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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