【正文】 e not sure of what you are supposed to be doing see your supervisor, do not stand around waiting to be told.9. Accept corrections from your supervisor gracefully and learn from your mistakes.10. Be openminded and be willing to listen and consider suggestions and ideas from others.11. Leave your personal problems at home and do not let them affect your colleagues or your work.12. Always ask the cooks before emptying pots. Stock pots etc, with food residueREMEMBER:TO BE SUCCESSFUL, SHERATON FIJI MUST FUNCTION AS A TEAM WITH EVERY MEMBER HAVING PRIDE IN AND COMMITMENT TO THE SUCCESS OF THE TEAM.STANDARDS AND PROCEDURESDEPARTMENT：FOOD PREPARATION JOB CATEGORY： ALL KITCHEN STAFFHEAD： G．M．APPROVAL： DATE：TASK：KEY CONTROL AND LOSS PREVENTIONSTANDARD： KEYS WILL BE KEPT ON A SINGLE KEY RING AND SIGNED FOR, ALL AREAS AND EQUIPMENT WILL BE KEPT LOCKED WHEREEVER PRACTICAL. PROCEDURE：1. Key ring will have keys to all storage areas on it and will be signed in and out at the front office cashier as per attached controllers procedure.2. The Steward’s key ring will be kept in a central place in the Stewards’ office during the day.3. The kitchen key ring will be kept in the Chef’s office during the day.STANDARDS AND PROCEDURESDEPARTMENT：FOOD PREPARATION JOB CATEGORY： ALL KITCHEN STAFFHEAD： G．M．APPROVAL： DATE：TASK：ISSUING AND CONTROL PROCEDURE (FOOD)STANDARD： NO FOOD WILL LEAVE THE KITCHEN WITHOUT DOCUMENTATION. EVERY FOOD ITEM WILL EITHER HAVE A DOCKET TO GO TO A RESTAURANT OR A TRANSFER FORM TO ANOTHER DEPARTMENT. PROCEDURE：1. No food shall be given to Food Service or any other staff without a docket.2. All dockets will be kept in a safe place behind the pass until the end of the service period when they will be collected and put in the Chef’s Office for review.3. Any food going to any outlet (bar, functions, pool bar etc) will be recorded in exact weights on a “Food Transfer Form”, which must have issuer’s name and signature, sate and Receiver’s name and signature on it, then the form will be placed in the Chef’s Office for review.4. Anybody caught not adhering to this procedure can be instantly dismissed.. STANDARDS AND PROCEDURESDEPARTMENT：FOOD PREPARATION JOB CATEGORY： ALL KITCHEN STAFFHEAD： G．M．APPROVAL： DATE：TASK：MAINTAIN A PROFESSIONAL APPEARANCESTANDARD： ALL EMPLOYEES WILL REPORT FOR DUTY IN FULL SPECIFIED UNIFORM AND ACCESSORIES. THEY WILL MAINAIN A NEAT AND TIDY APPEARANCE. NAME TAGS WILL BE WORN AT ALL TIMES. PROCEDURE：1. Collect a clean, pressed uniform from the Uniform Room.2. Inform the Uniform Room Supervisor of any defects – holes, stains, not pressed etc.3. Wear a name tag in its designated place.4. Wear wellmaintained safety shoes.5. Male staff DO HOT wear ear – rings. Female staff only wear small simple earrings.6. Only other jewelry allowed is:a. Watchb. An engagement or wedding ring.7. Female staff to use moderate makeup.8. Hair to be neat and well groomed in moderate style. No “punk” or other extreme hairstyles. Male hair to be no longer than collar longer than 1”side burns. Females” hair if longer than collar length then it must be tied up.PROCEDURES: (continued)9. Hands and fingernails are to be clean with fingernails cut short.10. Beards are not permitted. Moustaches must be neat and well trimmed.11. Stand erect, do not slouch, walk smartly and do not keep your hands in your pockets. Never chew gum on hotel premises.STANDARDS AND PROCEDURESDEPARTMENT：FOOD PREPARATION JOB CATEGORY： ALL KITCHEN STAFFHEAD： G．M．APPROVAL： DATE：TASK：END OF SHIFT DUTIESSTANDARD： NO FOOD PREPARATION AREA WILL BE LEFT UNTIDY. ALL FOOD WILL BE PROPERLY STORED AND ACCOUNTED FOR AND ALL STAFF WIL REPORT TO THEIR SUPERVISOR BEFORE LEAVING. PROCEDURE：1. At the close of your shift or outlet return all food to the main fridges.2 All steaks and seafood must be signed back to your Supervisor.3, Clear all dirty dishes, pots, trays etc. to either the potwash or dishwash respectively.4. Clean sown all benches.5. Collect all dirty rags and deposit in dirty rag container.6. When you are satisfied you have everything plete, report to your Supervisor.153 /