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Articles from Matthew Goudge | Selfgrowth.com
- How to Remove Fish Smell in Cooler or Freezer - by Submitted on Mar 08, 2012 from Matthew GoudgeRemoving fish smell can be a bit challenging especially if the fishy odor comes from the cooler or the refrigerator. Fish can be very fickle. It can decompose fast and it smells bad if not cooked immediately. Unfortunately, restaurants do not always have the luxury to get fresh fish. Often, they ...
Views: 5782 - How to Unclog a Drain in the Kitchen - by Submitted on Feb 04, 2012 from Matthew GoudgeClogged drains in a commercial kitchen can be such a pain. That is why it is important for a steward to learn how to unclog a drain. In truth, you do not need expensive chemicals to unclog the drain. You can always use a simple plunger and basic vinegar or vinegar mixed with baking soda. Here is ...
Views: 992 - Cleaning the Restaurant Using Vapor Steam Cleaners - by Submitted on Jan 29, 2012 from Matthew GoudgeWhen it comes to maintaining restaurant hygiene, you need to make sure that you have vapor steam cleaners that you could use to clean the restaurant without resorting to using detergents. Basically, these cleaners create really hot steam which you will apply to dirty kitchen and restaurant ...
Views: 757 - Restaurant Kitchen Exhaust Cleaning - by Submitted on Jan 29, 2012 from Matthew GoudgeIn order to maintain high standards of cleanliness in your kitchen, it is important that the Stewarding Department regularly do kitchen exhaust cleaning. In fact, every establishment is advised to do this. This is important for public safety. You will be able to avoid possible customer ...
Views: 732 - How to Prevent Mold from Growing - by Submitted on Jan 10, 2012 from Matthew GoudgeMolds are dangerous organisms. They are particularly dangerous when they grow in the kitchen especially restaurant kitchens. When they are out of control, they pose as potential danger to customers’ health. They are also dangerous to kitchen staff’s health. Unfortunately, these things grow in ...
Views: 1075 - Are You Interested in Restaurant Management? - by Submitted on Dec 27, 2011 from Matthew GoudgeYou don’t have to be a steward all your life, you know. You can be the boss. You can call the shots someday. You can be the manager of a restaurant. Before we delve into the job of a restaurant manager, you need to ask yourself this, “Am I interested in restaurant management?” If you are, ...
Views: 944 - Using Organic Cleaning Products in the Kitchen - by Submitted on Dec 19, 2011 from Matthew GoudgeIt is a consideration for a Stewarding Department to use organic cleaning products in the kitchen. After all, the kitchen is where foods are prepared. The kitchen is one of the most frequented areas of a restaurant. This is also the place where chefs, cooks and kitchen staff including kitchen ...
Views: 624 - How to Use Kitchen Hygienic Sealants - by Submitted on Dec 08, 2011 from Matthew GoudgeAs a kitchen steward, you probably know how frustrating cleaning a kitchen can be. No matter how well you try to clean or maintain a kitchen, there are bound to be spots or areas where dirt or food crumbs can settle. This can be very frustrating. Also, these areas become homes for bacteria ...
Views: 953 - How to Remove Rust from Cast Iron Cookware - by Submitted on Nov 27, 2011 from Matthew GoudgeEvery now and then, you will notice that the restaurant’s cast iron skillet has grown a bit rusty or the dutch oven is starting to do the same. Nowadays, however, there are many cleaning tools that can help you with this kind of problem. Many modern ovens have their own self-cleaning cycle. ...
Views: 777 - Disposable Cleaning Cloths versus Reusable Ones - by Submitted on Nov 24, 2011 from Matthew GoudgeDespite the emphasis on using disposable cleaning cloths in restaurants, many restaurant owners or managers choose to use non-disposable ones. It is difficult to blame them if they choose to do this because with the state the global economy is in, we all need to tighten our belts and save money ...
Views: 2000 - Complete Restaurant Cleaning Check List - by Submitted on Nov 20, 2011 from Matthew GoudgeIf you are assigned to a hotel’s restaurant or kitchen, you need to know how to clean it. You should also know when to do it and how often to do it. It might be helpful if you have a check list that you can go through, so you know you will be able to give the kitchen a thorough cleaning. ...
Views: 5165 - Stewarding Department: How to Clean the Kitchen Stove - by Submitted on Nov 03, 2011 from Matthew GoudgeThe Stewarding Department needs to make sure that they have cleaning schedules properly in placed. It is also important that people are trained on how to clean the kitchen stove. After all, this is practically the most important kitchen equipment. People who clean it should know how to ...
Views: 1132 - Ways to Clean with Kitchen with Baking Soda - by Submitted on Oct 26, 2011 from Matthew GoudgeThe Stewarding Department can always benefit from learning the various ways to clean the kitchen with baking soda. There are really many ways to clean with baking soda. This is one of the best non-poisonous products that stewards can used to clean the kitchen and the hotel. This is a very ...
Views: 671 - Stewarding Department and Kitchen Pest Control - by Submitted on Sep 07, 2011 from Matthew GoudgeOne of the policies of a restaurant is to make sure that all the restaurant areas, be it the dining area or the kitchen area, are free from pests such as rats, squirrels, mice, cockroaches, ants, flies, beetles, mites, moths, lizards, snakes, worms, frogs, toads, and even bats and birds. Now, ...
Views: 1483 - Stewarding Department Training Guidelines – Knowing When to Clean the Kitchen - by Submitted on Aug 29, 2011 from Matthew GoudgeBeing a kitchen steward is by no means an easy job. It’s the kitchen steward’s duty to make sure that every item in the kitchen is ready for use and these items include the utensils, dishes, tools, and the whole kitchen area itself. This is to make sure that the customers don’t experience any ...
