\i

Ptrnllr[ TGGttrlGal UtriuGrsitY 5.4

Layoutof a large kitchen

lilatl
T0ilet

NOTES

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Rmm

VJa$h

Basin

a-

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5.5

Staffingin Kitchens Kitchen staff shall be able bodied having acceptable physical appearance, staff will be groomed in a hygienic and pleasant manner. while on duty the staff will always be in full uniform-clean, ironed and well kept. uniform for the kitchen staff shall be chefs coat, white / check
pants, Scarf, Chefs cap, White apron, Black shoes' While on duty the staff shallalways be with name plates also mentioning theirdesignation aswell.
SPEECH AND LANGUAGE

istaff should be able to converse fluently and clearly in local language and English. lf possible, they should always be able to read K'O T's' staff should always speak politely with their colleagues and guests whenever they come in contact with them. They shall use decent and parliamentary language in dealing with their superiors, colleagues,
guests, suppliers and any other person while they are on duty'

TECHNICALKNOWLEDGE

staff should have thorough knowledge of recipes, garnishes and serving standards of the food. All staff members should be able to
explain the contents and methods of preparation of the dishes to the guests whenever desired. All the departmental heads wiil ensure the above with their staff. staff shall be able to cook the food as per the laid down standards and no deviation from it shall be allowed. Staff will have BSCHMCTT-204

Food and Beverage Production

IESCHMCTT-204

fu

& Beverage Pnoduction

sufficient general knowledge of the organisation as well as the other local foods sr: that they should be able to cook when they are required to
do so

MISCELLANEOUS

1.r/ .
2.

All food handling staff has to undergo a thorough medical check-up once a yeaf, or as directed by the local, health
authorities.

\/ ,

Staff will report for duty

in full kitchen uniform to

the

3. V
4.

degartmental head at the time specified on the duty roaster Staff willabide by standing orders of the establishment. Staff will not indulge in either personal or business gossips or operational arguments in the kitchen or speak so loud as to
disturb tl're other staff members or annoy the guests. Staff will keep calrn in case of accidents, unusual events of day_

5./ 7 6. v
.

lo-day natureof business operationwhileon duty.

Staff wlll always be courteous and co-operative to their

colleagues.
Staff will seek permission of their seniors before going off duty. Staff shall not indulge in any type 01 commerciat venture while
on duty.

la.

7.

/s.
y'm.

Staff wil! not indulge in any type of pilferages and misuse of the food materialwhile on duty.

Staff has to strictiy follow the instructions given to thern while using the kitchen equipment and machines.

5.5.1

JOB DESGRIPTION OF EXECUTIVE CT.IEF

Job Title -

Executive Chef

Responsible to Purpose and Scope ofJob -

GeneraiManager To pian, orEanrze, direct co-ordinate and controlthe overall operation of all
the kitchens

RESPONSIBILITIES
1. 2.

Smooth functioning of allthe kitchens under his control. Checking the operations of satellite kitchens and suggesting any-chanEes if required.

J.

Preparation of menus for the hotel in consultation with F&B Manager and F&B control Department as per the laid down policies and procedures of the Management.

4. 5.

To ensure that all the staff under his control is properly

deployed and utilized. Placement of ordei' to various suppliers through stores and purchase department

Iu

6.
7.

Advise the Management on the purchase

equipment of the kitchen

of plant

Punia[
and

TGGhoiGal

U[ivGlEiU

NOTES

Setting the Standard Purchase Specification for the food materials in consultation with F&B Manager and Purchase
Manager.

Quality control of fresh supplies received and for checking the supplies at unspecified intervals.
9.

Standardizing recipes; their enforcement. Controlling

wastages, pilferages and proper storages.

10.

Formulation of . preventive maintenance schedule

consu ltation with Executive Engineer.

in

11. 12. 13. 14. 15. 16. 17.

t
f
i;
..

Maintaining food cost as per the laid down policies. To ensure that records and registers of his department are complete, Setting hygienic standards and their enforcement.

Preparationofdepartmentalbudgets.
Continualassessment, training of staff and theirwelfare,

I
)

Coordinatingwithotherdepartments.
To ensure upkeep of the kitchen equipment and utensils as per

{,

laid down standards.

A['THORITY

1. 2.7

,/

To sanction all types of leave for the staff under his control.

To authorize deployment of staff on overtime beyond normal.

duty hours,

,
j

3-/ ,.- To recommend disciplinary action against defaulting

employees as per standing

orders.

,:

,ir

''j. 4v/

Authorised to recommend purchases and condemn articles

and indent material required to be used in the kitchen.

l,l

1..

.,
1

5., v
/

Authorised to entertain commercially important guests with the prior permission of the General Manager Authorised to check the supplies and reject those not found as
per the specifications.

b-z
V

i'ffi

ql

7. 8. 9.

