Keep Your Home in Order With Kitchen Organizers

Ancient to modern times the kitchen has remained the heart of the home. In the modern home however, the kitchen has received designer status as well and has been developed and improved to suit the modern lifestyle.

A trendy kitchen will not only blend in with a beautiful designed house, but its design, more often than not, is what makes the house appealing to its occupants. It is also the one room in the house that every family member frequents a great deal. The modern kitchen is usually custom designed to make full use of every available space.
The styles will vary from traditional to modern contemporary and in some cases both. Old world charm is also still a hot favorite and can be designed to beautifully accommodate the most modern kitchen appliances.
As space has become a limited option in many new kitchens, kitchen organizers have proved to be an invaluable asset. Even for those kitchens with more than enough packing space, the kitchen organizer simply makes accessibility easier. It also enhances the sophisticated look of the kitchen. For the home cook a cluttered kitchen is a nightmare and proper storage in an organized manner will certainly mean much better management without leading to frustration.

Organizers available for every purpose
Kitchen organizers can be anything from drawers, storage containers and most importantly cabinet organizers. Organizational products cover a wide variety and are designed to be used in any conceivable space. This can be anywhere from behind doors, under the sink or even under the cabinets.
Door wastebaskets have been designed to fit inside a cabinet and are usually placed under the sink space or near to it. The large basket comes with a lid that lifts automatically once the cupboard is opened. The bin can be lined with standard size rubbish bags and is ideal for keeping away from pets and toddlers.
Bins that hold grocery bags can be used in the bathroom as well. Another very handy organizer is one that the environmental conscious household will appreciate. It is the recycle bin, complete with color coded tops to indicate what type of waste goes where. As the main categories are glass, plastic or paper, there is a bin for every type. It also comes in a beautiful stainless steel finish to fit in well with the modern kitchen. The bins are fitted with plastic buckets with handles that make it easy to pull out when filled.
An over the door paper towel wrap rack is a very handy piece of equipment and holds a roll of paper towel and three boxes of food wrap (lunch wrap, foil or cling wrap). It is finished in stainless steel and is easily installed. An item such as this can save time organizing lunches and other meals, and will also give you easy access to the paper towels if you need to clean up a spill.
One of the most practical and convenient organizers would be the roll out drawers. Beautifully designed and finished in chrome steel, these drawers are simply a must in every modern kitchen. The drawers emerge out of the cabinet with a slight tug and display every single item stored. This has made bending and hunting around for anything a thing of the past. Sides have been non-tapered to maximize storage space.
Roll out shelves to accommodate any type of cookware and kitchen utensils are very handy indeed. Various sizes are available to suit specific cabinets. The wooden sides remain unfinished to allow client to match it with the finished exterior. An innovative idea is shelves fitted with adjustable wheels. These shelves do not only roll out easily, but expands as well to fit into any cabinet.
They can be purchased in either a small or a large size, depending on the cabinet. The two tier chrome finished shelf come in various sizes and can be used for smaller jars, bottles or packages. An under shelf storage rack can hold boxed items like food wraps or smaller articles.
A pan lid organizer is very useful when it comes to keeping lids in one spot. Hunting around for a lid in a cupboard can become very annoying and this little organizer will prevent one from having to search around. The rack is quite stylish and holds a number of lids that can be easily spotted and retrieved.
Smaller organizers
An expandable utensil organizer will keep cutlery neat and organized. The dividers are adjustable and this flexible feature allows for more utensils that can be fitted into less space. Utensils of various shape and sizes can easily be organized and fitted into the compartments as the dividers can also be removed. The tray is also expandable and can be adjusted to snugly fit into any drawer. The size of the expansion is from 25cm to 45 cm.

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Core Values of the Stewarding Department

The belief that service is one of the primary goals in any establishment should be emphasized. But it should also be reiterated that service alone is not enough. As service professionals we have to delineate our core values and beliefs so that we can have a clearer view of what we should do in any case.
The more you know of your establishment’s core values, the more you will know how to perform your job well.
Core values and beliefs may vary from place to place, but the list below is the framework for which all core values should be based upon.
1. The primary reason for the existence of your establishment is serving the needs of the guests.
Service and serving guests is the reason why the serving department exists. Be it stewarding or the food and beverage department, everyone in the team is deemed to serve to needs of the guests.
2. The members of the staff are the key resource through which the team can accomplish their objectives.

As member of the staff, be reminded that you are an important resource of your establishment. This means that your presence and punctuality is highly valued. As a team member, you are also expected to function as part of the group and not as an individual.
3. Trust, loyalty, co-operation, confidence, integrity, enthusiasm, pro-active attitude, discipline and personal accountability are all key traits the staff possess to ensure the success of your establishment.
All these positive trait all boils down to being trustworthy and loyal to your establishment. Honesty also comes to mind when reading the traits listed above. These traits are key to make customers trust your establishment no matter who they are and what their expectations may be.
4. Professionalism is the means to achieve a harmonious culinary environment and to provide an outstanding service to the guests.
Professionalism means punctuality, cleanliness, and the ability to serve at the utmost no matter what the obstacle. Professionalism means to work harmoniously with your team mates and with other departments. Avoid conflict with other people as much as you an by becoming a team player.
5. As hospitality operators you have an obligation to act in an environmentally responsible manner and to support social, cultural and health systems.
Think green and healthy always. As hotel workers you are expected to follow the operations manual of a green establishment. Social and cultural sensitivity should be exercised always. Cleanliness should always be maintained.
6. Effective, mission focused partnerships with suppliers, media and the community are key to your concepts success.
Be ready and put your best feet forward in any partnership. As per the operations manual, you will be expected to be a team player not just with other departments but also with suppliers, media, and the community.
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How to Use the Dishwasher Eco-friendly Way

