15.KITCHEN(STEWARD-2)274-302.doc

303STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: OUTLET BUSSING PROCEDURESSTANDARD: All stewards to ensure correct outlet bussing procedures are maintained daily in dish wash area to allow free and tidy movement and avoid congestion of work space.PROCEDURE:1. Explain and show decoy system by plates.2. Ensure there are enough glass racks in are for changing when full.3. Ensure correct types of glass racks are available in overhead racks.4. Keep bussing area clear and easily accessible for waiters/waitresses to be able to put down their trays.5. Items not meant for cleaning are to be removed as soon as possible.6. Maintain good housekeeping in area to avoid tripping and slips.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G . M . APPROVAL: DATE:TASK: IDENTIFICATION AND TYPES OF CHINAWARE USED BY OUTLETS AND DESTAINING CHINASTANDARD: All stewards should be able to identify all types of chinaware used in outlets and ensure all china being issued to outlets are stain free of tea or coffee etc.PROCEDURE:1. Show and explain the two types of chinaware:A. Dine dining used in Horizons.B. House china used in Coffee Shop, Function rooms.2. Identification of chinaware according to its use by:A. Shape.B. Size.C. Use. And can be done by placing a sample of each item on a table, having the large items first and moving on to smaller items.3. Maintain china correctly and know what chemicals to use for destaining procedure.STANDARDS AND PROCEDURESDEPARTMENT:STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G . M . APPROVAL: DATE:TASK: IDENTIFICATION AND TYPES OF GLASSWARE USED BY OUTLETSSTANDARD: All stewards within the first week of start date should be able to identify all glassware used by outlets.PROCEDURE:1. Show and explain the three types of glassware used:A. Horizons.B. All other outlets.C. Pool area.2. Identification of glassware by:A. Name.B. Shape.C. Size.D. Height.E. Use.STANDARDS AND PROCEDURESDEPARTMENT:STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G . M . APPROVAL: DATE:TASK: IDENTIFICATION AND TYPES OF CUTLERY USED BY OUTLETSSTANDARD: All stewards should be able to identify all cutlery used in outlets within outlets within first week of start date.PROCEDURE:1. Show and explain the two types of cutlery used in to outlets.A. Silver plated.B. Stainless steel.2. Identify cutlery according to its use by:A. Shape.B. Size.C. Use.D. Name/type.STANDARDS AND PROCEDURESDEPARTMENT:STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G . M . APPROVAL: DATE:TASK: AVOIDING BREAKAGES, CONTROL AND REPORTING BREAKAESSTANDARD: Correct procedures of storage and handling of crockery/glassware to avoid breakages must be practiced and maintained at all times by following procedures listed. Also to ensure all breakages are recorded correctly.PROCEDURE:HANDLING1. Do not stack crockery items to a height where it becomes unstable.2. Do not attempt to carry more than you safely can.3. Use proper transport method to carry from dish wash area to storage areas.4. Treat all crockery/glassware gently.STORAGE1. use correct size racks made for the type of glassware.2. Do not stack more than 10 racks where the glass is sticking up from the top of the rack.l Show all different types of racks made for specific items.REPORTINGRecord all breakages honestly:1. In book by supervisor.2. Put pieces in box or bin.3. Report to Chief Steward for further inventory.STANDARDS AND PROCEDURESDEPARTMENT:STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G . M . APPROVAL: DATE:TASK: SWEEPING AND MORRING FLOORSSTANDARD: Floors must be swept and mopped constantly and maintained throughout shift in a clean and safe environment.PROCEDURE:1. Get broom, dust pan, and mop from storage area.2. Sweep floor clear of all dirt taking care to sweep under benches and shelves.3. Use dust pan to collect and empty into rubbish bin.4. Return broom and