04kitchen(exsouschef)廚師長(zhǎng)職責(zé)英文24-36(編輯修改稿)
2025-05-13 12:07 本頁(yè)面
【文章內(nèi)容簡(jiǎn)介】 GES amp。 WHAT ITEMS, WHERE CHEMICALS ARE TO PICK UP A UNIFORM AND WHAT TIMES, WHERE ROSTERS ARE, AND HOW TO READ THEM AND KNOW EACH OTHER. PROCEDURE:1. Be friendly and smile.2. Put the new employee at ease.3. Make sure you cover every point as per training activity outline “Department Orientation.”4. Give the new employee a good first impression.5. Stress cleanliness and personal hygiene.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: EX. SOUS CHEFHEAD: G. M. APPROVAL: DATE:TASK: CONDUCTING A DEPARTMENT MEETING STANDARD: EVERY DEPARTMENT MEETING WILL BE ORGANISED BEFOREHAND WITH SET TOPICS AND TIME AND WILL HAVE RECORDE MINUTES. PROCEDURE:Attend “CONDUCTING A DEPARTMENT MEETING” training session held by Human Resources Department.REMEMBER:1. Prepare your topics and stick to them.2. They to get everyone’s participation.3. Keep meeting orderly.4. Do not try to embarrass anyone.5. Keep meetings minutes.6. Try to announce follow up meeting date.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: EX. SOUS CHEFHEAD: G. M. APPROVAL: DATE:TASK: PREPARING AND CONTROLLING BUDGETSSTANDARD: ALL BUDGETS WILL BE PREPARED AND CONTROLLED ACCURATELY TO EXACT FINANCIAL CONTROLLERS SPECTFICATIONS. PROCEDURE:Attend “BUDGET TRAINING” sessions he
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