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    Galley PDF

    Uploaded by

    Zen Fnu
    The document describes the responsibilities and procedures of a galley steward in a hotel kitchen. As a galley steward, key responsibilities include washing dirty dishes, glasses, cutlery and kitchen equipment, and keeping the kitchen area clean. Detailed procedures are provided for cleaning dishes, the dishwasher, freezer, and cutting boards. Hygiene, sanitation, hazard analysis, and preventing cross-contamination are also discussed.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Galley PDF

    Uploaded by

    Zen Fnu
    595 views8 pages
    The document describes the responsibilities and procedures of a galley steward in a hotel kitchen. As a galley steward, key responsibilities include washing dirty dishes, glasses, cutlery and kitchen equipment, and keeping the kitchen area clean. Detailed procedures are provided for cleaning dishes, the dishwasher, freezer, and cutting boards. Hygiene, sanitation, hazard analysis, and preventing cross-contamination are also discussed.

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    The document describes the responsibilities and procedures of a galley steward in a hotel kitchen. As a galley steward, key responsibilities include washing dirty dishes, glasses, cutlery and kitchen equipment, and keeping the kitchen area clean. Detailed procedures are provided for cleaning dishes, the dishwasher, freezer, and cutting boards. Hygiene, sanitation, hazard analysis, and preventing cross-contamination are also discussed.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    595 views8 pages

    Galley PDF

    Uploaded by

    Zen Fnu
    The document describes the responsibilities and procedures of a galley steward in a hotel kitchen. As a galley steward, key responsibilities include washing dirty dishes, glasses, cutlery and kitchen equipment, and keeping the kitchen area clean. Detailed procedures are provided for cleaning dishes, the dishwasher, freezer, and cutting boards. Hygiene, sanitation, hazard analysis, and preventing cross-contamination are also discussed.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 8

    Hotel

    Hotel is servis business or hospitality industry to provide room,food,beverages


    and another facility to serve for the guest and hotel staff.
     Department in hotel

    1. Front office department


    2. Food and beverage deparment
    3. Laundry department
    4. Human resource development department(HRD)
    5. Housekeeping department
    6. Accounting department
    7. Engineering department
    8. Marketing department
    9. Security department

    Galley steward
    Galley steward is one of department in the hotel wich has responsibility
    washing all of dirty plate, glass, cateleries and kitchen equipment and i also keep
    clean the kitchen area.
    Responsbility
    I wash all of dirty plate,glass,cateleries and kitchen equitment and i also keep clean
    the kitchen area.

     Procedure cleaning dirty plate using dish washing


    Firstly i take a dirty plate and i scrap by using spoons and soap after that i put
    it on the rack and i spray with warm water, after that i put rack into dish washing
    machine, and all set the program it will automatic and the last after finish, i fall out
    from dishwashing and i put on the table by item.

     Procedure cleaning dish washing machine


    Firstly, i turn off the dishwashing machine and i take out part from diswashing
    machine after that i wash filter diswashing machine and the last i wash all part
    diswashing machine and than i put back run and starting.

     3 Bucket system
    Is washing manual procedure from USPH (united state public healthy).
     Red bucket contain water and soup for washing.
     Gray bucket contain warm water only for rinsing.
     white bucket contain cold water and clorine 100 ppm (part per million) for
    sanitizing.
     How to use chemical
    I check the name of chemical and the function after that i read the instruction.
     If dangerous to my eyes, i use googles
     If dangerous to my nose, i use mask
     If dangerous to my hand, i use hand gloves

     Procedure about hygiene


    1. I keep clean my body
    2. I keep clean my finger nail short
    3. I keep clean hair
    4. I keep washing my hand before after work

     Personal protective equitment (PPE)


    Personal protective equitment is equitment to protect employes from accident,
    injured and danger effect of the chemicals such as.
    1. Apron is using for protecting my body and my uniform
    2. Googles is using for protecting my eyes chemical splash..
    3. Mask is using for prevent dust going to my lung.
    4. Safety shoes is using for protecting my feed from sleppery floor.
    5. Safety harness is using for protecting my back when handling the luggage.
    6. Hand gloves is using for protecting my when handling garbage handling
    chemicals and cleaning the toilet

     The Kinds of chemical in galley steward

    1. Shanity for cleaning glass


    2. Shield and avest for diswashing machine
    3. Speed and clorofan for cleaning the floor
    4. Proven for caoteleris and kitchen equitment
    5. Peanel for cleaning butcer room
    6. Sanishand for cleaning hand
    7. Over blaster for cleaning dirty difficult
    8. Scal blaster for cleaning diswashing machine
    9. Gloor for cleaning wall

     Procedure cleaning the freezer


    First i turn of the temperature machine after that i take out all of item and i let
    the ice be melting, after melted, i squeze into frezzer by squezy and i scrab the
    wall, rack and after finish, i mooping the floor until clean, after done i put back all
    of frezzer item, into frezzer and then i turn on the temperature machine.
     Hygine and sanitation
    Is procedure for kelling, removing bacteria or micro organisme and dirty food, from
    food to prevent croos contamination.

     Croos contamination
    Croos contamination is transpiring bacteria from food to food or humman to food.

     How to wash hand


    Firstly, i get my hand wet, after that use liquide hand soap and work up a
    lather,and scrab both side my hand in between my fingers and my winst after that
    i wash my hand for about 15 – 20 second and casty i rinse my hand with running
    water and dry with hand towel wipes.