dust pan to storage area.5. Fill mop bucket with solution of hot water and detergent.6. Place “caution” signs clearly visible before proceeding to mop floors.7. Mop bucket and mop to be thoroughly washed and rinsed before returning to storage area on completion of mopping.8. Remove “caution” signs when floor is dry.9. Spillages in service area must be immediately mopped up.10. Full understanding of operation of cleaning machine which is used nightly on the grave yard shift.STANDARDS AND PROCEDURESDEPARTMENT:STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G . M . APPROVAL: DATE:TASK: CLEANING WALLSSTANDARD: Walls must be cleaned daily of food spillages and splashes and thoroughly cleaned at least once a week.PROCEDURE:1. DAILYA. Wipe off spillage and splashes of food with a damp cloth and solution of hot water and Dufome.B. Walls along range of stoves and ovens to be cleaned daily to avoid build up of grease/oil.C. Walls in loaning bay to be swept clean of spider webs and cleaned as necessary.2. WEEKLYA. Clean thoroughly all walls concentrating on edges of tiles with solution of hot water and snow palm.B. Wipe dry with a clean dry rag.CAUTION:AVOID SPLASHING OF WATER NEAR POWER POINTS AND KITCHEN MACHINERY.STANDARDS AND PROCEDURESDEPARTMENT:STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G . M . APPROVAL: DATE:TASK: MAINTAINING WORK AREASSTANDARD: Work areas must be maintained throughout shift in a good housekeeping manner.PROCEDURE:1. All excess equipment e.g. Racks, buckets to be stored neatly in their correct places.2. Floor to be kept clear and dry as much as possible.3. Greasy / wet floors to be mopped immediately with “caution” signs placed where it can be clearly seen.4. Racks stored in overhead rails to be checked to ensure stability and that it will not fall off.5. Realise importance of keeping and maintaining work areas to prevent accidents happening.STANDARDS AND PROCEDURESDEPARTMENT:STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G . M . APPROVAL: DATE:TASK: CLEANING WALK-IN FRIDGES / FREEZERSSTANDARD: All walk-in fridges must be cleaned twice daily and thoroughly cleaned once a week. Freezers cleaned once a week.PROCEDURE:DAILY1. Clear items off floor.2. Sweep clean floor of fridges taking care with corners and under shelving.3. Mop floor with solution of hot water and Sta Kleen.4. Wipe door and door frames.5. Replace items when floor is dry.WEEKLY1. Remove all items walk-in fridge.2. Clean all shelves and walls with solution of hot water and Chlorasan.3. Wipe dry shelves and walls.4. Sweep floor clean.5. Mop floor with hot water and Chlorasan.6. Replace items when floor is dry.STANDARDS AND PROCEDURESDEPARTMENT:STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G . M . APPROVAL: DATE:TASK: CLEANING ALL FRIDGE CABINETSSTANDARD: All reach-in fridges must be cleaned thoroughly once a day following procedures listed.PROCEDURE:1. Clear all items in fridge onto bench.2. Brush and scrape off all loose food soil.3. Scrub thoroughly interior of fridge with solution of hot water and Dufome including all shelving and rubber seals of door.4. Rinse with clean damp cloth.5. Wipe dry.6. Replace all items in fridge neatly.7. Clean exterior of fridge and wipe dry.8. Apply stainless steel polish at least twice a week.9. Clean fish fridge every day.STANDARDS AND PROCEDURESDEPARTMENT:STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G . M . APPROVAL: DATE:TASK: GARBAGE REMOVAL AND CLEANINGSTANDARD: All wet and dry garbage must be removed from kitchen to proper garbage disposal area as soon as possible to avoid congestion and untidiness in the kitchen.PROCEDURE:DRY WASTE REMOVAL1. All empty boxes, cartons, etc. to be removed from kitchen to loading bay and torn up and flattened, thrown into compactor.2. All empty milk crates and bread crates to be stacked neatly in loading bay, ready for removal by suppliers.WET WASTE1. All