02KITCHENCHEF DE PARTIE 行政总厨职责英文111.docx
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02KITCHENCHEF DE PARTIE 行政总厨职责英文111.docx
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02KITCHENCHEFDEPARTIE行政总厨职责英文111
02.KITCHEN(CHEFDEPARTIE)行政总厨职责(英文)1-11
KITCHEN
FOODPREPARATION
JOBCATEGORIES:
CHEFDEPARTIE
BAKER
EX.OUSCHEF
CHEFPATISSIER
SOUSCHEF
POISONNER
ASST.BUTCHER&FISHMONGER
ALLKITCHENSTAFF
COMMISCHEF
STEWARD
ASSISTANTCHERSTEWARD
STEWARDSUPERVISOR
CHEFSTEWARD
KITCHEN
&
FOODPREPARATION
JOBCATEGORYWINNER
CHEFDEPARTIESHERATONFIJIRESORT
TASKS
PURCHASINGANDRECEIVINGPROCEDURE
STAFFWORKASSIGNMENTS
CHECKSTAFFWORKSCHEDULES&TIMESHEETS
GIVINGEFFECTIVEINSTRUCTIONS
BREAKAGEREPORTS
CONDUCTINGAPERFORMANCEAPPRAISAL
READINGANDUNDERSTANDINGDAILYOCCUPANCYCHARTSANDFORECASTS
INTERDEPARTMENTALLIAISON
BOSSSEMINAR
STANDARDSANDPROCEDURES
DEPARTMENT:
FOODPREPARATIONJOBCATEGORY:
CHEFDEPARTIE
HEAD:
G.M.APPROVAL:
DATE:
TASK:
PURCHASINGANDRECEIVINGPROCEDURE
STANDARD:
ALLITEMS(APARTFROMFOOD)WILLHAVEAPURCHASE
ORDERAUTHORISEDBYTHEGENERALMANAGERAND
FINANCIALCONTROLLER
PROCEDURE:
AttendpurchasingandReceivingTrainingsessionheldbyController’sDepartment.
FindattachedController’sPolicyandprocedure.
STANDARDSANDPROCEDURES
DEPARTMENT:
FOODPREPARATIONJOBCATEGORY:
CHEFDEPARTIE
HEAD:
G.M.APPROVAL:
DATE:
TASK:
STAFFWORKASSIGNMENTS
STANDARD:
NOSTAFFMEMBERWILLHAVENOTHINGTODOATANYTIME
DURINGHIS/HERWORKDAY.
PROCEDURE:
1..Scheduleallstaffworkdayssothatthereare:
a)Setbreaktimesformealsandcoffee.
b)Makesurethattimesinbetweenbreaksareadequatelyfilledinwithworkassignments.
c)Keepaconstantcheckonstaffinbetweenbreaktimestoascertaintheyarenotunder-workedorgetintodifficultieswithabackupofwork..
d)Beflexibleenoughtoswapworkassignmentsbetweenstaffandbepreparedtohelpoutwhereabackupofworkoccurs.
e)BefamiliarwiththememorandumofagreementbetweenFijihotelAssociationandNationalUnionofHotelandCateringEmployees.
STANDARDSANDPROCEDURES
DEPARTMENT:
FOODPREPARATIONJOBCATEGORY:
CHEFDEPARTIE
HEAD:
G.M.APPROVAL:
DATE:
TASK:
CHECKSTAFFWORKSCHEDULES&TIMESHEETS
STANDARD:
ALLSTAFFWILLWORKTOTHESETROSTERSANDRECORDTHEWORKONTIMESHEET.
PROCEDURE:
1.Checkrosterforamountofstaffonshift.
2.Checkthatstaffsarrivetosetrostertime.
3.Checkthatstaffrecordtimeworkedontimesheetandsignoffonthattime.
4.CheckwithDepartmentHeadthatanydiscrepanciesarerecordedinLogBookforfurtheractione.g.C&Aorabsenteeform.
5.Checkthatstaffstakescheduledbreaksonly.
STANDARDSANDPROCEDURES
DEPARTMENT:
FOODPREPARATIONJOBCATEGORY:
CHEFDEPARTIE
HEAD:
G.M.APPROVAL:
DATE:
TASK:
GIVINGEFFECTIVEINSTRUCTIONS
STANDARD:
EVERYWUPERVISORWILLGIVEGLEARCONCISEINSTRUCTIONS.
PROCEDURE:
Attend“GivingEffectiveInstructions”seminarheldbyHumanResources.
