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	<title>From Chef Jobs to Restaurants Pro Chef 360 Blog is the Recipe for Success for Chefs, Cooks and Culinary Students Alike &#187; Stewarding</title>
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		<title>Stewarding- Training and Planning</title>
		<link>http://prochef360blog.com/stewarding-training-planning/</link>
		<comments>http://prochef360blog.com/stewarding-training-planning/#comments</comments>
		<pubDate>Fri, 12 Jun 2009 02:13:42 +0000</pubDate>
		<dc:creator>Matthew Goudge</dc:creator>
				<category><![CDATA[Departmental]]></category>
		<category><![CDATA[Stewarding]]></category>
		<category><![CDATA[Chef]]></category>
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		<description><![CDATA[Training in the stewarding department is very vital to the success of any hospitality establishment or restaurant. This is why training and planning is important to the facilitation and efficiency of workflow. The primary responsibilities of the Departmental Trainers in the stewarding department are as follows: 1. To help in the identification of the department&#8217;s [...]]]></description>
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		<title>Stewarding General Attitude Guidelines</title>
		<link>http://prochef360blog.com/stewarding-general-attitude-guidelines/</link>
		<comments>http://prochef360blog.com/stewarding-general-attitude-guidelines/#comments</comments>
		<pubDate>Thu, 21 May 2009 02:34:39 +0000</pubDate>
		<dc:creator>Matthew Goudge</dc:creator>
				<category><![CDATA[Stewarding]]></category>
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		<guid isPermaLink="false">http://prochef360blog.com/?p=1649</guid>
		<description><![CDATA[As a hospitality worker and a consummate professional, you are expected to always be on top of your game when it comes to dealing with the customer and your coworkers. The best reminder to put to heart is the golden rule of service: Treat anyone as you would like yourself to be treated. This adage [...]]]></description>
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		<title>A Steward&#8217;s Guide to Interacting with Guests</title>
		<link>http://prochef360blog.com/a-stewards-guide-to-interacting-with-guests/</link>
		<comments>http://prochef360blog.com/a-stewards-guide-to-interacting-with-guests/#comments</comments>
		<pubDate>Sun, 10 May 2009 01:48:50 +0000</pubDate>
		<dc:creator>Matthew Goudge</dc:creator>
				<category><![CDATA[Departmental]]></category>
		<category><![CDATA[Stewarding]]></category>
		<category><![CDATA[Chef]]></category>
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		<guid isPermaLink="false">http://prochef360blog.com/?p=1055</guid>
		<description><![CDATA[As the backbone of the food and beverage department, it is fine if the stewarding personnel are invisible. In fact, the more invisible you are, the better it is. However, there are times when even the stewarding personnel can&#8217;t avoid interacting with guests. Keep in mind that the golden rule is to treat anyone as [...]]]></description>
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		<title>Cleaning Stationary Equipment</title>
		<link>http://prochef360blog.com/cleaning-stationary-equipment/</link>
		<comments>http://prochef360blog.com/cleaning-stationary-equipment/#comments</comments>
		<pubDate>Thu, 23 Apr 2009 01:28:01 +0000</pubDate>
		<dc:creator>Matthew Goudge</dc:creator>
				<category><![CDATA[Departmental]]></category>
		<category><![CDATA[Stewarding]]></category>
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		<category><![CDATA[Culinary]]></category>
		<category><![CDATA[Food]]></category>
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		<category><![CDATA[machine]]></category>
		<category><![CDATA[prochef]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Restaurants]]></category>

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		<description><![CDATA[It is always great to know more about your job. As a top steward in your department you will be tasked to clean a lot of things in your establishment. Some of these things are stationary machines. These are not the most complicated things to clean up, but here are some tips and tricks to help you clean these machines easily and properly. ]]></description>
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