精编IE工业工程KITCHENCHEFDEPARTIE行政总厨职责英文.docx

精编IE工业工程KITCHENCHEFDEPARTIE行政总厨职责英文.docx

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精编IE工业工程KITCHENCHEFDEPARTIE行政总厨职责英文

【IE工业工程】KITCHEN【CHEFDEPARTIE】行政总厨职责【英文】

xxxx年xx月xx日

xxxxxxxx集团企业有限公司

Pleaseenteryourcompany'snameandcontentv

KITCHEN

FOODPREPARATION

JOBCATEGORIES：

CHEFDEPARTIE

BAKER

ＥＸ．OUSCHEF

CHEFPATISSIER

SOUSCHEF

POISONNER

ASST．BUTCHER&FISHMONGER

ALLKITCHENSTAFF

COMMISCHEF

STEWARD

ASSISTANTCHERSTEWARD

STEWARDSUPERVISOR

CHEFSTEWARD

KITCHEN

&

FOODPREPARATION

JOBCATEGORYWINNER

CHEFDEPARTIESHERATONFIJIRESORT

TASKS

PURCHASINGANDRECEIVINGPROCEDURE

STAFFWORKASSIGNMENTS

CHECKSTAFFWORKSCHEDULES&TIMESHEETS

GIVINGEFFECTIVEINSTRUCTIONS

BREAKAGEREPORTS

CONDUCTINGAPERFORMANCEAPPRAISAL

READINGANDUNDERSTANDINGDAILYOCCUPANCYCHARTSANDFORECASTS

INTERDEPARTMENTALLIAISON

BOSSSEMINAR

STANDARDSANDPROCEDURES

DEPARTMENT：

FOODPREPARATIONJOBCATEGORY：

CHEFDEPARTIE

HEAD：

G．M．APPROVAL：

DATE：

TASK：

PURCHASINGANDRECEIVINGPROCEDURE

STANDARD：

ALLITEMS（APARTFROMFOOD）WILLHAVEAPURCHASE

ORDERAUTHORISEDBYTHEGENERALMANAGERAND

FINANCIALCONTROLLER

PROCEDURE：

AttendpurchasingandReceivingTrainingsessionheldbyController’sDepartment．

FindattachedController’sPolicyandprocedure．

STANDARDSANDPROCEDURES

DEPARTMENT：

FOODPREPARATIONJOBCATEGORY：

CHEFDEPARTIE

HEAD：

G．M．APPROVAL：

DATE：

TASK：

STAFFWORKASSIGNMENTS

STANDARD：

NOSTAFFMEMBERWILLHAVENOTHINGTODOATANYTIME

DURINGHIS／HERWORKDAY．

PROCEDURE：

1.．Scheduleallstaffworkdayssothatthereare：

ａ）Setbreaktimesformealsandcoffee．

ｂ）Ｍakesurethattimesinbetweenbreaksareadequatelyfilledinwithworkassignments．

c）Keepaconstantcheckonstaffinbetweenbreaktimestoascertaintheyarenotunder-workedorgetintodifficultieswithabackupofwork.．

d）Beflexibleenoughtoswapworkassignmentsbetweenstaffandbepreparedtohelpoutwhereabackupofworkoccurs．

e）BefamiliarwiththememorandumofagreementbetweenFijihotelAssociationandNationalUnionofHotelandCateringEmployees．

STANDARDSANDPROCEDURES

DEPARTMENT：

FOODPREPARATIONJOBCATEGORY：

CHEFDEPARTIE

HEAD：

G．M．APPROVAL：

DATE：

TASK：

CHECKSTAFFWORKSCHEDULES&TIMESHEETS

STANDARD：

ALLSTAFFWILLWORKTOTHESETROSTERSANDRECORDTHEWORKONTIMESHEET.

PROCEDURE：

1.Checkrosterforamountofstaffonshift.

2.Checkthatstaffsarrivetosetrostertime.

