04.KITCHEN(EX.SOUS CHEF)厨师长职责（英文）24-36VIP免费

KITCHEN&FOODPREPARATIONJOBCATEGORYWINNEREX.SOUSCHEF.SHERATONFIJIRESORTTASKSEQUIPMENTREPAIRANDMAINTENANCEPROGRAMMEATTENDINGADEPARTMENTHEADMEETINGPLANNTNGAKITCHENLAYOUTCONDUCTINGDEPARTMENTALORIENTATIONPREPARINGADEPARTMENTMEETINGPREPARINGANDCONTRILLINGBUDGETSHABDKINGOUTSIDESUPPLESANDCONTRACTWRITINGHANDLINGCORRESPONDENCECONDUCTINGADEPARTMENTNEEDSANALYSISPREPAREACAPOTALEXPENSEBUDGETINTERVIEWFORSELECTIONCONDUCTINGAPERFORMANCTAPPRAISALSTANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:EX.SOUSCHEFHEAD:G.M.APPROVAL:DATE:TASK:EQUIPMENTREPAIRANDMAINTENANCEPROGRAMMESTANDARD:ALLEQUIPMENTFAILUREORPROBLEMSMUSTBEREPORTEDTOENGINEERINGWITHIN24HOURSORLESS.PROCEDURE:Attend“MaintenanceRequest:SeminarheldbychiefEngineer.FillinMaintenanceRequestFormasshown.LeavewhitecopyinrelevantLogBookforExecutivecheftoseeandhandle.Placeblueandyellowcopyinengineeringdropboxorpigeonhole.REMEMBERIFITISURGENT,PAGEENGINEERINGIMMEDIATELY.STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:EX.SOUSCHEFHEAD:G.M.APPROVAL:DATE:TASK:ATTENDINGADEPARTMENTHEADMEETINGSTANDARD:EXECUTIVESOUSCHEFANDCHIEFSTEWARDWILLKNOWHOWTOHANDLETHEMSELVESINADEPARTMENTHEADMEETING.PROCEDURE:1.Arriveontime.2.Answerwhenaskedonly.3.Bringrelevantnoteswithyou.4.DonottrytoembarrassotherDepartmentHeads.5.Keeptopicsandanswersrelevant.STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:EX.SOUSCHEFHEAD:G.M.APPROVAL:DATE:TASK:PLANNINGALITCHENLAYOUTSTANDARD:THEEXECUTIVESOUSCHEF(ANDCHIEFSTEWARD)WILLBEABLETOSETUPAKITCHENFORFUNCTIONANDSPECIALEVENTSTHATHASAPROPERWORKFLOWFROMENTRÉEUNTILTHELASTDIRTYDISHHASBEENCLEAREDAFTERDESSERT.PROCEDURE:1.Aservicealwaysflowsfromrighttoleft(kitchenstaff).2.Aclearingstationformlefttoright(waithelp).3.Checkthatclearingstationshavethefollowing:a)Enoughtablespacetoclearb)Enoughgarbagecanstoscrapintoc)Enoughrackstorackglasses,cupsetc.intod)Platetrolleyse)Accesstostationstoservicethemf)Containersforusedbutter,cream,milk,saucesetc.,tobereused.STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:EX.SOUSCHEFHEAD:G.M.APPROVAL:DATE:TASK:CONDUCTINGDEPARTMENTALOPIENTATIONSTANDARD:EVERYONEWILLKNOWBREAKTIMES.STORAGEAREAS,TOILETLOCATION,WHICHFRIDGES&WHATITEMS,WHERECHEMICALSARETOPICKUPAUNIFORMANDWHATTIMES,WHEREROSTERSARE,ANDHOWTOREADTHEMANDKNOWEACHOTHER.PROCEDURE:1.Befriendlyandsmile.2.Putthenewemployeeatease.3.Makesureyoucovereverypointaspertrainingactivityoutline“DepartmentOrientation.”4.Givethenewemployeeagoodfirstimpression.5.Stresscleanlinessandpersonalhygiene.STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:EX.SOUSCHEFHEAD:G.M.APPROVAL:DATE:TASK:CONDUCTINGADEPARTMENTMEETINGSTANDARD:EVERYDEPARTMENTMEETINGWILLBEORGANISEDBEFOREHANDWITHSETTOPICSANDTIMEANDWILLHAVERECORDEMINUTES.PROCEDURE:Attend“CONDUCTINGADEPARTMENTMEETING”trainingsessionheldbyHumanResourcesDepartment.REMEMBER:1.Prepareyourtopicsandsticktothem.2.Theytogeteveryone’sparticipation.3.Keepmeetingorderly.4.Donottrytoembarrassanyone.5.Keepmeetingsminutes.6.Trytoannouncefollowupmeetingdate.STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:EX.SOUSCHEFHEAD:G.M.APPROVAL:DATE:TASK:PREPARINGANDCONTROLLINGBUDGETSSTANDARD:ALLBUDGETSWILLBEPREPAREDANDCONTROLLEDACCURATELYTOEXACTFINANCIALCONTROLLERSSPECTFICATIONS.PROCEDURE:Attend“BUDGETTRAINING”sessionsheldbytheFinancialControllersDepartment.Findattachedcontrollers’policyandprocedu...