Restaurant Operation Management HANDBOOK EVELYN HIUBOY STEPHANIE AJMAIN AZAD FAUZAN BIN YAACOB Providing basic guidance to the service and kitchen team in per forming mise-en place, dur ing operation and after operation for Restaurant Operation practical.
RESTAURANT OPERATION MANAGEMENT HANDBOOK W R I T E R Stephanie Ajmain Azad Fauzan Bin Yaacob Evelyn Hiuboy RESTAURANT OPERATION MANAGEMENT HANDBOOK POLITEKNIK KOTA KINABALU I
PUBLISHED BY: POLITEKNIK KOTA KINABALU NO.4 Jalan Politeknik, KKIP Barat Kota Kinabalu Industrial Park 88460, Kota Kinabalu, Sabah. Tel: 088-401 800 Faks: 088-499 960 https://polikk.mypolycc.edu.my All Copyright Reserved Any part of this book may not be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic or otherwise, withoutany permissionfrom politeknik kota kinabalu. ISBN RESTAURANT OPERATION HANDBOOK II
PREFACE RESTAURANT OPERATION HANDBOOK Assalamualaikum and greetings, Thanks to Allah SWT and His grace, the writers has successfully completed the first edition of the Restaurant Operation Handbook. This handbook is a guide and reference for the Malaysian Polytechnic students and all parties involved in the restaurant operation course. To ensure that this restaurant operation course runs smoothly, the writer had provided a basic reference for the use of all students taking the course. Students taking restaurant operations courses and those taking food and beverage service courses and restaurant-related courses can also use this handbook. Much appreciation and thanks to all parties involved in the publication of this book. Hopefully, it can be utilized in the best possible way in empowering the implementation of the restaurant operation course at the Malaysian Polytechnic in addition to being an incentive to produce quality and holistic TVET graduates with entrepreneurial and balanced characteristics in line with the intentions of the Malaysian Education Development Plan 2015-2025 (Higher Education), the Polytechnic Strategic Plan, and the Community College 2018-2025 and industry friendly. III
ACKNOWLEDGEMENTS RESTAURANT OPERATION HANDBOOK Assalamualaikum and greetings, Thanks to Allah SWT and His grace, the writers has successfully completed the first edition of the Restaurant Operation Handbook. This handbook is a guide and reference for the Malaysian Polytechnic students and all parties involved in the restaurant operation course. To ensure that this restaurant operation course runs smoothly, the writer had provided a basic reference for the use of all students taking the course. Students taking restaurant operations courses and those taking food and beverage service courses and restaurant-related courses can also use this handbook. Much appreciation and thanks to all parties involved in the publication of this book. Hopefully, it can be utilized in the best possible way in empowering the implementation of the restaurant operation course at the Malaysian Polytechnic in addition to being an incentive to produce quality and holistic TVET graduates with entrepreneurial and balanced characteristics in line with the intentions of the Malaysian Education Development Plan 2015-2025 (Higher Education), the Polytechnic Strategic Plan, and the Community College 2018-2025 and industry friendly. Iv
CONTENTS Preface Acknowledgements RESTAURANT OPERATION HANDBOOK CHAPTER 1 SERVICE TEAM 1.0 Introduction 1.1 Manager and Assistant of The Day (MOD) 1.2 Bartender 1.3 Linen task 1.4 Decoration team 1.5 Dishwasher 1.6 Promotion team 1.7 Table setting 1.8 Hostess and Cashier 1.9 waiter and waitress CHAPTER 2 2.0 Introduction 2.1 List Form 2.2 Create Google Form 2.3 Create QR CHAPTER 3 KITCHEN TEAM 3.0 Introduction 3.1 Chef On Duty (COD) 3.2 Assistant Chef On Duty 3.3 Chef D’ Partie (cold kitchen) 3.4 Chef D' Partie (main kitchen - soup) 3.5 Chef D' Partie (main kitchen - main course) 3.6 Chef D' Partie (pastry) References IV 1 2 5 7 9 10 11 12 13 14 16 17 19 21 23 24 25 26 28 29 31 33 I Iv
CHAPTER 1 SERVICE TEAM