3.Checkthatstaffrecordtimeworkedontimesheetandsignoffonthattime.

4.CheckwithDepartmentHeadthatanydiscrepanciesarerecordedinLogBookforfurtheractione.g.C&Aorabsenteeform.

5.Checkthatstaffstakescheduledbreaksonly.

STANDARDSANDPROCEDURES

DEPARTMENT：

FOODPREPARATIONJOBCATEGORY：

CHEFDEPARTIE

HEAD：

G．M．APPROVAL：

DATE：

TASK：

GIVINGEFFECTIVEINSTRUCTIONS

STANDARD：

EVERYWUPERVISORWILLGIVEGLEARCONCISEINSTRUCTIONS.

PROCEDURE：

Attend“GivingEffectiveInstructions”seminarheldbyHumanResources.

STANDARDSANDPROCEDURES

DEPARTMENT：

FOODPREPARATIONJOBCATEGORY：

CHEFDEPARTIE

HEAD：

G．M．APPROVAL：

DATE：

TASK：

BREAKAGEREPORTS

STANDARD：

ALLITEMSBROKEN（CHINA,GLASSWARE）WILLBERECORDEDANDCOSTEDMONTHLY,AREPORTWILLBEWRITTENTOTHEFOOD&BEVERAGESERVICEMANAGERANDEXECUTIVECHEFWILLBECOPIED.ONHANDOFTHESECOPIESNEWITEMSWILLBEORDEREDFROMTHEGENERALSTORE.

PROCEDURE：

1.Allbrokenglassandchinawarewillbekeptinonecontaineruntiltheendofthemonth.

2.Atallywillbekeptofallitemsbroken.Whenpossiblerecordstraightaway.

3.Attheendofthemonththebreakageswillbeaddedupandcosted.CopiesofthiswillbegiventoF&BServiceManagerandExecutiveChef.

4.AgeneralstoresrequisitioncanthebewrittenandgiventotheExecutiveCheftosign,whowillthenpassitontotheResidentManager.

5.Afterthetallyhasbeencheckedagainstthebreakagesthebrokenpiecesofchinaandglasswarearetobedisposedofsafely.

STANDARDSANDPROCEDURES

DEPARTMENT：

FOODPREPARATIONJOBCATEGORY：

CHEFDEPARTIE

HEAD：

G．M．APPROVAL：

DATE：

TASK：

CONDUCTINGAPERFORMANCEAPPRAISAL

STANDARD：

THEEXECUTIVESOUSCHEF（ANDTHECHIEFSTEWARD）WILLBEFULLYCONVERSANYWITHAPERFORMANCEAPPRAISALANDBEABLETOCONDUCTANDRECORDTHEMOBJECTIVELY.

PROCEDURE：

Attend“CONDUCTINGAPERFORMANCEAPPRAISAL”SeminarheldbyHumanResources.

STANDARDSANDPROCEDURES

DEPARTMENT：

FOODPREPARATIONJOBCATEGORY：

CHEFDEPARTIE

HEAD：

G．M．APPROVAL：

DATE：

TASK：

READINGANDUNDERSTANDINGDAILYOCCUPANCYCHARYSANDFORECASTS

STANDARD:

EVERYONEATSUPERVISORYLEVELWILLFULLYUNDERSTANDANDKNOWHOWTOACTRPONDAILYOCCRPANCYFIGURES.

PROCEDURE：

1.ReadtheoccupancyforecastonthewalloutsidetheChef’sOfficetakingspecialcareoverthecolumnthatshowsamountofpersonsinhouse.

2.Onhandofthiscolumnyouwillknowoccupancyfigures.

3.Withthesefiguresfiguresknowntoyou,youcancalculatetheamountofmise-en-placeneedede.g.,300peopleinHouse,approximately300breadrolls,150croissantsforbreakfast,100Danishpastries,howmanyplates,crockeryandcutleryneedonthedayandhowmuchfoodistoberequisitionedandprepared.