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  • Galley Steward Knowledge: Free Screening / Interview Guideline

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    Agung Mirah Meyliana
    2K views2 pages
    The document provides guidelines for galley stewards on maintaining cleanliness in kitchen areas. It discusses mise en place procedures for ensuring work stations are properly set up. It describes the operation of dishwashing machines, including the washing process, temperature requirements at different stages, and common brands. Chemicals used include Solid Muster, Liquid Trump and Rinse N' Dry. Garbage must be separated into bins for plastic, glass, metal and paper. Restaurant utensils include chinaware, hollowware and glassware while kitchen utensils include pots, teflon and cutlery. Machinery encompasses grills, salamanders and other appliances.

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    Galley Utility

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    The document provides guidelines for galley stewards on maintaining cleanliness in kitchen areas. It discusses mise en place procedures for ensuring work stations are properly set up. It describes the operation of dishwashing machines, including the washing process, temperature requirements at different stages, and common brands. Chemicals used include Solid Muster, Liquid Trump and Rinse N' Dry. Garbage must be separated into bins for plastic, glass, metal and paper. Restaurant utensils include chinaware, hollowware and glassware while kitchen utensils include pots, teflon and cutlery. Machinery encompasses grills, salamanders and other appliances.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    2K views2 pages

    Galley Steward Knowledge: Free Screening / Interview Guideline

    Uploaded by

    Agung Mirah Meyliana
    The document provides guidelines for galley stewards on maintaining cleanliness in kitchen areas. It discusses mise en place procedures for ensuring work stations are properly set up. It describes the operation of dishwashing machines, including the washing process, temperature requirements at different stages, and common brands. Chemicals used include Solid Muster, Liquid Trump and Rinse N' Dry. Garbage must be separated into bins for plastic, glass, metal and paper. Restaurant utensils include chinaware, hollowware and glassware while kitchen utensils include pots, teflon and cutlery. Machinery encompasses grills, salamanders and other appliances.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 2

    Free screening / interview guideline

    GALLEY STEWARD KNOWLEDGE


    Galley steward
    is a person who responsible to maintain cleanliness of kitchen equipment, kitchen utensil,
    restaurant and bar utensil included kitchen area, dishwashing area, pot washing area and
    machinery in safe, clean and sanitize

    Galley steward mise en place


    Mise en place is mean putting in place, preparation or set up before we start or continue our
    work, check work station is completely set up, check the machine for ready to use, check
    machine temperature gauge and check the chemical, organizing and arranging the equipment
    and utensil in order, check the separation garbage bin

    Dishwashing machine
    a machine used to wash, rinse and sanitize restaurant, bar and kitchen utensil

    The way to operate dishwashing machine


    - Run the machine for warming cycle more less than 5 cycles
    - Check the cleaning chemical (Rinse N’ Dry, Solid Master, Liquid trump)
    - Check the air pressure gauge (15 - 25 PPSI) pound per square inch
    - Check the temperature

    Type of machine
    - Single tank dishwashing machine
    - Multi tank dishwashing machine
    - Conveyor dishwashing machine

    Washing proses procedure


    - Scrape leftover food from utensil using sponge or gloved hand, items we place on
    utensil rack must be pre washed or spraying by water sprayer nozzle available on the
    dish wash table outside of machine, to remove leftover foods from utensil
    - Put the rack into the machine “do not force in”, let the rack pass through the machine
    from pre wash, main wash, rinse until drying carried by conveyor
    - Check for cleanliness, crack or chip when the utensil left the machine

    How dishwashing machine working


    - Pre washing zone, the utensil will automatically be sprayed by hot water with
    temperature 40° C - 45° C to remove leftover foods, grease, oil, sauce etc. (temperature
    never be higher than 45° C to avoid baking of food soil)
    - Main washing zone, the utensil will totally be sprayed with hot water which is
    automatically mixed with Ecolab (Solid Muster or Liquid Trump) and “water
    temperature is 60° C - 70° C”
    - Rinse zone, the utensil will be sprayed with hot water with “temperature 80° C - 90° C”
    and automatically mixed with Ecolab (Rinse N’ Dry) to support drying process and will
    make utensil more shining, “the temperature of utensil which is left from the machine
    will be 74° C”
    Free screening / interview guideline
    Brand of machine
    - Hobart
    - Winterhalter
    - Meiko
    - Sammic
    - Gastro

    Chemical / Ecolab
    - Solid muster
    - Liquid trump
    - Rinse N’ dry
    - Lime remover
    - Chlorine.

    Garbage separation
    There are four different colors garbage bins for garbage separation, blue color for plastic, green
    color for glasses, red color for metal, yellow color for paper

    Restaurant and bar utensil


    - Chinaware
    - Hollowware
    - Glassware
    - Silverware

    Kitchen utensil
    - Pot
    - Teflon
    - Bain Marie
    - Cutting board
    - Kitchen knife
    - Kitchen spoon
    - Etc.

    Kitchen machinery
    - Grill machine
    - Salamander
    - Roasting machine
    - Fryer
    - Oven
    - Toaster
    - Chiller
    - Freezer
    - Etc.

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