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Purpose  To ensure that each kitchen is aware, can trace and determine the status of equipment which are under repair. Policy  That every kitchen is tracking their own pieces of equipment which are under repair. Procedure  Each Sous Chef is in charge to track his assigned kitchens equipment status and record it on the equipment check board. This board is to be placed in a visible location in each kitchen (where the kitchens are only show kitchens a book format should be used)

Purpose  Energy Conversation All Kitchen equipment need energy to operate and this source of energy is expensive,  In the kitchen you must endeavor to conserve energy at any given opportunity and follow the general guidelines as below. Policy To ensure that all staffs will understand the energy conservation in kitchen. Procedure Use lights only when necessary and turn them off when leaving the kitchen or work area Turn off gas flames when food has been cooked  Use the lowest

Purpose  To ensure that the dry good store is set up and maintained up to the agreed standard. Policy  That all dry goods are stored in a correct fashion. Procedure  Store room set up: Dry goods and beverages must be unpacked from cardboard boxes and stored on shelves for easy access. The shelves should be stocked as in a supermarket, with the stock taken out of boxes and arranged for easy issuing. There should be space between aisles for an issuing trolley. The size of the s

Purpose  All newly hired and transferred Food Prep associates will attend and complete a 1 - 5 day structured department orientation prior to commencing work in the department, conducted by a designated department trainer Policy That every staff is able to understand the kitchen organization structure. Procedure On successful completion of the 3 - day hotel orientation, a prepared departmental orientation will be conducted ensuring thorough knowledge and familiarization of th

Purpose  All kitchen cooks and chefs will practice the following basic responsibilities all times and follow the general guidelines  Policy To ensure that all staffs will understand the basic responsibilities. Procedure All kitchen cooks and chefs are responsible for. Ensuring that menu items are consistently prepared according to the standard recipes and presented as per the standards. Maintaining Kitchen Hygiene and safety. Knowing how to use the Kitchen equipment safely an

Purpose  To ensure that all kitchens are closed in accordance with agreed policies and procedures. Policy  That every kitchen is always closed correctly by designated staff. Procedure  Ensure that no more food is going to be ordered and that all food has been served. Remove all mise en place, in accordance with the Policy. Return all unused items to the respective departments if applicable, in accordance with standards. Ensure all equipment, tools and work surfaces are cleane

Purpose  To ensure that all kitchens are kept clean in accordance with the policy. Policy  That every kitchen is kept clean to agreed standards at all times. Procedure  The cleanliness of the kitchens is the responsibility of each Sous Chef. Kitchen cleaning is to be carried out in accordance with the pre-determined standards and in coordination with the cleaning schedule by the chief steward. Generally the rule is that cooks clean their own kitchens with assistance of the st

Purpose  To ensure buffets are kept in accordance with the pre-determined standards. Policy  That every buffet set up is maintained in accordance with the hotel standard. Procedure  It is the responsibility of the respective Sous Chef and Restaurant Manager to ensure proper maintenance of the buffet. The buffet will be constantly maintained and refilled as follows: When a food presentation is used approximately 2/3 or when a food presentation looks untidy, a cook removes this

Purpose  To ensure that the Afternoon Tea food is delivered on time, in good condition and using the right way. Policy  That all food delivered to the Lounge is delivered in a timely manner, in good condition and using the right way. Procedure  It is the Pastry Chef responsibility to ensure that the food is delivered on time and in good condition to the Lounge. He is to ensure that his staff uses the correct pre-determined way and to avoid that food is delivered using public

Why is this task important for you and our guests? Answers:  I understand that linen and uniforms must be well organized and stored systematically. I can show my professionalism. I know this ultimately impacts on the guest impression. STEPS HOW/ STANDARDS TRAINING QUESTIONS Uniform storage The uniform is placed on separate racks according to the section and department.  Each uniform has a code number in a visible place and they are placed in consecutive sequence on the rack.