You probably do not think that there is a right way to wash the dishes or load the dishwasher. In truth, the right way is actually the Eco-friendly way. Washing dishes uses up a lot of water, chemicals, time and energy, so if you are running a kitchen, you likely would want to make sure that everything is in order and running smoothly and efficiently. However, you still probably would like to ensure an environmentally friendly kitchen. Therefore, it is important that you know how to properly wash the dishes the Eco-friendly way. So, do you know how to properly use the dishwasher? You will certainly save electricity when you know how to use your dishwasher correctly.
Have the Right Dishwasher
You can learn how to properly use the dishwasher to save energy and promote environmental health. Unfortunately, if you don’t have an efficient appliance, you will hardly be able to save water and energy. Take note of government regulations and guidelines when choosing your appliances.
Choose the type, model and size that perfectly fit your needs. You don’t have to get the biggest dishwasher available. A small machine is actually more efficient. However, if you are going to use the dishwasher in a restaurant, you might need a bigger model.
Save Energy with a Fully Load Dishwasher

You waste energy or electricity if you run your dishwasher without a full load. It is advisable, therefore, that you wait before you actually have a full load before you start the machine. Not only will you save energy but also water and detergent. Now, if you want to avoid having to use your dishwasher altogether, avoid using too many dishes and utensils.
Avoid Pr-rinsing and Washer Drying If You Can

If you have one of the latest dishwasher models, then it can likely wash of the glop off the dishes. You don’t have to actually do some per-rinsing. In fact, this can be a waste of time.
Now, after washing, you don’t have to use the washer’s electric dryer, heat or fan just to dry the dishes and the utensils. You can always just leave the dishes and the utensils to air dry.
If you really want to save energy, you really need to learn how to properly use the dishwasher and this includes knowing how to correctly place this appliance in your kitchen. You should make sure that you keep the dishwasher away from the refrigerator. The fridge will absorb the heat coming off the dishwasher and it will be forced to work twice as harder as it would otherwise. Therefore, it will consume more electricity.
You don’t have to be a genius to learn how to properly use the dishwasher. You just need to exert a bit of effort.

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Choosing Functional And Decorative Kitchen Lighting

The kitchen is among the most important areas of a house, it is not just the place for cooking or eating, it also becomes the center for social and administrative matters. As such, the kitchen is known to consume a lot of electricity for lighting, and it is thus important to install good lighting in this room to ensure productivity and efficiency.
Lighting a kitchen involves three important goals – to create a lighting scheme that encourages productivity, to choose the appropriate types of lamps for energy efficiency, and to install the right lighting controls for efficient light management. These three elements are quite essential for ensuring the kitchen is well lighted.
Good lighting design is essential for kitchen productivity. Here are some tips for kitchen lighting:
1. Use fluorescent lights for most of the kitchen – fluorescent lamps are very efficient lighting fixtures. They consume less energy than incandescent lamps and they provide more lighting coverage. A kitchen needs ample light for long periods and thus it would benefit from the energy efficiency and the large light output that fluorescent lamps can provide.
2. Begin by installing lighting on work areas – work areas need the most light and it would be economical to concentrate lighting on these spots. Mount large fluorescent lights under cabinets so that they can provide light directly to the counters. Some cabinets however may not be able to accommodate fluorescent lights, they need some space to hide the lamps. You can have a carpenter add a few more inches to the cabinet’s face frame so that the lamps can hide easily behind them.
Normally, T-8 lamps are narrow enough to fit in most cabinets, but if the spaces are more cramped, you might need to get a T-5 lamp. You can also use recessed lights over the counters to illuminate them during kitchen tasks.
3. Install general background lighting once all the work areas are done – having good task lights in the kitchen, you probably would not need general background lighting, but it would still be good to have one if you still have money left. Again, fluorescent lights are best for this purpose as they provide good coverage. You would only need one or two large lamps installed in the ceiling, and perhaps with reflectors to increase the lighting range.
4. Use incandescent lights sparingly – incandescent lamps are very inefficient, especially for functional lighting in the kitchen. An incandescent lamp uses only 10 percent of energy for lighting, and the rest it uses for heat production. Thus it is not advisable to use incandescent lamps in the kitchen, where light is needed all the time. They should only be used as accent lights.
While halogen lamps may be more efficient compared to incandescent lamps, they are still not good for kitchen lighting. Light form halogen lamps are too focused, and one would need a lot to achieve good coverage. They may be good, however, for lighting specific spots for certain tasks in the kitchen.
5. Use several light switches – It is important to be able to control which light you would want to turn on at a particular time. Thus it would be good to have different switches for different lights on the kitchen. Have at least a switch for general lighting and then another one for task lighting.
6. Use dimmers for incandescent and halogen lamps – these lamps are known for their inefficiency in energy use, and thus it would be advisable to use dimmers for them to control their energy consumption. It is not recommended to use dimmers for fluorescent lamps as they are quite expensive and can easily damage the lamps.
7. Figure out which light is best serve as night lights – you would need to have some light on through the night in case you need to go to the kitchen late. A fluorescent lamp under the cabinet by the sink might be good for this purpose.
Lighting is an essential component of kitchen design. Good lighting can encourage productivity and efficiency in this very important part of the home. With a good lighting design not only can you ensure a pleasing kitchen that is easy to work on, but you can ensure that your electricity bills would not go beyond your budget.

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Why should we Maintain a Clean Kitchen?

One of the most important duties of the kitchen steward is not only to wash and clean the whole kitchen but to also maintain the hygiene and cleanliness of the place.  This is, after all, the place where food is prepared, cooked, and prepped to be served to the diners.  But why should the steward department maintain a clean kitchen, and what are the common things done to ensure the cleanliness of the workplace?

Keep the Workplace Clean

There are a lot of very important reasons why the cleanliness and hygiene of a professional or commercial kitchen should be maintained at all times.  As stated above, this is where food preparation happens and this is where food is cooked.  It is the duty of the stewarding department to make sure that the products and ingredients do not come into contact with harmful chemicals like the cleaning agents or with bacteria like salmonella.  For this reason, everything in the kitchen are washed and cleaned regularly, especially the countertops, the utensils and appliances needed in cooking, the walls and floors, the refrigerators and freezers, etc.  A sloppy and dirty kitchen can cause food-borne illnesses, and this incident can lead to losses in clients and revenues.  It can also lead to lawsuits if people get sick because of contaminated food.

As a kitchen steward, you should also always keep in mind that the way your workplace looks and smells speaks a lot about the whole restaurant.  Professionalism starts at the back of the restaurant, the kitchen, so keep the area clean and it will be translated to the front of the restaurant, the dining area.

