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While designing the wash up area a number of considerations must be kept in mind. The
salient
features are :
1) It must be so designed so that the work must be carried out easily without impeding
any ones movement while the wash up is in operation.
2) It should be done with minimum legwork, without causing any fatigue among the
workmen.
1)
The wash up must be spacious and well- ventilated befitting the volume of soiled plates
and dishes generated from the POS and the type of operation carried out by the dish
washing section, manually or mechanized. Again, the area should not be too large which
would result in scattered layout resulting in unnecessary strides for the personnel which
apart from consuming both time and energy would also result in incurring loss for the
establishment arising out of unnecessary occupation of space. Average dish washing area
would be around 1/4th the area of the restaurant.
kitchen floors and washing the utensils and supplies them to the cooks to maintain smooth
operation.
Not only are the utensils used by kitchen washed by the kitchen stewards, but also
the tableware used in the restaurant. They buff and polish the silverware, works dedicatedly
in the dish washing area to
ensure that the restaurant tables are well equipped with the necessary crockery, cutlery and
glassware. The service equipments if not made ready by them hampers the food service,
thus leaving the guests unsatisfied. Working behind the scene, this team of people has to be
kept highly motivated as they contribute a lot to the service standard and goodwill of the
organization.
The name of this department suggests that this department comes under the bigger
spectrum of the kitchen, as so the chief of this department is the Executive Chef. The
department mainly looks after the overall cleanliness of the kitchen and the utensils along
with the cleaning of crockery and cutleries. This job description also brings this department
slightly under the F&B section. In the modern days as the department has grown quite
bigger with more responsibilities undertaken, the department of kitchen stewarding has
found a place of itself which directly reports to the Assistant F&B Manager or the F&B
Manager.
1)
2)
Utility Functions.
Maintenance of inventory of various F& B Service & Production Equipments.
1)
Providing clean and hygienic pots and pans by using corrects cleaning agents and
practices and cleaning utensils at the right temperature, and ensuring that the
methods and practices used are according to the regulations of the health and safety
standards.
2)
Maintaining high standards of hygiene and sanitation by using practices and products
that discourage cross contamination, food poisoning and other health hazards.
3)
Keeping all working areas not covered under the housekeeping department clean and
free from dirt and grease by periodic mopping the floors and work surfaces during the
work cycle.
4)
5)
Keeping all production and service equipments clean and functioning properly in
coordination with the engineering & maintenance department.
6)
7)
1)
Using correct quantity of detergents and cleaning agents. This not only keeps
the consumption of cleaning agents low but also lowers the cost for purification
of the discharged waste water.
2)
3)
4)
5)
6)
Checking the garbage bins so that they do not account for misplacement or
pilferage which ultimately results in wastages.
7)
8)
9)
Checking equipments for gas leakage and reporting to maintenance section immediately for
their
attention.
1)
2)
Ensuring that fire extinguishers and fire fighting equipments are in right places
and in working condition.
3)
Abrasive : Abrasives are cleaning materials which are solid and insoluble in water and non
corrosive. They are rough coarsely ground substance which cleans by friction. Examples are
coal ash, pumice powder, silver sand, etc. They can also be scrubbers like nylon, glass wool,
steel wool, etc.
THE HIERARCHY :
Galley Assistants in cruise liner are the men in blue , referring generally to the
colour of their uniform, are very much responsible to maintain the hygiene standards of
the kitchen. The entire washing and cleaning in the Pot Wash and Plate House is their main
focus which they devote all day, ensuring a smooth operation even in the busiest hours.
Asst. F&B Manager / Deputy Purser (Cruise)
Executive Chef
Restaurant Manager
Kitchen Stewarding Manager / Junior Purser
Pot Wash
Cafeteria
or executive for any activity beyond the control of the supervisor for necessary action.
Dishwashers / Pot Washers / Utility Workers / Kitchen Porter :
They operate the dishwashing machine or manually wash the dishes and other
silverware required for the smooth functioning of the F&B service team. In the pot wash they
clean large pots and cooking utensils of the kitchen, using jet water sprays or as systems
provided by the organization. They
are the cleaning brigade, who clean kitchens and equipments and also picks up stores. They
comprise of a multi-task brigade who picks up ingredients from stores and does heavy jobs
as and when required.
