Stewarding SOP for Staff Canteen / Cafeteria Service
Establish standard operating policies to maintain and safeguard the cleanliness of materials, equipment, and general areas of the canteen and to serve the meal requirements of all hotel employees. Additionally, the stewarding team is also responsible for recording all the eating employees on the report book in daily, weekly, and monthly periods to be reported to Human Resources and Chef.
As a kitchen steward, one of your primary responsibilities is to ensure that the staff canteen is clean and well-stocked. This includes keeping the dining area clean and tidy, refilling condiments and utensils, and ensuring that there is always enough food available for staff members.
In addition to these tasks, you may also be responsible for assisting with food preparation in the kitchen. This could involve chopping vegetables, preparing salads, or even cooking simple dishes.
It’s important to maintain a positive and friendly attitude when interacting with staff members in the canteen. You may be asked to answer questions about the food or provide recommendations on what to eat. Being knowledgeable and helpful can go a long way in ensuring that everyone has a pleasant experience.
Overall, the role of a kitchen steward in the staff canteen is vital to ensuring that everyone is well-fed and satisfied. With attention to detail and a willingness to go the extra mile, you can help make the canteen a place that staff members look forward to visiting every day.
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 SOPs to ensure the same is implemented correctly throughout all the food preparation outlets.
What is the staff canteen pre-opening, opening and closing duties?
Pre-Opening Duties:
1. Read the log book.
2. Prepare the equipment:
a) Cleaning materials.
b) Chemicals.
c) Today’s requirements.
Area Cleaning (8 – 9 A.M.)
Clean the upper parts first:
1. Bain-marieBain-marie - Hot water bath used to gently cook food or keep cooked food hot. An example is a contai.../food storage.
2. Ice cubes storage.
3. Table and chair.
4. Clear up the station area.
5. Stainless steel.
6. Floors, etc.
7. Ensure that everything is clean and appropriate.
First Preparation (9 – 10 A.M.)
Make the decoy system:
1. Glass racks.
2. Cutlery soaking pot.
3. Cup/plates soaking pot.
4. Trash bin.
5. Hand wash, napkin, etc.
Prepare dining essentials:
1. Check all the cutleries, chinaware, glassware, trays, etc, and ensure everything is clean and orderly.
2. Check the coffee/water heater, dispenser machine, and chiller. Ensure everything is properly filled and in good condition.
3. Make hot coffee and prepare the ice cubes.
4. Check all today’s/tomorrow’s requirements, such as mineral water, sugar, milk, coffee, salt, pepper, sauce, ketchup, and others. Make store requisition if the stock is thinning.
Second Preparation (10 – 11 A.M.)
1. Assist the canteen cooks in preparing the food from the kitchen to the canteen.
2. Carry the food from the kitchen to the canteen.
3. Arrange and place the food in the food storage/bain-marie with the help of canteen cooks.
Opening the canteen and serving the meals (11 A.M. – 1 P.M.)
1. Monitor the employees during meal time.
2. Record all the eating employees.
3. Clean and wipe all the equipment, tables, and chairs in the canteen. Always control the cleanliness of the area.
4. Take all the dirty equipment and wash them properly with the dishwashing machine in the kitchen area.
5. Rearrange all the cutleries according to their types.
6. Always coordinate and communicate with the canteen chefs in the case of low supplies.
7. After meal times take the food and return them to the kitchen.
Resting (1.30 – 2.30 P.M.)
Canteen Closing Duties:
Preparation/Cleaning (2.30 – 4 P.M.)
1. Commit cleaning projects as scheduled.
2. Brief and hand over the job to the next shift (3 P.M.)
Preparing Reports for the Human Resources Department:
1. Daily report: write in the log book the amount of eating employees.
2. Make a weekly report of breakage.
3. Make a monthly report of total meal covers, chemical consumption, inventory, etc.
Training Summary questions:
Q1. What is the purpose of this SOP?
Q2. What are the pre-opening duties in the staff cafeteria/canteen?
Q3. Explain the procedure for opening the canteen and serving the meals to the hotel staff.
Q4. Explain what is the second preparation and when it starts.
Q5. What are the reports which are prepared by the canteen staff?
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SOP Number: Kitchen / F&B Production SOP – 35 Department: All Kitchen and Stewarding Staff Date Issued: 19-Feb-2019 Time to Train: 40 Minutes
