799 Kitchen Stewarding Kitchen Stewarding is responsible for the total cleanliness of kitchen area.They are also responsible for all of the wares of the kitchen, that is plates, silverware, pots, utensils etc. They are also responsible for inventories and ordering in conjunction with the purchasing agent. They are also responsible for getting the things from the stores and receiving area and storing them properly. They do also sometimes help the chefs in Prep work. Below mentioned are the sample tasks and checklists of a Kitchen Steward: Kitchen Steward Cleaning Cold room Rubbish room The supervisor on duty will allocate the cleaning duties for the day. ¾ Clear all boxes of the cold room floor and put neatly outside the cold room. ¾ Sweep the cold room floor. Ensure you also sweep underneath the shelf units. ¾ After you swept the floor use a scrubbing sponge to get rid of all debris. Than mop the floor very hot water & D10. ¾ Sweep and mop stairs & corridor to the cold room to complete cleaning. ¾ The rubbish room needs to be deep cleaned at least once a day. ¾ This should be done after the rubbish has been picked up and the floor is free of any excess rubbish. ¾ Sweep the floor using the broom provided in the rubbish room. ¾ Prepare a mop bucket with hot water and add not more
800 Loading bay and Ground floor area Café equipment Bar equipment Large white chopping boards (Indigo only) than 100ml of bleach. ¾ Scrub the rubbish room using the deck scrubber provided. ¾ Mop up any excess water/bleach using a mop. ¾ Clean loading bay and ground floor area by using the above procedure. ¾ Once a week (usually Sundays) the café will leave equipment to silver polish or destain on the counter. ¾ Clean these in the kitchen following the ‘How to do’ Destaining equipment and silver polishing equipment. ¾ Every two weeks the rubber matt of the Café will need to be deep cleaned and the floor swept. ¾ Remove the matt from the Café and place in the loading bay area. ¾ Prepare a mop, bucket and scrubbing brush. ¾ Fill up the bucket with hot water and mix the water with 100ml of D10 sanitizer. ¾ Once the matt is in place, pour water & D10 solution on to it and scrub with the brush. ¾ Rinse matt with clean water and leave to dry. ¾ Once a week (usually on a Sunday) the Bar will bring their equipment to be cleaned. ¾ Follow the same procedures as in the ‘How to do’ destaining equipment and silver polishing equipment. ¾ Ensure to scrape out excess wax with a knife. ¾ Wash candle holders in dish washer after detaining. ¾ Once a week the large white chopping boards need to be deep cleaned. ¾ Fill the pot wash sink with hot water and add 100ml of D10 concentrate. ¾ Soak the chopping boards for at least 30 min before
801 scrubbing them thoroughly with a green scourers. Lobby bar steps cleaning Room service lift and slides Changing oil of Deep fat fryer ¾ The Bar steps need to be cleaned daily this is done by the Indigo early shift. ¾ Ensure you sweep the steps with a broom and mop them with hot water in the morning. ¾ The Room service lift needs to be swept and moped once a week. ¾ The lift slides are cleaned by using the nozzle of a hover – once a week. ¾ Ask the supervisor on duty to organise a hoover for you, hoover all floor from L2 to 6th floor using a key to hold the lift on each floor.. ¾ Switch off fryer on the main switch. ¾ Allow oil to cool. ¾ Drain oil into a large container. ¾ Ensure you cover container with cling film. ¾ Refill fresh oil and switch fryer back on. Dish wash Preparation ¾ Tidy and organise the dish wash area. ¾ Ensure dish wash machine is clean and change the water. ¾ When machine is empty rinse with clean water from the tab.
802 Washing up ¾ Replace plug and press on button on the side of the machine. ¾ Place crockery, cutlery and glass ware in the appropriate rack. ¾ Always rinse before washing. ¾ All plates that are used in the kitchen need to be polished before giving to the chef. Pot wash Preparation Washing up ¾ Tidy and organise pans, pots, ladle, and containers in different areas so they can be picked up easily. ¾ Empty sink and fill up fresh boiling water on both sides. ¾ Use D1 detergent for washing –up. ¾ Use one sink for water with D1 and the other one for clear water. ¾ Use green scourers for washing up. ¾ Scrape all pans thoroughly before rinsing. ¾ When pans are washed, rinse in hot clean water. ¾ Return pans back to the shelves above the stoves. ¾ Ensure you wipe out ladles with blue paper before storing. ¾ Ensure plastic containers are washed in & out and free of any oily residue. ¾ Ensure all ladles are dried with blue paper before storing the on the shelves.
