stickerscros.blogg.se - Kitchen stewards

Slowly, they evolved to become stewards, taking care of every aspect of the kitchen from maintenance, cleaning, tracking inventory, keeping an eye on the temperature in which utensils, pots and crockery are washed, refrigeration of food and monitoring the work of the cleaners. Supervisors were later required to oversee the work of cleaners.

Must quick with counting and simple arithmetic.Įarlier it was the onus of the chef to plan the menu, keep the kitchen clean, manage costs and budget, look into aspects of hygiene and, of course, cook.īut with the increasing thrust on different cuisines, the role of chefs became more specific leading to a growing need to hire cleaners to do the job.

Running and maintenance of the main dish machine.

Position is very hands on with excessive interaction with staff.

Delivery and set-up and breakdown of all equipment to prospective functions.Delivery of all food to prospective functions.Responsible for cleaning of all china, glass, silver and serving equipment facilitating all plate-up and delivery of all food the prospective functions set-up and breakdown of all Banquet buffets cleaning of all Food & Beverage food prep and servicing areas, to include main kitchen, concessions kitchen and back hallways. This position maintains all Stewarding functions.