ARE WE GOOD STEWARDS OF HYGIENE?

We are all stewards of something and so are hotels! In a hotel particularly, “stewarding” is the backbone of the back-of-house operations. Let’s dig in and explore how this department can be optimised by your hotel. We are all stewards of something and so are hotels! In a hotel particularly, “stewarding” is the backbone of the back-of-house operations. Let’s dig in and explore how this department can be optimised by your hotel.

WHAT IS “STEWARDING”?

The stewarding department plays an important role in the functioning of both food production and food and beverage service departments in a hotel. As a supporting department, this department carries a great impact on the smooth flow of hotel operations. The following are some of its primary tasks to perform:

  • Keep all food and beverage working areas clean and free from dirt and grease.
  • Maintain hygiene and quality of the kitchen and the equipment used there.
  • Responsible for cleaning of all chinaware, glassware, silverware and serving equipment.
  • Facilitate all plate-up and delivery of food for prospective functions.
  • Ensure proper garbage disposal to prevent cross-contamination.
  • Control inventory and stock food the right way, at the right temperature.
  • Responsible for the set-up and breakdown of all banquet buffets.
A section of the commercial kitchen where dishwashing and inventory are managed by stewarding staff.
A section of the commercial kitchen where dishwashing and inventory are managed by stewarding staff.

STEWARDING HYGIENE & SANITATION

In Asia, the functions of the stewarding department are slowly evolving. In view of the tasks above, the stewarding department in the times before was involved in the menial work of the back-of-house operations of a hotel. Especially in the process of manual dishwashing, the stewarding staffs were required to scrape, wash, rinse, sanitise, and perform hot air dry for ware washing.

That doesn’t include the transporting of tableware, delivery to the stewarding area, followed by scrapping and racking in preparation for washing. If only all of these procedures are properly handled, the total ware washing function would be more efficient.