01.KITCHEN FOOD PREPARATION(国际酒店厨房流程目录).doc

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1、2022年-2023年建筑工程管理行业文档 齐鲁斌创作KITCHENFOOD PREPARATIONCHEF DE PARTIE PURCHASING AND RECEIVING PROCEDURE3STAFF WORK ASSIGNMENTS4CHECK STAFF WORK SCHEDULES & TIME SHEETS5GIVING EFFECTIVE INSTRUCTIONS6BREAKAGF REPORTS7CONDUCTING A PERFORMANCE APPPRAISAL8READING AND UNDERSTANDING DAILY OCCUPANCTCHARTS AND F

2、ORECASTS9INTERDEPARTMENTAL LIAISON10BOSS SEMINAR11BAKERPIZZA13BASIC GARNISHIBG14BASIC PASTRIES15CREAM AND MILK HANDLING16PASTRIES17MUFFINS18CROISSANTS19DANISH20BREAD ROLLS AND BAGETTES21QUICHES22DIFFERENT BREAD TYPES23EXSOUS CHEFEQUIPMENT REPAIR AND MAINTENANCE PROGRAMME25ATTENDING A DEPARTMENT HEAD

3、 MEETING26PLANNING A KITCHEN LAYOUT 27CONDUCTING DEPARTMENTAL ORIENTATION28CONDUCTING A DEPARTMENT MEETING29PREPARING AND CONTROLLING BUDGETS30HANDLING OUTSIDE SUPPLIES AND CONTRACT WRITING31HANDLING CORRESPONDENCE32CONDUCTING A DEPARTMENT NEEDS ANALYSIS33PREPARING A CAPITAL EXPENSE BUDGET34INTERVIE

4、WING FOR SELECTION35CONDUCTING A PERFORMANCE APPRAISAL36CHEF PATISSIEROUTLETS STANDARD DESSERTS38BANKS CAKE DISPLAY39BUTTERY40LOBBY BAR41BANKS COFFEE SHOP42GARDEN COURT LOURT RESTAURANT43CLUB GRILL44SOUS CHEF LABOUR LAWS47INVESTIGATING AND PREPARING ACCIDENT REPORTS48COORDINATING SPECIAL EVENTS49ROS

5、TER SETTING AND CONTROL50LISTENING SKILLS51DISCIPLINE PROCESS52PROBLEM PROCESS53CONDUCTING A TRAINING SESSION54MOTIVATING WORKERS55LOG BOOK MAINTENANCE56CONDUCTING SANITATION AND HYGIENE MEETING57EQUIPMENT ISSUING AND CONTROL PROCEDURE58 PREPARE A TRAINING SESSION59INVENTORIES OF EQUIPMENT60SETTING

6、UP BANQUET BUFFET ITEMS61COUNSETTING TECHNIQUES62QUALITY CONTROL63RESTOCKING BUFFET FOOD64DALLY SPECIAL SETTING AND CONTROL66EQUIPMENT REPAIR AND MAINTENACE ROGRAMME67TIME MANAGEMENT68POISONNIER ARRIVE AT WORK70SET UP FRUIT FOR BREAKFAST71SET UP LARGE FRUIT DISPLAY OF SLICED FRUIT72SET UP FISH SECTI

7、ON73PREPARATION OF SAUCES74PREPARE ONIONS，LEEK PUREE， TOMATO COULIS，WATERCRESS PUREE， WHITE WINE，LEMON BUTTERSAUCE75PREPARE GARNISHES77PREPARATION OF MENU ITEMS78PICK UP OF ANYTHING FROM MAIN KITCHEN80REAK FOR SICE81SET UP OF SERVICE82MENU SERVICE83ORDERING84END OF SERVICE86ASSTBRTCHER & FISH MONGER

