Page 1. Kitchen stewarding UNIT—4. In kitchen stewarding, one is required to maintain the kitchens of an eatery or hotel. This job has moved from being a chef’s. Home Interior Design Style Kitchen Stewarding Department Layout And Design Kitchen Living Room Kitchen Stewarding Department Layout And Design. KITCHEN STEWARDING LAYOUT AND DESIGN PDF. Find + best results for “kitchen stewarding layout and design pdf” web-references, pdf, doc, ppt, xls.
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The silver to be cleaned is placed in such a way that at least one piece of silver is in contact with the polivit. Mero Lyaout 1 August at Dishes are neatly stacked in racks which slide into the machines where they are sprayed with hot water and detergents 48 degree C degree C from above and below.
In this method, baskets of dishes are immersed in deep tanks and cleaned by mechanical agitation in hot detergent water. The racks are left for two minutes and then lifted out and the crockery left to drain.
It may or may not have armrest running from one end to the other. Used in larger establishments. Parts of Bar A bar consists of the following three parts: This method is not suitable for cleaning forks and knives as the prongs of forks are not cleaned properly and continuous use may damage the cutting edge of knives.
Log Book — to maintain daily information of the department 2. In small hotel this room is combined with the wash up. There is a large drum which is half filled with ball bearings and there is a rod in the center used for putting the handles of the cups and jugs.
When it comes to proper garbage disposal, you should always make it a point that you are wearing layoug gloves so as to protect your bare hands from coming into contact with the garbage. Rinse in hot water to remove detergent to avoid chemical poisoning.
Items must place by a coding system of numerical bin sequence or alphabetical index. These machines are usually operated by two people, one for sorting soiled items and to feed the machine and the other to collect the clean ware.
The machine is switched on and slowly rotated for about 10 minutes. Recruiting and training the kst staff. While stacking, large silver ware, like salver, flat platter etc.
It helped me alot and saved my time. Machine Report register — register where machine operations are recorded. AMC Records Register — to maintain the annual maintenance records of all equipments. Supervising the work of the staff 4. It may be divided into compartments to bold silver articles of particular kinds. The waiter should stack the trays of dirties correctly at the side board with all the same sized plates together and all the tableware stacked on one of the plates with the blades of the knives running under the arch of the forks.
Garbage disposal Among the many duties of the stewarding department is the proper disposal of garbage and other waste materials. Piping hot water is poured to cover the silver. This machine is either attached to a water supply or else water is poured manually. Proper Location of the Garbage Area The garbage area should be situated far from where the food and ingredients are kept.
Exploring effective methods of carrying out various tasks After drying the crockery is stacked into piles of the correct size and placed on shelves until required for further use. Sending epns for plating and keeping a record of the same. Callum Smith 30 November at Stock rotation should be on FIFO basis. kitchsn
The stewarding department has to clear the garbage bins at least four times a day so as to avoid piling up of garbage, and the garbage and waste materials should be transferred to its appropriate garbage trolleys. Breakage and Condemn Register — to maintain the inventory of all breakages. Having passed through the machine the crockery is left to drain for two or three minutes and is then stacked and placed on shelves until required for further use.
The Silver and the Plate Room stewardiing the store dsign for all the clean earthenware and metal tableware.
It is advisable to use a 3 sink system and the utensils and chopping boards are to be dipped in chlorine solution of ppm parts per million before being re used.
They should also be washed, rinsed, and sanitized in between products.