16.KITCHEN(STEWARD-3)303-329

303KITCHEN&FOODPREPARATIONJOBCATEGORYWINNERASSISTANTCHIEFSTEWARD.SHERATONFIJIRESORTTASKSIMPORTANCEOFBANQUETFUNCIONSTOHOTELTIMINGSOFBANQUETPREPARATIONSTEPSSETUPOFTRANSPORTEQUIPMENTFORFOODPREPANRATIONSTAFFBASICSOFFOODPRESENTATIONANDPORTIONCONTROLSETUPOFFOODPICKUPSTATIONANDSTEWARDINGAREATIMINGOFCOURSESINABANQUETCOORDINATIONBETWEENKITCHE/SERVICESTAFFWORKINGTHEFOODPICKUPSTATIONWORKINGTHESTEWARDENGAREARETURNINGEQUIPMENTANDTRSHTOKITCHENGUESTRELATIONSSHIFTCHANGINGCOMMUNICATIONSASSIGNINGWORKTASKSCONDUCTINGSHIFTMEETINGSCOMMUNICATINGWITHTHEWORKERSCOMMUNICATINGWITHTHEMANAERSAMINTAININGATTENDANCEANDPROMPTNESSRECORDSHANDLINGDISCREPANCIESFROMSTANDARDINWORKPERFORMEDORRULES®ULATIONSPREPARINGACCIDENTREPORTSROLEOFASSISTANTCHIEFSTEWARDSETTINGGOALSGIVINGEFFECTIVEINSTRUCTIONSLISTENINGSKILLSDISCIPLINEPROCESSPREPARINGATRAININGSESSIONCONDUCTINGAPERFORMANCEAPPRAISAL304STANDARDSANDPROCEDURESDEPARTMENT：STEWARDINGJOBCATEGORY：ASST.CHIEFSTEWARDHEAD：CHIEFSTEWARG．M．APPROVAL：DATE：TASK：IMPORTANCEOFBANQUETFUNCTINSTOHOTELSTANDARD：Itisveryimportantthatallguests,afteraBanquetfunctionleavesthehotelinagoodframeofmind,havingenjoyedexcellentfoodandservice.PROCEDURE：1.Banquetfunctionsareanimportantsourceofrevenuetothehotel.2.Achievementofahappyandsatisfiedguestmeans:A.Goodadvertisingforthehotelwithnoadditionalcost.B.Repeatbusinessandprestigeforthehotelanditsstaff.3Stewardsdepartmentcanhelpachievethisby:A.Supplyofcleancrockery/glasses/flatwaretoservicestaff.B.Goodmaintenanceofequipmenttoenhanceappearanceandquality.C.Smoothrunningofbackofhouseoperations.D.Efficientlyandsmoothlyworkingwithallkitchenand–servicestaff.305STANDARDSANDPROCEDURESDEPARTMENT：STEWARDINGJOBCATEGORY：ASST.CHIEFSTEWARDHEAD：CHIEFSTEWARDG．M．APPROVAL：DATE：TASK：TIMINGSOFBANQUETPREPARATIONSTEPSSTANDARD：Correcttimingsofbanquetpreparationstepsareessentialtoasmoothefficientoperationandcanbeachievedbyfollowingprocedureslisted.PROCEDURE：1.Liaisewithdepartmentconcernedfortheirneeds:A.Typesofequipment/crockery/glassesrequired.B.Howmanyrequired.C.Whenrequired.2.Arrangeandplanworktasksaccordingtorequirements.3.Ensurerequirementsaremetasscheduled.306STANDARDSANDPROCEDURESDEPARTMENT：STEWARDINGJOBCATEGORY：ASST.CHIEFSTEWARDHEAD：CHIEFSTEWARDG．M．APPROVAL：DATE：TASK：SETUPOFTRANSPORTEQUIPMENTFORFOODPREPARATIONSTAFFSTANDARD：Settingupoftransportequipmentforfoodpreparationstaffmustbedonebyfollowingprocedureslisted.PROCEDURE：1.Checkwithfoodpreparationstaff:A.Typeoftrolleyrequired.B.Numberrequired.C.Whenrequired.2.EnsuretrolleyiscleanbeforedeliverytofoodPreparationstaff.3.Parktrolleyinarearequiredmakingsuremovementinthatareaisnotblockedorimpeded.307STANDARDSANDPROCEDURESDEPARTMENT：STEWARDINGJOBCATEGORY：ASST.CHIEFSTEWARDHEAD：CHIEFSTEWARDG．