1.0 INTRODUCTION RESTAURANT OPERATION HANDBOOK This chapter focuses on the various roles and responsibilities in restaurant operations. In this chapter, we will be discussing the key responsibilities and duties of ten important positions: the Manager of The Day (MOD), Assistant Manager of The Day (AMOD), Bartender, Linen staff, Decoration team, Dishwasher, Promotion team, Table setting, Hostess and Cashier, and waiter/waitress. The writers will explore each position's specific tasks and responsibilities and discuss the importance of effective communication and teamwork in ensuring that the business operates smoothly and customers receive excellent service. The writers also examine the qualities and skills that are necessary for success in these roles, including attention to detail, organizational skills, communication skills, and the ability to work well under pressure. Overall, this chapter provides an introduction to the diverse range of roles that are involved in the hospitality and service industry, and aims to provide a better understanding of the critical role that each position plays in ensuring that customers have a positive and enjoyable experience. 2
1.1 MANAGER AND ASSISTANT OF THE DAY (MOD/AMOD) RESTAURANT OPERATION HANDBOOK A restaurant manager is responsible for overseeing the daily operations of a restaurant. This can include managing staff, ensuring customer satisfaction, handling finances, and maintaining a safe and hygienic environment. Restaurant managers may also be responsible for creating menus, ordering supplies, and developing marketing strategies. An assistant manager in a restaurant typically works alongside the restaurant manager and shares many of their responsibilities. The assistant manager may oversee daily operations, supervise staff, manage inventory and supplies, handle customer complaints, and ensure compliance with health and safety regulations. Preapare an organization chart. (refer to the format given). Delegate task to the service team. Decide beverage suit to the menu. (Discuss with bartender). Submit beverage ingredients order to Chef Of The Day. (Chef Of the Day [COD]). Prepare cost calculation for beverage and set the price. Set the menu price per pax. (for set menu and decide together with COD). BEFORE OPERATION ( 1 WEEK BEFORE THE OPERATION ) 3 MOD AND MOD ASSISTANT BRIEFING BEFORE STARTING WORK.
RESTAURANT OPERATION HANDBOOK Mise - en -place ( 7 . 3 0 a.m – 1 1 . 3 0 a.m) Serving Time ( 1 2 . 3 0 p.m – 2 . 0 0 p.m) will be the earliest person to come to the restaurant to receive beverage orders in the morning together with the COD. To turn on all lights, ceiling fan and air conditioner. To conduct briefing before mise en place/ preparation activities begin(please follow the briefing procedure). Fire order to the kitchen. To alert the waiter and waitress to pick up food from the kitchen. To observe the overall operation. all linens are washed and returned to laundry. ensure linen is placed neatly as in the original arrangment. Guest feedback analysis for service and food. report total sales for the day (delegate task to the cashier to report during closing briefing). AFTER OPERATION 1. To supervise closing activities : 2. To perform closing briefing focused on the following 3. Collect reports from staff. 4. To prepare and sumbit the report compilation to the lecturer (using the format given). 4 DURING OPERATION
Identify beverage suit to the food theme and prepare a beverage menu with the M O D and lecturer’s approval . Identify list of ingredients and submit to C O D for ordering including coffee and tea , creamer and sugar , fresh milk if necessary . BEFORE OPERATION ( 1 WEEK BEFORE THE OPERATION ) 1.2 BARTENDER RESTAURANT OPERATION HANDBOOK Bartenders play a key role in the operation of many restaurants, as they are responsible for preparing and serving drinks to customers. In addition to their drink-making responsibilities, bartenders also often interact with customers and provide a level of entertainment and atmosphere to the restaurant. In terms of restaurant operations, bartenders may be responsible for managing the bar inventory and ordering supplies, as well as ensuring that the bar area is clean and well-maintained. They may also work closely with the restaurant's management team to create drink menus and promotional specials. 5