8、WHAT TO DO WITH LEFT-OVER OFF CUTS OF MEAT ANDFISH88BUTCHER FISH MONGERDEMI CHEFDAILY OUTLET ISSUES MEAT & FISH89BUTCHER & FISH MONGERTAKING INVENTORY90FISH MONGER FILLETING FISH91 ASSISTANT BUTCHERSTORING OF MEAT92CUTTING OF MEAT FOR FUNCTIONS93PREPARING MEAT FOR BANKS THE NEXT DAY94CLEANING OF BUT

9、CHER SHOP95CLEANING OF DIFFERENT MEATS96F & B PASTRY KITCHENALL PASTRY STAFF MAINTAINING PERSONAL GROOMING101SAFETY AND PREVENTION OF ACCIDENTS IN THEKTTCHEN102MAINTAINING FOOD HYGIENE104COLLECTION OF F & B AND GENERAL STORE ITEMS105STANDARD RECIPES106BANQUET PREPARATION AND SET UP107ROOM AMENITIES1

10、09GATEAUX AND PASTRIES FOR TERAZZA CAKE COUNTER110HIGH TEA BUFFET112DOMVS DESSERT TABLE113 PASTRY COOKHOTEL ORIENTATION116DEPARTMENT ORIENTATION117SECTON ORIENTATION118FIRST AID119REPORTING FOR WORK120MIS-EN-PLACE121FOOD SPOILAGE122FOOD PREPARATION PASTRY COOKDESSERT BUFFET SET-UPS124 ALL KETCHEN ST

11、AFFCHEMICAL PRODUCT KNOWLEDGE HAZARDCOMMUNICATION127MAINTAINING WORK AREAS140LOCK UP PROCEDURE141EMERGENCY PROCEDURES142CARE AND MAINTENANCE OF ROLLING STOCK &EQUIPMENT CARRIED THEREON143FIRST AID AND ACCIDENT PROCEDURE144SHARPENING A KNIFE145HOW TO READ AN EVENT ORDER146WORKING WITH THE CHEFS147KEY

12、 CONTROL AND LOSS PREVENTION149ISSUING AND CONTROL PROCEDURE (FOOD)150MAINTAIN A PROFESSIONAL APPEARANCE151END OF SHIFT DUTIES153ROTATION OF PREPARED ITEMS154GUEST GREETING155SANITATION AND HYGIENE157KITCHEN MACHINE FAMILIARISATION160PROPER KITCHEN STORAGE PROCEDURES161HOTEL ORIENTATION163DEPARTMENT

13、 ORIENTATION164BASIC GARNISHING166CREAM AND MILK HANDLING167BAIN MARIE UPKEEP168MENU FAMILIARISATION169MISE EN PLACE FAMILIARISATION170ICE COUPE FAMILIARISATION171EQUIPMENT ISSUING AND CONTROL PROCEDURE172CORRECT MICROWAVE OVEN USAGE173SEAFOOD STORAGE & QUALITY CONTROL176OPERATING THE AUTOMATIC SLIC

14、ING MACHINE177OPERATING THE BOWL CUTTER178OPERATING THE INDUSTRIAL BLENDERS179OPERATING THE KITCHEN BAND SAW180OPERATING THE ORANGE JUICE MACHINE182OPERATING INDUSTRIAL STEAMERS183USE THE ELECTRIC BUTTER MACHINE184EXPEDITING BY DEPT. HEAD OR SUPERVISOR185COMMISBASIC STOCKS PREPARATION188BASIC SAUCES

15、196UNDERSTANDING BASIC VEGETABLES CUTS210COMMIS & PANTRY PERSONBASIC GARNISHING AND PLATING UP211COMMISREQUISTIONING PROCESS214FISH STORAGE215BUFFET SETTING AND FAMILIARISATION216UNDERSTANDING THE DIAGRAMS OF THE BASIC FORMSOF PREPARATION218COMMIS & PANTRY PERSONKITCHEN TERMS AND MEANINGS219COMMISSA

