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1、36KITCHEN&FOOD PREPARATIONJOB CATEGORY WINNEREX. SOUS CHEF. SHERATON FIJI RESORTTASKSEQUIPMENT REPAIR AND MAINTENANCE PROGRAMMEATTENDING A DEPARTMENT HEAD MEETINGPLANNTNG A KITCHEN LAYOUT CONDUCTING DEPARTMENTAL ORIENTATIONPREPARING A DEPARTMENT MEETING PREPARING AND CONTRILLING BUDGETS HABDKING
2、 OUTSIDE SUPPLES AND CONTRACT WRITING HANDLING CORRESPONDENCECONDUCTING A DEPARTMENT NEEDS ANALYSISPREPARE A CAPOTAL EXPENSE BUDGET INTERVIEW FOR SELECTIONCONDUCTING A PERFORMANCT APPRAISALSTANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: EX. SOUS CHEFHEAD: G . M . APPROVAL: DATE:TA
3、SK: EQUIPMENT REPAIR AND MAINTENANCE PROGRAMMESTANDARD: ALL EQUIPMENT FAILURE OR PROBLEMS MUST BE REPORTED TO ENGINEERING WITHIN 24 HOURS OR LESS.PROCEDURE:Attend “Maintenance Request: Seminar held by chief Engineer.Fill in Maintenance Request Form as shown.Leave white copy in relevant Log Book for
4、Executive chef to see and handle.Place blue and yellow copy in engineering drop box or pigeonhole.REMEMBER IF IT IS URGENT, PAGE ENGINEERING IMMEDIATELY.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: EX. SOUS CHEFHEAD: G. M. APPROVAL: DATE:TASK: ATTENDING A DEPARTMENT HEAD MEETIN
5、GSTANDARD: EXECUTIVE SOUS CHEF AND CHIEF STEWARD WILL KNOW HOW TO HANDLE THEMSELVES IN A DEPARTMENT HEAD MEETING.PROCEDURE:1. Arrive on time.2. Answer when asked only.3. Bring relevant notes with you.4. Do not try to embarrass other Department Heads.5. Keep topics and answers relevant.STANDARDS AND
6、PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: EX. SOUS CHEFHEAD: G. M. APPROVAL: DATE:TASK: PLANNING A LITCHEN LAYOUTSTANDARD: THE EXECUTIVE SOUS CHEF (AND CHIEF STEWARD) WILL BE ABLE TO SET UP A KITCHEN FOR FUNCTION AND SPECIAL EVENTS THAT HAS A PROPER WORK FLOW FROM ENTRÉE UNTIL THE LA
7、ST DIRTY DISH HAS BEEN CLEARED AFTER DESSERT.PROCEDURE:1. A service always flows from right to left (kitchen staff).2. A clearing station form left to right (wait help).3. Check that clearing stations have the following:a) Enough table space to clearb) Enough garbage cans to scrap intoc) Enough rack
8、s to rack glasses, cups etc. into d) Plate trolleyse) Access to stations to service themf) Containers for used butter, cream, milk, sauces etc., to be reused.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: EX. SOUS CHEFHEAD: G.M.APPROVAL: DATE:TASK: CONDUCTING DEPARTMENTAL OPIENTA
9、TIONSTANDARD: EVERYONE WILL KNOW BREAK TIMES. STORAGE AREAS, TOILET LOCATION, WHICH FRIDGES & WHAT ITEMS, WHERE CHEMICALS ARE TO PICK UP A UNIFORM AND WHAT TIMES, WHERE ROSTERS ARE, AND HOW TO READ THEM AND KNOW EACH OTHER.PROCEDURE:1. Be friendly and smile.2. Put the new employee at ease.3. Mak
10、e sure you cover every point as per training activity outline “Department Orientation.”4. Give the new employee a good first impression.5. Stress cleanliness and personal hygiene.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: EX. SOUS CHEFHEAD: G. M. APPROVAL: DATE:TASK: CONDUCTI