DURING OPERATION Mise - en -place ( 7 . 3 0 a.m – 1 1 . 3 0 a.m) Serving Time ( 1 2 . 3 0 p.m – 2 . 0 0 p.m) RESTAURANT OPERATION HANDBOOK Boil hot water for wiping purposes (done early in the morning). Set up bartender station. Prepare/serve warm and ice water and make sure it is available throughout the serving time. Prepare/serve welcoming drink (if it is part of the service). To help out with the dishwasher and wipe the beverage equipment. Re-store the equipment at the right place. To ensure all beverage equipment dry before storing. AFTER OPERATION 6
1.3 LINEN TASK RESTAURANT OPERATION HANDBOOK Linen is an important aspect of restaurant operations, as it contributes to the overall cleanliness and appearance of the establishment. Linen tasks in a restaurant typically involve the cleaning and maintenance of tablecloths, napkins, and other linens used throughout the restaurant. In many restaurants, linen tasks are often handled by a separate team or company that specializes in linen rental and cleaning services. This allows the restaurant to focus on its core operations and ensure that linens are always clean and available for use. In addition to cleaning and maintenance, proper storage and handling of linens is also important to ensure their longevity and cleanliness. Restaurants may use specialized linen carts or storage systems to keep linens organized and easy to access. To prepare list of linen in the format given. To identify the quality and color of table cloth, chair cover, napkin and other linen for decoration to be used during operation . Choose and identify napkin folding. BEFORE OPERATION ( 1 WEEK BEFORE THE OPERATION ) 7 To collect the listed linen in the list prepared earlier from the laundry room. To perform ironing activity and place table cloth , chair cover. To fold napkin and held table setting team to set it on the dining table. To standby linen for back-up. DURING OPERATION Mise-en-place (7.30 a.m - 11.30 a.m)
RESTAURANT OPERATION MANAGEMENT HANDBOOK To collect used linen, sort/separate according to linen color and degree of dirtiness. To wash all used linen. To ensure quantity of linen used are same with the quantity of linen re-stored. To make sure linen are re-arranged neatly at linen room. AFTER OPERATION 8 THE PICTURE SHOWS STUDENTS PREPARING BEFORE AND AFTER USING THE LINEN.
Identify appropriate decoration for restaurant according to the theme. Purchase if necessary decoration items. BEFORE OPERATION ( 1 WEEK BEFORE THE OPERATION ) To decorate restaurant. To ensure no glue/double tap is used on the wall. DURING OPERATION Mise-en-place (7.30 a.m - 11.30 a.m) To remove all decoration item. To keep properly all the items for next used. AFTER OPERATION 1.4 DECORATION TEAM RESTAURANT OPERATION MANAGEMENT HANDBOOK Decoration is an important aspect of restaurant operations, as it contributes to the overall ambiance and atmosphere of the establishment. A dedicated decoration team can help create a unique and inviting environment that can help set the restaurant apart from competitors. The decoration team may work closely with the restaurant's management team to develop a cohesive theme or design for the restaurant, incorporating elements such as lighting, furniture, artwork, and signage. They may also be responsible for selecting and ordering decor items, as well as managing their installation and maintenance. In addition to creating a visually appealing environment, the decoration team may also consider factors such as acoustics and comfort, ensuring that the restaurant is a pleasant and comfortable place for customers to dine. 9
1.5 DISHWASHER RESTAURANT OPERATION MANAGEMENT HANDBOOK Dishwashers are a critical part of restaurant operations, as they are responsible for cleaning and sanitizing dishes, utensils, and other kitchen equipment. Dishwashers work closely with the kitchen staff to ensure that all dishes are cleaned quickly and efficiently, allowing the restaurant to maintain a steady flow of service. In addition to cleaning dishes, dishwashers may also be responsible for cleaning the kitchen and dining areas, as well as disposing of waste and maintaining kitchen equipment. They must also adhere to food safety regulations and ensure that all dishes are properly sanitized before reuse. Wash and wipe all silverware, chinaware, glassware before and after the operation. Work together with the beverage team and table set-up team. To record any broken equipment. To ensure dishwasher area always in neat and clean. DURING OPERATION 10
