Stewarding SOP for Cleaning Pool Bar
The kitchen pool bar must be cleaned according to the proper procedure. The stewarding staff should be familiar with all the tools/equipment that are necessary for cooking and make sure to safely and hygienically clean equipment and the swimming pool kitchen area as per the standards.
The Executive Chef and Stewarding Manager should be responsible for ensuring that appropriate kitchen equipment cleaning and maintenance methods are followed by the stewarding staff. The hotel training and HRD department should develop and implement proper written Kitchen Stewarding SOP’s to ensure the same is implemented correctly throughout all the food preparation outlets.
To ensure that the pool bar is always clean and inviting, start by removing any trash or empty glasses from the tables and bar area. Wipe down all surfaces with a clean, damp cloth and sanitize them with a food-safe sanitiser. Make sure to pay extra attention to areas that are frequently touched, such as door handles and faucet knobs.
Next, sweep and mop the floor to remove any dirt or debris. Pay attention to areas around the bar and under tables, as these are often overlooked and can quickly become dirty.
Finally, restock any necessary supplies, such as napkins, straws, and drink garnishes. Make sure that all supplies are stored in their designated areas and that they are easily accessible for bartenders and servers.
By following these steps, you can ensure that the pool bar is always clean and welcoming for guests. As a kitchen steward, your role in maintaining a clean and organized restaurant is crucial to the overall guest experience.
Procedure for Cleaning the Pool Bar:
Note: This SOP is for reference or example only, always follow the instructions provided by the manufacturer for your and others’ safety, and also to avoid any injury while operating this equipment.
1) Cleaning the kitchen station:
- Turn on the dishwashing machine.
- Check the chemical supplies and their cleanliness.
- Close the LPG gas valve.
- Check the cleanliness of the pool bar kitchen.
2) Washing the utensils:
- All tableware must be cleaned properly using the dishwashing machine.
- Do not use the machine to wash plastic/wooden-made equipment.
- After the wash, arrange the equipment properly according to their category.
3) General cleaning of the pool work area:
- Spray the floor with chemicals (mixed with hot water.)
- Scrub the floor and sanitize them.
- Polish all stainless steel.
- Clean all the heavy equipment.
- Turn off all the electric panels and reclose the LPG gas valve.
- Return all unused equipment to the kitchen.
- Immediately make a report to the Chief Steward for any damages for further follow-up.
Training Summary questions:
Q1. What is the purpose of this SOP?
Q2. What are the steps for cleaning the pool kitchen station?
Q3. Why it is important to use care while washing utensils?
Q4. How to clean the pool work area?
Q5. What needs to be done in case any damages are found?
Patreon Only SOP Download
SOP Number: Kitchen / F&B Production SOP – 43 Department: Stewarding Staff Date Issued: 15-Mar-2019 Time to Train: 30 Minutes
