Stewarding Department Training Guidelines – Knowing Your Duties

Although the steward knows the basic duties of stewardship even before he starts on his first day of work, he still has to know the duties and responsibilities set by the restaurant. The basic duties of all kitchen stewards may relatively be the same, but there are still differences between the restaurants. This may not be related to the particular duties and responsibilities that the kitchen steward has, but the very first thing that he has to know is who his employer is, of course. He has to know not only who his employers are but also the company itself. This will include the history of the restaurant as well as its mission and vision. In conjunction with this, he also has to know who his supervisors are, particularly the head of his department. Restaurants usually give handbooks to its employees, and it is the duty of the new steward to familiarize himself with all the rules and regulations of the restaurant. Aside from this, he also has to familiarize himself very well with the rules and regulations of the food and beverage department itself. If he has any questions regarding the handbook, he should not be hesitate to ask his supervisors so that he can always provide excellent services. Since there are a variety of kitchen equipments and appliances regularly used in the kitchen, it is the steward’s duty to learn how to properly operate and maintain each of the kitchen equipments. It is also his duty to maintain the cleanliness of the said appliances and equipments. Any damage or problems regarding the equipment should be reported to his supervisor immediately. The kitchen also makes use of a variety of chemicals, especially cleaning chemicals. Now, it is the duty of the steward to know which chemical is used for which job, and aside from this, it is also his duty to know how to properly use the chemicals according to the health and safety policy of the restaurant, especially the food and beverage department. It is also his duty to know how to properly handle and store the chemicals. Restaurants also value the safety of its guests as well as all the people who work in the restaurant. For this reason, the steward has to know where the fire exits are and what to do in case of emergencies. There will be seminars and trainings regarding safety procedures and policies, and his duty includes attending these seminars and trainings. The kitchen steward has to exercise caution in everything that he does during his shift. There is “clean as you go” policy in the restaurant, and he should make it a point to follow this policy at all times. Not only does he maintain the cleanliness when he follows this policy, but he also helps in avoiding accident and mishaps while in the workplace. The biggest duty of the steward is to, of course, maintain the cleanliness and hygiene of the restaurant, especially the kitchen. This includes duties from washing the dishes and sanitizing them to cleaning the floors and windows. This also includes washing kitchen appliances like coffeemakers, icemakers, juice makers, freezers, chillers, cold storage rooms, etc. Also, this duty includes cleaning the loading docks, restrooms, garbage area, etc. and making sure that they are kept clean and tidy at all times. Aside from making sure that the cleanliness of the kitchen is maintained at all times, he is also responsible for his personal hygiene. This includes taking a batch daily before arriving for work as well as making sure that he is wearing clean and neat uniform. His nails should be short and trimmed, and his hair should be clean and orderly.