THE WASH UP AREA:
The Wash up area is the most important service area and must be cited correctly so
that the brigade can work speedily and efficiently when passing from the food service area
to the kitchens. The layout and positioning of the area should be at strategic point so that it
can be easily reachable with least walking, to save time and energy. The waiter would move
from the food service outlet after clearance of the soiled plates, cutleries, entre
dishes and stack them in definite part of the dirty collection table and then move to
the kitchen to collect the next order. The plates should be correctly sized with the table
wares. All glassware is to be stacked on a separate tray and carried at a separate point to be
washed separately to minimise breakage.
The actions is to clean the soiled (dirty, used) equipments, plates, spoons, glasses, cutlery,
hollow wares, etc. coming from the restaurants and floor and as required by the kitchen. The
wash up area is composed of 3 sub sections each manned by a steward from the kitchen
stewarding department.
Washing : It is done by machine or hand and in any case the process is the same. It
undergoes three stages - Washing, Rinsing and Sanitizing.
Unloading : At this stage they are kept on racks to be picked by stewards or waiters
to be used for service again.
THE SILVER ROOM & THE PLATE ROOM :
The Silver and the Plate Room is the store room for all the clean earthenware and metal
tableware. In small hotel this room is combined with the wash up. They maintain an
adequate stock of all the tableware, earthenware and glassware for service together with a
slight surplus stock to handle emergency situations. The room is equipped with cupboards
and shelves. The inventory of all the articles is regularly taken and tallied with the book
stock. The shelves and the cupboards are so designed so as the larger silver items like
platters and entre dishes are stored on the shelves while earthen ware articles
are stored in the cupboard. While stacking the heavier items should go at the lower shelves
while the lighter items are stored higher up. Smaller items such as ashtrays, menu card
holders, table numbers, cruet set, butter dishes are best stored in drawers lined with green
baize.
Procedure for washing kitchen utensils and equipments :
Kitchen utensils can be manually or machine washed in the pot wash following the
same principles of Wash, Rinse and Sanitize. It is advisable to use a 3 sink system and the
utensils and chopping boards are to be dipped in chlorine solution of 100 ppm (parts per
million) before being re used.
1.
2.
3.
4.
5.
Scrape and pre rinse to keep the washing water clean for a longer time.
Wash with detergent in preferably hot water.
Rinse in hot water to remove detergent to avoid chemical poisoning.
Sanitize in warm water using chlorine or directly in steam or hot air.
Drip dry.
1) Manual Washing Method : The first method is known as three sink washing method.
The first sink contains a hot water and soap solution, and the second sink contains
hot water to rinse and the third sink contains tepid warm water with a sanitized
solution. The stacked and grouped dirties come in their groups to the first sink and
here they are manually scrubbed with the hot water solution after which they are
passed to the second sink where they are rinsed and ultimately to the third sink with
tepid water where they are sanitized. The equipments can also be sterilized by hot
steam and then wiped and send to the plate room and silver room accordingly.
2) Machine Washing Method : The second method is washing by dish washing machine.
The machine itself is very expensive and should be maintained and operated strictly
as per the instructions given in the manual. The plates and other earthenware are
stacked and put in a wired basket, and the glass wares in a separate similar basket to
avoid breakage. The machine is aided by a conveyor belt running through it. The
baskets are loaded on the conveyor that takes them to the inner part where they are
sprayed with soap solution, and then rinsed, and depending upon the type of
machine the articles can even be sterilized and dried as they come out from the
other end of the machine.
DETERGENTS:
Detergents are products made up of a solvent, buffering agent, wetting agent and
water. They are cleansing agents capable of removing grease or foreign materials adhering
to the surfaces. The most common of them are soaps in form of powder, granules or liquid,
acid cleansers, grease solvents and abrasives. Though water has cleaning properties but it is
generally treated as a vehicle for carrying the cleanser to the soiled surface. Alkalis are also
added to some cheaper detergents because their ability to form soaps with fats adhering to
the soiled surfaces. But the disadvantage to such alkaline detergents is that they tend to
harden and therefore has poor rinsing qualities. Besides, alkalis exert a corrosive action on
1)
INCERNATOR Mainly used for General Waste where they are burnt away as a
method of disposing waste.
