Kitchen StewardingÂ
Introduction:
Kitchen stewarding is the process of managing and maintaining a clean, organized, and efficient kitchen. It involves a range of activities, such as washing dishes, cleaning surfaces, equipment and appliances, disposing of waste, and ensuring compliance with health and safety regulations.
The kitchen steward, also known as the dishwasher, is responsible for ensuring that the kitchen runs smoothly by performing a variety of tasks that are essential to the smooth operation of the kitchen. They play a critical role in the foodservice industry, and their work directly impacts the quality of the food that is served to customers.
Kitchen stewarding is a demanding job that requires physical stamina, attention to detail, and strong organizational skills. Stewards must be able to work efficiently under pressure and be able to multitask in a fast-paced environment.
Organization Chart of Kitchen Stewarding
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Executive Chef: The Executive Chef is the head of the kitchen and is responsible for overseeing all aspects of the kitchen operation. This includes managing the kitchen staff, developing menus, ensuring food quality and safety, and coordinating with other departments. They also oversee the stewarding department, including the Executive Steward and the Chief Steward.
Executive Steward: The Executive Steward is the second-in-command in the stewarding department and reports directly to the Executive Chef. They are responsible for managing the day-to-day operations of the stewarding department and ensuring that all tasks are completed on time and to the required standards. This includes managing the kitchen steward supervisors and ensuring that they are properly trained and equipped to perform their duties.
Chief Steward: The Chief Steward is responsible for supervising the kitchen stewarding staff and ensuring that all cleaning and maintenance tasks are completed to the highest standards. They work closely with the Kitchen Steward Supervisor to ensure that all kitchen areas are clean, organized, and properly stocked. They also coordinate with the Executive Steward to ensure that all supplies are ordered and delivered on time.
Kitchen Steward Supervisor: The Kitchen Steward Supervisor reports to the Chief Steward and is responsible for overseeing the day-to-day activities of the kitchen stewards. They assign tasks to the stewards and ensure that they are properly trained to perform their duties. They also monitor the performance of the stewards and provide feedback and coaching as needed.
Kitchen Steward: The Kitchen Steward is the entry-level position in the stewarding department. They are responsible for cleaning and maintaining the kitchen areas, including washing dishes, cleaning surfaces, and disposing of waste. They also assist with basic food preparation tasks, such as chopping vegetables or cleaning seafood.