16KITCHENSTEWARD3303329.docx
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16KITCHENSTEWARD3303329.docx
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16KITCHENSTEWARD3303329
KITCHEN
&
FOODPREPARATION
JOBCATEGORYWINNER
ASSISTANTCHIEFSTEWARD.SHERATONFIJIRESORT
TASKS
IMPORTANCEOFBANQUETFUNCIONSTOHOTEL
TIMINGSOFBANQUETPREPARATIONSTEPS
SETUPOFTRANSPORTEQUIPMENTFORFOODPREPANRATIONSTAFF
BASICSOFFOODPRESENTATIONANDPORTIONCONTROL
SETUPOFFOODPICKUPSTATIONANDSTEWARDINGAREA
TIMINGOFCOURSESINABANQUET
COORDINATIONBETWEENKITCHE/SERVICESTAFF
WORKINGTHEFOODPICKUPSTATION
WORKINGTHESTEWARDENGAREA
RETURNINGEQUIPMENTANDTRSHTOKITCHEN
GUESTRELATIONS
SHIFTCHANGINGCOMMUNICATIONS
ASSIGNINGWORKTASKS
CONDUCTINGSHIFTMEETINGS
COMMUNICATINGWITHTHEWORKERS
COMMUNICATINGWITHTHEMANAERS
AMINTAININGATTENDANCEANDPROMPTNESSRECORDS
HANDLINGDISCREPANCIESFROMSTANDARDINWORK
PERFORMEDORRULES®ULATIONS
PREPARINGACCIDENTREPORTS
ROLEOFASSISTANTCHIEFSTEWARDSETTINGGOALS
GIVINGEFFECTIVEINSTRUCTIONS
LISTENINGSKILLS
DISCIPLINEPROCESS
PREPARINGATRAININGSESSION
CONDUCTINGAPERFORMANCEAPPRAISAL
STANDARDSANDPROCEDURES
DEPARTMENT:
STEWARDINGJOBCATEGORY:
ASST.CHIEFSTEWARD
HEAD:
CHIEFSTEWARG.M.APPROVAL:
DATE:
TASK:
IMPORTANCEOFBANQUETFUNCTINSTOHOTEL
STANDARD:
Itisveryimportantthatallguests,afteraBanquetfunctionleavesthehotelinagoodframeofmind,havingenjoyedexcellentfoodandservice.
PROCEDURE:
1.Banquetfunctionsareanimportantsourceofrevenuetothehotel.
2.Achievementofahappyandsatisfiedguestmeans:
A.Goodadvertisingforthehotelwithnoadditionalcost.
B.Repeatbusinessandprestigeforthehotelanditsstaff.
3Stewardsdepartmentcanhelpachievethisby:
A.Supplyofcleancrockery/glasses/flatwaretoservicestaff.
B.Goodmaintenanceofequipmenttoenhanceappearanceandquality.
C.Smoothrunningofbackofhouseoperations.
D.Efficientlyandsmoothlyworkingwithallkitchenand–servicestaff.
STANDARDSANDPROCEDURES
DEPARTMENT:
STEWARDINGJOBCATEGORY:
ASST.CHIEFSTEWARD
HEAD:
CHIEFSTEWARDG.M.APPROVAL:
DATE:
TASK:
TIMINGSOFBANQUETPREPARATIONSTEPS
STANDARD:
Correcttimingsofbanquetpreparationstepsareessentialtoasmoothefficientoperationandcanbeachievedbyfollowingprocedureslisted.
PROCEDURE:
1.Liaisewithdepartmentconcernedfortheirneeds:
A.Typesofequipment/crockery/glassesrequired.
B.Howmanyrequired.
C.Whenrequired.
2.Arrangeandplanworktasksaccordingtorequirements.
3.Ensurerequirementsaremetasscheduled.
STANDARDSANDPROCEDURES
DEPARTMENT:
STEWARDINGJOBCATEGORY:
ASST.CHIEFSTEWARD
HEAD:
CHIEFSTEWARDG.M.APPROVAL:
DATE:
TASK:
SETUPOFTRANSPORTEQUIPMENTFORFOODPREPARATIONSTAFF
STANDARD:
Settingupoftransportequipmentforfoodpreparationstaffmustbedonebyfollowingprocedureslisted.
PROCEDURE:
1.Checkwithfoodpreparationstaff:
A.Typeoftrolleyrequired.
B.Numberrequired.
C.Whenrequired.
2.EnsuretrolleyiscleanbeforedeliverytofoodPreparationstaff.
3.Parktrolleyinarearequiredmakingsuremovementinthatareaisnotblockedorimpeded.
