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Kitchen Training Program

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LANAI GURNEY KITCHEN TRAINING PROGRAM KITCHEN DEPARTMENT

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									                                    LANAI GURNEY

                          KITCHEN TRAINING PROGRAM

                              KITCHEN DEPARTMENT

OPERATING POLICY

Name                   : Kitchen
Location               : Kitchen department is located at level 5 Lanai Gurney Services
                         Suites
Function               : It is responsible for all the preparation and service of food
Operation Schedule     : 16 hours service
Outlet                 : Coffee House Banquet
                         Malay Banquet
                         Cold Kitchen / Pastry
                         Butcher

STAFF SCHEDULE

Demi Chef De Partie           07.00AM         to   03.00PM
1st Commis                    03.00PM         to   11.00PM
2nd Commis                    11.00PM         to   07.00PM
3rd Commis                    09.00AM         to   05.00PM

Chef De Partie                10.00AM         to   02.00PM}          Split Shift
                              06.00PM         to   10.00PM}
PERSONNEL

A) RULES OF CONDUCT

1) PUNCTUALITY

Every member of the kitchen staff has to be at his place of work in time by adhering
strictly to the “work schedule” prepared by the Executive Chef. The place of work cannot
be left without permission by the chef or the sous chef (or the intermediate supervisor). In
the case of shift duty the arrival of the replacement has to be awaited, and the
replacement has to be informed of pending duty.
In case the replacement is late in arriving, the chef of duty has to be informed
accordingly.
METHODS OF PREPARATION.
COOKING, CUTTING SKILL TRAINING

      Have training program on twice time per week

COMMUNICATION MEETING TRAINING

      Chef Have communication meeting with all kitchen staff (One time Per Month)
      Morning briefing on event order for daily function (10 am)

KITCHEN, CLEANLINESS AND HYGIENE.

      Kitchen Area Cleanliness (Pantry Area, Fridge And Freezer, Food Serving Area,
       Washing Area and Preparation area)
      Raw Food and cooked food be wrapped All The Time.
      All kitchen Utensil and Equipment Cleaning all the time.
      Have daily Cleaning schedule

Since hygiene is of utmost importance in all areas of food preparation, every member of
the kitchen brigade has to observe the rules of sanitation and keep body and uniform
clean:
     No dirty hands and fingernails
     No beards and extremely long hairstyle
     No tasting of food with fingers
     Utensils used for food tasting must be washed before being used again.
     No spitting on the floor
     Wash hands with soap after use of toilet
     To sneeze use a handkerchief
     No combing of hair in the kitchen
     Exchange personal clothing and uniform daily
     Exchange kitchen (cook’s) towel when dirty
     No drinking from kitchen containers
     No smoking in food preparation area.

								
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