Kitchen stewards, also called kitchen workers / Messman / Messboy, are a very essential part of any restaurant, be it big or small, or fine dining restaurants, fast food restaurants, or cafeterias.  They are considered as an integral member of the kitchens because the all the chefs depend on them to maintain the cleanliness as well as orderliness of the kitchen.  By keeping a very neat, very clean, and well-arranged kitchen, the chefs will have an easier time of performing their own tasks and duties.  So, in a nutshell, what are the typical duties of a kitchen steward?

Before the restaurant opens, the kitchen stewards see to it that the kitchen is well prepped for the day.  This means that he looks over the prep station and makes sure that it has all the chefs will need during the day.  He also sees to it that the area contains all the necessary cutleries and kitchen utensils needed, and if one or any of the prep stations need any extra cutleries and utensils, then it is the kitchen steward’s duty to see to it that it has been provided for.

Aside from this, the kitchen steward also has to make sure that the prep area is very clean.  This means that the cutting boards as well as the areas where food will be prepared are sanitized.  However, no harmful cleaning products should be used in the food prep area so as to avoid poisoning.  Aside from all these, he is also responsible for the cleanliness and orderliness of the stoves as well as of the refrigerators.

During the workday, it is the stewards who keep an eye on all the kitchen utensils that need washing and cleaning.  They immediately collect all the pans and pots as well as the cooking utensils to have them washed and dried.  This is to make sure that the chefs will always have what they need.

Of course, at the end of the day, it is also their duties to keep the trash containers clean and orderly.  This means that they are responsible for collecting the trash and separating them into recyclable and non-recyclable materials and ensuring that they are appropriately separated as well as properly stored.  Their duties and responsibilities also include floors and walls maintenance.

It is also important that the kitchen receive a thorough cleaning, including the walk-in freezers as well as the walk-in refrigerators, so it is the kitchen steward’s job to see to it that these areas are thoroughly cleaned at least every week or twice a month.  They also have to clean the pantries as well as the stock rooms.

Lastly, he is also in-charge of inventorying the goods, both perishable and nonperishable, and he also has to take inventory of all the kitchen cutleries, utensils, and equipment as well as keep a record of all breakages and losses.