09.KITCHEN(PASTRY KITCHEN)98-124

98KITCHEN&FOODPREPARATIONJOBCATEGORYWINNERPASTRYCOOKSHERATONTOWERSSINGAPORETASKSMAINTAININGPERSONALGROOMINGSAFETYANDPREVENTIONOFACCIDENTSINTHEKITCHENMAINTAININGFOODHYGIENECOLLECTIONFOODHYGIENESTANDARDRECIPESBANQUETPREPARATIONANDSETUPROOMAMENITIESGATEAUXANDPASTRIESFORTERAZZACAKECOUNTERHIGHTEABUFFETDOMUSDESSERTTABLEHONORABLEMENTIONDESSERTBUFFETDET-UPS99SHERATONTOWERSSINGAPORESTANDARDS&PROCEDURESKITCHENPASTRY100PASTRY101STANDARDSANDPROCEDURESDEPARTMENT:JOBCATEGORY:F&BPASTRYKITCHENALLPASTRYSTAFFHEAD:G.M.APPROVAL:DATE:TASK:MAINTAININGPERSONALGROOMINGSTANDARD:Mustbeinfulluniformandmaintaingoodpersonalhygienewhenonduty.PROCEDURE:1.Allstaffmustbeinfulluniformwhenonduty(includinghat,scarf,apron,safetybootsorwoodenclogs).Socksmustalsobewornatalltimes.2.Hairmustbecleanandtiedupforfemalestaffandshouldnotreachshoulderlengthformaleemployees.3.Fingernailstobekeptshortandclean,plasticglovestobewornforthosewithcuts,ringwormsorallergytocertainacidordicingproductswhenonduty.4.Noear-rings,watches,ringorcostumejewelryallowedinthekitchen.Forfemaleemployees,make-upshouldnotbeexcessive.5.Nowhistling,smokingorspittinginthekitchen,refrainfromeatingexceptwhentastingfinishedproductwhileonduty.6.Noseshouldnotbetouchedwhenhandlingfood,neversneezeintofood.7.Alwayswashhandswithsoapaftervisitingthetoiletandalsowhenhandlingotherthingsbesidefood.8.Remember,youappearanceisareflectionofyourcharacter,takegoodcareofyourselvesandalsoyouruniform.102STANDARDSANDPROCEDURESDEPARTMENT:JOBCATEGORY:F&BPASTRYKITCHENALLPASTRYSTAFFHEAD:G.M.APPROVAL:DATE:TASK:SAFETYANDPREVENTIONOFACCIDENTSINTHEKITCHENSTANDARD:Toknowallemergencyproceduresandoperationofallkitchenmachinery.PROCEDURE:1.Knowthelocationoffireextinguishers,waterhose,emergencytelephone,fireexitsandhownotbakingforalongperiodoftime.2.Keepallovendoorsclosedexceptwhenloadingandunloadingtheoventurnitoffifnotbakingforalongperiodoftime.3.Useonlydrypadstomovehotpanstraysandcookingutensils.4.Leavelidsonthesideofthepanoppositeyoutoallowsteamtoescapekeephandleoutofaisleandawayfromdirectsourcekeephandleoutofaisleandawayfromdirectsourceofheatsuchasoveranopenflameorburner.5.Allhandlesshouldbefreeofgrease,handlesofpansshouldneverprotrudeovertheedgeofstoveortableasitmaybeknockedoff.6.Openvalvesofsteam-jackedkettlesandurnsslowlytoavoidsplashinghotwaterandsteam7.Getassistancewhenmovingheavyitemsandhottrayswhenevernecessary.8.Wearcleanuniformsthatfitproperlylooseapronstringmaygetcaughtinamixerortouchasourceofheat,wearsafetybootsorwoodenclogstopreventspillsofhotliquid.9.Avoidspatteringliquidsintohotfatoroil;alwaysdoamarkingwhenplacinghottraystopreventothersfromgettingburnt.103PROCEDURES:(continued)10.Keepfiredoorclosed,donotblockfireexits.11.Donothandleelectricalequipmentwithwethandsorwhilestandinginwater.12.Switchoffpowerpointorunplugwhenscrappingdoughinmixingbowlorcut-o-mat.13.Learnthecompleteinstructionforoperatingallmachinerybeforeattemptingonyourownaccord.Alwaysaskifyoudonotknow.14.Storeknivessafely,neverleaveknivesinawashingsinksorundercover.15.Whencarryingknives,thepointededgeshouldbehelddownwards,thebladeshouldneverbeexposedupwards,16.Useknifeforcuttingandchoppingonly,neveruseittoopenlids,cansorothercontainers,alwaysuseachoppingboard.17.Usesafetyguardswhenoperatingequipment,ifavailable,neverputhandintoanymovingmachine18.Keepfloorfreeofgrease,spillsorwetspots,cleanitupimmediately.19.Standsafelyonaladderwhentakingorlookingforsomethingbeyondyourreach.20.InformcheforAssistantimmediatelyshouldaseriousaccidentoccurs,orintheirabsencecallsecurityorManageronduty.104STANDARDSANDPROCEDURESDEPARTMENT:JOBCATEGORY:F&BPASTRYKITCHENALLPASTRYSTAFFHEAD:G.M.APPROVAL:DATE:TASK:MAINTAININGFOODHYGIENESTANDARD:Foodmustalwaysbeclean,safeandbaked/cookedintheproperwaytoenticeappetiteandpreventfoodpoisoningPROCEDURE:1.Maintainhighstandardofpersonalhygiene.2.Keepequipmentingoodandcleancondition3.Correctstorageoffoodstuffsatrighttemperature4.Correctre-heatingfoodpriortostorage5.Quickcookingoffoodpriortostorage6.Periodicfumigationtopreventverminandinsects.Foodmustbecoveredtopreventanyinsecticidevapourtocontaminatethefood.7.Foodshouldbehandledaslittleaspossible.8.Useonlycleanspoonfortasting.9.Forice-cream,cookto83deg.Candcooldownsoonaspossiblebystandingonice-waterorgothroughpasteurizer.105STANDARDSANDPROCEDURESDEPARTMENT:JOBCATEGORY:F&BPASTRYKITCHENALLPASTRYSTAFFHEAD:G.M.APPROVAL:DATE:TASK:COLLECTIONOFF&BANDFENERALSTOREITEMSSTANDARD:Tocheckthatallitemsontherequisitionareissued,collectedandalsocheckontheexpirydatesofallperishablegood.PROCEDURE:1.SubmitrequisitiontoF&Bstore,eitherthenightbeforeorearlyinthemorningaftergettingtheauthorizedsignature.2.Alwayscollectitemsbefore1:00pmdaily.3.Checkandcountallitemsissued,especiallydiaryproductsfortheirexpirydates.Ifyousensethatitemisrancidornotdate,informstoremanandrejectthegoods.Informyoursupervisor.4.Alwaysplaceheavyitemsbelowanddonotoverloadthetrolley.5.InformCheforassistantChefpatissierifitemsorderedarenotavailable.6.Rotateallstockscolumnstackingandfollowthestandardformatofstacking.7.Ifanitemisre