STANDARDSANDPROCEDURES
DEPARTMENT:
FOODPREPARATIONJOBCATEGORY:
CHEFDEPARTIE
HEAD:
G.M.APPROVAL:
DATE:
TASK:
BREAKAGEREPORTS
STANDARD:
ALLITEMSBROKEN(CHINA,GLASSWARE)WILLBERECORDEDANDCOSTEDMONTHLY,AREPORTWILLBEWRITTENTOTHEFOOD&BEVERAGESERVICEMANAGERANDEXECUTIVECHEFWILLBECOPIED.ONHANDOFTHESECOPIESNEWITEMSWILLBEORDEREDFROMTHEGENERALSTORE.
PROCEDURE:
1.Allbrokenglassandchinawarewillbekeptinonecontaineruntiltheendofthemonth.
2.Atallywillbekeptofallitemsbroken.Whenpossiblerecordstraightaway.
3.Attheendofthemonththebreakageswillbeaddedupandcosted.CopiesofthiswillbegiventoF&BServiceManagerandExecutiveChef.
4.AgeneralstoresrequisitioncanthebewrittenandgiventotheExecutiveCheftosign,whowillthenpassitontotheResidentManager.
5.Afterthetallyhasbeencheckedagainstthebreakagesthebrokenpiecesofchinaandglasswarearetobedisposedofsafely.
STANDARDSANDPROCEDURES
DEPARTMENT:
FOODPREPARATIONJOBCATEGORY:
CHEFDEPARTIE
HEAD:
G.M.APPROVAL:
DATE:
TASK:
CONDUCTINGAPERFORMANCEAPPRAISAL
STANDARD:
THEEXECUTIVESOUSCHEF(ANDTHECHIEFSTEWARD)WILLBEFULLYCONVERSANYWITHAPERFORMANCEAPPRAISALANDBEABLETOCONDUCTANDRECORDTHEMOBJECTIVELY.
PROCEDURE:
Attend“CONDUCTINGAPERFORMANCEAPPRAISAL”SeminarheldbyHumanResources.
STANDARDSANDPROCEDURES
DEPARTMENT:
FOODPREPARATIONJOBCATEGORY:
CHEFDEPARTIE
HEAD:
G.M.APPROVAL:
DATE:
TASK:
READINGANDUNDERSTANDINGDAILYOCCUPANCYCHARYSANDFORECASTS
STANDARD:
EVERYONEATSUPERVISORYLEVELWILLFULLYUNDERSTANDANDKNOWHOWTOACTRPONDAILYOCCRPANCYFIGURES.
PROCEDURE:
1.ReadtheoccupancyforecastonthewalloutsidetheChef’sOfficetakingspecialcareoverthecolumnthatshowsamountofpersonsinhouse.
2.Onhandofthiscolumnyouwillknowoccupancyfigures.
3.Withthesefiguresfiguresknowntoyou,youcancalculatetheamountofmise-en-placeneedede.g.,300peopleinHouse,approximately300breadrolls,150croissantsforbreakfast,100Danishpastries,howmanyplates,crockeryandcutleryneedonthedayandhowmuchfoodistoberequisitionedandprepared.
4.Thisnumberwillalsohaveaneffectontherosteringforthedaye.g.,ifsomeonecallsinsickisitreallynecessarytoreplacethem?
Checkoccupancy!
STANDARDSANDPROCEDURES
DEPARTMENT:
FOODPREPARATIONJOBCATEGORY:
CHEFDEPARTIE
HEAD:
G.M.APPROVAL:
DATE:
TASK:
INTERDEPARTMENTALLIAISON
STANDARD:
EVERYPOSSIBLEEFFORYTWILLBEMADETOWORKCLOSELYTOGETHERWITHOTHERHOTELDEPARTMENTS.
PROCEDURE:
1.Tostopanyproblemsoccurringdeepotherdepartmentsinformed.
2.Shouldanyproblemsoccurduetomis-informationpleaseseeDepartmentHeadfordiscussion.
3.Neverargueinfrontofstaffalwaysmeetfordiscussionbehindcloseddoors.
4.Ifnoconclusioncanbereachedtaketheproblemtoahigherauthority,ExecutiveSousCheforExecutiveChef
STANDARDSANDPROCEDURES
DEPARTMENT:
FOODPREPARATIONJOBCATEGORY:
CHEFDEPARTIE
HEAD:
G.M.APPROVAL:
DATE:
TASK:
BOSSSEMINAR
STANDARD:
EVERYSUPERVISORWILLLEARNHOWTOHANDLESTAFFANDCONTROL/PREXENTTHEMSELVESINFRONTOFSTAFF.
PROCEDURE:
AttendBossseminarheldbyHumanResourcesDepartment.
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