06.KITCHEN(SOUSCHEF)46-68

1、06.KITCHEN(SOUS CHEF)46-68 46 KITC HEN 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. 81 STANDARDS AND PROCEDURES DEPARTMENT: FOOD PREPARATION JOB CATEGO

2、RY: SOUS CHEF HEAD: DATE: G .M. APPROV AL: 82 TASK: SETTING UP BANQUET BUFFET ITEMS STANDARD: 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

3、. 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. 83 4. All food will remain covered until banquet manager or Maitre Dadvises to remove cove

4、rings. 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. 84 STANDARDS AND PROCEDURES DEPARTMENT: FOOD PREPARATION JOB CA

5、TEGORY: SOUS CHEF HEAD: G .M. APPROV AL: DATE: TASK: COUNSELLING TECHNIQUES STANDARD: 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. 85 PROCEDURE: Attend COUNSELLING TECHUIQUES semina

6、r held by Human Resources. 86 STANDARDS AND PROCEDURES DEPARTMENT: FOOD PREPARATION JOB CATEGORY: SOUS CHEF HEAD: G .M. APPROV AL: DATE: TASK: QUAITY CINTROL STANDARD: ALL SERVED FOOD ITEMS 87 WILL BE PRODUCED AS PER STANDARE RECTPE CARDS AND THEY WILL LOOD AS ON THE PICTURE. PROCEDURE: 1. Make regu

7、lar check to ascertain that all items served are fresh and produced and garnished to standard recipe cards and pictures. These include taste tests. 88 STANDARDS AND PROCEDURES DEPARTMENT: FOOD PREPARATION 89 JOB CATEGORY: SOUS CHEF HEAD: DATE: G .M. APPROV AL: TASK: RESTOCKING BUFFET FOOD STANDARD:

8、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

9、 them. 90 3. Check on fooditems,when containers/mirrors/plattersare 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

10、 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 contain

11、er to the other in front of guest, always remove to kitchen and let Chefs handle it. 91 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

12、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 92 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. 93 STANDARDS

13、AND PROCEDURES DEPARTMENT: FOOD PREPARATION JOB CATEGORY: SOUS CHEF 94 HEAD: G .M. APPROV AL: DATE: TASK: DAILY SPECIAL SETTING AND CONTROL STANDARD: THERE WILL BE DAILY SPECIALS IN THE PORTS O CALL RESTURANT FOR WHICH A STANDARD RECIPE CARD WILL BE WRITTEN AND RELEV ANT STAFF INFORMED. PROCEDURE: 1

14、. Specials will be discussed with Executive chef, Executive Sous chef and Sous chef at daily kitchen meeting and decided upon. 2. Standard recipe card will be written up. 95 3. Picture of complete dish will be taken for future reference. 4. Maitre Dwill be informed and explanation given. 5. Entry wi

15、ll be made into kitchen Log Book and amount of specials sold entered at the end of the evening. 6. A specials file will be kept in the chef s office. 96 STANDARDS AND PROCEDURES DEPARTMENT: FOOD PREPARATION JOB CATEGORY: SOUS CHEF HEAD: G .M. APPROV AL: DATE: TASK: EQUIPMENT REPAIR AND MAINTENANCE P

16、ROGRAMME STANDARD: ALL EQUIPMENT FAILURE OR PROBLEMS MUST BE REPORTED TO ENGINEERING WITHIN 24 HOURS OR LESS. 97 PROCEDURE: Attend “MAINTENANCE REQUEST ” seminar held by Chief Engineer. Fill in Maintenance Request form as shown. Leave white copy in relevant Log Book for Executive Chef to see and handle. Place blue and yellow copy in engineering drop box or pigeon hole. REMEMBER IF IT IS URGENT PAGE ENGINEERING IMMEDIATELY. 98 STANDARDS AND PROCEDURES DEPARTMENT: FOOD PREPARATION JOB CATEGORY: SOUS CHEF HEAD: G .