04kitchen(exsouschef)廚師長(zhǎng)職責(zé)英文24-36-資料下載頁(yè)
2025-04-16 12:07本頁(yè)面
【正文】 EPARTMENT NEEDS. PROCEDURE:Attend a “CINDUCTING A DEPARTMENT NEEDS ANALYSIS” seminar held by the Human Resources Department. .STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: EX. SOUS CHEFHEAD: G. M. APPROVAL: DATE:TASK: PREPARING A CAPITAL EXPENSE BUDGETSTANDARD: AN ACCURAT FIVE YEAR FORECAST WILL BE PREPARD. PROCEDURE:Attend ‘CAPITAL EXPENSE TRAINING’ sessions held by controllers department. Find attached controllers’ policy and procedure.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: EX. SOUS CHEFHEAD: G. M. APPROVAL: DATE:TASK: INTERVIEWING FOR SELECTIONSTANDARD: ONLY “SHERATON STANDATD” STAFF WILL BE EMPLOYED. PROCEDURE:Attend interviewing techniques seminar held by Human Resources. T. F. R.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: EX. SOUS CHEFHEAD: G. M. APPROVAL: DATE:TASK: CONDUCTING A PERFORMANCE APPRAISAL STANDARD: THE EXECUTIVE SOUS CHEF (AND THE CHIEF STEWARD) WILL BE FULLY CONVERSANT WITH A PERFORMANCE APPRAISAL AND BE ANDLE TO CONDUCT AND RECORD THEM OBJECTIVELY. PROCEDURE:ATTEND “CONDUCTING A PERFORMANCE APPRAISAL” seminar held geld by Human Resources.36 / 13
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