wet waste to be removed from kitchen and emptied into large waste bins in the wet garbage room.2. Avoid splashing waste onto floors.3. Waste fat / oil from deep fryers to be emptied into large 44 gallon drum available in wet garbage room.CAUTION:SEEK ASSISTANCE IF BIN IS TOO HEAVY TO EMPTY BY YOURSELFSTANDARDS AND PROCEDURESDEPARTMENT:STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G . M . APPROVAL: DATE:TASK: CLEANING AND STORAGE OF EQUIPMENTSTANDARD: All equipment must be cleaned and drained of all excess water before returning to storage areas.PROCEDURE:1. All brooms, dust pans to be washed and rinsed before returning to storage area and allowed to air dry.2. Mop buckets to be stored upside down with mops draped over the top to air dry. Excess water to be squeezed out first before storing.3. All other equipment e.g. Spray bottles, grill stones, etc. to be rinsed clean before returning to foam container in storage area.4. Safety masks to be rinsed and wiped dry before replacing on hooks in storage area.5. All items to be stored in a neat and tidy fashion for easy access and accident prevention.STANDARDS AND PROCEDURESDEPARTMENT:STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G . M . APPROVAL: DATE:TASK: CLEANING ROLLING STOCKSTANDARD: All rolling stock must be thoroughly cleaned daily after use and sanitized once a week.PROCEDURE:1. DAILYA. Brush/ wipe off all loose food soil.B. Clean with solution of hot water and Dufome.C. Pay special attention to edges of rolling stock.D. Wipe dry with a clean dry cloth and wheel to proper storage area.2. WEEKLYA. Wheel rolling stock to loading bay.B. Brush off all loose food soil.C. Use porta Washer with sanitizer to spray all areas including wheels and bottom of shelves.D. Rinse thoroughly with water.E. Wipe dry and wheel to storage area.STANDARDS AND PROCEDURESDEPARTMENT:STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G . M . APPROVAL: DATE:TASK: CLEANING GRILLSSTANDARD: Grills must be thoroughly cleaned daily.PROCEDURE:CAUTION:REMEMBER TO USE SAFETY EQUIPMWNT WHEN USING OVEN CLEANER AS IT IS A HIGHLY CAUSTIC CHEMICAL.1. Using a wire brush and scraper, scrape off all loose food soil.2. Remove grill plates to pot wash sink and soak in solution of hot water and oven cleaner or New Ease for two to three hours.3. Clean exterior of grill with new Ease also sides of grill.4. Remove grill plates after soaking and clean thoroughly.5. Rinse with running water from tap and allow to drip dry.6. Rinse exterior of grill with a clean wet rag and dry.7. Replace grill plates.STANDARDS AND PROCEDURESDEPARTMENT:STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G . M . APPROVAL: DATE:TASK:CONVECTION OVEN CLEANINGSTANDARD: All ovens must be cleaned thoroughly daily. Additional cleaning may be required during day to wipe off excess fat / oil spillage.PROCEDURE:CAUTION:USE OF RUBBRT GLOVES AND FACE MASKS IS MANDATIRY WHEN USING OVEN CLEANER.1. Scrape off all loose food soil and excess fat/oil spillage.2. Preheat oven to 60 degrees Celsius and turn off .3. All shelves to be taken out and soak in solution of hot water and oven cleaner.4. Spray oven cleaner into oven and let soak.5. Clean oven thoroughly including doors.6. Wipe up all loosen and dissolved food soil with damp pieces of rags.7. Rinse with clean damp cloth.8. Clean exterior of ovens with solution of hot water and New Ease.9. Rinse with clean damp cloth and wipe dry.10. Shelves to be taken out of solution and thoroughly cleaned.11. Rinse thoroughly, wipe dry and replace in oven.12. Do not under any circumstance use hose to spray water into ovens.STANDARDS AND PROCEDURESDEPARTMENT:STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G . M . APPROVAL: DATE:TASK: CLEANING DEEP FRYERSSTANDARD: Deep fryers must be cleaned daily by straining oil and cleaning interior free of food scraps. Deep cleaning must be done at least once a week when changing