EQUIPMENT REPORTING FAULTS

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 

1. High Priority - (Executive Chef and F&B director must be informed immediately)

2. Power, Water, Gas, Exhaust, Deep Freeze, Cool room and Refrigerator failures, trips, stoppages, burst pipes, leaks 

3. Any situations that effect the Essential Kitchen operations

4. Urgent- (Executive Chef must be informed immediately)

5. Any situation that needs to be remedied or repaired within two to four hours on the same day (needs the Engineering departments assessment)

6. Not Urgent

7. Any situation that can be remedied or repaired within the next 24 hours or next working day 

And take appropriate necessary action to rectify the situation

See S&P on Issuing Engineering Work requests

See S&P on Filling in Accident Reports

Policy

To ensure that all staffs will understand the procedure of reporting faulty kitchen equipment.

Procedure

1. Take care and respect the Kitchen equipment and fixtures

2. Use all kitchen equipment and fixtures with care and as per the operating guidelines and operation menu.

3. Notify your sous chef immediately if any part or item fails to operate or does not switch on

4. Inform your sous chef if any part or item of equipment or fixture is damaged or broken

5. NOT TRY TO REPAIR or FIX THE EQUIPMENT or FIXTURE YOURSELF this is a safety hazard

6. Sous Chef will assess the urgency of the situation and take appropriate action as the situation demands

7. The Sous Chef will Fill in the Engineering work request in complete obtain all the necessary signatures and send to Engineering Department 

8. All High Priority jobs must be notified to the engineering department immediately by phone and then followed up by a written request to be presented to the Engineering representative as soon as the job has been successfully completed.

9. Record ALL faults into the Kitchen Fault Log book immediately listing the possible causes, reasons, and if any damage has been inflicted to any personnel, property, or stock.

10. Fill in and file a Security and Accident Incident report for any damage been inflicted to any personnel, property, or stock.

11. Present this report to The Executive chef