803 ¾ Change the water frequently to avoid oil build up and hygiene reasons. Silver Dipping & Polishing Silver dipping Silver Polishing ¾ Fill pot wash sink with 50l of hot water. ¾ Pour 3 scoops of K7 into the sink and dilute with the water. ¾ Place all silvers to be dipped inside the sink, add aluminium foil and soak for 15 minutes maximum. ¾ Transfer the silver to the plate racks then place them for washing inside the dishwasher. ¾ Prepare a stable area for the equipment to be silver polished. ¾ Use Goddard pink cream for all silver items. ¾ Dip the sponge with Goddard pink cream and hot water. ¾ Deeply rub it all around the silver’s surfaces for tarnishing. ¾ Once pink cream applied and rubbed, leave for 5 – 10 minutes. ¾ Rinse the silver thoroughly with hot water. ¾ Once rinsed place the silver in the plate rack and wash in the dish washer. ¾ After wash, dry and polish the silver to provide shining look.
804 Washed Equipment Plates for chefs Glasses Other crockery Rack holders Ensure all crockery and glass ware is handled with care at all times. ¾ All plates that are going to be used by the chefs for each service need to be polished before placing them in the kitchen. ¾ Polish plate with a clean polishing cloth using vinegar and water solution. ¾ Store plates in the hot cupboard or on the shelves in the larder section of the kitchen as needed. ¾ All Glasses need to be kept in the racks after washing; these will be collected from kitchens as needed. ¾ All other crockery is kept next to the dish wash area. ¾ Ensure all crockery is kept tidy on the shelves and is stacked to shape and sizes. ¾ All washed cutlery can be kept in the racks until needed by each department. Store these racks neatly in the rack older next to the dish washer.
805 During shift – AM Morning shift Canteen Lunch Before leaving of shift ¾ Ensure you squeeze enough Orange juice for all departments. ¾ Follow the correct procedure See ‘How to do’ orange juicer ¾ During the morning shift spinach needs to be washed for the chef. Ensure to use clean water and there is n sand remaining on the spinach. ¾ Kitchen porters are responsible for washing all staff canteen dishes during the day. ¾ At 11.30 the kitchen will have to be swept and moped. See ‘How to do’ Sweep and mop. ¾ From 12 pm the lunch breaks will have to be taken. ¾ All breaks need to be finished by 1pm and both kitchen porters must return to the kitchen. ¾ Ensure your area is clean (all shelves are wiped etc.) ¾ Ensure the dish washer is emptied and refilled with fresh water. ¾ Also ensure the pot wash water is changed. During shift - PM Evening shift ¾ During the evening shift potatoes need to be peeled for the chef. Always ensure they are peeled properly with no skin remaining. ¾ At 5.00pm the kitchen need to swept and mopped. ¾ From 5.30 pm the dinner breaks need to be taken.
806 Finishing your shift ¾ All breaks have to be finished by 6.30pm. ¾ Ensure all rubbish is disposed of before you go off shift. ¾ Ensure you leave both areas clean and the pot wash emptied. ¾ Ensure you leave both areas clean and the pot wash emptied. Rubbish Disposal Rubbish - Various • Bottles: All empty glass bottles and glass containers should be placed in the glass ware refuse container. When full or at the end of shift, all refuse glass is then taken to the goods loading bay where a glass bottle bank is located. • Broken Crockery & Glass: All broken crockery & glass must be placed in the specific broken crockery or glass container. When full or at the end of shift, all broken crockery & glass refuse is then taken to the goods loading bay where the brocken crockery & glass is stored ready for safe disposal. • Non-Food Refuse: Waste which includes no food trimmings etc must be placed in bins lined with black refuse sacks. Full black sacks are taken to the goods loading bay and placed in the compactor. • Re-ordering of black bags is done with the chemical requisition. • Food Waste & Trimmings: Waste and food trimmings only, must be placed in separate food bins. When ever necessary these food only bins are taken to the refuse room. The Food Waste Grinder located on the L2 plate dishwashing table, is not used for mass waste, as it is easily blocked due to the hotels Evac system! • All rubbish bins must be emptied whenever necessary. Bins should be washed and disinfected on a daily basis, the best time to do this is after evening service by the porters & night cleaners.
