KITCHEN SERVICE STANDARDS FOR CHEF’S
- Askar DG KAMIS
- 5 days ago
- 2 min read
Purpose
All Kitchen associates, at all times, must conduct them-selves in a professional manner and ensure that their appearance, attitude, and work practices are of the highest standards, as per the hotel guidelines and the following Standards.
Policy
To ensure that all staffs will follow the kitchen service standard.
Procedure
Personal presentation, uniform must be in immaculate condition, clean and worn with pride, hats, scarves, must be worn at all times, hair to be above collar and kept clean
Shoes to be of the standard required by the kitchen and clean at all times
Practice good personal hygiene habits, bad breath and body odor are offensive to guests and fellow associates and will not be tolerated
Name badge must be worn at all times on the left side above the breast pocket, should be legible and BE YOUR OWN.
Jewellery not allowed in the kitchen except for small ear studs, wedding band, Make up should be simple& plain.
Men should not have facial hair and must be clean-shaven at all times, NO Stubbles allowed.
NO noisy clearing of throat, spitting, blowing of nose, picking nose and face, ears etc.-These will be taken seriously, as these acts promote the spread of diseases.
There will be NO SMOKING AT ANY TIME in any kitchen and back of house areas including food prep offices, loading dock, receiving, stores etc.
NO Cigarettes will be allowed to be carried whilst on duty in Chef coat pockets or trouser pockets
All products that arrive in the hotel will be of the highest quality and any substandard items must be rejected at once.
Prepare food with T.L.C.(Tender Love & Care) with Flair
Remember HOT FOOD HOT: COLD FOOD COLD
Do not wait for jobs, continually be on the look out for something to do, if you are not sure ask your supervisor
Always maintain and positive and cheerful attitude even under pressure.
Do not let your colleagues down by taking artificial sick leave, this will be handled very seriously
Follow the standards set by the senior chefs
Be committed to deadlines as we work in a pressure environment
I don’t speak English, or I don’t Understand is not a good enough answer, find someonewho can understand the language and complete the job well
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