A Quick Look at Stewarding Goals

A restaurant kitchen will never be successful if it does not have a stewarding department. After all, the stewards are considered as the backbone of the restaurant industry as they carry the burden of ensuring that everything is spic and span inside and outside the restaurant kitchen. Without them, the reputation of the restaurant will suffer, and it will not matter if you have a very good chef whipping up great dishes if the health and safety of the diners are not assured.

So, what are the common goals of the stewarding department, especially since the stewards are considered as a very integral part of the restaurant industry?

One, because restaurants deal with people and diners, one of the most important goals then of the stewarding department is to provide the utmost importance to customer care and satisfaction. After all, the customers are going to be the bread and butter of the restaurant, and without them, the restaurant will not survive. For this reason, the stewards should always be respectful to the diners. They should never argue with the customers, and if an argument arises, the kitchen steward is urged to inform the chief steward who will handle the situation himself. The management holds regular meetings and trainings geared towards giving 100% customer care and satisfaction, and the stewarding department is always encouraged to attend these events to meet the goal.

Two, it is also the stewarding department’s goal to ensure that the quality of the food is preserved at all times. Now, this can only be ensured if the stewarding department is very strict when it comes to cleaning the whole kitchen, inside and out. It cannot be denied that a dirty kitchen can contaminate fresh food products, and if you serve contaminated food to your diners, then it can lead to health problems which, in turn, can lead to legal problems. For this reason, the stewards have to be very meticulous in maintaining the cleanliness of all the areas in the kitchen as well as the front of the restaurant so as to avoid contaminating the food products with anything that can harm people.

Three, another common goal of the Stewarding Department is to help promote a professional atmosphere in the whole restaurant. It will not do the restaurant any good if there is tension and fighting in the restaurant. If there are fights and tension between the staff, then the work flow of the kitchen will be affected, thus, affecting the whole restaurant as well. For this reason, the staff is encouraged to be respectful to each other, too. If a kitchen steward has any problems with his coworkers, he is recommended to bring the issue to the chief steward who can act as a mediator between them.

These are just some of the common yet very important goals of the stewarding department, and to achieve this means to help make the restaurant a success. However, this will be made possible if all work together in achieving the goals.

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