Lastly, a very clean and very organized kitchen provides a good flow.  Chefs would know where a certain kitchen item is, saving them a lot of time than running around looking for the item.

Ensuring Safety and Cleanliness

Here are some of the common things that the steward department does to ensure safety and cleanliness of the kitchen:

1. After each use of the chopping boards or the counter tops, it should be washed and rinsed thoroughly to avoid cross contamination, after which a sanitation solution is applied over the surface to kill off any remaining bacteria.  The same goes for cooking utensils such as pots, pans, knives, etc.

2. All clothes used to wipe off the counter tops and all the areas where food is prepared and cooked should also be washed thoroughly and rinsed in the same sanitation solution.  Mops used on floors and walls should also be washed in hot water, after which it is hung and left to dry.

3. It is the stewarding department’s duty to make sure that the food and ingredients are separated from the cleaning products.  Make sure that they are kept a good distance away from the food.

4. There should be a regular washing and cleaning schedule for all kitchen equipment so as to avoid debris and grime accumulation.
One thing that should be remembered though by all kitchen employees is that the duty of maintaining a clean kitchen does not rely solely on the shoulders of the Stewarding Department.  Instead, all of them should make a conscious effort in maintaining the cleanliness of kitchen.  If they see a spill on the floor, wipe it off immediately with the floor mop to avoid accidents and then place a sign that warns people that the floor is wet.

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Checklist for Chief Steward in star Hotel

The chief steward is the one who heads the whole stewarding department.  He makes sure that the rules and policies of the restaurant are met by the stewarding department staff.  After all, the cleanliness and orderliness of the restaurant lie on this department’s shoulder and, as such, they are directly responsible to the health and well being of the diners.

Aside from this, the chief steward also has to make sure that all the operating equipments are kept in tiptop condition.  It is also his duty to keep tabs of any damages or loss.

Here is a checklist of the duties and responsibilities of the chief steward.

Employees

The chief steward has to see to it that his all stewards are in good health, and to make sure of it, they have to have health certificates.  Aside from this, the chief steward also has to make sure that they are wearing their proper and clean uniforms.

Cleanliness is of the utmost importance, so the chief steward also has to make sure that the staff follows the policies regarding cleanliness such as trimmed fingernails, wearing hair restraints, and wearing clean aprons.

Kitchen Items and Areas

As for the kitchen items such as dishes, glasses, cutlery, carts as well as dish and glass racks, the chief steward has to see to it that all kitchen items are washed, cleaned, and sanitized daily.  He also has to see to it that they are stored properly.

The chief steward also has to see to it his staff knows how to properly store mops and garbage pails.  Mops need to be hung up so that it will dry, and the garbage pails need to be stored upside down so as to dry as well.

When it comes to the restaurant kitchen itself, the walls and floors also have to be clean at all times.  The chief steward sees to it that these areas are washed and cleaned daily, especially every after shift and when the restaurant closes for the night.  Garbage bags should have been tied and placed outside to make it easier for collection.

Inventory

As stated above, inventorying the kitchen items and cleaning agents is a part of the chief steward’s duty.  For this reason, he has to see to it that all kitchen items are counted and recorded, and he also has to record items lost or damaged.

The inventory also includes kitchen machines and appliances.  They also need to be counted as well as recorded, and he also has to make a record of kitchen appliances and machines that need to be repaired.  He has to make sure that all equipments are in perfect running condition.  Any kitchen equipment that needs to be repaired or replaced should be reported to him immediately by the Stewarding Department staff.

The chief steward has to reiterate to his staff the importance of taking care of all kitchen items, appliances, and machines.  This is very important because way a chief steward handles his department will affect the profits and loss of the whole restaurant, too.

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Fire Safety Policies and Goals

One of the most devastating accidents that can ever happen to any restaurant is a fire.  The restaurant is lucky if the fire is caught and stopped earlier; however, if left for too long especially if help did not come that soon, fire can devour the entire building.  The losses incurred will obviously be big, but it will be bigger still if there were restaurant staffs and diners injured, seriously wounded, or, worse, killed during the accident.  For this reason, it is imperative that the restaurant and its staff follow very strict fire safety policies.

Understanding the Causes of Fire
Most of the fire accidents that happen in restaurants took place in the kitchen.  This is, after all, the place where there will be buildups of grease as well as food debris which can easily cause a fire or feed the fire.  The kitchen is also the place that consumes the most electricity in the building.  This is, after all, where kitchen appliances and equipments are commonly used, and this is also the place where electric stoves and ovens are plugged.  This is also where you will find the refrigerators and the freezers.  With all these electrical appliances plugged, the electrical system can easily overload and cause fire.
Another common area in the restaurant where fire starts is the dining area, and this is brought about by cigarette butts that have been disposed of inappropriately or by an open flare, an example of which is flambé cooking.
Common Fire Safety Policies and Goals
To avoid fire accidents, restaurants have fire safety rules and policies that the staff should strictly follow.  Some of the common fire safety policies include:
Always unplug electrical gadgets, equipments, and appliances that are not in use, especially if the restaurant is closing for the day.
Report any damaged cords or damaged sockets to the proper person for repair or replacement.
Always maintain very clean, grease-free, oil-free grills and stoves.
Never leave unattended stoves.
Make sure that the garbage is disposed of properly.  This includes proper disposal of combustible materials like flammable liquids as well as proper disposal of cigarette butts and cigarette ashes.
Make sure that the storage area is kept clean, orderly, and tidy.
These are just some of the common fire safety policies that restaurant staff should know and understand.  These policies are to ensure that there will be no overloading of the electrical system and no grease and oil buildup catching fire.
What to Do in Case of a Fire
It is the duty and responsibility of the establishment to teach its staff what to do in case of a fire.  In a nutshell, this should include teaching them where the fire exits and fire extinguishers are, and this should also include a fire drill to teach the staff proper evacuation protocol.  This should also include teaching the staff how to properly use a fire extinguisher.
If you are the one who discovered the fire, the first thing that you have to do is to raise the alarm.  Now, if it is a small fire that you can control, the use of an extinguisher will do.  However, if it is a large fire that you cannot control with an extinguisher, you should immediately leave the room and evacuate the building after raising the alarm, of course.  It can be more dangerous for you to tackle a fire using the wrong type of fire extinguisher.
If, on the other hand, you heard the fire alarm, it is important that you keep your composure and remain calm.  You should also help the customers keep their calm and assist them in evacuating the building.  To avoid more mishaps like a stampede, remind people to walk quickly towards exit doors and to the assembly point, but never run.