     How to wash kitchen equipment


    Firstly, i soak all kitchen equipment for 15 – 30 minutes, and then i scrab by still
    wall with soap proven,and then i spray by water and i put into the rack and i put
    rack into dishwashing and all set the program it will work automatic and the last
    after finish, i fall out from dishwashing and i put on the rack to dry the water.

     Procedure if you kinds broken glass & plate


    First, i take yellow sign or danger caution and i put on the floor after that i swipp
    the broken glass or plate and i trow to garbage and then i mooping the floor and i
    report to my supervisor and also write it on log book or mds.

     Colour rubbish
    1. Green for glass
    2. Brown for metal
    3. Yellow for plastic
    4. Blue for paper
    5. Red for food
    6. Grey for alumunium
    7. White for glass broken & clean were

     How to use diswashing machine


    First, i turn on the diswashing machine, and then i check the chemical for
    diswashing machine started from on dishwashing machine, After that i set the
    temperature & filling up the water and then i check the filter if the in the right plate
    and the last i try the dish water.
     USPH( united state of the public healthy)
    Is one of the section department in the cruise ship with has responbility are to
    check personal hygnies and sanitasing in the cruise ship.

     Standard USPH
    Is a set of roles and regulation which difines save and accep table sanitation and
    hygiene practicies and procedures for the purpose of safeguarding to the healt of
    the public.
    Example of implementation of USPH standart :
    1. Personal hygiene : clean linnes,excerases, balance diet, good posture,
    adiquate sleep, relaxation.
    2. Personal sanitaising : bad daily and apply deodorant,brush teeth or use
    mounth wash, keep hair clean, and mantain a neat hair style, wear cloth that
    fit well, wear shoes that fit, saving daily, always wash hands, keep finger neal
    short or manicure.

     MSDS ( material safety data sheet )


    Is stand for chemical label every container on the bottle, is tell us how to use the
    chemical,what (ppe) needed and chemical hazard warning.
     MSDS ( material safety data sheet )
    a document that countains information on the potential hazzard
    (health,fire,reactivity,environmental) and how to work safety with the chemical
    product.
    MSDS contains information on the use ,handling, emergency procedure and
    storage, all related to the hazzard of the material than the label.

     Hazard analiysis critical control point (HCCP)


    Procedure for Receiveing, storing, preparation,cooking and serving.

     HACCP ( hazzard analysis critical control point)


    Is a system that helps food bussines operators look at how they handle food and
    introduces procedure to make sure the food produced is sufe to eat.

    HACCP is standard can be used at all stage of a food chain from production raw
    material supplying food production preparing proces including packaging
    distribution ,serving until storing.
     Kinds of cataleries
    1. Chinese wear
     Dinner plate
     Steak plate
     Pasta plate
     Soup bowl

    2. Silver were
     Spoon
     Toc
     Fork
     Stainles
     bowl
     Knife
     Tray

    3. Glass were
     Tea glass
     Juice glass
     Wine glass

     Temperature

     Freezer (-5 c - 20 c).


     Chiller ( 5 c - 13 c).
     Hot box (60 c - 70 c).
     Refrigator ( 4 c).

     Time of washing my hand

    1. After using the bath room


    2. After sneshing,coughing,or blowing move
    3. Before preparing or hounding food
    4. Before eating
    5. After handling un cooked eggs or meat
    6. After handling money
    7. After handling blood
    8. Before and after work
     How to mooping the kitchen floor
    First, spray the floor with wather after that i squeezing using squeezer and than
    i mooping the floor until clean.

     How to use clean the cutting boards


     I spray with warm water and i scraf with a dish towel &i put on the rack to dry.

     My responbility are

    To washing all of the dirty plate ,glass,kitchen equipment and i also keep
    clean th section in kitchen area.
     My personality are

    I am hard worker,i am strong ,i am frendly and i can work team and individual
    and i can work in under pressure.
     The kinds of plate
    1. Dinner plate
    2. Dishert plate
    3. Bread and butter plate
    4. Soucer tea and soap
    5. Ouvale plate
    6. Triangel plate
    7. Cereal bowl
    8. Soup bowl
    9. Car creamer
    10. Milk pot

     The kinds of glass


    1. Water goblet
    2. Juice glass
    3. Weeding glass
    4. Itega glass
    5. Sotter glass
    6. Red wine glass
    7. Cocktail
    8. Beer
    9. Wine white glass
    10. Tea cup
    11. Soup cup
    12. High glass
    13. Cooling glass
    14. Zombie glass
    15. Grandi glass
     Kind of spoon

    1. Soup spoon
    2. Disert spoon
    3. Pasta spoon

     Kind of knife

    1. Fish knife
    2. Steak knife
    3. Salad knife
    4. Dinner knife

     Kitchen equipment
    1. Stove
    2. Freezer
    3. Revrigerator
    4. pot
    5. Oven
    6. Chiler
    7. Warking table
    8. Playing pant
     How to prevent or avoid cross contamination
    1. Trow our personal cleaners
     Take a bath twicey daily
     Wash hand offen
     Cut short hair
     Cut short nail
     Wearing clean uniform
    2. Keep cleanlines our kitchen area
     Always using clean utensials and equitment
     Use the cutting board according the funcition
     Always cover the food
    3. How to wash hand
     Wash hand under running water
     Use hand soap
     Rinse use runnig water
     Dry use the dryer or tissue paper
    4. When we wash hand
     Before and after handling garbage
     After the rest room
     After touch hair,ear,noise
     After shake hand
     After eat

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