KITCHEN STEWARDING

Kitchen stewarding department is the very important part of the hotel

industry but is often a neglected and underestimated area of operations
in any catering organizations.

However, it is realized that how important a section it is, only when

delays are caused in service and production due to uncleaned utensils,
unwashed plates, crockery and cutlery for service and for kitchen
purpose. Poor attention paid to this section often causes operational
delays. Which brings down the efficiency of the entire F & B
department. This may lead to guest dissatisfaction, decrease of sale,
increase in budget for service equipment and a lowering of departmental
profits.

Each and every department is interconnected therefore in a successful

and complete operation the stewarding department plays an equally
important role in providing clean and hygienic equipments on time. In
this operation work is divided into 2 parts one is cleaning of kitchen and
it’s equipment and back of service area.
 IMPORTANCE OF KITCHEN STEWARDING

The department is primarily concerned with the storage, maintenance,

cleanliness and issue of cutlery, crockery, hollowware, chinaware, glassware to
the restaurants and kitchens.

The main duties to be carried out by the Kitchen stewarding dept. personnel is as
follows:

1. Handling stocks of small operating equipments like cutlery, crockery, glassware,

kitchen equipment etc.
2. Cleaning and washing of all such operating equipments.
3. Washing and cleaning of entire kitchen and f & B department.
4. Coordinating the securing of kitchen equipment with the maintenance department.
5. Planning the requirement list and purchasing orders for all small operating
equipment and helping the F & B manager with budget in this area.
6. Garbage clearance operations from all F & B areas.
7. Ordering clearance operations from all F & B areas.
8. Handling polishing & buffing of silver ware.
9. Minimizing the breakages and losses.
10. Kitchen pot washing operations.
11. Kitchen stewarding is also responsible for pest control activity of the kitchen.
12. It procures, installs, and service gas connections and coal supply for cooking. The
department would ideally have a large store for kitchen and service equipment,
dishwashers and pot washing section
 Hierarchy & Staffing of Kitchen Stewarding Department.

F & B Manager

Kitchen Stewarding Manager

Asst Stewarding Manager

(For Kitchen and F&B Service)

Overseers - Kitchen dept Overseers - F&B dept

Utility workers Pot Washers Dish Washers

Commis IV, V, VI
“Overseers means Mukadams”

Depending on the size and type of establishment the no. and brigade of stewarding
department varies
Kitchen stewarding Manager is responsible for planning, organizing,
directing and controlling the stewarding activity. He would control the
kitchen stewarding stores and ensure that the kitchens and the
restaurants get their needs smoothly.

Overseers (Mukadams): this is a supervisory level responsible for the

shift. Stewarding activity is a 24 hr activity in a busy hotel.

Utility Workers: these are the cleaning brigade, who clean kitchens and
equipment and do other heavy work.

Dish Washers: they operate the dishwashing machine that cleans all
service ware.

Pot washer: they clean large pots and cooking utensils of the kitchen
using jet water sprays.

Kitchen porter: is the title given by small independent hotels to utility

workers who do multi tasks.
CLEANING OPERATIONS-------
• There are two kinds of cleaning ---1) Daily cleaning 2) special
or Spring cleaning
• Stewarding manager make a definite program with one
overseer for the above cleaning.
Cleaning of the above service areas is accomplished by the
following equipments and required staff and as per the drafted
program
• Liquid detergent all purpose
• Abrasive powder like Vim powder
• Chlorine base detergent like Clorax
• Phenyl ( anti bacterial agent)
• D’spot ( for removing carbon formation—Degreasing)
• D’scale ( for removing scales fromboilers and dish washing machines)
• Mops
• Rubber squeezers
• Dusters
• Scorch pads
• Glass brushes
• Hard brushes
• Steel scrubbers
• Sponge/ Plastic scrubbers etc
EQUIPMENTS FOUND IN STEWARDING DEPT
• Dish washing machine
• Glass washing machine
• Neptune high pressure machine (120 lb/sq inch)
• S.S. trolleys
• Glass trolleys
• Glass racks
• Burnishing; Silver plating machine ( for EPNS;
silverware)
• Hose pipe
• Hot water injection type cleaning machine
• Three sinks unit or chambers.
 Garbage Disposal
Kitchen stewarding department is 24 hrs Operational. The staff is
more in number for night shifts for floor and for equipment more in
the day time. Every food service operations has different
requirements for waste disposal and many factors must be
evaluated before designing a system to handle this function which
depends upon amount of waste generated, type of waste, cost of
destroying waste and dumping frequency of paper.

Types of Hotel waste: Hotel waste comprises of two

components,
1.Biodegradable (Wet) waste: The wet waste comprises of food,
vegetable and non veg waste
2.Non biodegradable (Dry) waste: the dry waste comprises of
plastic bottles, papers, plastic wrappers, etc.
The following processes can be followed for garbage disposal:
• Compaction: The use of compaction is usually considered
where large volumes of disposables are to be handed.
Compacters reduce the volume of waste so that it can he
handled in smaller quantities. The weight of the compacted
waste should be less than 50 pounds (23 Kg.)
• Incineration: It can be used only if the amount of garbage
which has to burned is of a great volume and if it is
economically viable while installing an incineration machine in
the department. The pollution ordinance should also be
checked.
• Grinding: Garbage grinding is generally allowed in areas in
municipal sewage system.
• Pulping: Waste pulping creates a liquefied waste by using
heave duty grinders with a recirculation water system. The
liquefied waste is then passed through a water extractor where
it is reduced to a semidry pulp and then stored in bins. Metal
and glass cannot be processed in this way.
Some methods for management of Hotel Restaurant and
Club food waste could be as follows :

1. Bio Sanitizer by Excel Industries : Excel Industries

Ltd. supplies machines of capacity 500kg, per day, 1
tonne per day and 3 tonnes per day machines along
with biosanitizer. This machines can crush the food
waste to 1/3rd of the original volume and odourless
compost produced can be used as manure after
curing.
2. Biomethanation : Biomethanation Plants of
capacities 100 -500 kg per day can be installed in the
premises of hotels if adequate space is available. Gas
generated can be used for cooking.

3. Composting/ Vermicomposting – Options of

composting/vermicomposting could be explored.