Kitchen Equipment General Control and Maintenance
As a kitchen steward, it is crucial to have proper knowledge of equipment general control and maintenance. This includes understanding the proper usage and cleaning procedures of equipment such as dishwashers, ovens, refrigerators, and more. It is important to maintain a clean and organized kitchen to ensure the safety and satisfaction of guests and staff.
By regularly checking equipment for wear and tear, ensuring proper storage and handling, and promptly addressing any issues or repairs needed, a kitchen steward can greatly contribute to the overall efficiency and success of the kitchen.
Additionally, staying up-to-date on industry standards and regulations can help ensure that all equipment is being used in compliance with safety guidelines. With a strong understanding of equipment general control and maintenance, a kitchen steward can help create a positive and productive work environment for all team members.
All food and beverage staff should be knowledgeable about all operating equipment; Chinaware, glassware, flatware, and hollowware. Ensure that their storage (par stock), cleaning, and usage are all according to set guidelines. All stewarding staff must familiarize themselves with the correct standards and procedures for handling the kitchen equipment.
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.
What are the general equipment controls and maintenance?
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.
- Food and beverage glasses and chinaware are not to be used in any administration offices.
- All equipment requests will be monitored by the stewarding department and issuing/returning forms will be used.
- Familiarise yourself with the equipment available in your department by using operating manuals, photo books, or equipment boards.
- Only use the equipment for their designated purpose only
- Plates are for presenting food, not for tilting trays.
- The glass is for presenting beverages, not for holding a pen, paper, clip, etc.
- Cutlery is for eating, serving, and presenting food and not for wedging doors, drawers, opening bottles/can, cleaning surface, etc.
- Glassware / Chinaware / Flatware / Hollowware is cleaned with a designated product.
- Use the dishwashing machine to soap and rinse Glassware / Chinaware / Flatware / Hollowware.
- Use hot water for polishing before usage of Glassware / Chinaware / Flatware / Hollowware.
1) Store equipment in the correct way:
- Does not stick out of shelves.
- Cupboards can be closed.
- Does not become an obstacle and creates accidents.
2) Proper Handling of kitchen equipment:
- Glasses are racked in appropriate racks.
- Glasses and bowls should not be piled higher than 5 pieces.
- Glass plates should not be piled higher than 10 pieces.
- Glasses are carried on trays.
- Plates on shelves should not be piled higher than 25 pieces.
- Plate on trays should not be piled higher than 10 pieces.
- Plates are piled according to their corresponding sizes.
- Cups on shelves should not be piled higher than 4 pieces.
- Cups on trays should not be piled higher than 2 pieces.
- Bowls on shelves should not be piled higher than 4 pieces.
- Bowls on trays should not be piled higher than 2 pieces.
- Coffee pots and creamers should not be piled at all.
- The chafing dish should not be piled at all.
- Put cutleries gently into a soaking tub to eliminate scratches.
Training Summary questions:
Q1. What is the purpose of this SOP?
Q2. How to handle and store glassware?
Q3. Why it is important to follow proper kitchen equipment control and handling?
Q4. How to store chinaware?
Q5. Explain the method for correctly storing the kitchen equipment.
SOP Number: Kitchen / F&B Production SOP – 31 Department: All Kitchen and Stewarding Staff Date Issued: 12-Feb-2019 Time to Train: 30 Minutes