15.KITCHEN(STEWARD-2)274-302

274STANDARDSANDPROCEDURESDEPARTMENT:STEWARDINGJOBCATEGORY:STEWARDHEAD:CHIEFSTEWARDG.M.APPROVAL:DATE:TASK:OUTLETBUSSINGPROCEDURESSTANDARD:Allstewardstoensurecorrectoutletbussingproceduresaremaintaineddailyindishwashareatoallowfreeandtidymovementandavoidcongestionofworkspace.PROCEDURE:1.Explainandshowdecoysystembyplates.2.Ensurethereareenoughglassracksinareforchangingwhenfull.3.Ensurecorrecttypesofglassracksareavailableinoverheadracks.4.Keepbussingareaclearandeasilyaccessibleforwaiters/waitressestobeabletoputdowntheirtrays.5.Itemsnotmeantforcleaningaretoberemovedassoonaspossible.6.Maintaingoodhousekeepinginareatoavoidtrippingandslips.275STANDARDSANDPROCEDURESDEPARTMENT:STEWARDINGJOBCATEGORY:STEWARDHEAD:CHIEFSTEWARDG.M.APPROVAL:DATE:TASK:IDENTIFICATIONANDTYPESOFCHINAWAREUSEDBYOUTLETSANDDESTAININGCHINASTANDARD:Allstewardsshouldbeabletoidentifyalltypesofchinawareusedinoutletsandensureallchinabeingissuedtooutletsarestainfreeofteaorcoffeeetc.PROCEDURE:1.Showandexplainthetwotypesofchinaware:A.DinediningusedinHorizons.B.HousechinausedinCoffeeShop,Functionrooms.2.Identificationofchinawareaccordingtoitsuseby:A.Shape.B.Size.C.Use.Andcanbedonebyplacingasampleofeachitemonatable,havingthelargeitemsfirstandmovingontosmalleritems.3.Maintainchinacorrectlyandknowwhatchemicalstousefordestainingprocedure.276STANDARDSANDPROCEDURESDEPARTMENT:STEWARDINGJOBCATEGORY:STEWARDHEAD:CHIEFSTEWARDG.M.APPROVAL:DATE:TASK:IDENTIFICATIONANDTYPESOFGLASSWAREUSEDBYOUTLETSSTANDARD:Allstewardswithinthefirstweekofstartdateshouldbeabletoidentifyallglasswareusedbyoutlets.PROCEDURE:1.Showandexplainthethreetypesofglasswareused:A.Horizons.B.Allotheroutlets.C.Poolarea.2.Identificationofglasswareby:A.Name.B.Shape.C.Size.D.Height.E.Use.277STANDARDSANDPROCEDURESDEPARTMENT:STEWARDINGJOBCATEGORY:STEWARDHEAD:CHIEFSTEWARDG.M.APPROVAL:DATE:TASK:IDENTIFICATIONANDTYPESOFCUTLERYUSEDBYOUTLETSSTANDARD:Allstewardsshouldbeabletoidentifyallcutleryusedinoutletswithinoutletswithinfirstweekofstartdate.PROCEDURE:1.Showandexplainthetwotypesofcutleryusedintooutlets.A.Silverplated.B.Stainlesssteel.2.Identifycutleryaccordingtoitsuseby:A.Shape.B.Size.C.Use.D.Name/type.278STANDARDSANDPROCEDURESDEPARTMENT:STEWARDINGJOBCATEGORY:STEWARDHEAD:CHIEFSTEWARDG.M.APPROVAL:DATE:TASK:AVOIDINGBREAKAGES,CONTROLANDREPORTINGBREAKAESSTANDARD:Correctproceduresofstorageandhandlingofcrockery/glasswaretoavoidbreakagesmustbepracticedandmaintainedatalltimesbyfollowingprocedureslisted.Alsotoensureallbreakagesarerecordedcorrectly.PROCEDURE:HANDLING1.Donotstackcrockeryitemstoaheightwhereitbecomesunstable.2.Donotattempttocarrymorethanyousafelycan.3.Usepropertransportmethodtocarryfromdishwashareatostorageareas.4.Treatallcrockery/glasswaregently.STORAGE1.usecorrectsizeracksmadeforthetypeofglassware.2.Donotstackmorethan10rackswheretheglassisstickingupfromthetopoftherack.Showalldifferenttypesofracksmadeforspecificitems.REPORTINGRecordallbreakageshonestly:1.Inbookbysupervisor.2.Putpiecesinboxorbin.3.ReporttoChiefStewardforfurtherinventory.279STANDARDSANDPROCEDURESDEPARTMENT:STEWARDINGJOBCATEGORY:STEWARDHEAD:CHIEFSTEWARDG.M.APPROVAL:DATE:TASK:SWEEPINGANDMORRINGFLOORSSTANDARD: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.280STANDARDSANDPROCEDURESDEPARTMENT:STEWARDINGJOBCATEGORY:STEWARDHEAD:CHIEFSTEWARDG.M.APPROVAL:DATE:TASK:CLEANINGWALLSSTANDARD:Wallsmustbecleaneddailyoffoodspillagesandsplashesandthoroughlycleanedatleastonceaweek.PROCEDURE:1.DAILYA.WipeoffspillageandsplashesoffoodwithadampclothandsolutionofhotwaterandDufome.B.Wallsalongrangeofstovesandovenstobecleaneddailytoavoidbuildupofgrease/oil.C.Wallsinloaningbaytobesweptcleanofspiderwebsandcleanedasnecessary.2.WEEKLYA.Cleanthoroughlyallwallsconcentratingonedgesoftileswithsolutionofhotwaterandsnowpalm.B.Wipedrywithacleandryrag.CAUTION:AVOIDSPLASHINGOFWATERNEARPOWERPOINTSANDKITCHENMACHINERY.281STANDARDSANDPROCEDURESDEPARTMENT:STEWARDINGJOBCATEGORY:STEWARDHEAD:CHIEFSTEWARDG.M.APPROVAL:DATE:TASK:MAINTAININGWORKAREASSTANDARD:Workareasmustbemaintainedthroughoutshiftinagoodhousekeepingmanner.PROCEDURE:1.Allexcessequipmente.g.Racks,bucketstobestoredneatlyintheircorrectplaces.2.Floortobekeptclearanddryasmuchaspossible.3.Greasy/wetfloorstobemoppedimmediatelywith“caution”signsplacedwhereitcanbeclearlyseen.4.Racksstoredinoverheadrailstobecheckedtoensurestabilityandthatitwillnotfalloff.5.Realiseimportanceofkeepingandmaintainingworkareastopreventaccidentshap