Stewarding

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I refer to the Stewarding section within the operation as the backbone of the entire Food and Beverage Department.

Stewarding goes far beyond floor cleaning, pot washing and garbage handling.

Every minute of every hour of every day stewarding folk around the world are handling billions of dollars worth of chemicals, wares and equipment.

You cannot begin, partake or end the service without the cooperation of the personal from the stewarding department.

If the Stewarding Department does not function properly, it will affect every outlet and kitchen within the Food and Beverage Department. Therefore, one must respect and help the Stewarding Department whenever and/ or wherever possible.

The Stewarding Department runs a 24 hour operation and is in charge of the following duties:

1. Spotless cleanliness of all kitchens at all times

2. Thorough cleanliness of all service areas in Food and Beverage outlets which are not the responsibility of the Housekeeping Department

3. Flawless washing of all operating equipment

4. Perfect washing of all kitchen equipment and utensils

5. Immaculate polishing of all silverware

6. Impeccable cleanliness of all Food and Beverage stores

7. Efficient and organized storage of all operating equipment in circulation

8. Well-organized preparation of all operating equipment required for current and upcoming functions

9. Accurate inventories taken of all operating equipment

10. Precise and immediate reporting of all breakage, theft and loss of operating equipment

The main objective of the Stewarding Department shall be to optimize the assistance and service to the different outlets and kitchens by maximizing efficiency and productivity while maintaining the highest standards of cleanliness and hygiene as required by hotel policy.

This is the first posting in this category. Additional posts will follow soon after.

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