To confirm menu and menu price (M O D / C O D) To design meu card accordingly to the theme Create creative promotional tool Identify promotion channel - tik tok , ig , fb , whatsapp , etc. BEFORE OPERATION ( 1 WEEK BEFORE THE OPERATION ) To help hostess identify customer upon arrival. To remind customer the operation hour. DURING OPERATION 1.6 PROMOTION TEAM RESTAURANT OPERATION MANAGEMENT HANDBOOK Promotion is an important aspect of restaurant operations, as it helps to attract new customers and retain existing ones. A dedicated promotion team can help develop and execute marketing campaigns and promotional events that can help increase the restaurant's visibility and attract new customers. The promotion team may work closely with the restaurant's management team to develop a marketing strategy that aligns with the restaurant's goals and objectives. This may include creating social media campaigns, email marketing campaigns, and advertising campaigns in traditional media such as television and print. In addition to developing marketing campaigns, the promotion team may also be responsible for managing promotional events, such as happy hours, live music performances, or holiday specials. They may also work closely with local businesses and organizations to develop cross-promotional opportunities. 11
1.7 TABLE SETTING RESTAURANT OPERATION MANAGEMENT HANDBOOK Table setting is an important aspect of restaurant operations that requires teamwork to ensure a positive dining experience for customers. Here is some information on the role of teamwork in table setting in a restaurant operation. Collaborative effort. Table setting is a collaborative effort that involves various team members, such as servers, bussers, and kitchen staff. The server may take the lead in setting the table, but the other team members must work together to ensure that all necessary items are available and in the correct position. Communication. Effective communication among team members is essential for a smooth and efficient table setting process. For example, the server may need to communicate with the kitchen staff to ensure that the correct dishes and utensils are available, and the bussers may need to communicate with the server to coordinate the clearing and resetting of tables. Overall, effective teamwork is essential for successful table setting in a restaurant operation. It requires communication, collaboration, and proper training to ensure that the team works together efficiently and effectively to provide an exceptional dining experience for customers. Identify dining equipment, cutleries, chinaware, silverware, glassware used accordingly to the menu. Setting table accordingly to menu and number of pax. BEFORE OPERATION ( 1 WEEK BEFORE THE OPERATION ) Ensure all equipment used to restore after the operation (same total out and total in). Sweep and mop the restaurant floor. AFTER OPERATION 12
1.8 HOSTESS AND CASHIER RESTAURANT OPERATION MANAGEMENT HANDBOOK Hostesses are responsible for greeting customers and managing the seating process in a restaurant setting. They play a critical role in creating a positive customer experience and ensuring that the restaurant runs smoothly. The duties of a restaurant hostess may include, greeting customers as they enter the restaurant, managing the waiting list and seating customers in a timely and efficient manner, communicating with servers and kitchen staff to ensure that tables are turned over quickly and efficiently, answering phone calls and taking reservations, managing customer inquiries and complaints, assisting with other frontof-house duties, such as cleaning and organizing the dining room. Cashiers are an integral part of restaurant operations, responsible for handling transactions and ensuring that customers receive accurate and timely service. In a restaurant setting, cashiers