Академический Документы
Профессиональный Документы
Культура Документы
Duty Task
ESTABLISH MENU Analyse customer Create menu Create recipe Determine balance Determine nutrition Analyse
needs composition diet proportion institutional
requirement
01 01.01 L4 01.02 L4 01.03 L4 01.04 L4 01.05 L4 01.06 L5
ESTABLISH KITHCEN Inspect guess Attend to VIP meal Enforce closing & Monitor staff duty Review production Record
DEPARTMENT contact area arrangement opening outlet roster report communication log
OPERATION PROCEDURE procedures book
02 02.01 L4 02.02 L4 02.03 L4 02.04 L4 02.05 L4 02.06 L4
Determine Set departmental Implement check Approve duty roster Endorse attendance Review
operating procedure objective list system record communication log
book
02.07 L5 02.08 L5 02.09 L5 02.10 L5 02.11 L5 02.12 L5
ADMINISTER KITCHEN Establish receiving Recommend Determine food Conduct Monitor equipment Determine kitchen
PROCUREMENT specification departmental purchases familiarisation installation operational needs
purchases programme on
operation
equipment
03 03.01 L4 03.02 L4 03.03 L4 03.04 L4 03.05 L4 03.06 L5
ESTABLISH KITCHEN Synchronize health Enforce staff Monitor pest Develop standard Organise pest Arrange for
DEPARTMENT department hygiene control activities cleaning procedures control activity inoculation
SANITATION & HYGIENE regulation
04 04.01 L4 04.02 L4 04.03 L4 04.04 L5 04.05 L5 04.06 L5
ESTABLISH QUALITY Set product quality Approve dishes for Perform product Evaluate guests Determine product Review product
CONTROL serving testing comments quality quality
PERFORM MANAGERIAL Implement Plan production Delegate job Organise Develop problem Develop leadership
FUNCTIONS departmental schedule functions departmental solving skills skills
objective meeting
06 06.01 L4 06.02 L4 06.03 L4 06.04 L4 06.05 L5 06.06 L5
06.07 L5 06.08 L5
PLAN DEPARTMENT Assist on marketing Recommend Forecast capital Participate in annual Review department Prepare equipment
BUDGET plan replacement of expenditure forecast operation cost budget
kitchen equipment requirement
07 07.01 L4 07.02 L4 07.03 L4 07.04 L4 07.05 L5 07.06 L5
Prepare kitchen
expansion plan
07.07 L5
MANAGE FOOD COST Determine food par Maximize food Enforce food Enforce portion Conduct yield test Compare food
stock utilization receiving control quotation
procedures
08 08.01 L4 08.02 L4 08.03 L4 08.04 L4 08.05 L4 08.06 L4
Review manpower
requirement
09.07 L5
ESTABLISH TRAINING Determine training Conduct staff Implement standard Develop staff Develop Monitor training
PROGRAMMES needs training programme operation training departmental multi programmes
procedures programmes skilling
programmes
10 10.01 L4 10.02 L4 10.03 L4 10.04 L5 10.05 L5 10.06 L5
ADMINISTER Monitor staff Maintain Monitor staff Monitor staff code Recommend staff Recommend staff
PERSONNEL attendance departmental staff performance of conduct promotion incentive award
MANAGEMENT grooming
11 11.01 L4 11.02 L4 11.03 L4 11.04 L4 11.05 L4 11.06 L4
Review staff code Handle disciplinary Establish staff Recommend Conduct recruitment
of conduct matters grooming & dismissal on deviant
deportment staff
11.07 L5 11.08 L5 11.09 L5 11.10 L5 11.11 L5
EXERCISE HUMAN Motivate staff Create team Perform staff Establish Develop effective Handle staff welfare
RELATION FUNCTION building counselling departmental communications
orientation skills
programme
12 12.01 L4 12.02 L4 12.03 L4 12.04 L5 12.05 L5 12.06 L5
Conduct exit
interview
12.07 L5
REVIEW STAFF Implement job Conduct staff Establish job Approve staff Update job
PERFORMANCE descriptions evaluation descriptions evaluation description
ESTABLISH KITCHEN Conduct cleanliness Conduct chiller/ Conduct dry store Conduct receiving Conduct steward Conduct gas storage
INSPECTION inspection freezer inspection inspection area inspection store inspection inspection
LIASE WITH OTHER Coordinate repair & Attend departmental Attend departmental Follow up minutes Handle Monitor repair &
DEPARTMENTS maintenance work meetings briefings of meetings departmental maintenance work
correspondence
15 15.01 L5 15.02 L5 15.03 L5 15.04 L5 15.05 L5 15.06 L5
MAINTAIN KITCHEN Monitor equipment Conduct equipment Establish equipment Follow up repair Carry out Review effective
EQUIPMENT efficiency functional check inventory progress commissioning utility usage
performance of
equipment
16 16.01 L4 16.02 L4 16.03 L5 16.04 L5 16.05 L5 16.06 L5
HANDLE KITCHEN Implement safety & Ensure availability Ensure fire fighting Monitor safety & Determine safe Arrange for medical
OCCUPATIONAL security procedures of first aid facilities facilities security procedures handling of cleaning assistance
HAZZARD chemical
17 17.01 L4 17.02 L4 17.03 L4 17.04 L4 17.05 L4 17.06 L4
Execute evacuation Establish safety & Establish Develop preventive
plan security procedures evacuation measures
procedures
17.07 L4 17.08 L5 17.09 L5 17.10 L5
CONDUCT MARKET Perform marketing Analyse food Encourage Analyse nutritional Analyse technology Analyse product
RESEARCH activities presentation trend upgrading of trend trend trend
modern technique
18 18.01 L4 18.02 L4 18.03 L5 18.04 L5 18.05 L5 18.06 L5
ESTABLISH Prepare accident Prepare incident Prepare kitchen Prepare equipment Update defect area Prepare food testing
DEPARTMENTAL report report defects report defects report report report
REPORTS
19 19.01 L4 19.02 L4 19.03 L4 19.04 L4 19.05 L4 19.06 L4
19.07 L5 19.08 L5