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Safety and Security - of Kitchen Staff

It cannot be denied that the kitchen environment can become aggressive, especially if the kitchen is very busy.  Tempers could fly, arguments could erupt, and harsh words could be exchanged.  It will also happen that arguments may arise between a customer and a kitchen staff.  If this happens, the restaurant may either lose a valued guest or lose a worker.  For this reason, what should a manager do in case such a situation happens, especially since it is also his duty to ensure safety and security of the kitchen staff and the customers as well?

The Aggressive Customer
One scenario that all restaurants wish to avoid is the aggressive customer.  The customer may have become a bit aggressive because he has had too much alcohol to drink, or he may not have liked the service and decided to take it out on the staff.  If this happens, the first thing that you, the staff, should do is to remain calm and never confront him.  Always keep your cool and avoid getting into a more heated argument with him, but instead, call your manager quickly.
Now, if you are the manager, you have to remember that you just cannot get rid of the customer, although this is the very first thing that will cross your mind.  What you should do is to listen to his complaints and deal with it in a very calm manner.  Your end goal here is to have peace and harmony between the customer and the restaurant, so for this reason, keep your goal in mind as you talk with the angry customer.  Take responsibility; however, do not promise him anything that you cannot deliver, especially if the customer demands that the particular staff be fired.  Placate the customer, but be impartial about it.

The Aggressive Staff
Another scenario that a restaurant will never avoid is a confrontation between its staff members.  As above, keeping cool and calm are the keys to solving the problem.  This way, escalation of the heated confrontation will be avoided and a solution will be reached in a faster and more professional manner.  However, even if the situation has been resolved, it does not mean that it is over as you, as the manager, still have to have a talk with the involved parties.
It is best that you have a talk with each of them in private so as to get to the root of the problem and come up with the best solution.  If one of the parties has always been the aggressive one though, it is important that you show him that his behavior is unacceptable.  As a professional, one needs to act like one, not only in the way he deals with clients but also with his coworkers as well.
Get to the bottom of the aggressive staff’s issues, too, and look for a good solution.  Encourage him to respond more positively in the future, especially in dealing with coworkers.  Furthermore, tell him that the conversation is being documented and will be forwarded to the appropriate people, the Human Resources.  You should also tell him that a follow-up meeting is necessary for feedbacks, be it positive or negative or for termination or for commendation.
The way the manager deals with an aggressive staff depends upon the disciplinary action rules and policies of a restaurant.

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Few Important Lifting Techniques for Stewarding staff

Stewarding is not just about safety and cleanliness in the workplace. Stewarding also require you to lift items to clear and carve some space in thekitchen environment. Not only that, lifting is also essential to move big merchandise on and off the work site. Having said that, lifting is no simple matter. Injuries can be sustained if your lifting techniques are erroneous or sub par. Read on and see how to properly deal with lifting different merchandise around your workplace.
1. Swallow your pride and ask for help. Do not even attempt to carry or lift a stockpot alone. Having an assistant with you will minimize the weight of the merchandise; hence you will avoid any injuries. Ask for help even if you don’t have a history of lifting injuries.
2. When carrying or lifting heavy load, use your legs and keep your back straight. This technique is actually used by weight-lifters. Notice how Olympic weight-lifters have spine supporters. This is because lifting heavy weight can be very dangerous to your back. So keep that back straight when you are lifting things. If you have a spine protective gear, use it.
3. Pot carrying can be hazardous especially if it contains scalding hot soup. In order to help you balance the pot while carrying it slip your side towel through the handles. Then use both of your hands in lifting it up. This will equally distribute the strain in your back.
4. Make sure that the floor is free from grease or water spills. This is very dangerous and is in fact the main cause of slip and fall injuries in the kitchen environment. So make sure that any spills are cordoned off or mopped up.
5. Lifting a heavy item is not easy and can cause injury. You have to spread out your legs and protect your back as stated earlier. You will maintain your balance if you spread your legs at about shoulder-width. Grasp the item at both handles to again keep your balance. Bend only your knees and not your waist to avoid injury. Always get help if the item is too heavy or in an irregular shape.
6. Always hold the item close to your body. This is again in line with the balance issues that you should maintain. Carry the item without compromising balance so you can avoid any untoward accidents.
7. Step carefully and know in advance where you are going. If you are unfamiliar with where you are going, it is best to scout out the area. Do a little recon of the area where you need to carry your merchandise. Familiarity with your area of concern is paramount to your own safety and efficiency.
Carrying and lifting can be very dangerous if not done correctly. Just follow the guide above and keep it in mind during times when you need to carry heavy items. The best advice above is to ask for help. Four hands are better than one when it comes to lifting and carrying. Be sure also to observe your establishment’s safety procedures when lifting and carrying heavy items.
Choosing Functional And Decorative Kitchen Lighting
The kitchen is among the most important areas of a house, it is not just the place for cooking or eating, it also becomes the center for social and administrative matters. As such, the kitchen is known to consume a lot of electricity for lighting, and it is thus important to install good lighting in this room to ensure productivity and efficiency.
Lighting a kitchen involves three important goals – to create a lighting scheme that encourages productivity, to choose the appropriate types of lamps for energy efficiency, and to install the right lighting controls for efficient light management. These three elements are quite essential for ensuring the kitchen is well lighted.
Good lighting design is essential for kitchen productivity. Here are some tips for kitchen lighting:

1. Use fluorescent lights for most of the kitchen – fluorescent lamps are very efficient lighting fixtures. They consume less energy than incandescent lamps and they provide more lighting coverage. A kitchen needs ample light for long periods and thus it would benefit from the energy efficiency and the large light output that fluorescent lamps can provide.

