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

24KITCHEN&FOODPREPARATIONJOBCATEGORYWINNEREX.SOUSCHEF.SHERATONFIJIRESORTTASKSEQUIPMENTREPAIRANDMAINTENANCEPROGRAMMEATTENDINGADEPARTMENTHEADMEETINGPLANNTNGAKITCHENLAYOUTCONDUCTINGDEPARTMENTALORIENTATIONPREPARINGADEPARTMENTMEETINGPREPARINGANDCONTRILLINGBUDGETSHABDKINGOUTSIDESUPPLESANDCONTRACTWRITINGHANDLINGCORRESPONDENCECONDUCTINGADEPARTMENTNEEDSANALYSISPREPAREACAPOTALEXPENSEBUDGETINTERVIEWFORSELECTIONCONDUCTINGAPERFORMANCTAPPRAISAL25STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:EX.SOUSCHEFHEAD:G.M.APPROVAL:DATE:TASK:EQUIPMENTREPAIRANDMAINTENANCEPROGRAMMESTANDARD:ALLEQUIPMENTFAILUREORPROBLEMSMUSTBEREPORTEDTOENGINEERINGWITHIN24HOURSORLESS.PROCEDURE:Attend“MaintenanceRequest:SeminarheldbychiefEngineer.FillinMaintenanceRequestFormasshown.LeavewhitecopyinrelevantLogBookforExecutivecheftoseeandhandle.Placeblueandyellowcopyinengineeringdropboxorpigeonhole.REMEMBERIFITISURGENT,PAGEENGINEERINGIMMEDIATELY.26STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:EX.SOUSCHEFHEAD:G.M.APPROVAL:DATE:TASK:ATTENDINGADEPARTMENTHEADMEETINGSTANDARD:EXECUTIVESOUSCHEFANDCHIEFSTEWARDWILLKNOWHOWTOHANDLETHEMSELVESINADEPARTMENTHEADMEETING.PROCEDURE:1.Arriveontime.2.Answerwhenaskedonly.3.Bringrelevantnoteswithyou.4.DonottrytoembarrassotherDepartmentHeads.5.Keeptopicsandanswersrelevant.27STANDARDSANDPROCEDURESDEPARTMENT: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.28STANDARDSANDPROCEDURESDEPARTMENT: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.29STANDARDSANDPROCEDURESDEPARTMENT: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.30STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:EX.SOUSCHEFHEAD:G.M.APPROVAL:DATE:TASK:PREPARINGANDCONTROLLINGBUDGETSSTANDARD:ALLBUDGETSWILLBEPREPAREDANDCONTROLLEDACCURATELYTOEXACTFINANCIALCONTROLLERSSPECTFICATIONS.PROCEDURE:Attend“BUDGETTRAINING”sessionsheldbytheFinancialControllersDepartment.Findattachedcontrollers’policyandprocedure.31STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:EX.SOUSCHEFHEAD:G.M.APPROVAL:DATE:TASK:HANDLINGOUTSIDESUPPLIESANDCONTRACTWRITINGSTANDARD:NOCONTRACTSHALLBEMADEWITHOUTFIRSTBEINGCHECKEDBYTHEFINANCIALCONTROLLER,EXECUTIVECHEFANDRESIDENTMANAGERANDWILLBESIGNEDOFFBYTHEGENERALMANAGERONLY.PROCEDURE:AttendtrainingsessionheldFinancialControllerandTrainingManager.32STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:EX.SOUSCHEFHEAD:G.M.APPROVAL:DATE:TASK:HANDLINGCORRESPONDENCESTANDARD:NOCORRESPONDENCESHALLBESENTONHOTELSTATIONARYWITHOUTFIRSTHAVINGBEENVETTEDBYEXECUTIVECHEFORINHISABSENCETHERESIDENTMANAGER.PROCEDURE:1.Readallcorrespondencecarefully.2.IfcorrespondenceneedsanansweronhotelstationaryrefertoExecutiveResidentManager.33STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:EX.SOUSCHEFHEAD:G.M.APPROVAL:DATE:TASK:CONDUCTINGADEPARTMENTNEEDSANALYSISSTANDARD:THEEXECUTIVESOUSCHEF(ANDCHIEFDTEWARD)WILLBECAPABLEOFIDENTIFYINGTHEIRDEPARTMENTNEEDS.PROCEDURE:Attenda“CINDUCTINGADEPARTMENTNEEDSANALYSIS”seminarheldbytheHumanResourcesDepartment.T.F.R.34STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:EX.SOUSCHEFHEAD:G.M.APPROVAL:DATE:TASK:PREPARINGACAPITALEXPENSEBUDGETSTANDARD:ANACCURATFIVEYEARFORECASTWILLBEPREPARD.PROCEDURE:Attend‘CAPITALEXPENSETRAINING’sessionsheldbycontrollersdepartment.Findattachedcontrollers’policyandprocedure.35STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARATIONJOBCATEGORY:EX.SOUSCHEFHEAD:G.M.APPROVAL:DATE:TASK:INTERVIEWINGFORSELECTIONSTANDARD:ONLY“SHERATONSTANDATD”STAFFWILLBEEMPLOYED.PROCEDURE:AttendinterviewingtechniquesseminarheldbyHumanResources.T.F.R.36STANDARDSANDPROCEDURESDEPARTMENT:FOODPREPARAT