KITCHEN（CHEF DE PARTIE ）行政总厨职责（英文）.doc

KITCHENFOOD PREPARATIONJOB CATEGORIES：CHEF DE PARTIE BAKEROUS CHEFCHEF PATISSIERSOUS CHEFPOISONNERASSTBUTCHER & FISH MONGERALL KITCHEN STAFFCOMMIS CHEFSTEWARDASSISTANT CHER STEWARDSTEWARD SUPERVISORCHEF STEWARDKITCHEN&FOOD PREPARATIONJOB CATEGORY WINNERCHEF DE PARTIE SHERATON FIJI RESORTTASKSPURCHASING AND RECEIVING PROCEDURESTAFF WORK ASSIGNMENTS CHECK STAFF WORK SCHEDULES & TIME SHEETSGIVING EFFECTIVE INSTRUCTIONSBREAKAGE REPORTSCONDUCTING A PERFORMANCE APPRAISALREADING AND UNDERSTANDING DAILY OCCUPANCY CHARTS AND FORECASTSINTERDEPARTMENTAL LIAISONBOSS SEMINAR STANDARDS AND PROCEDURESDEPARTMENT：FOOD PREPARATION JOB CATEGORY： CHEF DE PARTIEHEAD： GMAPPROVAL： DATE：TASK：PURCHASING AND RECEIVING PROCEDURESTANDARD：ALL ITEMS （APART FROM FOOD ）WILL HAVE A PURCHASE ORDER AUTHORISED BY THE GENERAL MANAGER AND FINANCIAL CONTROLLER PROCEDURE：Attend purchasing and Receiving Training session held by Controllers DepartmentFind attached Controllers Policy and procedureSTANDARDS AND PROCEDURESDEPARTMENT：FOOD PREPARATION JOB CATEGORY： CHEF DE PARTIEHEAD： GMAPPROVAL： DATE：TASK：STAFF WORK ASSIGNMENTSSTANDARD：NO STAFF MEMBER WILL HAVE NOTHING TO DO AT ANYTIME DURING HISHER WORK DAY PROCEDURE：1.Schedule all staff work days so that there are：）Set break times for meals and coffee）ake sure that times in between breaks are adequately filled in with work assignmentsc ）Keep a constant check on staff in between break times to ascertain they are not under-worked or get into difficulties with a back up of work.d ）Be flexible enough to swap work assignments between staff and be prepared to help out where a back up of work occurs e ）Be familiar with the memorandum of agreement between Fiji hotel Association and National Union of Hotel and Catering EmployeesSTANDARDS AND PROCEDURESDEPARTMENT：FOOD PREPARATION JOB CATEGORY： CHEF DE PARTIEHEAD： GMAPPROVAL： DATE：TASK：CHECK STAFF WORK SCHEDULES & TIME SHEETSSTANDARD：ALL STAFF WILL WORK TO THE SET ROSTERS AND RECORD THE WORK ON TIME SHEET. PROCEDURE：1. Check roster for amount of staff on shift.2. Check that staffs arrive to set roster time.3. Check that staff record time worked on time sheet and sign off on that time.4. Check with Department Head that any discrepancies are recorded in Log Book for further action e.g. C & A or absentee form.5. Check that staffs take scheduled breaks only.STANDARDS AND PROCEDURESDEPARTMENT：FOOD PREPARATION JOB CATEGORY： CHEF DE PARTIEHEAD： GMAPPROVAL： DATE：TASK：GIVING EFFECTIVE INSTRUCTIONSSTANDARD：EVERY WUPERVISOR WILL GIVE GLEAR CONCISE INSTRUCTIONS. PROCEDURE：Attend “Giving Effective Instructions” seminar held by Human Resources.STANDARDS AND PROCEDURESDEPARTMENT：FOOD PREPARATION JOB CATEGORY： CHEF DE PARTIEHEAD： GMAPPROVAL： DATE：TASK：BREAKAGE REPORTSSTANDARD：ALL ITEMS BROKEN (CHINA, GLASSWARE) WILL BE RECORDED AND COSTED MONTHLY, A REPORT WILL BE WRITTEN TO THE FOOD & BEVERAGE SERVICE MANAGER AND EXECUTIVE CHEF WILL BE COPIED. ON HAND OF THESE COPIES NEW ITEMS WILL BE ORDERED FROM THE GENERAL STORE. PROCEDURE：1. All broken glass and chinaware will be kept in one container until the end of the month.2. A tally will be kept of all items broken. When possible record straight away.3. At the end of the month the breakages will be added up and costed. Copies of this will be given to F & B Service Manager and Executive Chef.4. A general stores requisition can the be written and given to the Executive Chef to sign, who will then pass it on to the Resident Manager.5. After the tally has been checked against the breakages the broken pieces of china and glassware are to be disposed of safely.STANDARDS AND PROCEDURESDEPARTMENT：FOOD PREPARATION JOB CATEGORY： CHEF DE PARTIEHEAD： GMAPPROVAL： DATE：TASK：CONDUCTING A PERFORMANCE APPRAISALSTANDARD：THE EXECUTIVE SOUS CHEF (AND THE CHIEF STEWARD) WILL BE FULLY CONVERSANY WITH A PERFORMANCE APPRAISAL AND BE ABLE TO CONDUCT AND RECORD THEM OBJECTIVELY. PROCEDURE：Attend “CONDUCTING A PERFORMANCE APPRAISAL” Seminar held by Human Resources.STANDARDS AND PROCEDURESDEPARTMENT：FOOD PREPARATION JOB CATEGORY： CHEF DE PARTIEHEAD： GMAPPROVAL： DATE：TASK：READING AND UNDERSTANDING DAILY OCCUPANCY CHARYS AND FORECASTSSTANDARD: EVERYONE AT SUPERVISORY LEVEL WILL FULLY UNDERSTAND AND KNOW HOW TO ACT RPON DAILY OCCRPANCY FIGURES. PROCEDURE：1. Read the occupancy forecast on the wall outside the Chefs Office taking special care over the column that shows amount of persons in house.2. On hand of this column you will know occupancy figures.3. With these figures figures known to you ,you can calculate the amount of mise-en-place needed e.g., 300 people in House, approximately 300 breadrolls, 150 croissants for breakfast, 100 Danish pastries, how many plates, crockery and cutlery need on the day and how much food is to be requisitioned and prepared.4. This number will also have an effect on the rostering for the day e.g., if someone calls in sick is it really necessary to replace them? Check occupancy!STANDARDS AND PROCEDURESDEPARTMENT：FOOD PREPARATION JOB CATEGORY： CHEF DE PARTIEHEAD： GMAPPROVAL： DATE：TASK：INTERDEPARTMENTAL LIAISON STANDARD: EVERY POSSIBLE EFFORYT WILL BE MADE TO WORK CLOSELY TOGETHER WITH OTHER HOTEL DEPARTMENTS. PROCEDURE：1. To stop any problems occurring deep other departments informed.2. Should any problems occur due to mis-information please see Department Head for discussion.3. Never argue in front of staff always meet for discussion behind closed doors.4. If no conclusion can be reached take the problem to a higher authority, Executive Sous Chef or Executive Chef ST