typically work at the front of the house and interact directly with customers. The duties of a restaurant cashier may include, greeting customers as they enter the restaurant, taking orders from customers and entering them into the point-of-sale (POS) system processing payments, including cash, credit/debit cards, and gift cards, providing customers with receipts and accurate change, balancing the cash drawer at the end of each shift and preparing bank deposits, assisting with other front-of-house duties, such as answering phones and taking reservations. To greet and welcome customer. To lead customer to the table. To work together with waiter/waitress. Receive payment from guest. To prepare sales report of the day and submit to MOD. DURING OPERATION 13
1.9 WAITER AND WAITERESS RESTAURANT OPERATION MANAGEMENT HANDBOOK Waiters and waitresses are an essential part of restaurant operations, responsible for providing excellent customer service and ensuring that customers have an enjoyable dining experience. They typically work in the front-of-house and interact directly with customers. The duties of a restaurant waiter or waitress may include, greeting customers as they are seated and presenting menus, taking orders from customers and communicating them to the kitchen staff, serving food and drinks to customers and ensuring that they are satisfied with their meal, clearing plates and utensils from the table after the meal, processing payments and providing customers with receipts, answering customer questions and addressing any concerns or complaints. Waiters and waitresses must be knowledgeable about the restaurant's menu items and able to make recommendations to customers. They must also be able to multitask and work in a fast-paced environment while maintaining a positive attitude. Effective communication and customer service skills are important qualities for a restaurant waiter or waitress. To welcome and seat guest. Take customer order. To serve food and beverages. To handle guest complain / request while dine in. To design and prepare guest bill. To check any damage or broken equipment and report to MOD. DURING OPERATION 14
CHAPTER 2 EQUIPMENT CHECK LIST
2.0 INTRODUCTION RESTAURANT OPERATION MANAGEMENT HANDBOOK This chapter focuses on the forms in restaurant operations. In this chapter, we will discuss the various types of forms that are commonly used in restaurant operations, such as order forms, inventory forms, and time sheets. We will examine the purpose of each form, how they are used in day-to-day operations, and how they contribute to the efficient functioning of the restaurant. We will also explore the importance of accuracy and completeness in filling out these forms, and how errors or omissions can negatively impact the business. Furthermore, we will discuss the role of technology in modern restaurant operations and how it has changed the way forms are used and managed. We will examine the benefits and drawbacks of using electronic forms and the importance of ensuring that electronic forms are secure and accurate. Overall, this chapter provides a comprehensive overview of the importance of forms in restaurant operations and aims to provide practical insights into how they can be used effectively to enhance the efficiency and profitability of a restaurant. 16
2.1 FORM LIST RESTAURANT OPERATION MANAGEMENT HANDBOOK 17
2.1 MENU ORDER FORM RESTAURANT OPERATION MANAGEMENT HANDBOOK 18 scan here to get the form list.
2.1 GOOGLE FORM FEEDBACK RESTAURANT OPERATION MANAGEMENT HANDBOOK 19 How To Make A Google Form Feedback First of all , you should open google chrome or any google and search " google form create ". Next, click 'google form sign-in'.
RESTAURANT OPERATION MANAGEMENT HANDBOOK 20 After you have enter google form sign-in, you can choose any template or create your own google form. now you can creat you own google form. 2.1 GOOGLE FORM FEEDBACK
2.1 QR CODE FEEDBACK RESTAURANT OPERATION MANAGEMENT HANDBOOK 21 How To Make A QR code feedback First of all , you should open google chrome or any google and search qr code generator and insert the link to make a qr code. Next, click download to save your qr code.
