06.KITCHEN(SOUS CHEF)46-68.doc

68KITCHEN& FOOD PREPARATIONJOB CATEGORY WINNERSOUS CHEF SHERATION FIJI RESORTTASKSLABOUR LAWS INVESTIGATING AND PREPARING ACCIDENT REPORTSCOORDINATING SPECIAL EVENTSROSTER SETTING AND CONTROLLISTENING SKILLSDISCIPLING PROCESSPROBLEM SOLVINGCONDUCTING A TRAINING SESSIONMOTVATING WORKERSLOG BOOK MAINTENANCECONDUCTING SANITATION AND HYGIENE MEETINGEQUIPMENT ISSUING AND CONTROL PROCEDUREPREPARE A TRAINING SESSIONINVENTORIES OF EQUIPMENTSETTING UP BANQUET BUFFET ITEMSTIME MANAGEMENT COUNSELING TECHINIQUESQUALITY CONTROLRESTOCKING BUFFET FOODDAILY SPECIAL SETTING AND CONTROLEQUIPMENT REPAIR AND MAINTENANCE PROGRAMSTANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: SOUS CHEFHEAD: G. M. APPROVAL: DATE:TASK: LABOUR LAWSSTANDARD: ALL SUPERVISORY STAFF WILL UNDERSTAND THE RELEVANT LABOUR LAWS.PROCEDURE:Attend “LABOUR LAWS AND SUPERVISION” training session held by Human Resources Department.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: SOUS CHEFHEAD: G. M. APPROVAL: DATE:TASK: INVESTIGATING AND PREPARING ACCIDENT REPORTSSTANDARD: EVERY ACCIDENT WILL BE ACCURATELY RECORDED AND INVESTIGATED.PROCEDURE:Attend “ACCIDENT INVESTIGATION AND REPORTING” training session held by Security Supervisor.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: SOUS CHEFHEAD: G. M. APPROVAL: DATE:TASK: COORKINATING SPECIAL EVENTSSTANDARD: EVERY SPECIAL EVENT WILL BE WELL PIANNED AND CO- ORDINATED, EVERYONE IN THE DEPARTMENT WILL KNOW HIS/HER FUNCTION ON THE DAY.PROCEDURE:1. Read function sheets and memos carefully.2. Attend F & B and catering meetings and bring up any queries.3. Hold pre-event or pre function meetings with your staff rostered on for that function/event.4. Ensure all items needed for function are ordered and in house or guaranteed delivery the day before function.5. Check with Executive Chef or F & B Service Manager and Catering Manager on morning of function or before staff pre-function briefing for any last minute changes in times final numbers, special requests etc.6. Stay calm at all times.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: SOUS CHEFHEAD: G. M. APPROVAL: DATE:TASK: ROSTER SETTING AND CONTROLSTANDARD: THERE WILL BE ENOUGH STAFF ROSTERED ON TO COVER EACH POSITION AND EACH STAFF MEMBER WILL RECEIVE DAYS OFF AND FREE TIME WHICH COINCIDES WITH FIJI LABOUR LAWS AND SHERATON POLICY.PROCEDURE:1. Ascertain amount of staff required as per amount of business forecasted and budgeted staff payroll.2. Check time coverage needed.3. Write roster accordingly, checking that no labour laws are infringed.4. If any query arises check with the Executive Chef, Paymaster or Human Resources Director.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: SOUS CHEFHEAD: G. M. APPROVAL: DATE:TASK: LISTENING SKILLSSTANDARD: EVERY SUPERVISOR WILL LISTEN EFFECTIVELY AND EXACTLY.PROCEDURE:Attend “THE LISTENING SKILLS” held by Human Resources Department.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: SOUS CHEFHEAD: G. M. APPROVAL: DATE:TASK: DISCIPLINGE PROCEDSSSTANDARD: ALL STAFF WILL BE TREATED IN THE SAME DISCIPLINARY MANNER.PROCEDURE:Attend “KISCIPLING PROCEDSS” training session held by Human Resources Department how to fill in C & A Forms.REMEMBER:Some offences call for instant dismissal, But in most cases:FIRSTA verbal warning make, a note of date, time, and reason action taken, it is not necessary to have employee sign this.SECOND OFFENCEWritten Warning on C & A Form as per set procedure. This must be signed by all concerned.THIRD OFFENCEWritten Warning as per above.FOURTH OFFENCETake to Human Resources Department and action dismissal.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: SOUS CHEFHEAD: G. M. APPROVAL: DATE:TASK: PROBLEM SOLVINGSTANDARD: THE EXECUTIVE SOUS CHEF (AND CHIEF STEWARD) WILL BE ABLE TO IDENTIFY ANY OCCURRING PROBLEMS AND KNOW HOW TO SOLVE THEM.PROCEDURE:Attend “PROBLEM SOLVING” seminar held by Human Resources Department.REMEMBER1. Identify the symptoms (complete investigation).2. Determine causes.3. Weigh the alternative form a solution.4. Action.T. F. R.