16.KITCHEN(STEWARD-3)303-329.doc

329KITCHEN&FOOD PREPARATIONJOB CATEGORY WINNERASSISTANT CHIEF STEWARD. SHERATON FIJI RESORTTASKSIMPORTANCE OF BANQUET FUNCIONS TO HOTELTIMINGS OF BANQUET PREPARATION STEPS SET UP OF TRANSPORT EQUIPMENT FOR FOOD PREPANRATION STAFFBASICS OF FOOD PRESENTATION AND PORTION CONTROLSET UP OF FOOD PICKUP STATION AND STEWARDING AREATIMING OF COURSES IN A BANQUETCOORDINATION BETWEEN KITCHE/SERVICE STAFFWORKING THE FOOD PICKUP STATIONWORKING THE STEWARDENG AREARETURNING EQUIPMENT AND TRSH TO KITCHEN GUEST RELATIONSSHIFT CHANGING COMMUNICATIONSASSIGNING WORK TASKSCONDUCTING SHIFT MEETINGS COMMUNICATING WITH THE WORKERSCOMMUNICATING WITH THE MANAERSAMINTAINING ATTENDANCE AND PROMPTNESS RECORDSHANDLING DISCREPANCIES FROM STANDARD IN WORK PERFORMED OR RULES & REGULATIONSPREPARING ACCIDENT REPORTSROLE OF ASSISTANT CHIEF STEWARD SETTING GOALSGIVING EFFECTIVE INSTRUCTIONSLISTENING SKILLSDISCIPLINE PROCESSPREPARING A TRAINING SESSIONCONDUCTING A PERFORMANCE APPRAISALSTANDARDS AND PROCEDURESDEPARTMENT：STEWARDING JOB CATEGORY：ASST. CHIEF STEWARDHEAD：CHIEF STEWAR GMAPPROVAL： DATE：TASK：IMPORTANCE OF BANQUET FUNCTINS TO HOTELSTANDARD： It is very important that all guests, after a Banquet function leaves the hotel in a good frame of mind, having enjoyed excellent food and service. PROCEDURE：1. Banquet functions are an important source of revenue to the hotel.2. Achievement of a happy and satisfied guest means:A. Good advertising for the hotel with no additional cost.B. Repeat business and prestige for the hotel and its staff.3Stewards department can help achieve this by:A. Supply of clean crockery/glasses/flat ware to service staff.B. Good maintenance of equipment to enhance appearance and quality.C. Smooth running of back of house operations.D. Efficiently and smoothly working with all kitchen and service staff.STANDARDS AND PROCEDURESDEPARTMENT：STEWARDING JOB CATEGORY：ASST. CHIEF STEWARDHEAD：CHIEF STEWARD GMAPPROVAL： DATE：TASK：TIMINGS OF BANQUET PREPARATION STEPSSTANDARD： Correct timings of banquet preparation steps are essential to a smooth efficient operation and can be achieved by following procedures listed. PROCEDURE：1. Liaise with department concerned for their needs:A. Types of equipment/crockery/glasses required.B. How many required.C. When required.2. Arrange and plan work tasks according to requirements.3. Ensure requirements are met as scheduled.STANDARDS AND PROCEDURESDEPARTMENT：STEWARDING JOB CATEGORY：ASST. CHIEF STEWARDHEAD：CHIEF STEWARD GMAPPROVAL： DATE：TASK：SET UP OF TRANSPORT EQUIPMENT FOR FOOD PREPARATION STAFFSTANDARD： Setting up of transport equipment for food preparation staff must be done by following procedures listed. PROCEDURE：1. Check with food preparation staff:A. Type of trolley required.B. Number required.C. When required.2. Ensure trolley is clean before delivery to food Preparation staff.3. Park trolley in area required making sure movement in that area is not blocked or impeded.STANDARDS AND PROCEDURESDEPARTMENT：STEWARDING JOB CATEGORY：ASST. CHIEF STEWARDHEAD：CHIEF STEWARD GMAPPROVAL： DATE：TASK：BASICS OF FOOD PRESENTATION AND PORTION CONTROLSTANDARD： Knowledge of basic food presentation and portion control can be achieved by following procedures listed. PROCEDURE：1. Good color arrangement2. Neat arrangement of food on plate3. Consistency every plate should be arranged on plate in the same way.4. Its garnishes.5. Portion sizes should be consistent according to what has been allocated.STANDARDS AND PROCEDURESDEPARTMENT：STEWARDING JOB CATEGORY：ASST. CHIEF STEWARDHEAD：CHIEF STEWARD GMAPPROVAL： DATE：TASK：SET UP OF FOOD PICKUP STATION AND STEWARDING AREASTANDARD： Set up of food pick up station and stewarding area (clearing station) must be done as per procedures listed: PROCEDURE：1. FOOD PICK UP STATIONA. Set up next to hot boxes in banquet, one large and one small trestle joined side by side in one line.B. Keep tables clear except for equipment being used by chefs for function.C. Set on table; stand for hot trays from oven, jugs for sauce and cutting boards if required.2. STEWARDING AREA (CLEARING STATION)A. Set up two Queen Marys at banquet dishwasher.B. Set up empty, different types of glass racks, cutlery holders, bucket for misc. items.C. Rubbish bins with liner for food scraps.D. One plate trolley for placing of dirty crockery.MAKE SURE BOTH AREAS DO NOT IMPEDE MOVEMENT OF FOOD AND SERVICE STAFF.STANDARDS AND PROCEDURESDEPARTMENT：STEWARDING JOB CATEGORY：ASST. CHIEF STEWARDHEAD：CHIEF STEWARD GMAPPROVAL： DATE：TASK：TIMING OF COURSES IN A BANQUETSTANDARD： Knowledge of timing of course in banquet is essential to maintain a high standard of food quality and can be achieved by following procedures listed. PROCEDURE：1. Check with Banquet Manager regarding timings of courses and reconfirm as banquet progresses.2. This is to prevent food quality being affected as timings are constantly being changed to the needs of the guest.3. Ensure