IMPORTANCE
This is one of the most important support departments of the F&B department. Kitchen stewarding contributes to the
successful operation of the Food production and service department.
It performs the following functions:
•Washing kitchen pots and pans(scullery/pot wash)
•Maintaining kitchen equipment
•Cleaning all kitchen equipment and ensuring hygiene
•Garbage disposal
•Washing all service equipment including the ones used in banquets
•Polishing silverware
•Sending damaged silver ware for plating
•Pest control
•Carrying transporting heavy articles
•Indenting for new crockery cutlery
•Gas connections and upkeep of tandoor
•Maintaining ppm levels for sanitizing knives and chopping boards
•Replenishment of serviceware to various outlets
The kst in-charge reports directly to the GM or the Exe. chef depending on the size of the property.
