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					                                                                           JOB DESCRIPTION
J-HTL-011                                        HOT GALLEY COOK
Issue No: 1                         Issue Date: 31/01/2007                         HOTEL
Prepared by: SGM Hotel
                                    Reviewed By: GM FPR               Approved by: SGM FLEET OPS
Operations




REPORTS TO :           CHEF
SUPERVISES :




DUTIES AND RESPONSIBILITIES
Areas of Responsibility:
Hot Galley
Serving Line


DUTIES AND RESPONSIBILITIES
   Hot Galley Cook is responsible for all hot items for passengers and crew menu
    cycles including early riser breakfast, breakfast, elevenses, lunch afternoon tea,
    dinner, midnight buffet and any other meals needed according to Chefs decision.
   Ex. Chef (according to the number of passengers of the cruise) will give the
    amounts, which he/she will prepare.
   Is responsible for portion control, uniform size for each product and presentation
    for all the stock he/she has made in the Hot Galley
   Collects and stores any leftovers at the end of each meal service.
   Stores all leftovers following correct Haccp Procedures as per relevant
    instructions manual.
   Keeps statistics for consumption.
   Within the above framework prepares requisition requesting all needed items and
    ingredients from the Chef.
   He/she must check all items, which he has ordered according to the menu cycles,
    to be the correct items, weights and in good condition.
   Store all received items within Haccp guidelines and pays attention in those in a
    high-risk zone such as eggs and dairy products.



                                                                                Page 1 of 3
                                                                           JOB DESCRIPTION
J-HTL-011                                        HOT GALLEY COOK
Issue No: 1                         Issue Date: 31/01/2007                        HOTEL
Prepared by: SGM Hotel
                                    Reviewed By: GM FPR               Approved by: SGM FLEET OPS
Operations


   Follows all Haccp Procedures below
1. Personal Hygiene
2. Wash your hands
3. Three Bucket system
4. Storing Procedures for refrigerators for items not of the same category
5. Storing Leftovers
6. Reheating food
7. Keeping Records
8. Product labelling and dating
9. Handling equipment
10. The use of disposable gloves
How to avoid cross contamination
   The schedule will be given by the Ex. Chef and can be changed only by the Ex.
    Chef If for any reason something is wrong according to his/her knowledge, he/she
    must report to the Ex. Chef and explain what has gone wrong.
   Following and implements Haccp standards for all equipment use by him such as
    Bain maries, ovens, boilers, fryers, stoves, working surfaces, cutting boards,
    knifes and containers all pastry equipment (dough machine, bread roller, mixers,
    ovens) must be clean washed and sanitised.
   It is the Hot Cooks responsibility to ensure that all equipment and machinery will
    be cleaned washed and sanitised after every use.
   Is accountable for everything under of his command and area of responsibility. All
    items equipment issued to him/her by the Ex. Chef should be taken care of and he
    /she is responsible for the returning of this equipment at the end of the season or
    their contract.
   He/she ensures proper handling and maintenance. He reports all occurring repairs
    at once and follow up the repairs requests, when repairs are not done he informs
    the EX. Chef




                                                                                Page 2 of 3
                                                                          JOB DESCRIPTION
J-HTL-011                                       HOT GALLEY COOK
Issue No: 1                         Issue Date: 31/01/2007                        HOTEL
Prepared by: SGM Hotel
                                    Reviewed By: GM FPR              Approved by: SGM FLEET OPS
Operations


   He/she is responsible us any crew member on board, for his own personal
    hygiene, (appearance, clean uniform, clean nails, short hair, ware cooks hat or hair
    net at work, to be shaved etc…)
   Being a crewmember must obey the rules and regulations of the company and
    respect company property.
   Know all safety and emergency procedures and how to act upon them.
   Report any unusual occurrences and/or requests to Hotel Manager.
   Be aware that bending, stooping, and lifting heavy items may be required.
   Perform any reasonable request as directed by management




Other Duties
   Contributes ideas and suggestions for improvements
   Responsible to bring his own knives and uniforms




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