16、UTEING225ROASTING226BOILING228BLANCHING230GRILLING231POACHING232STEAMING233GRATINATING234BAKING235BRAISING236GLAZING238POELER239DEEP FAT FRYING240STEWING241DAILY OUTLET ISSUES OF MEAT AND FISH242EGG FRYING243DAILY FRESH VEGETABLES244BUFFET SETTING AND FAMILIARISATION245HOW TO READ AN EVENT ORDER24ST

17、EWARDING STEWARDHOTEL INFORMATIONORIENTATION250DEPARTMENT ORIENTATION251BASIC FIRE SAFETY AND EVACUATION PROCEDURE253SAFETY AND ACCIDENT PREVENTION254HYGIENE IN THE KITCHEN255IMPORTANCE OF DEEP CLEANING256PEST CONTROL257HANDLING AND STORING OF CHEMICALS258POTWASHING259KITCHEN SECURITY260WORKING WITH

18、 THE COOKS261TEAMWORK262INTRODUCTION TO FOOD AND BEVERAGE HOURAS OF OPERATEON, FUNCTION ROOMS, NAMES AND LLOCATIONS263REMOVING BURNT MATERIALS FROM POTSPANS264STORAGE OF CLEAN POTSPANS265MAINTAINING STEAM KETTLESOTS266DISHWASHER START-UP AND OPERATION267RACKING268LOADING THE MACHINE269SCRAPINGRINSIN

19、GSOAKINGSCRUBBING270STACKING AND STORING CLEAN WARE271CHANGING WATER IN THE DISH WASH MACHINE272CLEANING SCRAP TRAYS AND DISH WASH MACHINE273OUTLETS AND DESTAINING CHINA274IDENTIFICATION AND TYPES OF CHIWARE USED BY OUTLETS AND DESTAINING CHINA275IDENTIFICATION AND TYPES OF GLASSWARE USED BYOUTLETS2

20、76IDENTIFICATION ANDTYPES OF CUTLERY USED BYOUTLETS277AVOIDING BREAKAGES， CONTROL AND REPORTINGBREAKAGES278 SWEEPING AND MOPPING FLOORS279CLEANING WALLS280MAINTAINING WORK AREAS281CLEANING WALK-IN FRIDGES/FREEZERS282CLEANING ALLFRIDEG CABINETS283GARBAGE REMOVAL AND CLEANING284CLEANING AND STORAGE OF

21、 EQUIPMENT285CLEANING ROLLING STOCK286CLEANING GRILLS287CONVECTION OVEN CLEANING288CLEANING DEEP FRYERS289CLEANING HOODS AND FILTERS290CLEANING OF CEILINGS AND FILTERS291CLEANING MICROWAVE OVEN192CLEANING COFFEE URNS293EMERGRNCY PROCEDUREX FOR BREAKDOWN OF MACHINERY294DIRTY RAGS AND TEA TOWELS PROCE

22、DURES295KNOWLEDGE OF SILVER AND CAUSES OF TARNISHING296KNOWLEDGE OF CLEANING AGEANING AGENTS USED FOR SILVER297HAND POLISHING OF SILVER WARE298LAYOUT AND LABELLING OF SILVER ROOM299STORAGE OF EQUIPMENT300KEY CONTROL AND LOSS PREVENTION301USE OF BURNISHING MACHINE302ASSTCHIEF STEWARDIMPORTANCE OF BAN

23、QUET FUNCTIONS TO HOTEL304TIMINGS OF BANQUET PREPARATION STEPS306SET UP OF TRANSPORT EQUIPMENT FOR FOODPREPARATION STAFF306BASICS OF FOOD PRESENTATION AND PORTION CONTROL307SET UP OF FOOD PICKUP STATION AND STEWARDINGAREA308TIMING OF COURSES IN A BANQUET309COORDINATION BETWEEN KITCHENSERVICE STAFF31