CHAPTER 3 KITCHEN TEAM
3.0 INTRODUCTION RESTAURANT OPERATION MANAGEMENT HANDBOOK This chapter focuses on the crucial role of the kitchen team in the restaurant operation. In this chapter, we will discuss the various positions in a typical kitchen team, including the head chef, sous chef, line cook, prep cook, and dishwasher. We will explore the responsibilities and duties of each position, and how they work together as a team to ensure that food is prepared and served to the highest standards. We will also discuss the importance of effective communication and teamwork in the kitchen, as well as the critical role that time management and organization play in ensuring that orders are prepared and served in a timely manner. Furthermore, we will examine the importance of safety and sanitation in the kitchen and how kitchen staff must adhere to strict guidelines to ensure that food is prepared and served safely and hygienically. Overall, this chapter provides a detailed overview of the kitchen team's essential role in the hospitality and service industry and aims to provide practical insights into how kitchen teams can work effectively to provide high-quality food and ensure customer satisfaction. 23
BEFORE THEIR SHIFT: Menu planning: The chef on duty may review the menu and make any necessary adjustments to ensure that all ingredients are in stock and that the kitchen is prepared for service. Food preparation: The chef on duty may review any special requests or dietary requirements and ensure that the necessary ingredients are available to prepare those dishes. Kitchen organization: The chef on duty may check that the kitchen is organized and clean, and that all equipment is functioning properly. DURING THEIR SHIFT: Quality control: The chef on duty is responsible for ensuring that all dishes leaving the kitchen are of the highest quality and meet the restaurant's standards. Supervision: The chef on duty may oversee the kitchen staff to ensure that they are working efficiently and that all dishes are prepared on time. Problem-solving: The chef on duty may need to troubleshoot any issues that arise in the kitchen, such as a shortage of ingredients or a malfunctioning piece of equipment. 3.1 CHEF ON DUTY (COD) RESTAURANT OPERATION MANAGEMENT HANDBOOK Chef On Duty (COD) is to make sure all foods are properly prepared and aesthetically beautiful. Maintain standards for food storage, rotation, quality, and appearance. 24
AFTER THEIR SHIFT: Inventory management: The chef on duty may review inventory levels and order any necessary ingredients or supplies for the next day's service. Equipment maintenance: The chef on duty may ensure that all equipment is properly cleaned and maintained, to prevent any issues from arising during the next shift. Communication: The chef on duty may communicate any important information or feedback to the next chef on duty or the restaurant management. BEFORE THEIR SHIFT: Preparation: The assistant chef on duty may help with menu planning, inventory management, and ensuring that all necessary ingredients and supplies are in stock for the upcoming service. Kitchen organization: The assistant chef on duty may help with ensuring that the kitchen is clean and organized and all equipment is functioning properly. 3.2 ASSISTANT CHEF ON DUTY RESTAURANT OPERATION MANAGEMENT HANDBOOK 25 Assistant Chef On Duty is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently. COD AND COD ASSISTANT BRIEFING BEFORE STARTING WORK.
AFTER THEIR SHIFT: Inventory management: The assistant chef on duty may help with reviewing inventory levels and ordering any necessary ingredients or supplies for the next day's service. Equipment maintenance: The assistant chef on duty may assist with ensuring that all equipment is properly cleaned and maintained to prevent any issues from arising during the next shift. Communication: The assistant chef on duty may communicate any important information or feedback to the head chef, the restaurant manager, or the kitchen staff. DURING THEIR SHIFT: Food preparation: The assistant chef on duty may help with preparing dishes, ensuring that all dishes are cooked properly, and the presentation meets the restaurant's standards. Supervision: The assistant chef on duty may assist the head chef with overseeing the kitchen staff, ensuring that they are working efficiently and that all dishes are prepared on time. Quality control: The assistant chef on duty may assist the head chef with quality control to ensure that all dishes leaving the kitchen are of the highest quality. 3.3 CHEF D'PARTIE (MAIN COURSE - COLD KITCHEN) RESTAURANT OPERATION MANAGEMENT HANDBOOK 26 Chef D'Partie (cold kitchen) is Delegates and Assists in preparing of cold food. Full awareness of all menu items, their recipes, methods of production and presentation standards.
