02.KITCHEN（CHEF DE PARTIE ）行政总厨职责（英文）1-11

111KITCHENFOODPREPARATIONJOBCATEGORIES：CHEFDEPARTIEBAKERＥＸ．OUSCHEFCHEFPATISSIERSOUSCHEFPOISONNERASST．BUTCHER&FISHMONGERALLKITCHENSTAFFCOMMISCHEFSTEWARDASSISTANTCHERSTEWARDSTEWARDSUPERVISORCHEFSTEWARD222KITCHEN&FOODPREPARATIONJOBCATEGORYWINNERCHEFDEPARTIESHERATONFIJIRESORTTASKSPURCHASINGANDRECEIVINGPROCEDURESTAFFWORKASSIGNMENTSCHECKSTAFFWORKSCHEDULES&TIMESHEETSGIVINGEFFECTIVEINSTRUCTIONSBREAKAGEREPORTSCONDUCTINGAPERFORMANCEAPPRAISALREADINGANDUNDERSTANDINGDAILYOCCUPANCYCHARTSANDFORECASTSINTERDEPARTMENTALLIAISONBOSSSEMINAR333STANDARDSANDPROCEDURESDEPARTMENT：FOODPREPARATIONJOBCATEGORY：CHEFDEPARTIEHEAD：G．M．APPROVAL：DATE：TASK：PURCHASINGANDRECEIVINGPROCEDURESTANDARD：ALLITEMS（APARTFROMFOOD）WILLHAVEAPURCHASEORDERAUTHORISEDBYTHEGENERALMANAGERANDFINANCIALCONTROLLERPROCEDURE：AttendpurchasingandReceivingTrainingsessionheldbyController’sDepartment．FindattachedController’sPolicyandprocedure．444STANDARDSANDPROCEDURESDEPARTMENT：FOODPREPARATIONJOBCATEGORY：CHEFDEPARTIEHEAD：G．M．APPROVAL：DATE：TASK：STAFFWORKASSIGNMENTSSTANDARD：NOSTAFFMEMBERWILLHAVENOTHINGTODOATANYTIMEDURINGHIS／HERWORKDAY．PROCEDURE：1.．Scheduleallstaffworkdayssothatthereare：ａ）Setbreaktimesformealsandcoffee．ｂ）Ｍakesurethattimesinbetweenbreaksareadequatelyfilledinwithworkassignments．c）Keepaconstantcheckonstaffinbetweenbreaktimestoascertaintheyarenotunder-workedorgetintodifficultieswithabackupofwork.．d）Beflexibleenoughtoswapworkassignmentsbetweenstaffandbepreparedtohelpoutwhereabackupofworkoccurs．e）BefamiliarwiththememorandumofagreementbetweenFijihotelAssociationandNationalUnionofHotelandCateringEmployees．555STANDARDSANDPROCEDURESDEPARTMENT：FOODPREPARATIONJOBCATEGORY：CHEFDEPARTIEHEAD：G．M．APPROVAL：DATE：TASK：CHECKSTAFFWORKSCHEDULES&TIMESHEETSSTANDARD：ALLSTAFFWILLWORKTOTHESETROSTERSANDRECORDTHEWORKONTIMESHEET.PROCEDURE：1.Checkrosterforamountofstaffonshift.2.Checkthatstaffsarrivetosetrostertime.3.Checkthatstaffrecordtimeworkedontimesheetandsignoffonthattime.4.CheckwithDepartmentHeadthatanydiscrepanciesarerecordedinLogBookforfurtheractione.g.C&Aorabsenteeform.5.Checkthatstaffstakescheduledbreaksonly.666STANDARDSANDPROCEDURESDEPARTMENT：FOODPREPARATIONJOBCATEGORY：CHEFDEPARTIEHEAD：G．M．APPROVAL：DATE：TASK：GIVINGEFFECTIVEINSTRUCTIONSSTANDARD：EVERYWUPERVISORWILLGIVEGLEARCONCISEINSTRUCTIONS.PROCEDURE：Attend“GivingEffectiveInstructions”seminarheldbyHumanResources.777STANDARDSANDPROCEDURESDEPARTMENT：FOODPREPARATIONJOBCATEGORY：CHEFDEPARTIEHEAD：G．M．