Authorised to do all risk purchases whenever a supptier fails to deliverthe goods in time.

iiiii

Auathorised

to report the

performance

of tlre employees
really

t6iietormend special awards incentives to the

pefiormance.

----,.-

BSCHInCTT-All Food and Beverags Production

*-ffi

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''1

BSCHMCTT-204

Food & Beverage

5.5.2

JOB DESCRIPTION OF SOUS CHEF

Job Title Sous Chef

Production Exec. Chef or G.MJ Manager where he is the deparEnent head

Nature and Scope ofJob

Responsible to

To plan organise direct and control

the kitchen operations-

RESPONSIBILITIES
1. 2. 3.
To assist the Executive C hef i n h is

day-today work

To directly supervise food preparation.

To check the food duri'ng peak hciurs regarding service

garnishes and accompaniments.

4.

To co-ordinate with Executive Chef with regard to

maintenance and upkeep of the kitchen equipment
To inform the Executive Chef about Each and

the

5.

wery detail of the

kitchen. To keep a strict control on pilferages and wastages.

6.

To make changes from one section to another to ease the pressure in any particular section. To officiiate in place of
Executive Chef when he is oft duty.
To assist the Executive Chef in menu planning and costing.

7. 8.

To regularly check the fresh supplies receined at the time of receiving and send a note 01 the discrepanctss
To coordi
n

9. 10. 11.

ate with M D office th rou g h Execrrtive Chef

To ensure strict discipline in the kitchen.

To ensure proper communication between Executive Chef and

staff. To ensure strict hygienic standards in the kitchen.

12.

To' assist the Executive Chef

the training schedule

fonrnrlating preventive maintenance schedule. To assist the Executive Chef in forming

in

13.

To assist the Executive Chef in deploynent and proper

utilisatioh of the staff. To co-ordinate with otherdepartments as perthe advice of the Executive Chef.

AUTHORITY
1.

To recommend all types of leaves in consultation with

ExecutiveChef.
To authorize deployment of staff on overtime aftergiving proper justification in writing.

2.

3.

Ta. .re.commend disciplinary action against: 'defaulting empbyees in consultation with Executive Chef. Authorized to
assess the performance of the Staff and apprise the Executive
Chef accordingly

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5.5.3 JOB DESCCRIPTION
JobTitle
Responsible to
Nature and Scope of Job OF CHEF,GRADE l& ll Chef Gd.l/ll

Plln'AI

IGGhNTGOI

UNNGEiU

NOTES

Executive Chef I Sous Chef

To organise direct and co-ordinate in
his functioning section.

RESPONSIBILITIES

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

Smooth functioning of his department.

Deploymentand proper utilization of the staff under his control. Preparation of the duty roster for his stall.

Requisitioning the raw material for day-to-day use

section.

in his

To check and approve fresh supplies as and when deputed by

the Executive Chef/Sous Chef. To assist the Executive Chef in preparation of new menus.

To assist the Executive Chef in formulating the standard

purchase specifications,
To ensure that

allthe records and consumption sheets of his section are submitted to Executive C -o controlwastages in his
section.

To ensure strict portion control.

Quality control with special attention to presentation and accompaniments. Actualtraining 01 the stall by demonstrating the dishes to be prepared by!hem. To organise the Chefs specialmenu of the day in consultation with Executive Chef. Officiating as Sous Chef when he is off
duty.

To ensure strict hygienic standards in his section. To ensure

strict discipline in the section and to complete any other job

assigned. AUTHORITY

1. 2.

To recommend the indents

forthe raw materialto be used

in the

section. Authorised to recommend'any leave for the staff under

his control.

Authorised to recommend the disciplinary action against the

defaulting employees- Authorised to detain staff on overtime in absence of Executive Chef Sous Chef.

BSCHMCTT-204

Food and Beverage

Production

I5

BSGHMCTT-204

Food & Beverage

Production

5.5.4

JOB DESCRIPTION OF CHEF-DE-PARTIE

Job Title Chef de Partie

Responsibilities Nature'and Scope of Job

1. 23. 4. 5. 6. 7. 8. 9. 10.
1.

Chef/Sous ChefiExecutive Chef Plan and organise the preparation of food in his section.

To plan and organise the actual preparation of food in his

section.
To ensure the mise-en-prace and mise-en-scene in his section.

To ensure strict ood serving standard with regard

presentation and garnishes. Preparation and dishing out ala carte orders. Preparation of food forparty menus,
To ensure proper portions as

to

perthe standard recipes,

the

To inform

chef/soUs chef of any mechanicar defect in

equipment in his section.

To ensure strict hygienic standards in the section. To try out new dishes as per the advice of the Chef

Any other job as assigned.