Kitchen Daily Market List Prepared by: Food Market List Date: ITEM DESCRIPTION Unit Par stock On Hand To order Supp.1 Supp 2 Supp 3 POULTRY CHICKEN LEG QUARTERS KG CHICKEN WINGS HOT KG
807 WHOLE CHICK BREAST BONELESS 6X12 KG KG WHOLE CHICKEN SPLIT KG BONELESS THIGHS KG THIGHS, BONE IN KG CHICKEN 9 CUT KG CHICKEN NUGGETS 4.5 KG CASE C/S BREADED CHICKEN CS 20 LBS CHICKEN SATE PC TURKEY PRODUCTS COOKED TURKEY BREAST KG
WHOLE TURKEY 18-22 LBS KG PORK PRODUCTS BACON SLICED 7.5 KG BOX BONE-IN SMKD HAM 18-22LBS KG HOT DOGS BUN SIZE 60 pc 6" C/S CHORIZO KG PORK LEGS BONE-IN RAW/SLICED KG PORK CHOP 4 OZ CUT E/E KG
808 BONELESS PORK LOIN KG PORK BREAKFAST PATTIES KG PORK LINK C/S SPARERIBS TWO CUT KG LOIN RIBS KG SAUSAGE BRATWURST KG PORK COLLAR kG PORK LEG WHOLE KG LAMB PRODUCTS
LAMB FOR SHOARMA CUT KG LAMB LEG BONE-IN KG GOAT FOR STEW (KABRITO) KG BEEF PRODUCTS STRIPLOIN BRAZIL whole KG BEEF TAILS (0XTAIL) PC KG GROUND BEEF 70/30 KG HAMBURGER PATTIES 4OZ. C/S
809 BNLESS STEW BEEF (MARUCHA) 2" CUT KG BEEF HEART FOF RUMP/POLLO DE RES KG TENDERLOIN PEELED BRAZIL WHOLE 2/3 lbs KG VEAL TOP ROUND KG FLANKS STAKE KG BEEF LIVER KG DELI MEATS BEEF BOLOGNA KG PEPPERONI SLICED KG
PROSCHUITO HAM/COBURGER SLICED KG SALAMI BEEF KG MORTADELLA EXPORT KG TURKEY HAM KG SCHOUDER HAM BLOCK KG FISH GROUPER FILLET KG MAHI MAHI FILLET KG
810 SALTFISH/BACALAO KG SMOKE SALMON SLICES KG TUNA LOIN KG RED SNAPPER FILLET KG SALMON FILLETS/ LOINS KG HAKE FISH FILLET KG KING FISH MULA STEAKS KG WHITING FILLET 6/8 oz KG POLLOCK FISH FILLET KG SHRIMP
SQUID TUBES 4-6 KG 26/30 SHRIMP RAW KG 31/35 SHRIMP RAW KG 36/40 SHRIMP RAW KG SEAFOOD MEDLEY KG SHRIMP PRECOOKED 80/100 CT KG SQUID TUBES & TENTACLES CLEANNED KG SHRIMP BREADDED CS 20 LBS LBS
811 SQUID RINGS LBS OTHER CRABMEAT (IMITATION) FLAKES KG CRABMEAT (IMITATION) STICKS KG MUSSELS BLACK KG SCALLOPS KG CONCH MEAT KG FROZEN FOODS PITA BREAD FROZEN CS
STRAWBERRIES FROZEN C/S FLOUR TORTILLA FROZEN 6" CS FRENCH FRIES REGULAR C/S LASAGNA SHEETS FROZEN C/S CAULIFLOWER FROZEN C/S CORN ON THE COB FROZEN C/S CUT CORN FROZEN C/S BROCCOLI FROZEN C/S
812 FINE GREEN PEAS C/S SPINACH FROZEN C/S MIXED VEGETABLES FROZEN C/S BRUSSELS SPROUTS FROZEN C/S WHOLE BABY CARROTS FROZEN C/S Croquetes case EMPANADA PC PASTECHI PC Fricandelen case
Frozen Yuca case Won ton snack Frozen case Egg rolls Vegetable case Bitterballen case Bagels 72 each case DAIRY PRODUCTS 1LB BUTTER C/S INDIVIDUAL BUTTER PC C/S
813 BUTTER UNSALTED 25 kg BLOCK BLOCK COFFEE CREAMER/POWDER C/S REAL SOUR CREAM C/S LOWFAT MILK Long life C/S WHOLE MILK Long life C/S WHIP TOPPING (SPRAY) C/S CONDENSED MILK PAIL ZEMOSAS EACH CHEESE
BLUE CHEESE WHEEL KG CHEDDAR YELLOW SHREDDED 5 LBS C/S CREAM CHEESE C/S FETA CHEESE TUB GOUDA CHEESE BELEGEN WHEEL KG GOUDA CHEESE CUMMIN WHEEL KG GOUDA LOAF NO SKIN KG PARMESAN WHEEL KG
814 SHRED. MOZARELLA 5 LBS PACK C/S SMOKED GOUDA KG PARMESAN SHREDDED 5 LBS PACK BUCKET MASDAMMER KG RICOTA CHEESE CASE FLOURS & POWDERS BAKING POWDER TINS CORN STARCH PK INSTANT YEAST C/S
