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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Published by Cathleen Bond Modified over 3 years ago. The silver room should hold the complete stock of silverware required by the different department to meet the day to day requirements along with a surplus stock in case layotu emergency.

The machine takes around 15 min to complete the polishing process. The waiters pour the drinks along with the mixers, such as soda; water etc. Thanks for posting oayout useful information to my vision. Assist in maintaining and improving the quality of food and beverage production and services.

Manar Koutb 23 March at Newer Post Older Post Layour. There should be no right angle corner in between floor and wall to prevent accumulation of dirt. Garbage Disposalkitchen cleaning and pest control: Remember, dirty kitchen increases the risk of food poisoning, so preventing this is one of the biggest and most important duties of the stewarding department.


The kitchen stewarding is basically divided into two areas: The stewarding department has to clear the garbage bins ddsign 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.

Sending epns for plating and keeping a record of the same.

Storage facilities, Layout and Design – ppt video online download

This is very important especially if you are going to be working near the food preparation area or working with food products itself. Items must place by a coding system of numerical bin sequence or alphabetical index. Condiment containers need to be washed, rinsed, and sanitized. The ceiling of store should not be less than 12 feet from floor level. Proper Location of the Garbage Area The garbage area should be situated far from where the food and ingredients are kept.

This is more hygienic. Ashwin Kumar 19 March at Throughout Shift and as Needed Some areas and kitchen equipments that need to be washed and wiped clean all throughout the shift and as needed include: For garbage disposal different color coded bins are placed outside each restaurant: Silver is removed, rinsed in hot water, and wiped dry. 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.


Kitchen dsign can be manually or machine washed in the pot wash following the same principles of Wash, Rinse and Sanitize. Cleaning filters of kitchen exhausts systems and kitchen equipment 8. Before and After Each Shift Each stewarding department shift should make it a point that all these areas are taken care of before and after each shift: Sendhamarai Engineering Boom Lift.

Storage facilities, Layout and Design

Garbage disposal and kitchen sanitation. If spirit is not available, water may be used, Once the paste has dried, it is rubbed with a clean piece of cloth. There is a wide range of glass washing machines available. The second method is washing by dish washing machine.

My presentations Profile Feedback Log out. The different registers and records maintained in this department are: After drying the crockery is stacked into piles of the correct size and placed on shelves until required for further use.