RESTAURANT OPERATION MANAGEMENT HANDBOOK 27 DURING THEIR SHIFT: Food preparation: The Chef de Partie (Cold Kitchen) is responsible for preparing all cold dishes on the menu, ensuring that they are prepared according to the restaurant's standards and presented attractively. Quality control: The Chef de Partie (Cold Kitchen) is responsible for ensuring that all cold dishes leaving the kitchen are of the highest quality and meet the restaurant's standards. Inventory management: The Chef de Partie (Cold Kitchen) may be responsible for monitoring inventory levels, ordering supplies and ingredients, and minimizing food waste. BEFORE THEIR SHIFT: Preparation: The Chef de Partie (Cold Kitchen) may review the menu and ensure that all necessary ingredients are available and fresh for the upcoming service. Kitchen organization: The Chef de Partie (Cold Kitchen) may ensure that the cold kitchen is clean, organized, and properly stocked with all necessary equipment and supplies. AFTER THEIR SHIFT: Inventory management: The Chef de Partie (Cold Kitchen) may help with reviewing inventory levels and ordering any necessary ingredients or supplies for the next day's service. Equipment maintenance: The Chef de Partie (Cold Kitchen) may help with ensuring that all equipment is properly cleaned and maintained to prevent any issues from arising during the next shift. Communication: The Chef de Partie (Cold Kitchen) may communicate any important information or feedback to the head chef or the kitchen staff.
BEFORE THEIR SHIFT: Preparation: The Chef de Partie (Main Kitchen - Soup) may review the menu and ensure that all necessary ingredients are available and fresh for the upcoming service. Kitchen organization: The Chef de Partie (Main Kitchen - Soup) may ensure that the main kitchen soup station is clean, organized, and properly stocked with all necessary equipment and supplies. RESTAURANT OPERATION MANAGEMENT HANDBOOK 28 DURING THEIR SHIFT: Food preparation: The Chef de Partie (Main Kitchen - Soup) is responsible for preparing all soups and stocks on the menu, ensuring that they are prepared according to the restaurant's standards and presented attractively. Quality control: The Chef de Partie (Main Kitchen - Soup) is responsible for ensuring that all soups and stocks leaving the kitchen are of the highest quality and meet the restaurant's standards. Inventory management: The Chef de Partie (Main Kitchen - Soup) may be responsible for monitoring inventory levels, ordering supplies and ingredients, and minimizing food waste. Chef D'Partie (main kitchen - soup) is preparing, cooking and presenting high quality dishes within the speciality section. Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes. Soup Chef blends, prepares, sautés, and warms soup. 3.4 CHEF D'PARTIE (MAIN COURSE - SOUP)
BEFORE THEIR SHIFT: Preparation: The Chef de Partie (Main Kitchen - Main Course) may review the menu and ensure that all necessary ingredients are available and fresh for the upcoming service. Kitchen organization: The Chef de Partie (Main Kitchen - Main Course) may ensure that the main kitchen station is clean, organized, and properly stocked with all necessary equipment and supplies. 3.5 CHEF D'PARTIE (MAIN KITCHEN - MAIN COURSE) RESTAURANT OPERATION MANAGEMENT HANDBOOK Chef D'Partie (main kitchen - main course) is works to prepare and cook food at a restaurant. Their duties include preparing food, making sauces, and placing food on plates in a visually appealing way. 29 AFTER THEIR SHIFT: Inventory management: The Chef de Partie (Main Kitchen - Soup) may help with reviewing inventory levels and ordering any necessary ingredients or supplies for the next day's service. Equipment maintenance: The Chef de Partie (Main Kitchen - Soup) may help with ensuring that all equipment is properly cleaned and maintained to prevent any issues from arising during the next shift. Communication: The Chef de Partie (Main Kitchen - Soup) may communicate any important information or feedback to the head chef or the kitchen staff.