food in hot boxes is not being overheated and dried out by adjusting temperatures as required before food service.4. OR in other instances, ice cream/freezer items may melt before it has been served.STANDARDS AND PROCEDURESDEPARTMENT：STEWARDING JOB CATEGORY：ASST. CHIEF STEWARDHEAD：CHIEF STEWARD GMAPPROVAL： DATE：TASK：COORDINATION BETWEEN KITCHEN/SERVCE STAFFSTANDARD： Good coordination between kitchen and service staff must be achieved following procedures listed. PROCEDURE：AS in any food outlet, good coordination is required between food preparation and service staff.A. Constant communication is required.BTiming is important to ensure any different items to menu can be made and changed if required.C.Remain calm if any errors are made.D.Objectives are to get the food out to the guests in the most efficient manner as possible.STANDARDS AND PROCEDURESDEPARTMENT：STEWARDING JOB CATEGORY：ASST. CHIEF STEWARDHEAD：CHIEF STEWARD GMAPPROVAL： DATE：TASK：WORKING THE FOOD PICK UP STATIONSTANDARD： The food pick up station should be worked in an efficient manner with everyone involved knowing exactly what is required. PROCEDURE：To ensure a smooth steady flow at the food pick station, everyone should know:A. Exactly what they are supposed to do.B. Where or which position they should be in.C. How they should be doing their tasks.All above should be allocated before commencing food service.STANDARDS AND PROCEDURESDEPARTMENT：STEWARDING JOB CATEGORY：ASST. CHIEF STEWARDHEAD：CHIEF STEWARD GMAPPROVAL： DATE：TASK：WORKING THE STEWARDING AREASTANDARD： The stewarding area (clearing station ) should be maintained and serviced for an orderly flow of dirty items from function to the wash up area at all times. PROCEDURE：Clearing station should be maintained and serviced by:A. Constant checking and removal of dirty dishes to the wash up area.B. Empty glass and cutlery racks to be readily available to replace full ones.C. Area to be kept clean and dry as much as possible to avoid accidents from falling and slipping.STANDARDS AND PROCEDURESDEPARTMENT：STEWARDING JOB CATEGORY：ASST. CHIEF STEWARDHEAD：CHIEF STEWARD GMAPPROVAL： DATE：TASK：RETURNING EQUIPMINT AND TRASH TO KITCHENSTANDARD： The above task must be done in the correct methods of handling and transporting of equipment to kitchen work areas by following procedure listed. PROCEDURE：1. Crockery to be transported on a plate trolley.2. Glassware to be transported in their proper racks and trolley.3. Misc. items to be transported on small trolley.4. Kitchen equipment/sauces/food to be brought back t kitchen areas for sorting by chefs taking care to avoid spillage on floor by oil and grease.DO NOT OVERLOAD TROLLEYS AS ACCIDENTS AND BREAKAGES MAY OCCUR.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: ASST. CHIEF STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: GUESTS RELATIONSSTANDARD: Good guests relations is essential and important and must be achieved by following procedures listed.PROCEDURE:1. Greet all guests with a bright smile and address by name if possible.2. Remain polite and helpful at all times.3. Do mot get over friendly. 4. Handle all inquiries as correctly as possible.5. Refer inquiries to the correct person of unable to help and ensure this is done as soon as possible.STANDARDS AND PROCEDURESDEPARTMENT:STEWARDING JOB CATEGORY: ASST . CHIEF STEWARDHEAD: CHIEF STEWARD G . M . APPROVAL: DATE:TASK:SHIFT CHANGING COMMUNICATIONS STANDARD: Good shift communications must be established and maintained at all times.PROCEDURE:1. Record work done in logbook.2. Exchange information regarding work still incomplete.3. Information to next shift on tasks allocated for that shirt.4. Information if a steward has called in sick, etc.5. Maintenance repairs underway and still incomplete.6. Messages to be passed on of any.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: ASST. CHIEF STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: ASSIGING WORK TASKS STANDARD: Work task must be assigned following procedures listed.PROCEDURE:1. Be precise and clear on what needs to be done.2. Make sure assignment is understood and repeated to your satisfaction.3. Assign tome limit for completion of task.4. Check assignment is completed according to standard.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: ASST. CHIEF STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: CONDUCTING SHIFT MEETINGSSTANDARD: ALL SHIFT MEETINGS MUST BE CONDUCTED FOLLOWING PROCEDURES LISTED.PROCEDURE:1. Have an objective for the meeting. 2. How to achieve that objective.3. Get ideas / responses from shift workers.4. Clearly define what has to be done and hoe to do it.5. Get commitment to achieve objectives form the shift workers.