AP FLOUR BAG CORN MEAL BAG PANCAKE MIX 50 LBS PACK C/S FORTUNE COOKIES CS 5 LB SUGAR BAG DARK BROWN SUGAR PK IND. SUGAR PC C/S SWEET N LOW C/S
815 EQUAL C/S SUGAR 100 LBS BAG BAG RAISINS UNPITTED 24 X 15 OZ CASE FLAVORS & COLORINGS ALMOND EXTRACT BTL IMITATION VANILLA BTL KITCHEN BOUQUET BTL JAPANESE ITEMS JAP SOY SAUCE KIKOMAN 1 GAL CS
TOFU PASTE C/S MIRIN COOKING SAKE BTL RICE WINE VINEGAR BTL SESAME SEED WHITE PACK SESAME SEED BLACK PACK RICE NOODLE C/S NORI SHEETS PACK WASABI PACK
816 SUSHI RICE BAG 50 LBS BAG SAUCE TONKATSU 1.8 LTR BTL SAUCE A-1 400 ML BTL CHOP STICK 50X100 EACH CASE MIZO PASTE PACK 44 LBS POT PICKLED GARI GINGER 20 lbs POT FILLING & TOPPINGS CHOCOLATE CHIP C/S CHOCOLATE SYRUP 6#10 TIN
DEMI GLAZE POWDER TIN MEDIUM SHREDDED COCONUT C/S PANCAKE SYRUP 16 OZ BTL PANCAKE SYRUP LOG CABIN GAL GAL PURE HONEY BTL PASTA FETTUCCINI CASE CAPPELLII CASE
817 ELBOW MACARONI C/S FARFALLE CS FUSILI CS LINGUINE CS MEDIUM SHELLS BULK C/S ORECCHETTE CS ORZO CS PENNE RIGATE CS STEAMED CHINESE NOODLES C/S
SPAGHETTI 1 POUND PACK CASE SPAGHETTI BULK C/S ROTINI PASTA BULK LBS ZITI PASTA C/S TOMATO PRODUCTS PEELED PEAR TOMATO 6#10 CS TOMATO KETCHUP (#10 CAN) CS TOMATO KETCHUP (14 OZ. BTL.) CS
818 SUNDRIED TOMATOES BAG TOMATO PASTE 6#10 CS TOMATO KETCHUP 10 KG PAIL DICED TOMATOS 6#10 CS SAUCES & DRESSINGS B-B-Q SAUCE GAL CHEESE TACO SAUCE (GOLDEN) 6#10 TIN MARINARA SAUCE 6#10 CS TABASCO BTL
FISH SAUCE BTL HICKORY SMOKE LIQUID GAL HOI SIN SAUCE C/S OYSTER SAUCE 6#10 CS PIZZA SAUCE 6#10 C/S SOY SAUCE KETJAP MANIS 10 LTR PAIL TACO SAUCE - SALSA ROSAROTA GAL WORCHESTERSHIRE SAUCE GAL 1 Gal
819 WHITE SAUCE KNORR (ALFREDO'S) CASE DIJON MUSTARD JAR IND. MAYONNAISE C/S IND. KETCHUP C/S IND. MUSTARD C/S IND. RELISH C/S MAYONNAISE CS PURE YELLOW MUSTARD CS SWEET RELISH GAL
ITALIAN DRESSING GAL BLUE CHEESE DRESSING GAL THOUSENT ISLAND GAL RANCH DRESSING GAL GARLIC DRESSING GAL SAMBAL OULEK BTL APPLE SAUCE BTL MOJO CROILLO GAL
820 PESTO SAUCE CASE CHILLI BEANS 6#10 CASE VINEGAR & OILS POPCORN OIL BAG50LB LIQUID SHORTENING 35LB OLIVE OIL/POMASE GAL VIRGIN OLIVE OIL BTL PAM NON-STICK SPRY / VEGELENE C/S SESAME OIL TIN
VEGETABLE OIL/SOYA/CORN 2X17.5LBS BALSAMIC VINEGAR BTL RED WINE VINEGAR GAL WHITE VINEGAR GAL OIL OLIVE BLEND GAL SPICES & SEASONINGS ALL SPICE (WHOLE) LB BAY LEAVES LB
821 CAJUN SEASONING LB CAYENNE PEPPER LB CHILI POWDER LB BLACK PEPPER WHOLE LB BLACK PEPPER (GROUND) LB CUMIN LB CURRY POWDER LB PAPRIKA LB GARLIC POWDER LB
GROUND BASIL LB GROUND CINNAMON LB GROUND NUTMEG LB GROUND WHITE PEPPER LB SALT IODIZED LB WHOLE BASIL LEAVES PK WHOLE OREGANO LEAVES LB WHOLE SESAME SEED LB
822 JERK SEASONING BTL CEREALS CORN FLAKES BULK 6/36 OZ BULK FRUIT LOOPS BULK 6/46 OZ BULK FROSTED FLAKES 6/61OZ BULK OATMEAL 12X42 OZ TIN RAISIN BRAN BULK 14/15 OZ BULK CREAM OF WHEAT 12 X28 OZ CASE CANNED & DRY FOODS