2. Begin by installing lighting on work areas – work areas need the most light and it would be economical to concentrate lighting on these spots. Mount large fluorescent lights under cabinets so that they can provide light directly to the counters. Some cabinets however may not be able to accommodate fluorescent lights, they need some space to hide the lamps. You can have a carpenter add a few more inches to the cabinet’s face frame so that the lamps can hide easily behind them.
Normally, T-8 lamps are narrow enough to fit in most cabinets, but if the spaces are more cramped, you might need to get a T-5 lamp. You can also use recessed lights over the counters to illuminate them during kitchen tasks.

3. Install general background lighting once all the work areas are done – having good task lights in the kitchen, you probably would not need general background lighting, but it would still be good to have one if you still have money left. Again, fluorescent lights are best for this purpose as they provide good coverage. You would only need one or two large lamps installed in the ceiling, and perhaps with reflectors to increase the lighting range.

4. Use incandescent lights sparingly – incandescent lamps are very inefficient, especially for functional lighting in the kitchen. An incandescent lamp uses only 10 percent of energy for lighting, and the rest it uses for heat production. Thus it is not advisable to use incandescent lamps in the kitchen, where light is needed all the time. They should only be used as accent lights.
While halogen lamps may be more efficient compared to incandescent lamps, they are still not good for kitchen lighting. Light form halogen lamps are too focused, and one would need a lot to achieve good coverage. They may be good, however, for lighting specific spots for certain tasks in the kitchen.

5. Use several light switches – It is important to be able to control which light you would want to turn on at a particular time. Thus it would be good to have different switches for different lights on the kitchen. Have at least a switch for general lighting and then another one for task lighting.

6. Use dimmers for incandescent and halogen lamps – these lamps are known for their inefficiency in energy use, and thus it would be advisable to use dimmers for them to control their energy consumption. It is not recommended to use dimmers for fluorescent lamps as they are quite expensive and can easily damage the lamps.

7. Figure out which light is best serve as night lights – you would need to have some light on through the night in case you need to go to the kitchen late. A fluorescent lamp under the cabinet by the sink might be good for this purpose.
Lighting is an essential component of kitchen design. Good lighting can encourage productivity and efficiency in this very important part of the home. With a good lighting design not only can you ensure a pleasing kitchen that is easy to work on, but you can ensure that your electricity bills would not go beyond your budget

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Tips to Ensure Environment Safety

You only need to walk on a grocery store to see a wide range of cleaning products for homes, workplaces and offices. You will find a cleaning product for dishes, clothes, furniture, floors, windows, walls and everything else. Unfortunately, by trying to clean the surroundings, you may end up doing more damage than good. The chemicals from these cleaning products do not only pose a threat to your health but also to the environment. Exposure to toxic chemicals has never been a good thing.
To help you fight off germs without endangering the environment and your health, here are some green cleaning tips that you can follow.
Choose the Biodegradable and Non-toxic Cleaning Products
To start off the green cleaning tips, the first advice that you should take heed of is this – cease purchasing toxic and non-biodegradable cleaning materials. You don’t have to purchase products that are dangerous to the environment and your health. Manufacturers of cleaning materials are aware that there is a clamor for everything green. This includes green cleaning products. Nowadays, you will find items that are greener. These are biodegradable and nontoxic.
Of course, if you don’t feel like purchasing these items, you can also opt for homemade cleaners. Baking powder is pure magic when it comes to cleaning stains. Just mix it with vinegar in warm water and you have an all-purpose cleaning agent. You can clean your refrigerator with baking soda. It is perfect for removing weird odors. The best thing about this is that it is absolutely environmentally friendly.
Now, if you can’t avoid using these toxic cleaning items, you should make sure that you dispose of them properly. Think of the damage these materials can cause to drainages or landfills if not properly disposed of.
Let the Air Flow and Try Natural Air Fresheners
People often purchases air fresheners. Unfortunately, the chemicals from these products pose a threat to your health. As an alternative, you should try boiling cinnamon and other herbs. You should also take advantage of your cooking skills and bake fresh cookies. Nothing beats the comma-inducing aroma of freshly baked chocolate treats. There are many simple green cleaning tips, but this is probably the simplest. You can also place plants inside your house or workplace. They can filter the air inside the rooms.
When it comes to airflow, it is also advisable to let the air flow freely in a room. Open the windows and let the rooms breathe! This allows fresh air to come in and toxins to go out.
With these green cleaning tips, you will be able to keep your surrounding neat and clean but not at the expense of the environment or your health. Now, can you add more green cleaning tips?
Essential Lifting Techniques for Stewarding
Stewarding is not just about safety and cleanliness in the workplace. Stewarding also require you to lift items to clear and carve some space in the kitchen environment. Not only that, lifting is also essential to move big merchandise on and off the work site. Having said that, lifting is no simple matter. Injuries can be sustained if your lifting techniques are erroneous or sub par. Read on and see how to properly deal with lifting different merchandise around your workplace.
1. Swallow your pride and ask for help. Do not even attempt to carry or lift a stockpot alone. Having an assistant with you will minimize the weight of the merchandise; hence you will avoid any injuries. Ask for help even if you don’t have a history of lifting injuries.
2. When carrying or lifting heavy load, use your legs and keep your back straight. This technique is actually used by weight-lifters. Notice how Olympic weight-lifters have spine supporters. This is because lifting heavy weight can be very dangerous to your back. So keep that back straight when you are lifting things. If you have a spine protective gear, use it.
3. Pot carrying can be hazardous especially if it contains scalding hot soup. In order to help you balance the pot while carrying it slip your side towel through the handles. Then use both of your hands in lifting it up. This will equally distribute the strain in your back.
4. Make sure that the floor is free from grease or water spills. This is very dangerous and is in fact the main cause of slip and fall injuries in the kitchen environment. So make sure that any spills are cordoned off or mopped up.
5. Lifting a heavy item is not easy and can cause injury. You have to spread out your legs and protect your back as stated earlier. You will maintain your balance if you spread your legs at about shoulder-width. Grasp the item at both handles to again keep your balance. Bend only your knees and not your waist to avoid injury. Always get help if the item is too heavy or in an irregular shape.
6. Always hold the item close to your body. This is again in line with the balance issues that you should maintain. Carry the item without compromising balance so you can avoid any untoward accidents.
7. Step carefully and know in advance where you are going. If you are unfamiliar with where you are going, it is best to scout out the area. Do a little recon of the area where you need to carry your merchandise. Familiarity with your area of concern is paramount to your own safety and efficiency.
Carrying and lifting can be very dangerous if not done correctly. Just follow the guide above and keep it in mind during times when you need to carry heavy items. The best advice above is to ask for help. Four hands are better than one when it comes to lifting and carrying. Be sure also to observe your establishment’s safety procedures when lifting and carrying heavy items

