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Kitchen steward responsibilities7/31/2023 OPERATION POLICY: PERSONAL HYGINE AND GROOMING Washes and peels vegetables using knife or peeling machine, when required.ġ0. Puts away all clean utensils puts away & rotates stock in designated areas. Transfers supplies and equipment between storage and work areas by hand or by use of hand truck.Ĩ. Polishes silver, using burnishing-machine tumbler, chemical dip, buffing wheel, and hand cloth, if required.ħ. Sorts bottles, and breaks disposable ones in bottle-crushing machine.Ħ. Separates and removes trash and garbage and places it in designated containers steam-cleans or hoses-out garbage cans.ĥ. Washes worktables, walls, refrigerators, and meat blocks.Ĥ. Runs glasses through dish machine twice.ģ. Scrapes food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine. Sweeps and mops floor once every hour as needed.Ģ. Responsible to maintain all F&B area free of pest at all timeġ.Responsible to keep F&B equipment inventory book up to date.Responsible for providing functional assistance to operation during peak periods and functions.Responsible for the administration, operation and coordination of the Stewarding Department in absence of the chief steward.Responsible for ensuring sufficient operating equipment and cleaning supplies for the operation.Responsible for implementing the Policies and Procedures in operating the Stewarding Department.Responsible for achieving financial goals, by minimizing costs without compromise in Hygienic condition. ![]()
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