ANCHOVY FILLET C/S ANCHOVY PASTE BTL ARTICHOKE HEARTS 6#10 C/S BASE - BEEF 1 POUND TIN BASE - CHICKEN 1 POUND TIN CRÈME CRACKERS C/S CHERRY PEPPERS C/S COCONUT CREAM DULCE C/S
823 CHUNK LIGHT TUNA C/S COCONUT MILK C/S CORNED BEEF C/S DILL SLICED C/S GARBANZO BEANS 6#10 C/S HEARTS OF PALM 6#10 C/S INSTANT POTATO 6#10 CS JALEPENO PEPPER SLICED 6#10 TIN SLICED OLIVES 6#10 CS
MARASCHINO CHERRIES W/STEMS CS MED. PITTED RIPE OLIVE C/S MUSHROOM PIECES & STEMS 6#10 C/S PEPPERONCINI CS PLAIN QUEEN OLIVES/GREEN 6#10 C/S PREPARED PRUNES C/S SAUERKRAUT 6#10 CS WHOLE BABY CORN TIN 6#10 C/S
824 WHOLE RED PIMENTOS 6#10 CS ICECREAM CONES 1X 8 X 100 PC C/S PARBOILED RICE - 25 LBS. BOX PEANUT BUTTER TUB TACO SHELLS C/S CAPERS TIN JUICES LEMON JUICE 32 OZ C/S APPLE JUICE SUNQUICK CON. 2 LTR C/S
ORANGE JUICE FROZEN 12/32 OZ C/S PINEAPPLE JUICE TIN 12/46 OZ CS CRANBERRY JUICE 12/64 OZ C/S TOMATO JUICE TIN 12/46 OZ C/S ASSORTED IND JUICE 200 ML C/S COFFEE & TEAS LIPTON TEA - REGULAR 10/100 CT HERBAL TEA ASSORTED TWINNINGS C/S
825 HOT CHOCOLATE C/S COFFEE SMITH & DORLAS C/S DECAF SMITH & DORLAS C/S INROOM COFFEE - REG. C/S INROOM COFFEE - DECAF. C/S INSTANT COFFE NESCAFE C/S JELLIES & JAMS Assorted Jam PC cs /200 APRICOT TUB
STRAWBERRY PERSERVES 6/#10 GRAPE JELLY TUB MINT JELLY TUB DRIED BEANS LIMA BEANS - BABY 60 LBS BLACKEYE PEAS 60 LBS BLACK BEANS 60 LBS Executive Chef Purchase Manager Financial Controller
826
827 Sales and Marketing Sales and Marketing Department is responsible for Promoting the Hotel and Increase Sales. Main Responsibilities - Responsible for building the image of the organization among the customers - Responsible for putting up a effective sales and marketing plan - Responsible for carrying out market research, product development campaign etc. - Responsible for finding new segment in market - Responsible for bringing business and helping out finance department to achieve the set targets Marketing is the study and management of the exchange process. It involves the things that the property will do to select a target market and stimulate or alter that market demand for the property services. It consist with research, action , strategies advertising, publicity, & sales and promotion. Sales consists of direct efforts to sell the property by personal sales, calls, telecommunication & mailings THE MARKETING MIX The term Marketing mix is used to indicate the variable factors which can satisfy specific consumer needs. It is mix of 4ps’ such as product, price, promotion, and place Management’s Role in Marketing & Sales Role of Director Marketing - Responsible for carrying out a marketing plan through out the year - Conducting sales promotion plan with the help of Director sales - Responsible for identifying new segmentation of the market - Responsible for identifying new opportunities - Responsible for redirecting& modifying strategies that are not working well - Other managerial function Role of Director Sales - Responsible for applying marketing strategies and directing the sales staff - Responsible for putting up sales plan through out the year - Responsible for Guiding the sales team accordingly - Responsible for identifying new opportunities
