![]() Supervisors – responsible over a particular segment or shift reporting to the Chief regarding any activity beyond their jurisdiction. Ensures that the team is in sync with front-of-house operations. With the team having separate roles, a typical organisational chart of the stewarding department is as such:Ĭhief Steward – oversees all the processes in the department and the total upkeep of the entire food production area, including maintenance of all service equipment and utensils. This person will be the direct contact to the Executive Chef and F&B Manager to ensure that service is prompt.Īssistant Chief Steward – plans, organises, directs and controls all activity in the stewarding area. ![]() The department comes under the supervision of the Executive Chef although in certain places where stewarding takes up a bigger role, it may directly report to the F&B Manager. ![]() Usually, the stewarding site will be separate from the kitchen and has its own team. However, what if the kitchen serves 500 people in one service? There will be 500 pieces of dinnerware from appetizers to desserts not to mention cookware. A kitchen, no matter its size should have its system for cleaning which in industry terms, is called ‘stewarding’. The size allocated to your stewarding area depends on the size of your operations and smaller kitchens would have smaller teams.
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