Page of GEN-0005 STANDARD OPERATING PROCEDURE TASK: KITCHEN LOG BOOKS TASK NUMBER: DEPARTMENT: DATE ISSUED: GEN-0005 F&B – Kitchen / General Jan 2005 GUEST EXPECTATION: n/a TIME TO TRAIN: 15 minutes Why is this task important for you and our guests? Answers: To ensure the dishes are prepared in a consistent manner To ensure all staff is trained and has written guidance on how to make a dish Page of GEN-0005 STEPS HOW/ STANDARDS TRAINING QUESTIONS Each sections’ /shifts’ Sous Chef/Chef De Partie in charge, is responsible to ensure that each shifts report is properly written (in either Chinese or English) and appropriately signed by the shift leader/Chef in charge and timed at the end of each shift and returned to the Executive Chefs office at the end of the evening shift (by 7:00am in the case of the night shift), for inspection and his comments / directions and signature each day Why fill out the logbook daily? The following types of matters or occurrences will be noted and logged down: Why we write down so many details? – Guest comments (Compliments or suggestions) – Complaints (according to normal procedure) writing down the time, table, serve(s) concerned, items served on the order, numbers of persons, name, room numbers, company name, telephone/fax/e-mail addresses, nature of the complaint, follow-up/retrieval action performed, Kitchen Check (equipment/stocks personnel), to avoid or avert a Page of GEN-0005 repetition, other action(s) taken by kitchen or restaurant, Duty or Senior Managers concerned comments or actions taken – Section/kitchen information for next shift STEPS HOW/ STANDARDS TRAINING QUESTIONS – Brief report (3-4 lines maximum) on the business recorded – Incidents occurring, i.e fires, etc/ maintenance-problems, alarms etc – Fire/medical/Security drills reports occurring – Other incidences, problems, Messages or occurrences in the outlet/kitchen concerned – Mention and discuss a delight of the day! Set as a daily example, of an SL Care and Asian Hospitality to both internal and external guests Now ask the trainee to practice the task from start to end to test competency Summary questions: GEN-0005 Why fill out the logbook daily? Why we write down so many details? PHOTO INDEX #01 Page of ... comments / directions and signature each day Why fill out the logbook daily? The following types of matters or occurrences will be noted and logged down: Why we write down so many details? – Guest... follow-up/retrieval action performed, Kitchen Check (equipment/stocks personnel), to avoid or avert a Page of GEN-0005 repetition, other action(s) taken by kitchen or restaurant, Duty or Senior... by kitchen or restaurant, Duty or Senior Managers concerned comments or actions taken – Section /kitchen information for next shift STEPS HOW/ STANDARDS TRAINING QUESTIONS – Brief report (3-4 lines