STANDARDSANDPROCEDURES
DEPARTMENT:
STEWARDINGJOBCATEGORY:
ASST.CHIEFSTEWARD
HEAD:
CHIEFSTEWARDG.M.APPROVAL:
DATE:
TASK:
BASICSOFFOODPRESENTATIONANDPORTIONCONTROL
STANDARD:
Knowledgeofbasicfoodpresentationandportioncontrolcanbeachievedbyfollowingprocedureslisted.
PROCEDURE:
1.Goodcolorarrangement
2.Neatarrangementoffoodonplate
3.Consistency–everyplateshouldbearrangedonplateinthesameway.
4.Itsgarnishes.
5.Portionsizesshouldbeconsistentaccordingtowhathasbeenallocated.
STANDARDSANDPROCEDURES
DEPARTMENT:
STEWARDINGJOBCATEGORY:
ASST.CHIEFSTEWARD
HEAD:
CHIEFSTEWARDG.M.APPROVAL:
DATE:
TASK:
SETUPOFFOODPICKUPSTATIONANDSTEWARDINGAREA
STANDARD:
Setupoffoodpickupstationandstewardingarea(clearingstation)mustbedoneasperprocedureslisted:
PROCEDURE:
1.FOODPICKUPSTATION
A.Setupnexttohotboxesinbanquet,onelargeandonesmalltrestlejoinedsidebysideinoneline.
B.Keeptablesclearexceptforequipmentbeingusedbychefsforfunction.
C.Setontable;standforhottraysfromoven,jugsforsauceandcuttingboardsifrequired.
2.STEWARDINGAREA(CLEARINGSTATION)
A.SetuptwoQueenMarysatbanquetdishwasher.
B.Setupempty,differenttypesofglassracks,cutleryholders,bucketformisc.items.
C.Rubbishbinswithlinerforfoodscraps.
D.Oneplatetrolleyforplacingofdirtycrockery.
MAKESUREBOTHAREASDONOTIMPEDEMOVEMENTOFFOODANDSERVICESTAFF.
STANDARDSANDPROCEDURES
DEPARTMENT:
STEWARDINGJOBCATEGORY:
ASST.CHIEFSTEWARD
HEAD:
CHIEFSTEWARDG.M.APPROVAL:
DATE:
TASK:
TIMINGOFCOURSESINABANQUET
STANDARD:
Knowledgeoftimingofcourseinbanquetisessentialtomaintainahighstandardoffoodqualityandcanbeachievedbyfollowingprocedureslisted.
PROCEDURE:
1.CheckwithBanquetManagerregardingtimingsofcoursesandreconfirmasbanquetprogresses.
2.Thisistopreventfoodqualitybeingaffectedastimingsareconstantlybeingchangedtotheneedsoftheguest.
3.Ensurefoodinhotboxesisnotbeingoverheatedanddriedoutbyadjustingtemperaturesasrequiredbeforefoodservice.
4.ORinotherinstances,icecream/freezeritemsmaymeltbeforeithasbeenserved.
STANDARDSANDPROCEDURES
DEPARTMENT:
STEWARDINGJOBCATEGORY:
ASST.CHIEFSTEWARD
HEAD:
CHIEFSTEWARDG.M.APPROVAL:
DATE:
TASK:
COORDINATIONBETWEENKITCHEN/SERVCESTAFF
STANDARD:
Goodcoordinationbetweenkitchenandservicestaffmustbeachievedfollowingprocedureslisted.
PROCEDURE:
ASinanyfoodoutlet,goodcoordinationisrequiredbetweenfoodpreparationandservicestaff.
A.Constantcommunicationisrequired.
BTimingisimportanttoensureanydifferentitemstomenucanbemadeandchangedifrequired.
C.Remaincalmifanyerrorsaremade.
D.Objectivesaretogetthefoodouttotheguestsinthemostefficientmanneraspossible.
STANDARDSANDPROCEDURES
DEPARTMENT:
STEWARDINGJOBCATEGORY:
ASST.CHIEFSTEWARD
HEAD:
CHIEFSTEWARDG.M.APPROVAL:
DATE:
TASK:
WORKINGTHEFOODPICKUPSTATION
STANDARD:
Thefoodpickupstationshouldbeworkedinanefficientmannerwitheveryoneinvolvedknowingexactlywhatisrequired.
PROCEDURE:
Toensureasmoothsteadyflowatthefoodpickstation,everyoneshouldknow:
A.Exactlywhattheyaresupposedtodo.
B.Whereorwhichpositiontheyshouldbein.