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: SOUS CHEF HEAD: G .M. APPROVAL: DATE:TASK: CONDUCTING A TRAINING SESSIONSTANDARD: EACH SUPERCISOR WILL BE ABLE TO CONDUCT A BASIC TRAINING SESSION.PROCEDURE:Attend how to prepare and conduct a training session seminar held by Human Resources.T. F. R.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: SOUS CHEF HEAD: G .M. APPROVAL: DATE:TASK: MOTIVATING WORKERS STANDARD: EACH SUPERVISOR WILL BE ABLE TO SUFFICIENTLY MOTIVATE WORKERS INTO WOLLINGLY AND HAPPILY DOING THEIR JOBS.PROCEDURE:Attend a motivation seminar held by Human Resources Department.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: SOUS CHEF HEAD: G .M. APPROVAL: DATE:TASK: LOG BOOK MAINTENENCRESTANDARD: LOG BOOK WILL BE KEPT FOR KITCHEN AND STEWARDING RECORDING ANY PROBLEMS WITH EQUIPMENT STAFF AND NUMBER OF COVERS PER RESTAURANT WORK COMPLETED.PROCEDURE:At the end of each shift the Soups chef and stewarding supervisor will enter into the following:KITCHEN LOG BOOK1. Number of covers per restaurant on respective shift.2. Any problems, with staff, within, or outside of department.3. Any staff reporting for work late or sick.4. Any food spoiled, thrown out or missing.5. Functions final numbers.6. Management directives.7. Any maintenance requests written or equipment problems.8. Any guests complaints.9. Any work urgently needs doing left from previous shift.10. Specials report.STEWARDING LOG BOOK1. Any problems with staff, within or outside department.2. Any staff reporting late for work or sick.3. Any functions set up and clearing.4. Management directives.5. Any work left from previous shift.6. Any problems with equipment.7. Functions final numbers.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: SOUS CHEF HEAD: G .M. APPROVAL: DATE:TASK: CONDUCTING SANITATION AND HYGIENE MEETINGSTANDARD: NEVER HAVE A CASE OF FOOD POISONING OR DISEASE IN THE HOTEL.PROCEDURE:1. Explain bacteria and where they live.2. Explain antiseptic chemicals and how they work.3. Clean hands when handling all foodstuffs and equipment.4. Refrigerate as soon as possible all perishable foodstuffs.5. Clean uniform and what it means.6. Importance of washing vegetables before placing in fridge with other foodstuffs.7. Importance of changing garbage cans twice per shift.8. Importance of keeping foodstuffs covered.9. What to do when something smells funny.10. What to do when something smells tastes off.11. What areas need most attention, wash basins, floors, chopping boards. Work benches, storage containers, fridges and drains.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: SOUS CHEF HEAD: G .M. APPROVAL: DATE:TASK: EQUIPMENT ISSUING AND COTROL PROCEDURESTANDARD: ALL EQUIPMENT ISSUES WILL BE SIGNED FOR BY RECEIVER LEGIBLY AND COUNTER-SIGNED BY ISSUEP AND A RECORD KEPT IN THE CHIEF STEMISES WITHOUT THE APPROPROATE FORMS FILLED IN AND COPIES KEPT.PROCEDURE:1. Log of copies of attached forms must be kept. All columns must be filled in and signed for.2. Any discrepancies must be reported to your supervisors immediately.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: SOUS CHEF HEAD: G .M. APPROVAL: DATE:TASK: PREPARE A TRAINING SESSIONSTANDARD: EACH SUPERVISOR WILL BE ABLE TO SET OUT A TRAINING SESSION.PROCEDURE:Attend the how to prepare and conduct a training session held by Human Resources.T F R STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: SOUS CHEF HEAD: G .M. APPROVAL: DATE:TASK: INVENTORIES OF EQUIPMENTSTANDARD: ALL EQUIPMENT INVENTIRY WILL BE TAKEN MINTHLY ON CHAFFING DISHES, MIRRORS, CANDELABRAS, SILVER AND STAINLESS STEEL SERVING PLATTERS AND BREAD BASKETS, AND AN ACCURATE RECORD KEPT IN THE CHIEF DTEWARDS OFFOCE.PROCEDURE:1. Establish par level of all equipment with the Executive Chef, and F & B Service Manager.2. This par will be accurately controlled by counting two weeks before the end of the fiscal; month.3. The count should tally exactly with par. Anything missing should be on Equipment out Form. Any discrepancies should be reported to F & B service Manger and Executive chef immediately.