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SLICER

V-Blade Mandoline Slicer :::

Bread Slicers::::::::::::

Gravity Feed Slicers

Prosciutto Slicer:::::::::::

HAND SLICER

V-Blade Mandoline Slicer

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Spring Cleaning

It’s that gorgeous time of the year.  Flowers are blooming everywhere – well, except if you are in a tropical country where flowers are seemingly in bloom all year long –but for countries, with four seasons, it is spring time!  And spring time means spring cleaning even for restaurant owners and stewards.  No time to sneeze now.  We have a lot of spring cleaning to do.  So, here’s our spring cleaning checklist for restaurants.
1.  Start with your hood system.  This can be a fairly messy job.  We have written several articles on how to clean your hood system like How to Steam Clean a Kitchen Hood.  If you feel that you are not equipped with the skills and materials to do this job, you should look into hiring an outside contractor to help you clean the restaurant hood system.  It might cost you more than usual, but you can be assured that the job will be done right.  This is why it is a good idea to train your stewards how to clean the hood properly.  It is also a good idea to equip your restaurant with the proper cleaning tools.
2.  Clean out shelves and storage areas.  Spring is the perfect time to clean out your shelves.  Check out items that are way past their expiration dates and throw them out.  You probably cannot do this without coordinating with the chef first.  But take the time to clean and organize shelves for a better storage system.
3.  Remove dirty and grime from the fryer and grill areas.  Because of how they are constantly used, these areas are the prime spots for grease build-up.  A build-up like this can be very dangerous because they pose as fire hazards.  Get a couple of stewards to move these equipments and then completely scrub the area, under and above.
4.  Give your ice machine and your freezer that good loving.  Most restaurants use its ice machine and because it is used often, it needs to be well taken care of.  Empty the machine and sanitize it properly.  You also need to empty your freezer, defrost it and give it a good cleaning.
5.  Move kitchen equipments and clean hidden or hard-to-reach areas.  Most restaurant kitchens have areas that are hidden or are not easily reached.  Grab a ladder and clean and sanitize these areas or move kitchen equipments to get to these areas.  When you are doing spring cleaning, take the time to give these areas the special attention they need.
6.  Clean the dumpster and wash down the recycle area.  Ironically, you also need to clean your dumpster or recycle area; otherwise, they’d become homes to pests and animals.  A warmer weather will allow pests and animals to come out and look for food.  They can be easily attracted to garbage in your dumpster and recycle area.  So, take the time to hose down, sanitize, empty and clean these areas.
7.  Clean the dining room area.  Don’t ignore the dining room area.  This is where your customers actually sit down to eat.  Deep clean the carpets.  You can even hire a professional if you feel you cannot do it and get rid of dirt that may have accumulated during the winter months.  Clean the windows to let the spring sunshine in.  Don’t forget to clean the restrooms as well.  Take extra time to completely clean this area.  Restaurant cleanliness is often judged by how room your restrooms are.

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what is MEAT SLICER ?

what is meat slicer?

1. A meat slicer, also called a slicing machine, deli slicer or simply a slicer, is a tool used in butcher shops and delicatessens to slice meats and cheeses. The first meat slicer was invented by Wilhelm van Berkel in Rotterdam in 1898
2. ::::::::::::::::::::::::::::::::::Definition of wikipedia

we will find different types and capabilities of slicers in the market, Meat slicers used for Cut up Meats, Cheeses, and Even Vegetables, we can use more Efficiently with a Commercial Meat Slicer, Selecting the right meat slicer for your business is crucial to your success so  It is impotent to take into consideration what size, and what type of slicer we are looking for and price also a matter, we can find manual and automatic slicers in the market

different types of meat slicers

Entry Level Slicer - Mid-tire Slicers - Premium Slicers


This machine to be used only by trained users only, any machine must not be handled by any of the trainees, Before switching on the power please check the blade is placed properly, & locked.
Hand Safety Guard to be used when cutting, the meats, Do not touch the blade when in running
Always meat must be frozen. Please do not cut raw fresh meats
Do not talk to anybody when using this machine

 

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WHAT IS HEAVY DUTY MEAT BONE SAW TABLE TOP MACHINE AND HOW TO USE ?

HEAVY DUTY MEAT BONE SAW TABLE TOP MACHINE IS A food processing machine for meat or bones, it has the outstanding features such as high efficiency, easy to use, low consumption, mostly used for cutting meats with bones in hotel or restaurant
the most dangerous equipment one of the most dangerous equipment
machine to be used only by Chief Butcher who have knowledge on this,Before switching on the power please check the blade is placed properly, & locked,Check Doors are closed properly,Safety Guards to be used when cutting.Always meat must be frozen. Please do not cut raw fresh meats,Metal Chain Gloves to be worn do not cut with bare hands,Ear protections to be used,Do not talk to anybody when using this machine


Things You'll Need
Bane saw with suitable blades.
Bench or table to mount the saw.
Wood stock for your project needs







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Cleaning Procedure of Teflon Pans?