APPROVAL：DATE：TASK：BREAKAGEREPORTSSTANDARD：ALLITEMSBROKEN(CHINA,GLASSWARE)WILLBERECORDEDANDCOSTEDMONTHLY,AREPORTWILLBEWRITTENTOTHEFOOD&BEVERAGESERVICEMANAGERANDEXECUTIVECHEFWILLBECOPIED.ONHANDOFTHESECOPIESNEWITEMSWILLBEORDEREDFROMTHEGENERALSTORE.PROCEDURE：1.Allbrokenglassandchinawarewillbekeptinonecontaineruntiltheendofthemonth.2.Atallywillbekeptofallitemsbroken.Whenpossiblerecordstraightaway.3.Attheendofthemonththebreakageswillbeaddedupandcosted.CopiesofthiswillbegiventoF&BServiceManagerandExecutiveChef.4.AgeneralstoresrequisitioncanthebewrittenandgiventotheExecutiveCheftosign,whowillthenpassitontotheResidentManager.5.Afterthetallyhasbeencheckedagainstthebreakagesthebrokenpiecesofchinaandglasswarearetobedisposedofsafely.888STANDARDSANDPROCEDURESDEPARTMENT：FOODPREPARATIONJOBCATEGORY：CHEFDEPARTIEHEAD：G．M．APPROVAL：DATE：TASK：CONDUCTINGAPERFORMANCEAPPRAISALSTANDARD：THEEXECUTIVESOUSCHEF(ANDTHECHIEFSTEWARD)WILLBEFULLYCONVERSANYWITHAPERFORMANCEAPPRAISALANDBEABLETOCONDUCTANDRECORDTHEMOBJECTIVELY.PROCEDURE：Attend“CONDUCTINGAPERFORMANCEAPPRAISAL”SeminarheldbyHumanResources.999STANDARDSANDPROCEDURESDEPARTMENT：FOODPREPARATIONJOBCATEGORY：CHEFDEPARTIEHEAD：G．M．APPROVAL：DATE：TASK：READINGANDUNDERSTANDINGDAILYOCCUPANCYCHARYSANDFORECASTSSTANDARD:EVERYONEATSUPERVISORYLEVELWILLFULLYUNDERSTANDANDKNOWHOWTOACTRPONDAILYOCCRPANCYFIGURES.PROCEDURE：1.ReadtheoccupancyforecastonthewalloutsidetheChef’sOfficetakingspecialcareoverthecolumnthatshowsamountofpersonsinhouse.2.Onhandofthiscolumnyouwillknowoccupancyfigures.3.Withthesefiguresfiguresknowntoyou,youcancalculatetheamountofmise-en-placeneedede.g.,300peopleinHouse,approximately300breadrolls,150croissantsforbreakfast,100Danishpastries,howmanyplates,crockeryandcutleryneedonthedayandhowmuchfoodistoberequisitionedandprepared.4.Thisnumberwillalsohaveaneffectontherosteringforthedaye.g.,ifsomeonecallsinsickisitreallynecessarytoreplacethem?Checkoccupancy!111000STANDARDSANDPROCEDURESDEPARTMENT：FOODPREPARATIONJOBCATEGORY：CHEFDEPARTIEHEAD：G．M．APPROVAL：DATE：TASK：INTERDEPARTMENTALLIAISONSTANDARD:EVERYPOSSIBLEEFFORYTWILLBEMADETOWORKCLOSELYTOGETHERWITHOTHERHOTELDEPARTMENTS.PROCEDURE：1.Tostopanyproblemsoccurringdeepotherdepartmentsinformed.2.Shouldanyproblemsoccurduetomis-informationpleaseseeDepartmentHeadfordiscussion.3.Neverargueinfrontofstaffalwaysmeetfordiscussionbehindcloseddoors.4.Ifnoconclusioncanbereachedtaketheproblemtoahigherauthority,ExecutiveSousCheforExecutiveChef111111STANDARDSANDPROCEDURESDEPARTMENT：FOODPREPARATIONJOBCATEGORY：CHEFDEPARTIEHEAD：G．M．APPROVAL：DATE：TASK：BOSSSEMINARSTANDARD:EVERYSUPERVISORWILLLEARNHOWTOHANDLE