for in- depth information on objectives and functions of the hotel.3. Introduction to all other department heads and executives are also achieved by attending staff orientation.4. Highlight interesting features of hotel.STANDARDS AND PROCEDURESDEPARTMENT:STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G . M . APPROVAL: DATE:TASK:DEPARTMENT ORIENTATIONSTANDARD: All stewards on their first day of work must undergo a department orientation following the procedures listed:PROCEDURE:1. Upon picking up the steward from personnel explain and show:A. Time card clocking in/out procedures.B. Locker room/toilets.C. Uniforms changing procedures.D. Staff canteen.2. On entering kitchen area, introduce to:A. Executive chef.B. Sous chef.C. Members of stewards department.D. Areas of kitchen e.g. Pastry, production, butchers, dry store etc.3. Introduction and explanations on procedures of:A. Time sheets.B. Rosters.C. Roles of stewards department and its relation to all F & ZB outlets.D. Meal/coffee breaks.E. Safety and accident prevention programme.PROCEDURES: (continued)DEPARIMENT ORIENTATION- STEWARDS4. All stewards must read the cleaning schedule daily before start of shift to confirm tasks required to be completed that day.i) Before commencement of shift, all stewards to read cleaning schedule posted in the stewards office.ii) Understand and confirm tasks required for the day.iii) Supervisor to assist by pointing out the priorities of the task.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: BASIC FIRE SAFETY AND EVACUATION PROCEDURESTANDARD: All stewards must be familiar and competent with basic fire safety and evacuation procedures within first week of employment.PROCEDURE:1. Basic Fire Safety refer staff handbook (pg 14.2)2. On initial receipt of a code 88 (fire alarm). All members of emergency response team will respond whilst all other remain at work till otherwise informed.3. If evacuation is deemed necessary, this will be announced through the public address system.4. When evacuation is announced:A. All stewards will switch off all gas and power to all machinery, secure storage areas/fridges before leaving through nearest emergency exit.B. Remain calm and do not panic.C. Assemble away from the building at the fishermans carpark where department head will ensure all employees are accounted for. 5. Only the General Manager or his representative will issue a statement regarding a decision to return to work.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: SADETY AND ACCIDENT PREVENTIONSTANDARD: All stewards should be made aware of importance and maintenance of safe practices and accident prevention within first day of start date. To maintain a low accident rate to ensure all accidents are reported.PROCEDURE:1. Introduction to hotels safety and accident prevention programme and its objectives.2. Good housekeeping in work areas:A. To avoid trips and falls.B. To avoid slipping on wet/greasy floors.C. Keeping walkways and corridors clear.3. Procedures of correcting/reporting possible safety hazards.4. Importance of reporting accidents or near misses.5. Remember the continued good health of any person is up to you to ensure that accidents do not happen by rash thoughts and deeds.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: HYGIENE IN THE KITCHENSTANDARD: All stewards to ensure sanitation and health codes are adhered to at all times by personal hygiene and immediate action following procedures listed.PROCEDURE:1. Ensure hands are always clean before handling food or clean equipment.2. Practice good clean habits in the kitchen.3. Do not store food/vegetables on the floor.4. Report cracked or chipped floor and wall tiles for repairs immediately.5. Damp warm areas with food soil are ideal breeding grounds for bacteria. Keep all areas dry and clean where possible.6. Rules and regulations of local health authority,STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: IMPORTANCE OF DEEP CLEANINGSTANDARD: Deep cleaning is essential and must be maintained in the kitchen for clean sanitized condition. This can be achieved by following procedures listed:PROCEDURE:1. Clean areas which are not clearly visible and difficult to get at:A. Under stoves and ovens.B. Shelf under salamander.C. Sides of stoves and ovens.D. Rubber seals on doors and fridges.E. Seams, corner, edges of machinery and rolling stock.F. Bottom of steam kettles. G. Under shelves and benches.2. Move items away when cleaning to avoid these items becoming obstructions with food soil collected all around.3. Removing food source to pests.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: PEST CONTROLSTANDARD: Pest control and elimination of pests in kitchen must be ensured and practiced by following procedures listed at all times.PROCEDURE:1. Deep cleaning is essential to deny any food source to pests.2. Proper storage methods can also deny food source to pests.3. All sightings of pests e.g. Mice, etc. to be reported immediately to supervisor and attempts made to locate and destroy.4. Supervisors to report all such sightings to Chief Engineer so pest control contractors will be informed.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: HANDLING AND STORING OF CHEMICALSSTANDARD: All stewards to practice and ensure maintenance of safe handling and storing of chemicals procedures at all times.PROCEDURE:1. Safe handling of chemicalsA. Do not mix chemicals as they may produce toxic fumes, some even explode.B. Use of rubber gloves on caustic chemicals.C. Use of other protective equipment, e.g. face mask.D. Add chemicals to water to avoid excessive foaming.E. Use of tap on detergent/chemical containers to avoid waste and spillage.2. Safe storing of chemicalsA. No chemicals to be stored above eye level.B. Damaged/leaking containers to be replaced immediately.C. All containers to be correctly and clearly marked with the type of chemical including all spray bottles.D. No containers should be moved without ensuring the cap is completely secure.