Stewarding SOP for 

Cleaning Pool Bar

SOP Number: Kitchen / F&B Production SOP – 43
Department: Stewarding Staff
Date Issued: 15-Mar-2019
Time to Train: 30 Minutes
Purpose of this SOP:
The kitchen pool bar must be cleaned according to the proper procedure. The
stewarding staff should be familiar with all the tools/equipment that are necessary
for cooking and make sure to safely and hygienically clean equipment and the
swimming pool kitchen area as per the standards.
The Executive Chef and Stewarding Manager should be responsible to ensure that
appropriate kitchen equipment cleaning and maintenance methods are followed by
the stewarding staff. The hotel training and HRD department should develop and
implement proper written Kitchen Stewarding SOP's to ensure the same is
implemented correctly throughout all the food preparation outlets.
Procedure for Cleaning the Pool Bar:
Note: This SOP is for reference or example only, always follow the instructions
provided by the manufacturer for your's and others safety, and also to avoid any
injury while operating this equipment.
1) Cleaning the kitchen station:
 Turn on the dishwashing machine.
 Check the chemical supplies and its cleanliness.
 Close LPG gas valve.
 Check the cleanliness of the pool bar kitchen.
2) Washing the utensils:
 All tableware must be cleaned properly using the dishwashing machine.
 Do not use the machine to wash plastic/wooden-made equipment.
 After the wash, arrange the equipment properly according to their category.
3) General cleaning of the pool work area:
 Spray the floor with chemicals (mixed with hot water.)
 Scrub the floor and sanitize them.
 Polish all stainless steels.
 Clean all the heavy equipment.
 Turn off all the electric panels and reclose the LPG gas valve.
 Return all unused equipment to the kitchen.
 Immediately make a report to the Chief Steward for any damages for further
follow-up.