Views: 4263 - Stewarding Department Training Guidelines – Knowing the Kitchen’s Cleaning Materials - by Submitted on Aug 29, 2011 from Matthew GoudgeKitchen stewards are the ones responsible for making sure that everything in the kitchen is kept sanitized whether it’s the utensils, dishes, equipment, or other supplies. This is a big responsibility as it makes sure that the customers of the restaurant use clean utensils, glasses, plates, and ...
Views: 2702 - What is a Three-Well Sink? - by Submitted on Aug 26, 2011 from Matthew GoudgeMost commercial kitchens have a dishwashing machine that reduces the time it takes to wash, clean, and sanitize dishware, utensils, glassware, etc. However, for those small restaurants, especially the new ones, they make use of a three-well sink. Now, as a kitchen steward, it would be to your ...
Views: 1099 - Cleaning the Steam Table - by Submitted on Aug 09, 2011 from Matthew GoudgeOne way of making sure that the foods being served are kept warm is to make use of a kitchen steam table. The dishes are placed on the steam table pans, and these pans are then placed over the steam table. The steam generated by the equipment keeps the food warm and ready to be served. The ...
Views: 6549 - Chinaware Inventory - by Submitted on Aug 07, 2011 from Matthew GoudgeChinaware inventory lies on the shoulders of the stewarding department, and it is the responsibility of the stewarding department to keep track of the numbers of chinaware in use as well as the numbers of chinaware that needs replacement or are lost. Furthermore, the Stewarding Department has ...
Views: 1113 - Chief Steward and Chemical Control Duties - by Submitted on Aug 02, 2011 from Matthew GoudgeInventory and control of materials are one part of the stewarding department’s responsibility, particularly the chief steward’s. This includes, of course, control of chemicals. Now, the primary reason for controlling the use of chemicals is to save money. Why Control the Use of ...
Views: 3459 - Cleaning the Ceiling and Air Ventilator - by Submitted on Aug 01, 2011 from Matthew GoudgeWhen you say cleaning and maintaining the cleanliness of all areas of the workplace, it should really mean all. This includes not only the floors and the walls, but this should also include one of the most overlooked areas of the kitchen – the ceiling as well as the air ventilators. What You ...
Views: 768 - Cleaning the Cookers, Iron Skillets, and Stove Well - by Submitted on Jul 29, 2011 from Matthew GoudgeThere are always proper steps when it comes to cleaning the cookers as well as the iron skillets and stove well. Cleaning them is not just washing them with water and detergent, but the kitchen steward also has to take into consideration safety precautions. This is done so as to protect ...
Views: 781 - How to Ensure Proper Communication in the Stewarding Department - by Submitted on Jul 21, 2011 from Matthew GoudgeTo have a very good flow in the restaurant, especially in the kitchen which is the heart of the establishment, there should be proper communication within the stewarding department. Proper communication is achieved through the information board which is where information is easily disseminated ...
Views: 1002 - How to Create an Organized Stewarding Department - by Submitted on Jul 18, 2011 from Matthew GoudgeTo create a very organized stewarding department, one needs to make sure that all the very important details are covered so as to provide a smooth flow in the stewarding department, a flow that synchronizes very well with the rest of the food and beverage department. After all, without an ...
Views: 3230 - Stewarding Department Training Guidelines – Knowing the Different Kitchens - by Submitted on Jul 16, 2011 from Matthew GoudgeA new member of the Stewarding Department should know that the commercial kitchen is divided into different areas, the two most common of which are the cold and hot kitchen. Aside from this, the kitchen is still divided into stations, and you have the stations where you sauté, grill, fry, ...
Views: 4534 - Stewarding Department Training Guidelines – Knowing Your Duties - by Submitted on Jul 15, 2011 from Matthew GoudgeAlthough the steward knows the basic duties of stewardship even before he starts on his first day of work, he still has to know the duties and responsibilities set by the restaurant. The basic duties of all kitchen stewards may relatively be the same, but there are still differences between the ...
Views: 3943 - What are the Duties of a Steward? - by Submitted on Jul 11, 2011 from Matthew GoudgeThe steward reports to the steward supervisor and to the steward captain. His main obligations are to provide the utmost customer satisfaction by providing excellent standard of service by complying with the rules and regulations of the restaurant as well as promote professionalism in the work ...
Views: 1175 - Personal Hygiene of the Kitchen Steward - by Submitted on Jul 05, 2011 from Matthew GoudgeThe personal hygiene of the kitchen steward is a very big responsibility that he has to carry. After all, his stewarding job revolves around keeping the whole restaurant and its kitchen clean, so it follows that he also has to maintain personal cleanliness and hygiene as well. Personal ...
Views: 4583 - What is the Job of a Kitchen Steward? - by Submitted on Jul 05, 2011 from Matthew GoudgeYour job as a kitchen steward plays a very major role in the restaurant industry. You are, so to speak, the backbone of the industry, and without the kitchen stewards, the restaurant industry will have a hard time functioning right. However, to provide an excellent service to the restaurant ...
Views: 11193 - What are the Duties of a Compactor? - by Submitted on Jun 09, 2011 from Matthew GoudgeAs a member of the kitchen stewarding department, simply put, the compactor is assigned to the task of taking out the trash or garbage after his or her shift. However, taking out the trash is not just about hauling them out of the kitchen and dumping them inside the dumpster, but there are ...
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