18.KITCHEN(STEWARD-5)348-364
- 格式：doc
- 大小：88.00 KB
- 文档页数：17
348
KITCHEN
&
FOOD PREPARATION
JOB CATEGORY WINNER
CHIEF STEWARD SHERATON MIRAGE GOLD COAST
TASKS
HOTEL ORIENTATION
DEPARTMENT ORIENTATION
UNDERSTANDING BANQUETS, RESTAURANT & BEVERAGE OUTLET OPERATIONS
PLANNING PAR STOCK
PEANING FORECAST REPORTS
PURCHASE ORDER SYSTEM
PREPARING DATA FOR PAYROLL OUTLOOK
TIME MANAGEMENT
MOTIVATING WORKERS
INEVSTIGATING ACCIDENT REPORTS
RESEARCHING NEW PRODUCTS/EQUIPMENT
PREPARINGCAPITAL EXPENSE BUDGETS
PREPARING A DEPARTMENT TRAINING BUSINESS PLAN
INTERVIEWING TECHNIQUES
COUNSELING TECHNIQUES
PLANNING A KITCHEN LAYOUT
349
STANDARDS AND PROCEDURES
DEPARTMENT：STEWARDING JOB CATEGORY：CHIEF STEWARD
HEAD：CHIEF STEWARD G．M．APPROVAL： DATE：
TASK：HOTEL ORIENTATION
STANDARD：
PROCEDURE：
350
STANDARDS AND PROCEDURES
DEPARTMENT：STEWARDING JOB CATEGORY：CHIEF STEWARD
HEAD：CHIEF STEWARD G．M．APPROVAL： DATE：
TASK：DEPARTMENT ORIENTATION
STANDARD：
PROCEDURE：
351
STANDARDS AND PROCEDURES
DEPARTMENT：STEWARDING JOB CATEGORY： CHIEF STEWARD
HEAD：CHIEF STEWARD G．M．APPROVAL： DATE：
TASK：UNDERSTANDING BANQUETS, RESTAURANT AND BEVERAGE OUTLET
OPERATIONS
STANDARD： In order to maintain the Stewards Department as a smooth organized department,
the Chief Steward must understand the normal day-to-day operations of all
Banquet, Restaurant and Beverage outlets.
PROCEDURE：
Discuss and confirm with outlet Managers:
A) What are the daily requirements.
B) Set up of Bussing Procedures.
C) Scheduling of cleaning operations.
D) System of communication for extra needs.
E) Set up and use of storage areas.
F) Explanations by outlet Managers on their operations.
352
STANDARDS AND PROCEDURES
DEPARTMENT：STEWARDING JOB CATEGORY：CHIEF STEWARD
HEAD：CHIEF STEWARD G．M．APPROVAL： DATE：
TASK：PLANNING PAR STOCKS
STANDARD： Good planning of par stocks in outlets must be maintained for a smooth efficient
operation in both outlets and Stewards department.
PROCEDURE：
A） Planning par stocks is basically controlled by:
i) Seating capacity of outlet.
ii) Type of food service.
iii) Specific use of items in outlet.
iv) Storage space.
B) Use of ratios as a guideline depending on how many uses a particular item has.
353
STANDARDS AND PROCEDURES
DEPARTMENT：STEWARDING JOB CATEGORY：CHIEF STEWARD
HEAD：CHIEF STEWARD G．M．APPROVAL： DATE：
TASK：Reading Forecast Reports is an important function related to good planning and control of
staffing levels and should be read daily for accuracy of planning.
STANDARD： Good planning of par stocks in outlets must be maintained for a smooth efficient
operation in both outlets and Stewards department.
PROCEDURE：
A) Forecast reports are posted on notice boards in kitchen.
i) Note occupancy percentage of Hotel
ii) Tour movements – Food requirements.
iii) Functions scheduled.
B) Plan staffing levels according to information obtained:
i) Reduce quiet shifts to busy shifts.
ii) Off days planned on quiet shifts.
iii) Additional casual staff if required.
