STANDARDS AND PROCEDURES DEPARTMENT: FOOD PREPARATION JOB CATEGORY: BAKER 21 DATE: TASK: CREAM AND MILK HANDLING STANDARD: ALL MILK AND CREAM WILL ONLY BE ACCEPTED IN A FRESH CHILLED HYGIENIC CONDITION AND WILL BE KEPT IN SUCH CONDITION UNTLL IT REACHES THE GUEST OR IS USED IN THE KITCHEN....
STANDARDS AND PROCEDURES DEPARTMENT:FOOD PREPARATIONJOB CATEGORY:CHEF DE PARTIE HEAD:G.M.APPROVAL:DATE: TASK:STAFF WORK ASSIGNMENTS STANDARD:NO STAFF MEMBER WILL HAVE NOTHING TO DO AT ANYTIME DURING HIS/HER WORK DAY. PROCEDURE: 1..Schedule all staff work days so that there are: a)Set break...
STANDARDS AND PROCEDURES DEPARTMENT:FOOD PREPARATIONJOB CATEGORY:BAKER HEAD: G. M. APPROVAL: DATE: TASK:CREAM AND MILK HANDLING STANDARD:ALL MILK AND CREAM WILL ONLY BE ACCEPTED IN A FRESH CHILLED HYGIENIC CONDITION AND WILL BE KEPT IN SUCH CONDITION UNTLL IT REACHES THE GUEST OR IS USED IN...
STANDARDS AND PROCEDURES DEPARTMENT:FOODPREPARATIONJOB CATEGORY:EX.SOUS CHEF HEAD: G . M . APPROVAL: DATE: TASK:EQUIPMENT REPAIR AND MAINTENANCE PROGRAMME STANDARD:ALL EQUIPMENT FAILURE OR PROBLEMS MUST BE REPORTED TOENGINEERING WITHIN 24 HOURS OR LESS. PROCEDURE: Attend“Maintenance Request: Seminar ...
STANDARDS AND PROCEDURES DEPARTMENT:STEWARDINGJOB CATEGORY:ASST . CHIEF STEWARD HEAD:CHIEF STEWARDG . M . APPROVAL: DATE: TASK:HOTEL OREINTATION STANDARD: PROCEDURE: STANDARDS AND PROCEDURES DEPARTMENT:STEWARDINGJOB CATEGORY:ASST . CHIEF STEWARD HEAD:CHIEF STEWARDG . M . APPROVAL: DATE: TASK:DEPART...
STANDARDS AND PROCEDURES DEPARTMENT:FOODPREPARATIONJOBCATEGORY:CHEFPATISSIER HEAD:G.M.APPROVAL:DATE: TASK:LOBBYBAR STANDARD: PROCEDURE: -1XChoiceTorte -1XCheeseCake -1XCreamPot STANDARDS AND PROCEDURES DEPARTMENT:FOODPREPARATIONJOBCATEGORY:CHEFPATISSIER HEAD:G.M.APPROVAL:DATE: TASK:BANKSCOFFEESHOP STANDARD...
STANDARDS AND PROCEDURES DEPARTMENT:JOB CATEGORY: FOOD PREPARATIONASSTSTANT BUTCHER & FISH MONGER HEAD:G.M.APPROVAL:DATE: TASK:WHAT TO DO WITH LEFT – OVER OFF CUTS OF MEAT AND FISH STANDARD:NO OFF CUTS WILL BE THROWN OUT UNLESS UNFIT FOR HUMAN CONSUMPTION AND THAT MUST BE OKAYED BY SUPERVI...
STANDARDS AND PROCEDURES DEPARTMENT: FOOD PREPARATION JOB CATEGORY: BAKER HEAD: G .M. APPROVAL: DATE: TASK: BASIC PASTRIES STANDARD: EVERY PASTRY COOK WILL KNOW TO MAKE: 1. PUFF PASTRY 2. SHORT PASTE 3. PATE CHOU 4. PATE BRISE 5.BREAD DOUGH 3 VARIETIES 6.BRIOCHE DOUGH 7. CROISSANT ...
274 STANDARDS AND PROCEDURES DEPARTMENT: STEWARDING JOB CATEGORY: STEWARD HEAD: CHIEF STEWARD G. M. APPROVAL: DATE: TASK: OUTLET BUSSING PROCEDURES STANDARD: All stewards to ensure correct outlet bussing procedures are maintained daily in dish wash area to allow free and tidy movement and avoid ...
STANDARDS AND PROCEDURES DEPARTMENT: FOOD PREPARATION JOB CATEGORY: EX. SOUS CHEF HEAD: G. M. APPROVAL: DATE: TASK: PLANNING A LITCHEN LAYOUT STANDARD: THE EXECUTIVE SOUS CHEF (AND CHIEF STEWARD) WILL BE ABLE TO SET UP A KITCHEN FOR FUNCTION AND SPECIAL EVENTS THAT HAS A PROPER WORK ...