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: ASST. CHIEF STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: COMMUNTCATING WITH THE WIRKERSSTANDARD: Good communications with the workers must be maintained essential to achieving objectives and responsibilities if the department.PROCEDURE:1. Good communications can build and foster:A. A good working relationship between supervisor and stewards.B. Clear understanding of what needs to be achieved/ done. C. Understanding objectives and responsibilities of department as a whole.2. This can be achieved by:A. Supervisor giving clear precise instructions.B. Explanations on timings limitation on work tasks.C. Encourage feedback and suggestions from stewards.D. Treating the steward as a valuable member of the department.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: ASST. CHIEF STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: COMMUNTCATING WITH THE MANAGERSSTANDARD: Good communications between outlet managers and Asst. chief steward at all times.PROCEDURE:Good communications between managers and supervisors can be achieved by:A. Understanding and confirming work tasks and tome limits.B. Constantly re- confirming time schedules where there are constant changes.C. If a dispute should crop up , remain calm. Try to settle dispute in private or seek assistance from Department head for clarification if required.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: ASST. CHIEF STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: MAINTAINING ATTENDANCE AND PROMPTNESS RECORDS STANDARD: Attendance and promptness records must be established and maintained at all times.PROCEDURE:1. Log into diary any non attendance or promptness by:A. Enter name of steward concerned.B. Time actually arrived if late.C. Reasons for being late or not coming to work as rostered.D. Fill and submit to personnel absentee form.2. This is to provide:A. A work attendance / promptness history.B. Provide precise background details in the event a conduct and ability report is required.C. Protect hotel and management with precise details of grievances brought by employee.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: ASST. CHIEF STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK:HANDLING DICREPANCIES FROM STANDARD IN WORK PERFORMED OR RULES AND REGULATIONSTANDARD: All discrepancies from standard in work performed or rules and regulations will be handled in privacy following procedures listed.PROCEDURE:1. Speak with steward concerned in private regarding particular problem or discrepancy.2. Ask stewards for feedback or reasons for discrepancy.3. Remember to remain calm and only comment on performance of steward involved.4. Listen effectively to feedback.5. Decide if feedback is valid to discrepancy involved.6. If feedback is not valid, reaffirm what standard is required from the steward and get commitment from him to perform within guidelines of standard or rules and regulations.7. IF this is not possible, report matter to chief steward for further action.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: ASST. CHIEF STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: PREPARING ACCIDENT REPORTSSTANDARD: All accidents must be prepared into correct accident report form attached by following procedures listed.PROCEDURE:1. Use the Sheraton Corporation Employee report and investigation form.2. Fill in all details after listening to steward concerned regarding the accident.3. Steward to fill in section two of accident report.4. Supervisor to complete with precise and accurate details section one, three, four and five of accident report.5. Submit accident report to safety Manager with copies to Chief Steward, Executive Chef and Food and Beverage Director.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: ASST. CHIEF STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: ROLE OF ASST CHIEF STEWARDSTANDARD: The Asst Chief Steward has a most important function to maintain and ensures a smooth and orderly flow of work tasks required for the day to day running of the department.PROCEDURE:1. Be aware of what is required to be done, its scheduling and priority.2. Ensure all tasks are carried out to the standard required.3. Liaise with all Food and beverage Outlets and kitchen to conform work tasks required.4. Delegate work tasks to stewards.5. Maintain supplies required for work tasks.6. Maintain a smooth efficient operation in stewards Department.7. Maintain good communications between managers and stewards.8. Maintain and record in diary all work done, attendance, promptness, etc.9. Maintain kitchen in a clean and sanitized condition.10. Reports to Chief Steward and Executive Chef.11. Ensure safety and accident precaution practices are maintained.12. Replaces Chief steward when he is absent.STANDARDS AND PROCEDURESDEPARTMENT: STEWARDING JOB CATEGORY: ASST. CHIEF STEWARDHEAD: CHIEF STEWARD G. M. APPROVAL: DATE:TASK: SETTING GOALS STANDARD: Setting goals is important to maintaining a smooth efficient department and can be achieved by following procedures listed:PROCEDURE:1. Have goals that are:A. Achievable in a limited time frame.B. Set sta