2)
COMPACTER It is a machine which acts like a crusher, mainly used for Food Waste,
where all food materials are crushed to a paste and drained away to a disposal
system.
3)
The job of dish washing comprises of removal of the adherents. The common
adherents on soiled equipments are saliva, lip marks, food materials and insoluble carbon
and salt residues remaining from the scorching of foods which sometimes occurs at the base
of the cooking utensils.
The temperature of water is again a factor for effective washing. Water subjected to
high temperature destroys the micro-organisms, makes the water soft and helps in removal
of fats that
adheres to the soiled articles. The ideal temperature for the different stages of washing are :
Pre rinse : 50C,
(30C)
Wash : 60C,
GARBAGE DISPOSAL :
Wet and dry garbage is stored separately. Wet garbage is stored in containers
themselves in an air - conditioned shelter to prevent fermentation and smell. Dry garbage is
sometimes incinerated. Garbage handling is very important as because they have to be
segregated according to their nature before being treated or else a lot of time is wasted in
separating them. Dry garbage is generally incinerated; glasses and cans are crushed to
reduce volume and then disposed for recycling. The
garbage segregation is of utmost importance for being environment friendly. The different
kinds of garbage found in the hospitality sector are : a) Food Waste, b) General Waste, c)
Cans, d) Glass. Care should be taken in proper disposal of burnt oil, which are sent to other
industries for various industrial purpose. Even starch from rice should be disposed carefully
into the public waste water discharge. There are also possibility of Medical (First Aid) and
garbage for Batteries (Electronic) in a fully fledged operation.
The kitchen stewarding department is also responsible for storage of various service
and production equipments. They have to maintain their inventory and periodically
undertake physical stock taking and tally the same with the Stock Book. Any breakages and
losses are brought into the notice of higher authorities, the F&B Service Manager, so that
action is taken accordingly.
The different registers maintained in this department are :
5. Dead Stock / Scrap Register - to maintain the inventory of all discarded equipments.
6. Breakage and Condemn Register - to maintain the inventory of all breakages.
7. LPG / Fuel Consumption Register - to maintain the consumption of fuel used.
8. Machine Report register register where machine operations are recorded.
9. Maintenance Request Register - to register the maintenance of all F&B equipments.
10. AMC Records Register - to maintain the annual maintenance records of all
equipments.
11. Requisition Forms these are forms where the departments are recorded for
procurement from the stores.
Shift :
Information
:
For :
3)
.
.
.
.
.
.
4)
................................
.
1)
2)
Signature :
Inventory No. :
Particulars
Op. Bal.
Received
Qty.
Cl. Bal.
Discrepancy
Rate
Day :
Time :
Location :
Remarks
Department :
Sl. No.
Ingredients
Qty. Reqd.
Date :
Qty. Issued
Cost
Rs.
Per
paisa
Extension
Rs.
paisa
Week Code :
Name of staff
Dated :
Signature
Mon
Tue
Wed
Thurs
Fri
Sat
Sun
Date
Period of
Expiry
Parts
Date of
Machine /
of
validity
date
covered in
visit by
Machine No.
AMC
AMC
company
Replacements Remarks
made
INVENTORY OF SCRAPS
Date
Op. Bal.
Qty.
Vol. Of scrap
Amt.
Qty.
Total
Sold
Sold To
Cl. Bal.
Amt. Qty.
Amt.
Article
Written off
Broken
Condemne
d
Stock
F&B
Prepared
Signature
Register
Ref.
Controls
approval
by
of
competent
No.
authority
Usage status
Operational /
Last
checked
date
Last date
of
On event of breakdown
Reported
Attended
Repaired
Full
Empties Connected
to
cylinders
manifold
Received
Closing
Balance
Returned
to dealer
Pass
no.
Full
Remarks