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: POTWASHINGSTANDARD: All stewards when potwashing to use three sink method.PROCEDURE:1. Fill sink no. one with solution of hot water and dufome. Place items to be washed into this sink.2. Fill sink no. two with not water for use to rinse off after cleaning.3. Fill sink no. three with hot water and turn on temperature to 80 degrees C for final rinse.4. Potwashing.A. Scrape off- all excess food soil into rubbish bin before soaking in sink no. one.B. Scrub all surfaces clean and immerse in sink no. two for rinsing.C. Check items are thoroughly clean before final rinse in sink no. three.D. Drain off all excess water by placing upside down on bench before putting away to storage area.E. Change water when it becomes too dirty or cold.F. All items to be stored upside down to enable air-dry.G. Keep area dry as much as possible.CAUTION:Use of long sleeved rubber heat resistant gloves is advised at all times. Barrier cream is available for use in storage area.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: KITCHEN SECURITYSTANDARD: All stewards must be competent with kitchen security procedures within first week of employment.PROCEDURE:1. All walk in fridges, dry store, storage cabinets; etc must be secured and locked up at the end of the chefs night shift.2. Equipment may not be removed from the hotels premises without the express permission of the department head plus authorization from the General Manager or Resident Manager.3. No food is to be consumed in the kitchen or taken out of the executive chef.4. Report any non- compliance of above to the supervisor.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: WORKING WITH THE COOKSSTANDARD: It is essential to maintain a good working relationship with the cooks. This must be achieved by following procedures listed.PROCEDURE:1. Do all tasks required in a calm, professional manner.2. Be helpful and assist wherever possible.3. Do not be afraid to ask if you dont understand what youre required to do.4. If a dispute should arise on priority of tasks given, approach the supervisor who will then liaise with the cook on which job to be done first.5. You are a crucial member of the team in the kitchen.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: TEAMWORKSTANDARD: As teamwork is essential and crucial to the smooth running of the stewards department, this is to be supervisors a chief steward.PROCEDURE:1. Introduction and getting to know every one in the team is essential.2. Explain role of individuals in the department as a; A. Potwasher.B. Dishwasher.C. Night cleaner.D. Supervisor.E. Chief steward.3. Explain function of stewards department and its responsibilities.4. Explain function of stewards related to all other food and beverage outlets and to the hotel.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: INTRODUCTION TO FOOD AND BEVERAGE HOURS OF OPERATION, FUNCTION ROOMS, NAMES AND LOCATIONSSTANDARD: All stewards should be able to identify all food and beverage outlets, names, locations and hours of operation within of start date.PROCEDURE:1. Show and explain:A. Name of outlet and location.B. Hours of operation.C. Maximum capacity.D. Type of food/drink service available e.g./ buffet, fine dining etc.2. This is to include all food and beverage outlets:A. Function rooms.B. In room dining.C. Rolls supper club.D. Oasis pool bar.E. Oyster bar.F. Breakers cocktail lounge.G. Horizons fine dining room.H. Coffee shop.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: REMOVING BURNT MATERIALDS FROM POTS/PANSSTANDARD: All burnt pots/pans must be treated as described in procedures listed.PROCEDURE:1. Scrape off as much as possible burnt materials.2. Fill pot/pan with solution of hot water and detergent.3. Leave under after soaking for two to three hours.4. Continue after soaking with port wash procedures.5. Repeat soaking if necessary.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: STORAGE OF CLEAN POTS/PANSSTANDARD: Procedures for storage of clean pots/pans must be maintained by following procedures listed. Supervisors to spot check dailyPROCEDURE:1. All excess water to be drained off in potwash area before removing to storage area.2. Take care not to leave a trail of hot water to storage area.3. All pots/pans to be stacked neatly upside down in their correct sizes to allow air dry.4. All cutting boards to be stored standing securely.5. Keep storage area neat and tidy to allow easy access to items required for use.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: MAINTAINING STEAM KETTLES/POTSSTANDARD: All steam kettles and pots must be thoroughly cleaned daily following the procedures listed.PROCEDURE:1. Scrape off all loose food soil.2. Fill steam kettles/pots with about three inches of hot water and add Dufome.3. Scrub thoroughly both interior and exterior especially base of steam pots/kettles.4. Drain dirty water.5. Rinse with clean water and allow to drip dry.6. Steam pipes also to be cleaned thoroughly with care taken as they can be very hot.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: DISHWASHER START- UP AND OPERATIONSTANDARD: Procedures for startup and operation of dish wash machine must be followed daily by all stewards working in that area.PROCEDURE:1. Lift doors of machine to check machine is clean and correctly put back together.2. Close off all drain valves and fill machine.3. When correct level of water is achieved in both tanks, turn off “fill” switch.4. Turn on heater switch and check chemical containers. Replace on top up as necessary.5. Check detergent dispenser by confirming:A. Green light is on when dispenser is feeding detergent into machine.B. White light correct level of detergent has been achieved.C. Red light detergent bottle is empty.6. Close doors of machine before commencing dish wash operations.7. Check machine is maintaining correct temperatures.A. Wash/rinse- 60 71 degrees Celsius.B. Final rinse 82 88 degrees Celsius.8. Report any malfunction to supervisor immediately.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: RACKINGSTANDARD: Correct method of racking must be implemented and maintained throughout dishwashing operations by following procedures listed.PROCEDURE:1. Where possible, only one type/size of plates to be loaded in a rack to maintain good clean results.2. Where that i