24、0WORKING THE FOOD PICK UPP STATION311WORKING THE STEWARDING AREA312RETURNING EQUIPMENT AND TRASH TO KITCHEN313GUESTS RELATIONS314SHIFT CHANGING COMMUNICATIONS315ASSIGNING WORK TASKS316CONDUCTING SHIFT MEETINGS317COMMUNICATING WITH THE WORKERS318COMMUNICATING WITH THE MANAGERS319MAINTAINING ATTENDANC

25、E AND PROMPTNESSRECORDS320HANDLING DISCREPANCIES FROM STANDARD IN WORKPERFORMED OF RULES AND REGULATIONS321PREPARING ACCIDENT REPORTS322ROLE OF ASST CHIEF STEWARD323SETTING GOALS324GIVING EFFECTIVE INSTRUCTIONS325LISTENING SKILLS326DICIPLINE PROCESS327PREPARING A TRAINING SESSION328CONDUCTING A PERF

26、ORMANCE APPRAISAL329STEWARD SRPERVISORHOTEL ORIENTATION331DEPARTMENT ORIENTATION332SHIFT CHANTGING COMMUNICATIONS333ASSIGMNING WORK TASKS334COMMUNICATING WITH THE WORKERS335COMMUNICATING WITH THE MANAGERS336MAINTAINING ATTENDANCE AND PROMPTNESSRECORDS337HANDLING DISCREPANCIES FROM STANDARD IN WORKPE

27、RFORMED OR RULES AND REGULATIONS338PREPARING ACCIDENT REPORTS339ROLE OF SUPERVISOR340SETTING GOALS341GIVING EFFECTIVE INSTRUCTIONS342LISTENING SKILLS343DISCIPLINE PROCESS344PREPARING A TRAINING SESSION345CONDUCTING A PERFORMANCE APPRAISAL346CONDUCTING SGIFT MEETINGS347CHIEF STEWARDHOTEL ORIENTATION3

28、49DEPARTMENT ORIENTATION350UNDERSTANDING BANQUETS，RESTAURANT AND BEVERAGE OUTLET OPERATIONS351PLANNING PAR STOCKS352READING FORECASTS REPORTS353PURCHASE ORDER STYSTEM354PREPARING DATA FOR PAYROLL OUTLOOK355TIME MANAGEMENT356MOTIVATING WORKERS357INVESTIGATING ACCIDENT REPORTS358RESEARCHING NEW PRODUC

29、TSEQUIPMENT359PREPARING CAPITAL EXPENSE BUDGETS360PREPARING A DEPARTMENT TRAINING BUSINESS PLAN361INTERVIEWING TECHNIQUES362COUNSELLING TECHNIQUES363PLANNING A KITCHEN LAYOUT364KITCHENFOOD PREPARATIONJOB CATEGORIES：CHEF DE PARTIE BAKEROUS CHEFCHEF PATISSIERSOUS CHEFPOISONNERASSTBUTCHER & FISH MONGER

30、ALL KITCHEN STAFFCOMMIS CHEFSTEWARDASSISTANT CHER STEWARDSTEWARD SUPERVISORCHEF STEWARDKITCHEN&FOOD PREPARATIONJOB CATEGORY WINNERCHEF DE PARTIE SHERATON FIJI RESORTTASKSPURCHASING AND RECEIVING PROCEDURESTAFF WORK ASSIGNMENTS CHECK STAFF WORK SCHEDULES & TIME SHEETSGIVING EFFECTIVE INSTRUCTIONSBREA

31、KAGE REPORTSCONDUCTING A PERFORMANCE APPRAISALREADING AND UNDERSTANDING DAILY OCCUPANCY CHARTS AND FORECASTSINTERDEPARTMENTAL LIAISONPURCHASING AND RECEIVING PROCEDURECHECK STAFF WORK SCHEDULES & TIME SHEETSBOSS SEMINAR PURCHASING AND RECEIVING PROCEDUREINTERDEPARTMENTAL LIAISON STAFF WORK ASSIGNMENTSJUICE MAKING