828 Job Descriptions - Director of Sales Reporting to the Vice President of Operations, the Director of Sales (DOS) is responsible for all sales efforts for Your Hotel. Reporting to the Director of Sales is the Sales manager for Diamond Hotels and the property level sales representatives. At Your Hotel, the Leisure market is the responsibility of the General Manager. The DOS is responsible for all sales efforts directed at the following market segments: Associations; Corporate; Educational; Government; Group Tour; Sports Teams; and Truckers. The Association, Corporate, and Government markets are the primary responsibility of the DOS. The Group Tour and Sports team markets are the primary responsibility of the Sales Manager. The responsibility for the remaining market segments (Educational and truckers) will be at the discretion of the DOS. Direct Sales Activities 1. Prospect for potential new business through direct telephone solicitations & market research, on a continual basis. 2. Maintain weekly quotas for telephone solicitations, outside sales calls and site inspections. 3. Establish & maintain a client filing & trace system, documenting all correspondence & meetings with clients. 4. Participate in weekly sales meetings & planning future sales activities 5. Conduct ongoing market research by compiling information from local directories, newspapers, trade journals & other publications. 6. Conduct ongoing competition analysis by surveying local hotel parking lots and lobby boards & by compiling and reporting findings. 7. Participate in out-of-town direct sales trips as required. 8. Assist in the achievement of budgeted hotel revenues. Booking Activities 1. Negotiate* preferred Corporate guest room rates for volume bookers. 2. Prepare proposals, as required, for volume guest room, meeting or conference business and follow up all proposals in a timely fashion. 3. Prepare contracts for group bookings, ensuring that appropriate space is allocated and that clients are instructed on rooming lists, payment requirements and other terms and conditions. 4. Collect signed contracts & correspond with other departments to ensure the proper delivery of negotiated services. *Negotiated rates cannot be below the current published rates. All quotes must be approved by the VP Operations. Marketing and Promotions 1. Prepare & execute an annual Marketing Plan to increase all market segments. 2. Promote Diamond Hotel product at trade and consumer shows, as required. 3. Participate in the execution of special promotional events such as Client Parties, Secretaries’ Lunch & New Year’s Eve Gala. Public Relations