02.kitchen（chef de partie ）行政总厨职责（英文）1-11.docVIP

PAGE PAGE 11 PAGE KITCHEN FOOD PREPARATION JOB CATEGORIES： CHEF DE PARTIE BAKER ＥＸ．OUS CHEF CHEF PATISSIER SOUS CHEF POISONNER ASST．BUTCHER FISH MONGER ALL KITCHEN STAFF COMMIS CHEF STEWARD ASSISTANT CHER STEWARD STEWARD SUPERVISOR CHEF STEWARD KITCHEN FOOD PREPARATION JOB CATEGORY WINNER CHEF DE PARTIE SHERATON FIJI RESORT TASKS PURCHASING AND RECEIVING PROCEDURE STAFF WORK ASSIGNMENTS CHECK STAFF WORK SCHEDULES TIME SHEETS GIVING EFFECTIVE INSTRUCTIONS BREAKAGE REPORTS CONDUCTING A PERFORMANCE APPRAISAL READING AND UNDERSTANDING DAILY OCCUPANCY CHARTS AND FORECASTS INTERDEPARTMENTAL LIAISON BOSS SEMINAR STANDARDS AND PROCEDURES DEPARTMENT：FOOD PREPARATION JOB CATEGORY： CHEF DE PARTIE HEAD： G．M．APPROVAL： DATE： TASK：PURCHASING AND RECEIVING PROCEDURE STANDARD：ALL ITEMS （APART FROM FOOD ）WILL HAVE A PURCHASE ORDER AUTHORISED BY THE GENERAL MANAGER AND FINANCIAL CONTROLLER PROCEDURE： Attend purchasing and Receiving Training session held by Controller’s Department． Find attached Controller’s Policy and procedure． STANDARDS AND PROCEDURES DEPARTMENT：FOOD PREPARATION JOB 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 times for meals and coffee． ｂ）Ｍake sure that times in between breaks are adequately filled in with work assignments． c ）Keep a constant check on staff in between break times to ascertain they are not under-worked or get into difficulties with a back up of work.． d ）Be flexible enough to swap work assignments between staff and be prepa