Stewarding

t Nissou Biso, we place a strong emphasis on stewarding services.
From washing dishes and glassware to maintenance and overall management, we are committed to building an efficient operational system.

We provide guests with a pleasant experience and smart, streamlined workflows.
With meticulous attention to detail and a spirit of hospitality that never overlooks even the smallest stain, we carry out thorough and professional management.

Dishwasher Operations

The primary purpose of dishwasher operations is to clean tableware, cutlery, and kitchen utensils efficiently and hygienically.
Through these operations, the stewarding department ensures that all hotel dishware and equipment are kept in pristine condition at all times. This not only enhances the quality of service provided to our guests but also contributes to improved operational efficiency.

【Main Services】

Management of the Washing Process

Responsible for loading dishware, cutlery, glassware, and kitchen utensils into the appropriate dishwashing machines and overseeing the entire washing cycle.
This includes operating the machines, selecting and adding suitable detergents, and monitoring the washing process to ensure proper hygiene and efficiency.

2.Pre-treatment and Sorting

Carry out pre-treatment of dishware and cutlery, such as removing food residues.
After that, items are properly sorted and prepared for placement into the dishwashing machines.

3.Quality Control

Inspect dishware and utensils after washing to ensure they are free from dirt and residue.
If necessary, perform re-washing or manual finishing to maintain consistently high hygiene standards.

4.Equipment Maintenance

Perform regular maintenance on dishwashers and related equipment to ensure proper operation.
In the event of a malfunction or issue, promptly carry out repairs or take appropriate corrective action.

5.Organization and Storage

Neatly organize and store cleaned dishware and utensils in their designated locations.
This ensures easy access for future use and contributes to greater operational efficiency.

6.Hygiene Management

Ensure strict hygiene control within the washing area by regularly cleaning and disinfecting workspaces during operations.
Follow standard operating procedures to maintain a clean and sanitary working environment at all times.

Maintenance

The purpose of maintenance is to ensure the longevity and optimal condition of dishware, cutlery, kitchen utensils, and other equipment.
Through regular maintenance operations, the stewarding department keeps all fixtures and utensils within the hotel in ideal working condition, ensuring they remain suitable for long-term use.
This contributes to improved operational efficiency and further enhances the quality of service provided to guests.

【Main Services】

Regular Inspections

Conduct regular inspections of dishware, cutlery, kitchen utensils, and other equipment to check for any damage or deterioration.
Based on the inspection results, plan necessary repairs or replacements.

2.Cleaning and Repairs

We provide polishing services for tableware and cutlery, as well as thorough cleaning for cookware. Special maintenance methods are applied for delicate materials such as silverware and ceramics.

3.Preventive Maintenance

We conduct preventive maintenance to detect early signs of malfunction or deterioration and implement countermeasures in advance. This includes regular cleaning and replacement of components.

4.Equipment Adjustment and Calibration

We perform adjustment and calibration of dishwashers and other related equipment to maintain optimal performance. This ensures proper operation of the equipment and supports operational efficiency.

5.Inventory Management and Replenishment

We manage and replenish inventory of materials and parts required for maintenance, ensuring that maintenance activities can be carried out without interruption.

6.Documentation and Reporting

We document the details and outcomes of maintenance activities and provide regular reports. This enables us to identify trends, pinpoint areas for improvement, and support operational enhancements.

Standby Operations

Standby operations encompass the preparation and setup of tableware, cutlery, and fixtures required for both events and daily service. The primary objective is to ensure all operations proceed smoothly by having everything in place beforehand. This includes checking the quantity and types of items in accordance with the event schedule, as well as cleaning or restocking them as necessary. Staff are also responsible for setting up and arranging items in designated areas, working efficiently while maintaining an overall view of the event flow.

Stewarding team members work closely with kitchen and service staff to prepare all necessary items in advance and remain ready to respond promptly as needed. This coordination helps maintain the hotel’s service quality and ensures guests consistently receive the best possible experience.

Through standby operations, the stewarding department plays a crucial role in supporting the overall functionality of the hotel, enhancing both the accuracy and efficiency of cleaning and setup processes.

Inventory

Inventory manages the stock of tableware, cutlery, fixtures, and other items used within the hotel, providing the foundation for efficient operations. Through Inventory operations, the Stewarding Department enhances both operational efficiency and quality, laying the foundation for the smooth execution of events and daily activities within the hotel.

【Main Services】

Inventory Control

The stewarding department continuously monitors the stock levels of tableware, cutlery, and other equipment to ensure the necessary quantities are always available. This includes regular inventory checks and analysis of usage frequency.

2.Replenishment and Ordering

Based on stock depletion or damage, timely replenishment and new orders are placed to maintain a sufficient supply of required items at all times.

3.Quality Assurance

The condition of tableware, cutlery, and fixtures is regularly inspected to identify any damage or wear. Repairs and maintenance are conducted as needed to ensure all items remain in usable condition.

4.Organization and Storage

Used items are properly organized and returned to designated storage areas. This ensures smooth retrieval for the next use and supports efficient operations.

5.Data Management and Reporting

Inventory operations involve maintaining accurate records of stock levels and usage history. Regular reporting is carried out to provide stakeholders with up-to-date information.