11、NG A DEPARTMENT MEETING STANDARD: EVERY DEPARTMENT MEETING WILL BE ORGANISED BEFOREHAND WITH SET TOPICS AND TIME AND WILL HAVE RECORDE MINUTES.PROCEDURE:Attend “CONDUCTING A DEPARTMENT MEETING” training session held by Human Resources Department.REMEMBER:1. Prepare your topics and stick to them.2. T
12、hey to get everyones participation.3. Keep meeting orderly.4. Do not try to embarrass anyone.5. Keep meetings minutes.6. Try to announce follow up meeting date.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: EX. SOUS CHEFHEAD: G. M. APPROVAL: DATE:TASK: PREPARING AND CONTROLLING B
13、UDGETSSTANDARD: ALL BUDGETS WILL BE PREPARED AND CONTROLLED ACCURATELY TO EXACT FINANCIAL CONTROLLERS SPECTFICATIONS.PROCEDURE:Attend “BUDGET TRAINING” sessions held by the Financial Controllers Department.Find attached controllers policy and procedure.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPAR
14、ATION JOB CATEGORY: EX. SOUS CHEFHEAD: G. M. APPROVAL: DATE:TASK: HANDLING OUTSIDE SUPPLIES AND CONTRACT WRITINGSTANDARD: NO CONTRACT SHALL BE MADE WITHOUT FIRST BEING CHECKED BY THE FINANCIAL CONTROLLER, EXECUTIVE CHEF AND RESIDENT MANAGER AND WILL BE SIGNED OFF BY THE GENERAL MANAGER ONLY.PROCEDUR
15、E:Attend training session held Financial Controller and Training Manager.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: EX. SOUS CHEFHEAD: G. M. APPROVAL: DATE:TASK: HANDLING CORRESPONDENCESTANDARD: NO CORRESPONDENCE SHALL BE SENT ON HOTEL STATIONARY WITHOUT FIRST HAVING BEEN VET
16、TED BY EXECUTIVE CHEF OR IN HIS ABSENCE THE RESIDENT MANAGER.PROCEDURE:1. Read all correspondence carefully.2. If correspondence needs an answer on hotel stationary refer to Executive Resident Manager.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: EX. SOUS CHEFHEAD: G. M. APPROVA
17、L: DATE:TASK: CONDUCTING A DEPARTMENT NEEDS ANALYSISSTANDARD: THE EXECUTIVE SOUS CHEF (AND CHIEF DTEWARD) WILL BE CAPABLE OF IDENTIFYING THEIR DEPARTMENT NEEDS.PROCEDURE:Attend a “CINDUCTING A DEPARTMENT NEEDS ANALYSIS” seminar held by the Human Resources Department. T.F.R.STANDARDS AND PROCEDURESDE
18、PARTMENT: FOOD PREPARATION JOB CATEGORY: EX. SOUS CHEFHEAD: G. M. APPROVAL: DATE:TASK: PREPARING A CAPITAL EXPENSE BUDGETSTANDARD: AN ACCURAT FIVE YEAR FORECAST WILL BE PREPARD.PROCEDURE:Attend CAPITAL EXPENSE TRAINING sessions held by controllers department. Find attached controllers policy and pro
19、cedure.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: EX. SOUS CHEFHEAD: G. M. APPROVAL: DATE:TASK: INTERVIEWING FOR SELECTIONSTANDARD: ONLY “SHERATON STANDATD” STAFF WILL BE EMPLOYED.PROCEDURE:Attend interviewing techniques seminar held by Human Resources. T. F. R.STANDARDS AND
20、PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: EX. SOUS CHEFHEAD: G. M. APPROVAL: DATE:TASK: CONDUCTING A PERFORMANCE APPRAISAL STANDARD: THE EXECUTIVE SOUS CHEF (AND THE CHIEF STEWARD) WILL BE FULLY CONVERSANT WITH A PERFORMANCE APPRAISAL AND BE ANDLE TO CONDUCT AND RECORD THEM OBJECTIVELY.PROCEDURE:ATTEND “CONDUCTING A PERFORMANCE APPRAISAL” seminar held geld by Human Resources.