Nonstick pans are increasingly become more popular in household use and as well as industrial use, basic understanding and using method of a Teflon coating Pan, we should not use any metal on non stick pan, should be use in Normal temperature means required temperature, while cleaning also need to be careful we should not use any hard metal to clean, means need to use only safe soft pads for cleaning, after cleaning need to be dry and store properly, Cleaning of Teflon Pans is a easy task, Teflon cooking pans have safe, non-stick surface which makes cooking such a dream. The smooth surface prevents food from sticking into the pan, so cooking and cleaning are incredibly easy. However, you need to know how to properly clean Teflon pans, so you will not scratch the surface or remove the Teflon. Removing the coating will ruin the non-stick surface.
Teflon or polytetraflouroethylen (PTFE) is actually the surface coating that is used in pans to prevent food from sticking. This type of pan is quite popular because it lessens the need for cooking oil. There are, however, issues concerning the dangers of Teflon pans to people’s health, but there are still a lot of people who prefer to use Teflon-coated pans for cooking. Most restaurant kitchens also use the same. Here are a few tips on cleaning Teflon pans properly, Use a wooden or plastic spoon or spatula to scrape any food residue. If the Teflon-coating is still there, food residues come off easily especially after use. For greasy pans, you need to pour water and a cup of vinegar unto the surface and boil the mixture. Grease will mix with the solution. Pour it out and then clean the pan. This is the same thing that you can do for stubborn built-up or stuck-on food, Clean Teflon pans after used. In restaurants, this happens on a daily basis. It is important to always clean these pans thoroughly in order to avoid food build-up. Ironically, it still happens that food sticks to the pan. They may not stick as much as they would in an ordinary pan, but there are still some food particles that could stubbornly hang on to non-stick pans. Use soap and mild water to clean the pans. Scrub the surface with soft sponge until it’s clean and then rinse it well. If there are still stuck-on food particles, grab a cup of vinegar, add water and two tablespoons of baking soda, pour the mixture onto the surface and let it soak for 10 minutes. Pour it out and clean the pan using water, soap and soft sponge. Dry the pan with towel and then store it properly, Use nylon stocking for cleaning Teflon pans when a soft sponge won’t do the trick. They nylon material offers stronger scrubbing power, but it is soft so it is safe to use on Teflon-coated pans.Cleaning Teflon pans is definitely easier ... thank you
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What is the Job of a Kitchen Steward?

Your 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 industry, you have to be a very responsible and diligent worker.  You also have to be very efficient as well as organized.  After all, the restaurant industry relies on the efficiency and diligence to give their clients 100% satisfaction.
With this being said, what is the job of a kitchen steward, and how can he make a difference to the industry?
On Kitchen Items, Appliances, and Units
The biggest job of the kitchen steward is to make sure that the cleanliness of everything in the kitchen and the dining area spic and span.  This will include not only the place itself but also each and every kitchen item that comes into contact with the guests’ mouth.  These, of course, are the silverware and glassware.  All items that also come into contact with food should also be given utmost importance when it comes to cleanliness and hygiene, and this includes dishware as well as pots and crockery.  When it comes to storing the kitchen items, he has to make sure that the items are stored properly and in their appropriate places so as to prevent breakages.
There is a proper detergent used in washing and cleaning kitchen items, and it is the responsibility of the kitchen steward to make sure that he is using the right detergent at its appropriate amount.  In conjunction with this, he also has to make sure that he is using the right sanitizer so as to ensure that the kitchen items are sanitized.
Lastly, it is also the job of the kitchen steward to make sure that all kitchen units and appliances are in excellent working condition.  If he notices that a machine is not working properly, it is his responsibility to advise his immediate e supervisor of the problem so as to get the problem fixed right away.  The dishwashing machine, most especially, needs special care since this is one of the kitchen items that is constantly in use.
On Kitchen Area
As stated above, the job of the kitchen steward is also to maintain the cleanliness of the work area, the kitchen, and the dining area.  He has to ensue that the floor is clean, and aside from this, he also has to ensure that the walls and the ceiling are clean.  This also includes cleaning the windows, doors, glass panes, tables, etc.  This also includes the rest rooms and reception areas.
He has to make sure that the floors are always kept dry so as to prevent accidents, and he also has to make sure that the walkway is free from obstacles such as carton boxes for the same purpose.
On Inventory
Aside from all the duties and responsibilities mentioned above, inventorying the kitchen items is also a part of stewarding.  This includes making a correct count of all kitchen items such as silverware, dishware, glassware, utensils, pots, pans, crockery, dinnerware, etc.  Any loss or damage to any of the kitchen items should immediately be recorded and reported to the immediate supervisor.
On Waste Management
Another job of the kitchen steward is taking out the trash.  However, this responsibility is not just about collecting the garbage and dumping them in the dumpster, but it is about segregating the garbage into wet and dry trash and then appropriately disposing of them.  Aside from this, it is also his duty to make sure that the dumpster area is clean so as to prevent rodents and pests from making the area their home.
On Self, On Others, and On Guests
Aside from being responsible for all kitchen-related duties and responsibilities especially maintenance of cleanliness and hygiene, the kitchen steward also has to make sure that he himself is clean at all times.  Not only does this include wearing the proper stewarding uniform during work hours, but this should also include personal hygiene and cleanliness.
When it comes to his collages and the rest of the restaurant staff, he has to be respectful and courteous at all times.  He has to act professionally towards others, especially towards the guests.
The kitchen steward is, after all, carrying the name of the restaurant, so he should always respect the responsibility of protecting the good name of the establishment.

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What can we do? When There’s Nothing to Do ?

There is nothing left to do in the kitchen: So what should I do?

either we can learn new skill sets? related to our deportment or improve communication skills as well,  If we’re talking about Kitchen stewarding and kitchen, it’s advisable to move on and just do something else. But when it comes to commercial kitchens, there is a problem. Worse still, some even run into the walk-in chiller to get some cold air.There are tons of things to do when you’re in the kitchen. Whether or not we realize it, or come to even think of, often there are many things that need attention. Here are a list of things you can do when you’re too free:Get talking and learn your food science This is the best time to communicate with your ‘seniors’ or superiors. Go talk to them, ask them about their history, how to handle certain special products, what have you read over the internet and not sure of, how types of lobsters are available in the market and what’s most famous in restaurants around, etc. Chat them up – Get more insight on their personal life. Many people like to talk about themselves – And if you can charm their friendly nature into your mind, you’ll be a go-getter!

Lurk around those who are busy and learn their skills Cracking up a lame joke isn't always the worst thing to do – It channels creativity and at the same time give a childish-like ambient in the kitchen where you can benefit. Sure, people might think of you as someone who does not know ANYTHING – And that’s the best part of it. That’s when you lower your ego and learn something new. Look at how people cook, how they portion and slice, how they manage foodstuff; you’ll learn many things by just looking.

