Stewarding SOP for Equipment General Control and Maintenance
SOP Number: Kitchen / F&B Production SOP – 31
Department: All Kitchen and Stewarding Staff
Date Issued: 12-Feb-2019
Time to Train: 30 Minutes
Purpose of this SOP:
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 standard and procedures on handling the kitchen equipment.
The Executive Chef and Stewarding Manager should be responsible to ensure 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 control and maintenance?
Note: This SOP is for reference or example only, always follow the instructions provided by the manufacturer for your's and others safety, and also to avoid any injury while operating this equipment.
Food & Beverage glass and chinaware are not to be used in any administration offices.
All equipment requests will be monitored by the stewarding department and issuing / returning form will be used.
Familiarise yourself with the equipment available in your department by using operating manuals, photo books, or equipment’s board.
Only use the equipment for their designated purpose only
Plates are for presenting food, not for tilting trays.
The glass is for presenting beverage, 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 dishwashing machine to soap and rinse Glassware / Chinaware / Flatware / Hollowware.
Use hot water for polishing prior to 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 bowls should not be piled higher than 5 pieces.
Glasses 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 pot and creamers should not be piled at all.
Chafing dish should not be piled at all.
Put cutleries gently into a soaking tub in order 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 storing the kitchen equipment in the correct way?