C.Howtheyshouldbedoingtheirtasks.
Allaboveshouldbeallocatedbeforecommencingfoodservice.
STANDARDSANDPROCEDURES
DEPARTMENT:
STEWARDINGJOBCATEGORY:
ASST.CHIEFSTEWARD
HEAD:
CHIEFSTEWARDG.M.APPROVAL:
DATE:
TASK:
WORKINGTHESTEWARDINGAREA
STANDARD:
Thestewardingarea(clearingstation)shouldbemaintainedandservicedforanorderlyflowofdirtyitemsfromfunctiontothewashupareaatalltimes.
PROCEDURE:
Clearingstationshouldbemaintainedandservicedby:
A.Constantcheckingandremovalofdirtydishestothewashuparea.
B.Emptyglassandcutleryrackstobereadilyavailabletoreplacefullones.
C.Areatobekeptcleananddryasmuchaspossibletoavoidaccidentsfromfallingandslipping.
STANDARDSANDPROCEDURES
DEPARTMENT:
STEWARDINGJOBCATEGORY:
ASST.CHIEFSTEWARD
HEAD:
CHIEFSTEWARDG.M.APPROVAL:
DATE:
TASK:
RETURNINGEQUIPMINTANDTRASHTOKITCHEN
STANDARD:
Theabovetaskmustbedoneinthecorrectmethodsofhandlingandtransportingofequipmenttokitchenworkareasbyfollowingprocedurelisted.
PROCEDURE:
1.Crockerytobetransportedonaplatetrolley.
2.Glasswaretobetransportedintheirproperracksandtrolley.
3.Misc.itemstobetransportedonsmalltrolley.
4.Kitchenequipment/sauces/foodtobebroughtbacktkitchenareasforsortingbychefstakingcaretoavoidspillageonfloorbyoilandgrease.
DONOTOVERLOADTROLLEYSASACCIDENTSANDBREAKAGESMAYOCCUR.
STANDARDSANDPROCEDURES
DEPARTMENT:
STEWARDINGJOBCATEGORY:
ASST.CHIEFSTEWARD
HEAD:
CHIEFSTEWARDG.M.APPROVAL:
DATE:
TASK:
GUESTSRELATIONS
STANDARD:
Goodguestsrelationsisessentialandimportantandmustbeachievedbyfollowingprocedureslisted.
PROCEDURE:
1.Greetallguestswithabrightsmileandaddressbynameifpossible.
2.Remainpoliteandhelpfulatalltimes.
3.Domotgetoverfriendly.
4.Handleallinquiriesascorrectlyaspossible.
5.Referinquiriestothecorrectpersonofunabletohelpandensurethisisdoneassoonaspossible.
STANDARDSANDPROCEDURES
DEPARTMENT:
STEWARDINGJOBCATEGORY:
ASST.CHIEFSTEWARD
HEAD:
CHIEFSTEWARDG.M.APPROVAL:
DATE:
TASK:
SHIFTCHANGINGCOMMUNICATIONS
STANDARD:
Goodshiftcommunicationsmustbeestablishedandmaintainedatalltimes.
PROCEDURE:
1.Recordworkdoneinlogbook.
2.Exchangeinformationregardingworkstillincomplete.
3.Informationtonextshiftontasksallocatedforthatshirt.
4.Informationifastewardhascalledinsick,etc.
5.Maintenancerepairsunderwayandstillincomplete.
6.Messagestobepassedonofany.
STANDARDSANDPROCEDURES
DEPARTMENT:
STEWARDINGJOBCATEGORY:
ASST.CHIEFSTEWARD
HEAD:
CHIEFSTEWARDG.M.APPROVAL:
DATE:
TASK:
ASSIGINGWORKTASKS
STANDARD:
Worktaskmustbeassignedfollowingprocedureslisted.
PROCEDURE:
1.Bepreciseandclearonwhatneedstobedone.
2.Makesureassignmentisunderstoodandrepeatedtoyoursatisfaction.
3.Assigntomelimitforcompletionoftask.
4.Checkassignmentiscompletedaccordingtostandard.
STANDARDSANDPROCEDURES
DEPARTMENT:
STEWARDINGJOBCATEGORY:
ASST.CHIEFSTEWARD
HEAD:
CHIEFSTEWARDG.M.APPROVAL:
DATE:
TASK:
CONDUCTINGSHIFTMEETINGS
STANDARD:
ALLSHIFTMEETINGSMUSTBECONDUCTEDFOLLOWINGPROCEDURESLISTED.
PROCEDURE:
1.Haveanobjectiveforthemeeting.
2.Howto
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