Kitchen

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

Kalihara Hotels Code of Ethics & Business Conduct Introduction At Kalihara Hotels we believe that strong ethics and good business should go together naturally. We are committed to operating our company with integrity and in accordance with the highest ethical standards. Our reputation is built upon the trust and confidence of all our stakeholders, and is an integral part of vision of our group. This Code of Ethics and Business Conduct (‘The Code’) sets out the principles and

Goal: A Convention Resume will be completed for all "large" and/or "complex" groups, as designated by the Convention Coordinator and/or Sales Department. SCOPE: To detail all pertinent information on an upcoming group. AUTHORIZATION & RESPONSIBILITY: The Convention Coordinator and/or Sales Department must determine which groups will require a Convention Resume. For most of Tecton operated properties, the suggested guideline is to require a resume for groups utilizing 50 or mo