Importance of Kitchen Stewarding - By Deepak Mathur

Kitchen Stewarding is one of the most important support departments of the F&B industry. This department contributes to the successful operation of the Food Production and Service Department.

It is primarily responsible for operating, maintaining, and cleaning equipment and tools. Additionally, it is responsible for washing dishes, chinaware, flatware, cutlery, crockery, kitchen vessels, sweeping and mopping floors, and cleaning and detailing equipment. These tasks help maintain the kitchen, dishwashing, and back areas in an inspection-ready condition, in accordance with local authority and hotel guidelines.

The Kitchen Stewarding Department oversees areas of the hotel not covered by the housekeeping department, focusing mainly on back-of-house areas such as the kitchen, cafeteria, corridors, receiving and storage areas, and administrative offices located in the back house.

Executive Kitchen Steward:

The Executive Kitchen Steward is responsible for planning, organizing, directing, and controlling stewarding activities. They manage the kitchen stewarding stores and ensure that the kitchen and restaurants receive their supplies smoothly.

Kitchen Steward:

This is a supervisory-level role responsible for their shift. They oversee the entire day's operation as kitchen stewarding is a 24-hour activity.

Utility Workers:

These are cleaning brigades who clean kitchens and equipment and may be required for other heavy work as well.