Page of GEN-0002 STANDARD OPERATING PROCEDURE TASK: KITCHEN BRIEFINGS (CHEFS DAILY BRIEFINGS) TASK NUMBER: DEPARTMENT: DATE ISSUED: GEN-0002 F&B – Kitchen / General Jan 2005 GUEST EXPECTATION: That all the staff including chefs and stewarding are aware of the hotel happenings and are able to reply to the guest the basic answers 10 minutes TIME TO TRAIN: Why is this task important for you and our guests? Answers: To ensure the daily communication is ongoing To ensure chefs are aware of the hotels happenings and actions Page of GEN-0002 STEPS HOW/ STANDARDS Daily 10-20 minutes meeting in the Chefs office each day (2:30-3:30pm timing range), briefings are generally quick update meetings (Timing can change per hotel) TRAINING QUESTIONS Why daily? Why quick? To announce and clarify pertinent, current department information and business only It is not meant to be a discussion session and each will be conducted thus accordingly 1) To know – Review and report of Logbooks information – Guest comments or complaints – Department information – Kitchen info / Business – Daily business/menus (The same days’ and next two days updated etc.) – Memos and directives – Other Now ask the trainee to practice the task from start to end to test competency Summary questions: Why daily? GEN-0002 Why quick? PHOTO INDEX #01 Page of ... STANDARDS Daily 10-20 minutes meeting in the Chefs office each day (2:30-3:30pm timing range), briefings are generally quick update meetings (Timing can change per hotel) TRAINING QUESTIONS Why daily? ... of Logbooks information – Guest comments or complaints – Department information – Kitchen info / Business – Daily business/menus (The same days’ and next two days updated etc.) – Memos and directives... ask the trainee to practice the task from start to end to test competency Summary questions: Why daily? GEN-0002 Why quick? PHOTO INDEX #01 Page of