04kitchen(exsouschef)廚師長(zhǎng)職責(zé)英文24-36(存儲(chǔ)版)
【正文】 NGSTANDARD: EXECUTIVE SOUS CHEF AND CHIEF STEWARD WILL KNOW HOW TO HANDLE THEMSELVES IN A DEPARTMENT HEAD MEETING. PROCEDURE:1. Arrive on time.2. Answer when asked only.3. Bring relevant notes with you.4. Do not try to embarrass other Department Heads.5. Keep topics and answers relevant.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: EX. SOUS CHEFHEAD: G. M. APPROVAL: DATE:TASK: PLANNING A LITCHEN LAYOUTSTANDARD: 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 FLOW FROM ENTR201。E UNTIL THE LAST DIRTY DISH HAS BEEN CLEARED AFTER DESSERT. PROCEDURE:1. A service always flows from right to left (kitchen staff).2. A clearing station form left to right (wait help).3. Check that clearing stations have the following:a) Enough table space to clearb) Enough garbage cans to scrap intoc) Enough racks to rack glasses, cups etc. into d) Plate trolleyse) Access to stations to service themf) Containers for used butter, cream, milk, sauces etc., to be reused.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: EX. SOUS CHEFHEAD: : DATE:TASK: CONDUCTING DEPARTMENTAL OPIENTATIONSTANDARD: EVERYONE WILL KNOW BREAK TIMES. STORAGE AREAS, TOILET LOCATION, WHICH FRID
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