M．APPROVAL：DATE：TASK：BASICSOFFOODPRESENTATIONANDPORTIONCONTROLSTANDARD：Knowledgeofbasicfoodpresentationandportioncontrolcanbeachievedbyfollowingprocedureslisted.PROCEDURE：1.Goodcolorarrangement2.Neatarrangementoffoodonplate3.Consistency–everyplateshouldbearrangedonplateinthesameway.4.Itsgarnishes.5.Portionsizesshouldbeconsistentaccordingtowhathasbeenallocated.308STANDARDSANDPROCEDURESDEPARTMENT：STEWARDINGJOBCATEGORY：ASST.CHIEFSTEWARDHEAD：CHIEFSTEWARDG．M．APPROVAL：DATE：TASK：SETUPOFFOODPICKUPSTATIONANDSTEWARDINGAREASTANDARD：Setupoffoodpickupstationandstewardingarea(clearingstation)mustbedoneasperprocedureslisted:PROCEDURE：1.FOODPICKUPSTATIONA.Setupnexttohotboxesinbanquet,onelargeandonesmalltrestlejoinedsidebysideinoneline.B.Keeptablesclearexceptforequipmentbeingusedbychefsforfunction.C.Setontable;standforhottraysfromoven,jugsforsauceandcuttingboardsifrequired.2.STEWARDINGAREA(CLEARINGSTATION)A.SetuptwoQueenMarysatbanquetdishwasher.B.Setupempty,differenttypesofglassracks,cutleryholders,bucketformisc.items.C.Rubbishbinswithlinerforfoodscraps.D.Oneplatetrolleyforplacingofdirtycrockery.MAKESUREBOTHAREASDONOTIMPEDEMOVEMENTOFFOODANDSERVICESTAFF.309STANDARDSANDPROCEDURESDEPARTMENT：STEWARDINGJOBCATEGORY：ASST.CHIEFSTEWARDHEAD：CHIEFSTEWARDG．M．APPROVAL：DATE：TASK：TIMINGOFCOURSESINABANQUETSTANDARD：Knowledgeoftimingofcourseinbanquetisessentialtomaintainahighstandardoffoodqualityandcanbeachievedbyfollowingprocedureslisted.PROCEDURE：1.CheckwithBanquetManagerregardingtimingsofcoursesandreconfirmasbanquetprogresses.2.Thisistopreventfoodqualitybeingaffectedastimingsareconstantlybeingchangedtotheneedsoftheguest.3.Ensurefoodinhotboxesisnotbeingoverheatedanddriedoutbyadjustingtemperaturesasrequiredbeforefoodservice.4.ORinotherinstances,icecream/freezeritemsmaymeltbeforeithasbeenserved.310STANDARDSANDPROCEDURESDEPARTMENT：STEWARDINGJOBCATEGORY：ASST.CHIEFSTEWARDHEAD：CHIEFSTEWARDG．M．APPROVAL：DATE：TASK：COORDINATIONBETWEENKITCHEN/SERVCESTAFFSTANDARD：Goodcoordinationbetweenkitchenandservicestaffmustbeachievedfollowingprocedureslisted.PROCEDURE：ASinanyfoodoutlet,goodcoordinationisrequiredbetweenfoodpreparationandservicestaff.A.Constantcommunicationisrequired.BTimingisimportanttoensureanydifferentitemstomenucanbemadeandchangedifrequired.C.Remaincalmifanyerrorsaremade.D.Objectivesaretogetthefoodouttotheguest