everybody soon coffee break color for food any for food
plate for coffee break – starts clean & clear today, to get rid off all unused old uniforms, will take 3 days to complete.
coffee new style, to have a look to be more specific and apply to all areas.
Meeting again to next week
All banquet kitchen team are work hard and don’t get any guest complaint.
For better improvement, BQ team should do a food preparation in advance and now Chef de cuisine is on process to do a New banquet menu 2014
Working 5 day and take 2 day off, Banquet KC still need more staff as checked with manning guild 2014. otherwise, to hire new staff or promote staff is temporary refrain due to politic crisis
Same as steward casual, all have to be refrained which means kitchen outlets need to support them by cleaning cooking area and surrounded area as possible.
Chef plan to let all kitchen work together for supporting heavy function or manpower to outlets as needed.
Need team to focus on hygiene, checking fridge and freezer temperature and others that concerned to Safety in Asia auditing, CHR auditing and Earth check auditing.
Need chef de partie to have more responsibility about checking daily kitchen hygiene and other audit concerning.
Need weekly roster to recheck staff working date and time. Due to we might have urgent function or need manpower to support other outlets.
Plan to use vacation and public holiday in advance.
Kitchen staff should earn more not only culinary skill but also English skill for your future success.
Supervisor chef has to check manning guild 2015 and then send back to chef office if need any revised. Same as any opinion from your team are welcome.
Plan to send the CAPEX budget 2015 for items and equipment requisition.
Banquet kitchen can help Banquet service about food knowledge, plate and dishware and etc for better improvement. if kitchen side has problem or any suggestion, please inform to your supervisor chef or chef office.
Need team work between service and kitchen banquet for the best service to our guest.
Grooming is very important.Kitchen staff have to wear clean uniform, nice cook hat and good personal hygiene while cooking or serving food in front of guest.
about the apron, chef office will check the long apron for Banquet chef. It will be use for cooking and the normal apron (as currency) is for changing to service guest.
Need daily food inventory for fresh product for guest and to prevent over food stock in the fridge or freezer.
All work order that sent to engineer, Banquet staff has to follow up and checking also. Due to some equipment takes time to be fixed (outside service or spare part)