DURING THEIR SHIFT: Food preparation: The Chef de Partie (Main Kitchen - Main Course) is responsible for preparing all main courses on the menu, ensuring that they are prepared according to the restaurant's standards and presented attractively. Quality control: The Chef de Partie (Main Kitchen - Main Course) is responsible for ensuring that all main courses leaving the kitchen are of the highest quality and meet the restaurant's standards. Inventory management: The Chef de Partie (Main Kitchen - Main Course) may be responsible for monitoring inventory levels, ordering supplies and ingredients, and minimizing food waste. RESTAURANT OPERATION MANAGEMENT HANDBOOOK 30 AFTER THEIR SHIFT: Inventory management: The Chef de Partie (Main Kitchen - Main Course) may help with reviewing inventory levels and ordering any necessary ingredients or supplies for the next day's service. Equipment maintenance: The Chef de Partie (Main Kitchen - Main Course) may help with ensuring that all equipment is properly cleaned and maintained to prevent any issues from arising during the next shift. Communication: The Chef de Partie (Main Kitchen - Main Course) may communicate any important information or feedback to the head chef or the kitchen staff.
RESTAURANT OPERATION MANAGEMENT HANDBOOK 31 3.5 CHEF D'PARTIE (MAIN KITCHEN - PASTRY) Chef D'Partie (main kitchen - pastry) is responsible to organise Pastry Kitchen operations and prepare, serve a range of dishes, whilst supervising junior member of the Pastry Kitchen Brigade. Additionally, they apply their scientific knowledge to make sure that when they bake and make pastries, the proper chemical reactions take place. BEFORE THEIR SHIFT: Preparation: The Chef de Partie (Pastry/Bakery) may review the menu and ensure that all necessary ingredients are available and fresh for the upcoming service. Kitchen organization: The Chef de Partie (Pastry/Bakery) may ensure that the pastry and bakery stations are clean, organized, and properly stocked with all necessary equipment and supplies. DURING THEIR SHIFT: Food preparation: The Chef de Partie (Pastry/Bakery) is responsible for preparing all pastry and baked goods on the menu, ensuring that they are prepared according to the restaurant's standards and presented attractively. Quality control: The Chef de Partie (Pastry/Bakery) is responsible for ensuring that all pastry and baked goods leaving the kitchen are of the highest quality and meet the restaurant's standards. Inventory management: The Chef de Partie (Pastry/Bakery) may be responsible for monitoring inventory levels, ordering supplies and ingredients, and minimizing food waste.
AFTER THEIR SHIFT: Inventory management: The Chef de Partie (Pastry/Bakery) may help with reviewing inventory levels and ordering any necessary ingredients or supplies for the next day's service. Equipment maintenance: The Chef de Partie (Pastry/Bakery) may help with ensuring that all pastry and bakery equipment is properly cleaned and maintained to prevent any issues from arising during the next shift. Communication: The Chef de Partie (Pastry/Bakery) may communicate any important information or feedback to the head chef or the kitchen staff. RESTAURANT OPERATION MANAGEMENT HANDBOOK 32
RESTAURANT OPERATION MANAGEMENT HANDBOOK 33 REFERENCES Books National Restaurant Association. (2020). The state of the restaurant industry. https://restaurant.org/articles/news/thestate-of-the-restaurant-industry-in-2020 National Restaurant Association. (2020). 2020 Restaurant Industry Fact Book. https://restaurant.org/Downloads/PDFs/Research/Factbook/2 020-Factbook-Overview.pdf Upserve: "Restaurant Hostess Job Description: What You Need to Know" https://upserve.com/restaurant-insider/restauranthostess-job-description/ Indeed: "Cashier Job Description" https://www.indeed.com/hire/job-description/cashier "The Restaurant Manager's Handbook" by Douglas Robert Brown: This book, mentioned in my previous answer, includes sample forms, checklists, and procedures that can be used to create a custom restaurant operations manual. Link: https://www.amazon.com/Restaurant-Managers-HandbookSet-Operation/dp/0910627975 "Restaurant Employee Handbook" by Upserve: Upserve, a restaurant management software company, provides a free employee handbook template that covers topics such as job descriptions, payroll procedures, and employee benefits. While not specifically an operations manual, it can be a useful resource in creating one. https://upserve.com/restaurantresources/restaurant-employee-handbook/