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Purpose  To ensure each employee is aware what is expected from him/her. Policy  All employees must be given their job description which they must comply, understand and acknowledge. Each member of staff will then retain a copy of their own job description. Procedure  Job Descriptions are given to employee by section head or department head upon commencement of employment. He or she will explain in detail the job description and is to ensure that the employee understands all

Purpose  To ensure key for kitchens are handled properly. Policy  All kitchen staff should be familiar with the key control system. Procedure  The opening crew has to go security and sign in for key pick up. After this, the shift key has to be returned to security by closing person. They have to be signed in again at this stage.

Purpose  Our image and how we present ourselves to our guests is naturally very important as this reflects the image of the hotel.  Looking good and having pride in our appearance also helps us feel good and build our self-confidence.  Remember:  the “first impression is a lasting impression”.  To meet the industry standard required for 5 star hotels and to comply with Occupational Health & Safety Regulations, please follow the guidelines set out below: Policy To ensure that

Purpose  All staff must ensure that the correct procedure must be followed for the fundamental kitchen duties at all times prior to performing any kitchen task or duties. Methodical & logical workflow, workstation set-ups must be practiced at all times using the following basic procedures. Specific ones must be added on to, for individual recipes and specific service areas Policy To ensure that all staffs will follow the fundamental kitchen duties. Procedure A complete unders

Purpose  All Kitchen associates will be familiar and competent with basic fire safety ensuring the safety and security of the hotel property, guests, and associates at all times. Policy To ensure that all staffs will participate in fire drill. Procedure Read the Safety section in the Staff Handbook. On initial receipt of "A" Code (fire alarm) all members of emergency brigade will respond whilst all others remain at work until otherwise informed. If evacuation is deemed necess

Purpose  All Kitchen Associates must be able to identify and classify all kitchen equipment in order to: Achieve a basic working knowledge   Adhere to safety precautions and prevent accidents Promote, Preserve and Protect the life of the Equipment Conserve energy and increase efficiency Comply with the laws of sanitation, food and hygiene The following procedures are general, with specific operating procedures for each. Policy To ensure that all staffs will be able to identif

Purpose  To ensure that kitchens are handed over in a correct and timely fashion. Policy  Shifts are handed over every time correctly. Procedure  Outgoing Staff: Wait for the next shift to arrive. Check what is needed for the arriving shift (business forecast) Check the existing mise en place against the business forecast Try to finish as much of mise en place as possible the before handing over Ensure the work area, tools and equipment is clean Check with the sous chef befor

Purpose  To ensure that all Customers’ Requests (special or off menu) are being handled carefully and professionally. Policy  That all Customers’ Requests (special or off menu) are always being accommodated if possible. Procedure  If a customer has a special request it is always accommodated if: The requested item is available. The Chef has the knowledge to produce whatever requests (if he doesn’t, it is his duty to check with other colleagues if they know how to do it). If p

Purpose  To ensure that all customer complaints are handled carefully and professionally. Policy  That all customer complaints are always dealt with immediately, seriously, and in a proper way. Procedure  If a customer complains through a wait staff: The Sous Chef ensures that the complaint is rectified immediately. The complaint and the reasoning behind it will be written down in the kitchen logbook, as it occurred. If a customer complains directly to the Chef/ Cooks: It is

Purpose  To ensure that food from the store is ordered and received in a correct manner using PICC system. Policy That every Sous Chef is responsible to order only necessary items in a timely manner daily. Procedure The store items are ordered using the PICC software program. It is either typed in by the Sous Chef in Charge of the ordering kitchen or if the system does not provide sufficient computer terminals, by the Chef Secretary. All sections complete the store order befo

Purpose  All foodstuffs must be stored according to the Food hygiene and Health Regulations and laws. All Perishable foods, (Eggs, Dairy, Fish, Meat, Vegetables, Fruit) uncooked or cooked must be stored in a refrigerator below 5°Celsius  Policy  To ensure that all staffs understand the correct food storage procedure in refrigerator. Procedure  Always keep refrigerator doors shut except when removing or putting in foods. Keep shelves and interiors of refrigerators clean. Keep

Purpose  To ensure that food is ordered and received in a correct manner using the market list. Policy  That every Sous Chef is responsible to order only necessary items in a timely manner daily Procedure  The market list is ordered using the PICC software program. It is either typed in by the Sous Chef in Charge of the ordering kitchen or if the system does not provide sufficient computer terminals, by the Chef Secretary. All sections complete the market list before 1:30 pm

Purpose  To ensure that food is ordered and received from other kitchens in a professional and timely manner. Policy  That every Sous Chef is responsible to order food required from other kitchens professionally, with sufficient notice and in required quantities, keeping the workload of the other kitchens in mind. Procedure  The inter kitchen transfers are ordered using the forms as provided. It is written by the Sous Chef in charge of the ordering kitchen  This is then sends

Purpose  To ensure that all requested food is delivered on time, in good condition and using the right way. Policy  That all food delivered to the requesting outlet is delivered in a timely manner, in good condition and using the right way. Procedure  It is the Sous Chef (PastryChef) responsibility to ensure that the food is delivered on time and in good condition to the requesting outlets. He is to ensure that his staff uses the right pre-determined way and has to avoid that

Purpose  To ensure that food and related items are delivered to on time and in accordance to agreed standards. Policy  That all food related to banquet (buffets etc.) is delivered and set up at 30 minutes before official opening time of the function. All food must be prepared according to the standard, on clean and proper service ware. All set ups must be checked 15 minutes prior to start of the function. . Procedure  Western and Asian hot and cold food is prepared and set up

Purpose  Every cook must at all times be responsible for the proper care, correct usage, maintenance, and cleaning of ALL the Kitchen equipment Inform the Sous Chef on duty immediately  of any faults in operation or missing, damaged, or broken, parts to ANY KITCHEN EQUIPMENT and FIXTURES The Sous Chef will assess the situation as one of the follows  High Priority  - (Executive Chef and F&B director must be informed immediately) Power, Water, Gas, Exhaust, Deep Freeze, Cool ro

Purpose: Every cook must be responsible for  Maintaining a clean and sanitized work area and equipment  Protecting the guests from harmful germs and bacteria by maintaining a clean safe and germ free  The following are general procedures, with added steps for each specific item. Policy To ensure that all staffs will understand the procedure of cleaning the kitchen equipment. Procedure You must at all times Clean and sanitize all utensils and mechanical kitchen equipment IMMED

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