AUTHORITY
Authorised to write requisition for raw materialin the absence of Chef. However obtaining signature of an Executive on the requisition is a must.

2.

Authorized in the absence or the Chef/Sous Chef. to receive

and replace the food whenever retumed-

,il{

5.5.5

JOB DESCRIPT|ON OF COMMTS tTO COmmlS

Job Title

il
(1,

:ir

Commis Production
Exe. Cheflsous
To prepare the food

ll and

lll)

Responsible to
Nature and Scope of Job

chef/ CDP

RESPONSIBILITIES
1.

2. 3.

Preparation of dishes as assigned to him. Mise-en-scene and mise-en-place in the department.

Finishing and dishing out a la carte orders.

4.
5.

Preparation of food for party menus and buffets. Assisting Chef/Chef de Partie in performance of theirduties. Controlling the wastages.
Portion controlas perthe standard yields.

i l

'!

:r

,l

6.
7. 8.

rl

:ri

lnforming Chef /Sous Chef of any defect in the equipment of his section. Cleaning otworking as and equipment used during the preparation of dishes. Ensuring strict hygienic conditions around his place of work

,l

ll

t6

9.

and equipment

Pllnieb Tecfitrical UnluG]siu

NOTES

5.5.6

JOB DESCRIPTION OF COMMIS IV & V Commis Production lV/V Chef

To Prepare Food

RESPONSIBILIT!ES

1.

Assisting the Sr. Commis in preparation of dishes

Cutting peeling and chopping of raw .materials. prepreparation of materials for buffets and a la carte menus.
3.

Assisting the Sr. Commis in mis-en-scene and mis-en-place. Proper cleanliness of the assigned section of the kitchen.

4.
5.

Cleanliness'maintenance and upkeep

Any otherjob as assigned.

of the equipment.

5.3.7 JOB DESCRIPTION

Title Responsible to

OF KITCHEN STEWARD :Kitchen Steward

:Executive Chef /Sous Chef

Nature and Scope ofJob

:To organize and control silvenrvare flatware glassware crockery cuflery

and kitchen utensils.

RESPONSIBILITIES
1.

2. 3.

Control of allkitchen flatware and service dishes. Controlof cutlery crockery and other banquet requirements. Arranging cr,rtlery crockery glassware for the parties as per size
of the party.

4.
5.

Ensuring stock{aking of the items once a week. Placing indents for more material as and when the' par stock declines. Proper deployment and utilization to utility workers under his control.

6.

7.

Preparation of duty rosters for utility workers in consurtation

with Executive Chef. To ensure cleaning and polishing of allthe equipment in the stewarding department.

8.

To assist Chef in transporting various stores to maintain par stocks of perishables, non-perishables and non_food items.

9. 10.

Enforcing strict hygienic standards in the kitchen.

To ensure proper and speedy cleaning and storage of all

service wares in dishwashing machine/manual washing area. Properand speedy cleaning and storage of all pots and pans. Any otherjob as assigned.

11. 12.

BSCHMCT] 204
Food and Beverage

Production

BSCHMCTT-204

Food & Beverage

AUTHORITY
'l
.

Production

Torecommendindentsofthematerialsrequiredbyhis
department.
Staff under his To recommend leaves to Executive Chef forthe

2.

control.

55'8

JOB DESCRIPTIO
Job Title

UtilityWorker
Executive Chef
To do the unskilled

Responsible for
Nature of ScoPe of job

work

RESPONSIBLE FOR

. 2.
1

To assist in the bulk of unskilled work in the kitchen'

kitchen Follow the instructions given to him by his superiors / steward.

3. 4. 5.
6.
7.

Cleaning

of kitchen floors and tiles clearing dustbins

and

I
I

carrying of the loads in the

kitchen
cleanings/preparations

Assisting the department in vegetable and unskilled kitchen jobs.

kitchen.

pans in the Cleaning and scourging at heavy duty pots and

glassware Proper was/ling and storage at crockery cutlery silverware etc.

Care and up-keep

of dish washing machine and

other

,equipment on which he is working 8.

Any other job as assigned to him by Executive Chef/Sous

Chef/Chef/Kitchen Steward.

S.S.g

JOB DESCRIPTION OF KITCHEN GLERK

Job Title

Kitchen Clerk

Responsible to
Nature and ScoPe ofJob
:

Executlve Chef/Sous Chef/Chef

Gd.l/ll Preparation and submission of

records and registers.

RESPONSIBLE FOR

1. 2. 3.

The maintenance of all records like attendance registers' of leaves, records relating to kitchen as per the advice
of For the maintenance of all ledgers consumption sheets
receipts and issues of raw material'

Executive Chef'

To assist the Executive Chef

Chef in placing order of

provisions and fresh supplies items'