oil.PROCEDURE:CAUTION:USE OF SAFETY EQUIPMENT IS MANDATIRY WHEN USING VAUSTIC CHEMICALS.DALLY1. Allow fryer to cool down before attempting to drain oil.2. Use filter to strain oil into a clean container for reuse.3. Scrape off all loose food soil.4. Clean both interior and exterior of deep fryer with solution or hot water and New Ease.5. Rinse thoroughly with clean water.6. Dry with a clean rag before replacing strained oil in deep fryer. Top up if necessary.WEEKLY1. Allow deep fryer to cool before draining oil.2. Drain oil into disposal drum for transport to wet garbage room.3. Fill deep fryer with hot water and oven cleaner and allow to soak for two hours at 85degrees Celsius.4. Brush off heavy soil and clean external surfaces.5. Turn off temperature and drain solution.6. Add cold water to cleaning solution while draining to avoid water to cleaning solution while draining to avoid cooling7. Clean and rinse thoroughly, Wipe dry and refill with clean new oil.STANDARDS AND PROCEDURESDEPARTMENT:STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G . M . APPROVAL: DATE:TASK: CLEANING HOODS AND FILTERSSTANDARD: Must check daily if automatic cleaning system is working and clean off all excess grease/oil from hood and filters. Deep cleaning to be done once a week.PROCEDURE:1. Check daily at 11.30 pm that the auto cleaning system is working. There should be four complete cycles of wash and rinse.2. Clean and wipe off all excess oil by using solution of hot water and New Ease.3. Wipe dry with clean rag.4. Report any malfunction immediately.WEEKLY1. Check detergent bottles in kitchen hood 2. Replace and top up if necessary.3. All surfaces of hood to be cleaned with solution of hot water and New Ease including drain on inside edge of hood.4. Wipe dry with a clean rag.5. Apply stainless steel polish to all stainless steel surfaces.STANDARDS AND PROCEDURESDEPARTMENT:STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G . M . APPROVAL: DATE:TASK: CLEANING OF CEILINGS AND VENTSSTANDARD: All ceilings and air vents must be cleaned at least once fortnightly by following procedures listed.PROCEDURE:1. Stepladder is available from engineering dept and must be used when cleaning ceilings and vents.2. Ensure ladder is stable before attempting to climb up.3. Use solution of hot water and Dufome on a damp cloth to wipe dust and dirt from ceiling / vents.4. Rinse with a clean damp cloth.DO NOT USE A BROOM OR DUSTER TO CLEAN VENTS TO PREVENT DUST GRTTING INTO FOOD.STANDARDS AND PROCEDURESDEPARTMENT:STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G . M . APPROVAL: DATE:TASK: CLEANING MICROWACE OVENSTANDARD: All microwave ovens must be cleaned and sanitized daily.PROCEDURE:1. Switch off and disconnect power to microwave oven.2. Remove glass shelves for soaking in hot water and dufome.3. Brush off all loose food soil.4. Wipe and clean with damp cloth and solution of New Ease.5. Special emphasis on top of interior, shelf edges and corners.6. rinse with a clean damp sloth and wipe dry.7. Clean glass shelves, rinse thoroughly and replace in oven.8. Clean all exterior surfaces.9. Rinse with clean damp cloth and wipe dry.10. Reconnect power to microwave oven.STANDARDS AND PROCEDURESDEPARTMENT:STEWARDING JOB CATEGORY: STEWARDHEAD: CHIEF STEWARD G . M . APPROVAL: DATE:TASK: CLEANING COFFEE URNSSTANDARD: Coffee urns must be cleaned daily and descaled at least once a fortnight.PROCEDURE:DAILY1. Drain off unused coffee at the end of the night.2. Clean interior with solution of hot water.3. Rinse thoroughly with clean water at least twice.4. Wipe and clean exterior with a clean wet rag , wipe dry and apply stainless steel polish only to outside of coffee urns.FORTNICHTLY1. Fill coffee urn with solution of water and two cups of saniclor.2. Leave to soak for 15 mins, before draining off solution.3. Wipe and clean.4. Rinse thoroughly at least three times.STANDARDS AND PROCEDU