Free Kitchen Steward Course (1year Diploma)

Kitchen Steward click here

Also known as Kitchen Assistant, the Kitchen Steward is responsible for cleaning kitchen ware, dishware and equipment used in kitchen area; ensuring stocking of kitchen ware for cooking and maintaining high standards of hygiene in cooking area.

Brief Job Description:- The individual at work undertakes systematic cleaning of kitchen ware, table ware, kitchen appliances, and equipment that aid in cooking and maintains inventory of kitchenware, dishware and related materials for smooth kitchen operations.

Personal Attributes:- The job requires the individual to have physical fitness for heavy lifting, working in standing position for long hours and in hot and humid environment. Speech impaired person may also be employed in this job Kitchen Steward Course.

Assessing the work requirements and area of operation Kitchen Steward Course:- To be competent, the user/ individual must be able to:

 PC1. interact with supervisor and understand the routine work involved in the department

PC2. identify the work areas where individual will be assigned

 PC3. identify the key parameters for performance evaluation

 PC4. sign the timesheet / attendance on a daily basis

 PC5. identify the workplace procedures, do’s and don’t’s in the work, etc.

 PC6. identify the day’s cleaning activities to be performed

 PC7. identify the areas of operation for the day work

PC8. prepare for any banquet service requirement (if any)

PC9. identify the work area and cleanliness requirement

PC10. understand safety practices, requirement of personal protective equipment (PPE) to be used, etc

Checking for material availability and condition Kitchen Steward Course:-

To be competent, the user/ individual must be able to:

PC11. interact with kitchen supervisor and identify the material requirement for kitchen activities

PC12. identify the kitchen ware that is usually used in day-to- day cooking in the kitchen

PC13. ensure that adequate material is available to ensure smooth cooking operation Kitchen Steward Course.

PC14. identify the equipment, tools, materials, consumables required for cleaning (kitchen related) activity

PC15. ensure the availability and quality of the material is adequate as per standards

 PC16. check visually for water quality and inform for any variances

Planning for cleaning activity Kitchen Steward Course:- To be competent, the user/ individual must be able to:

PC17. identify the day’s cleaning requirement including any banquet services, areas of cleaning, utensil, etc.

 PC18. obtain the necessary materials, cleaning agents, equipment required for cleaning

PC19. check for manual / standard operating procedure (SOP) on usage of equipment

PC20. wear personal protective equipment (PPE) as per standard procedure

 PC21. collect / receive materials (tableware, kitchenware, etc.) for sorting and cleaning

Adhering to sanitation guideline Kitchen Steward Course:-

To be competent, the user/ individual must be able to:

PC22. adhere to the organization guideline on sanitation and cleanliness as per standards and guideline, For example: standards by Food, Safety and Standards Association of India (FSSAI)

PC23. follow recommended standard procedure for cleaning, washing and disposal of garbage

PC24. place warning signs in the areas of cleaning (floor, equipment) as per procedure Kitchen Steward Course.

Receiving and sorting kitchen utensils and dishware:- To be competent, the user/ individual must be able to:

PC1. plan for the day’s cleaning requirement in different areas such as kitchen, banquet, storage area, equipment, etc.

PC2. receive the materials to be cleaned from respective department / section as per the instruction PC3. receive the used kitchen utensils from the kitchen department for cleaning

 PC4. receive the soiled dishware from the point of service

 PC5. sort the materials for cleaning by type, size, equipment, cleaning agents and usage

 PC6. report any damage of material during receiving to the supervisor

Cleaning and sanitising the materials manually Kitchen Steward Course:- To be competent, the user/ individual must be able to: PC7. follow wash, rinse and sanitise method of cleaning

 PC8. ensure the water used for washing is as per desired purity and temperature

 PC9. wash the dishware with detergent / cleaning agents in hot water (preferably)

PC10. clean pots, pans, etc., and remove all types of stains

PC11. select and use the appropriate abrasive material for cleaning

 PC12. rinse the dishware after washing in hot water to remove detergent / cleaning agent

 PC13. sanitise in warm water or in steam / hot air

PC14. dry the kitchen ware after washing

PC15. polish the silver and metal ware as per requirement Kitchen Steward Course.

 PC16. place the cleaned kitchen ware and dishware in designated area

Cleaning and sanitising materials using machine:- To be competent, the user/ individual must be able to: PC17. operate dishwashing machine

 PC18. identify the controls of dishwashing machine

 PC19. place the materials appropriately in the designated area in the machine toensure smooth cleaning PC20. refill cleaning agent in the machine as per requirement

PC21. safely remove the cleaned utensils, dishware from the machine without any damage

 PC22. ensure sanitation of utensils and dishware after cleaning

 PC23. clean and ensure proper maintenance of the dish-wash machine

Achieve quality and hygiene standards:- To be competent, the user/ individual must be able to:

PC24. clean and sanitise all the kitchenware and dishware as per SOP

 PC25. ensure availability of cleaned materials for cooking and serving customers

PC26. make customers satisfied with level of cleanliness and hygiene

PC27. achieve zero customer complaints on stains in dishware / kitchenware

 PC28. adhere to documentation process of cleaning as per organization policy  

Cleaning the kitchen area:- o be competent, the user/ individual must be able to:

PC1. schedule cleaning activity in a way that it does not disturb cooking or other activity

 PC2. clean the kitchen area using appropriate cleaning agent Kitchen Steward Course.

PC3. mop the kitchen floor and path way
PC4. place sign boards while cleaning floor area, path ways, etc

PC5. clean the cooking surface / equipment using appropriate cleaning agents

 PC6. clean equipment such as refrigerator, freezer, oven, etc

 PC7. inform engineering department for periodic maintenance of cooking equipment

PC8. sanitise the equipment as per requirement

Cleaning and maintaining food containers and storage area:-

To be competent, the user/ individual must be able to: PC9. clean the pantry area

PC10. ensure pest control in kitchen and storage area Kitchen Steward Course.

PC11. sealing up used ingredient

PC12. ensure the food storage area is clean and maintained as per standards

PC13. ensure that food ingredient containers are stored appropriately and are cleaned periodically PC14. dispose spillage and clean the surface after cooking

PC15. ensure the dirt water is drained appropriately after cleaning Kitchen Steward Course.

Achieving hygiene standards:- To be competent, the user/ individual must be able to:

 PC16. follow standard procedure for handling materials, usage of consumables, cleaning

PC17. achieve high standard of hygiene in the kitchen area

Storing the materials:- To be competent, the user/ individual must be able to:

 PC1. ensure that food materials are stored as per the standard procedure in the required ambient, hot or dry conditions

PC1. store the materials in the designated location / signage for easy identification by anyone Kitchen Steward Course.

PC2. store the cleaning materials after use

PC3. place and store any hazardous material in the designated area and away from public reach

 PC4. follow standard material handling procedure while moving materials for storing

Ensuring optimum inventory level in the storage:-

To be competent, the user/ individual must be able to:
PC5. interact with storekeeper and refill the stock as per requirement Kitchen Steward Course.
PC6. replace cleaning agents, abrasives, etc., for cleaning the dishware
PC7. replace broken / damaged glassware, kitchenware, dishware and ensure
adequate inventory
PC8. check with kitchen head on material requirement / ingredient and ensure
availability in the storage area
PC9. replenish, replace and refill supplies as per organization procedure
PC10. check that holders contain the correct amount of consumables Kitchen Steward Course.
PC11. follow the manufacturers’ instructions correctly when refilling or replacing
items