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: SOUS CHEF HEAD: G .M. APPROVAL: DATE:TASK: SETTING UP BANQUET BUFFET ITEMSSTANDARD: STEWARDS WILL WORK UNDER DIRECTION OF THE CHEFS SETTING UP BUFFETS QUICKLY AND QUIETLY, ENGLISH WILL BE SPOKEN AT ALL TIMES IN HORSE.PROCEDURE:1. Check items to be set up with duty chef and Buffet plan.2. Before going into guests view check your uniform and general appearance and make sure they are spotless.3. Check trolleys and equipment on which buffet is to be wheeled out for cleanliness and over-loading.4. All food will remain covered until banquet manager or Maitre D advises to remove coverings.5. Speak English only, when communicating.6. Never argue in front of guests when asked to do something by one of your fellow team members.7. Remember to smile and be courteous to all guests at all times no matter how difficult.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: SOUS CHEF HEAD: G .M. APPROVAL: DATE:TASK: COUNSELLING TECHNIQUESSTANDARD: NO STAFF MEMBER SHALL FEEL NEGLECTED OR PASSED OCER OR UNSURE DUE TO LACJ OF UNDERSTANDING AND EVERY EFFORT WILL BE MADE TO CONSOLE AND INFORM THROUGH COUNSELLING.PROCEDURE:Attend COUNSELLING TECHUIQUES seminar held by Human Resources.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: SOUS CHEF HEAD: G .M. APPROVAL: DATE:TASK: QUAITY CINTROLSTANDARD: ALL SERVED FOOD ITEMS WILL BE PRODUCED AS PER STANDARE RECTPE CARDS AND THEY WILL LOOD AS ON THE PICTURE.PROCEDURE:1. Make regular check to ascertain that all items served are fresh and produced and garnished to standard recipe cards and pictures. These include taste tests.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: SOUS CHEF HEAD: G .M. APPROVAL: DATE:TASK: RESTOCKING BUFFET FOODSTANDARD: STEWARDS WILL WORK UNDER THE DIRECTION OF SHEFS IN RESTOCKING FRESH FOOD FROM THE KITCHEN AND REPLACING FISHES ON THE BUFFETS AND B-B-QS ETC.,PROCEDURE:1. Make sure your uniform and general appearance are spotless.2. Ascertain from Duty chef and Buffet diagram what items are called and what is in them.3. Check on food items, when containers/mirrors/platters are half full. Report to (cold food to Gardemanager, Hot food to Duty Sous Chef).4. Keep food trays/bowls covered with Alfoil/clean tea towel or lid for hot food or glad wrap/clean tea rowel cold until at the buffet.5. Remove the item to be replaced with as little noise as possible. Never touch food with your hands and containers only by their edges using a clean tea towel or torch on to do so.6. Once a cloth is dirty do not use it again, change it for a clean one in the kitchen.7. Never refill food by tipping from one container to the other in front of guest, always remove to kitchen and let Chefs handle it.8. When you have changed the container/mirror cover with a clean cloth and return to the Chef responsible in the kitchen.PROCEDURES: (continued)9. Never jostle a guest. Always say, “Excuse me sir/Madam,” wait for them to move out of your way and smile.10. If a guest asks you about a dish you cannot explain, say, Excuse me and ask the chef attending to the Buffet to explain.REMEMBER:FOOD SHOULD ALWAYS BE COVERED WHILE BEING MOVED TO OR FROM THE BUFFET AND NEVER TOUCHED WITH YOUR HANDS.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: SOUS CHEF HEAD: G .M. APPROVAL: DATE:TASK: DAILY SPECIAL SETTING AND CONTROLSTANDARD: THERE WILL BE DAILY SPECIALS IN THE PORTS OCALL RESTURANT FOR WHICH A STANDARD RECIPE CARD WILL BE WRITTEN AND RELEVANT STAFF INFORMED.PROCEDURE:1. Specials will