Why is this task important for you and our guests? Answers:  I understand that without a repair book we would have no control. This book helps us to prioritize our task and ensure we action all jobs I can show my professionalism. STEPS HOW/ STANDARDS TRAINING QUESTIONS Report Staffs who have problems with their uniforms should inform the Uniform Attendant. The Uniform Attendant must record the problem in the Uniform Repair Book under date, type of repair, uniform number and r

Ruined linen to be disposed.  Guests do not appreciate receiving linen that has holes or is stained. Guest pay a good room rate and expect quality linen. Why is this task important for you and our guests? Answers:  I understand that linen needs to well maintain. I understand that I have to take the responsibility for the quality of the linen. I can show my professionalism. STEPS HOW/ STANDARDS TRAINING QUESTIONS  Spotting discarded linen  Place it aside. Do not mix with the o

Hotel to maintain the quality and color of their linen.  I don’t appreciate receiving napkins, table clothes, and bed linen which have holes or which are obviously old. Why is this task important for you and our guests? Answers:  I understand that my linen needs to well maintain. I understand that I have to take the responsibility for the quality of the linen? I can show my professionalism. I know this has impact on the guest impression. STEPS HOW/ STANDARDS TRAINING QUESTION

It is important that all employees are well dressed and their uniforms are clean, well maintained and personal grooming standards are in place. Why is this task important for you and our guests? Answers:  I understand that my Uniform must be clean and well maintained. I understand that I have to take the responsibility for my Uniform. I can show my professionalism. STEPS HOW/ STANDARDS TRAINING QUESTIONS Uniform cleaning Staff has to exchange their uniform at the Uniform Room

Guest Expectation: I expect employees performing the same job to wear the same uniform.  When I see employees with uniforms which have been obviously borrowed from another person or department, the professionalism of the hotel is questioned. Why is this task important for you and our guests? Answers:  I understand that it is important to regularly check the number of Uniforms. I understand that I must take responsibility for my Uniform? I can show my professionalism. STEPS HO

Guest Expectation: I expect all employees to be well dressed and their uniforms to be clean and well presented. Why is this task important for you and our guests? Answers:  I understand the reasons why a procedure for uniform collection must be in place. I know how to get a new Uniform and linen. I know where I can change my uniform. I know well groomed employees enhance the image of a hotel. I can show my professionalism. STEPS HOW/ STANDARDS Issuance-Procedures for New Hire

STEPS HOW/ STANDARDS TRAINING QUESTIONS Supervisor check   When every leader follow up each other work, he will check all machines in PA pantry is cleaning, places neat, quantity whether complete and whether is damages phenomenon. Tests each machine whether work normal, if has phenomenon which the unusual sound or doesn’t electrify, write “the suspension uses” on a piece of paper and pastes on the machine. When checked all machines, if we can’t solve the breakdown machine whi

Guest Expectation: General cleaning should be arrange on every day, to show our care for our staff. Why is this task important for you and our guests? Answers:  I understand the importance of having clean staff lockers.  This represents our cleanliness and image behind the scene.  This shows our professionalism.  STEPS HOW/ STANDARDS TRAINING QUESTIONS Check the material Test the wallpaper by cleaning a hidden part, e.g. behind the bed headboard, or at a little corner.  Why d

STEPS HOW/ STANDARDS TRAINING QUESTIONS Check the material Test the wallpaper by cleaning a hidden part, e.g. behind the bed headboard, or at a little corner.  The daily cleaning of vertical ashtray   Update of the small white gravel in the ashtray, make it no sputum stain or trash, the log on the               gravel is clear.   Trace the dust of the ashtray surface every day, often maintains the ashtray non-dust, non-dirt  Carries on the replacement in to in the ashtray gar

Guest Expectation: I expect cleaning equipment to be out of my sight.  I expect there to be a storage facility in the hotel which is used. Why is this task important for you and our guests? Answers:  I understand the importance of properly storing equipment. It is important for us to take good care of our equipment, so we can save money for the hotel We can show our professionalism. STEPS HOW/ STANDARDS TRAINING QUESTIONS Storing Ensure that all tools, equipment and cleaning