Food experimentation You do not need to be a scientist to experiment crazy food mixes or try out that simple thing you learn by looking at someone else doing it. Go on, pick up your pan and flip something – Many bosses love proactive staff and most of the time it’s rewarding to both your employer and you, the employee. If you’re in a situation where you’re worried you might screw up or cannot do that, be advised – Do not make the situation worse. By all means, do something else.

Run along and help your mates Helping your mates not only boost their morale, but also their perception towards you. But make sure you will draw a line to these ‘help’. Simply helping blindly can let them take advantage of you – Worse still, in events of emergency, do not return you the favor. Doing this can also enhance your knowledge and challenge your skill sets – As you go along, the more you do, the more you learn.

Help out your kitchen steward / Dishwasher / Prep Guys Helping your kitchen steward may not only give you the chance to communicate better with people, but also gives you the chance to learn something you never thought you’d ever learn. By talking to these people, you gain better insight of what their work is, what is their feeling, give them the sense of friendliness, etc. Best ever, they will share their knowledge with you regarding their culture and stories from abroad, or local (if they are local). Being in the kitchen isn't just about food – It’s about being more than just food.

Be sharp and look around you If your kitchen mates do a good job in the kitchen, you may not need to worry much. Still, there are things that can be missed – Arrangement of kitchen items, fridge/chiller problems, hygiene problems, floor problems, kitchen invoices, kitchen orders, kitchen checklist, spoil foods, damaged ingredients, etc. There are many things around the kitchen that need attention – And you need to give these some attention.

Ever ! Don’t DO these things ? 

Ask someone “What else is there to do in the kitchen” On the negative point of view, asking this could mean many things. It’s either you’re not very sharp in the eye, not clear of the restaurant’s duties, not understanding your nature of work, not being at all diligent enough, etc. Take note that many seniors could take advantage of you when you say this – Simply do whatever you think you need to do, and if you have nothing to do, refer to the above.

Play in the kitchen Not only you’re endangering yourself, but you’re also endangering others. Throwing food and water at each other could be fun, but wait until the waiter walks in and trip. That could be even funnier – But dangerous. Keep in mind that the kitchen is a very dangerous place. The kitchen comprises of natural elements like water and fire which could be hazardous if not used properly. Worse still, what could happen if someone tripped and land his face onto the hot grill?

Walk out to the service area during restaurant hours Walking out to the service area not only shows your unprofessional ism, but it also shows that you are taking Restaurant Ethics lightly. Your Head Chef can do that because he’s well dressed for the situation, and do not have as much dirt on his body as you: Or at least he has the honor to do that because it’s his job. Another addition of ‘human’ to the service area increases chances of accidents, least space (mentally) and pest-y.

Play with fire Playing with fire is fun. No, seriously. It is very fun. On the other hand, think of the dangers. In life, anything can happen. Imagine you’re taunting (or dancing in front of) the fire and suddenly it burns you. Worse still, burns someone else. Worst, the whole kitchen. In many incidents, playing with fire can also mean heating up a metal utensil on naked fire, then listening to the “Shitttttt” sound when it’s place under water or worse, in a soup. Or burning a box of matches with one matchstick lit and placed into the box.

Loiter too long outside Loitering is considered resting, or resting is considered loitering; depending on how your Head Chef perceives them. Leaving the kitchen too long can lead to unwanted mishaps such as spillage of soup due to over boiling, sticking of foods to the pan due to ignorance of time to add water, etc. Such events are wasteful pieces of art and can take a huge toll in your job (if your Chef finds out).

Gossip and start the kitchen political war In events kitchen management or any other management out there, those who better together and have stronger relationships do a better job at the end of the day. What the Head Chef should always avoid is politics. Yes, it’s virtually impossible to stop these petty little talks, but at least inspire those who are in there and create a kitchen culture where such things are not talked about, MUCH. Too much of these can lead to much misunderstanding, lowered food quality and so on

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Stewarding – Training and Planning

Training in the stewarding department is very vital to the success of any hospitality establishment or restaurant. This is why training and planning is important to the facilitation and efficiency of workflow.
The primary responsibilities of the Departmental Trainers in the stewarding department are as follows:

1. To help in the identification of the department’s training needs.
If the training department sees any inefficiency in the system of workflow, then they are obligated to help out anyway they can to come up with new training material to address the malfunction in the system.

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Kitchen Stewarding Department - Goals

In this article we will discuss the goals that the core values have instilled in each and every one of the employees.

Goal listing is the most basic thing to do if you want to finish something. Direction and organization will not be met easily without a clean granularity when it comes to goals. Hence it is important to keep in mind the direction for which your station must walk.
Here are the most important goals of the stewarding and service department. 

1. To initiate innovation and creativity.

As an employee of your establishment, you are put in a position where you can be promoted. Providing innovative and creative solutions to problems will always be met with commendation and even promotion.

2. To be the Hotel of choice for even the most discerned culinarians.

As the backbone of the food and beverage department, you are in charge of the cleanliness of the establishment. If the Stewarding Department provides the needed cleanliness and attractiveness of the restaurant or hotel, you will be famous and even famous chefs will clamor for your establishment’s attention.

3. To develop and increase the dining public’s awareness of cuisine.
Increasing public awareness through cleanliness and professionalism is one of the primary goals that the stewarding and service department should strive for. Increasing the quality of the dining experience of people will help your establishment’s reputation.

4. To be financially responsible.
Financial responsibility for the stewarding department means that you have to take care of the equipment that you operate. You can do this with proper training and reading the operational manual.

5. To create a climate conducive to developing individual staff members through participation and interaction.
Smile. Always be personable and helpful towards your superiors and peers. Do participate in any team building activities. Team spirit is the key to the success of every department.

6. To communicate effectively with the guests and solicit their opinions and feedback.
Improving communication skills and opening communication lines with guests is a great way to increase the positive reputation of your establishment. The service department should always show that they are willing to serve the guest no matter what the request may be.

Goals are great to bolster the core values that you have learned.
When you have core values yet you do not employ such values to good use, then it is useless. Goal setting is the best implementation of your core values. Remember, the customer is always at the heart of the goals we have. Satisfaction of the guests will help improve the image of your establishment.

You are not just promoting your restaurant and hotel; you are also promoting your own career.

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