2020 Kitchen 14 Days Countdown

Day 1 - Sunday, September 27, 2020

WALK THROUGH YOUR DEPARTMENT 10 MORE TIMES

1. Ensure absolute cleanliness is present 2. Have you thoroughly cleaned your kitchen and all equipment 3. All sinks were bleached and equipped (with paper, soap, sign of how to wash hands) 4. All side stations are properly set according to the training manual standards 5. Your assistants are synced with all basics (3 steps of service, proper verbiage, telephone etiquette, acting as ladies and gentlemen serving ladies and gentlemen 6. All staff is prepared to have their best uniform and appearance when they meet the new trainees. ASSIST MASS ORIENTATION AS NEEDED Start preparing for Kitchen Orientation - :  Menus (outlets menus, plating guides, how to read green calendar class  How breakfast, lunch and dinner service is in America rather other countries  Difference of dining vs. eating  Think what’s the best for the member instead of what’s convenience  Walk thru different concepts of the restaurants  Hours of operation ( all Day Dining )  Check 10 times all mise-en place and utensils before service for a smooth operation  Read all menu item to combine jobs in need of assistant in other stations  Have open and respectful communication with all kitchen and service staff  Check with chief steward in daily bases before service for all china needs  Check coolers and fridges 40 degrees  Hot items and soups 165 degrees temperatures,  Start preparing for F& B Orientation - :  Mock table set-up to be present during HR training- Mock Dinner, The Grille, BC  Responsible: Manager and Chef to discuss menu and people attendance  The Grille - Lunch, Dinner | Main Dining Room – Brunch, BBQ | Sports Bar - Lunch, Dinner  19 TH Hole – Breakfast, Lunch, Dinner | Poolside Café - Lunch  All table set up require to perfectly symmetrical with no error to be found  Table cloth is starched and pressed  Silverware is polished and without stains or finger prints  Salt & Pepper shakers are properly filled (80% Full) and cleaned  Napkins are properly folded as instructed  Glasses are polished without watermarks  China (B+B Plates) Wiped without water stains  Bread basket, napkin – properly folded and placed on designated spot (other side of the table from salt & pepper)  Condiments tray is clean and properly filled (80%)  Sugar caddies are filled per each outlet’s specification REVIEW DAILY REPORT AND PAYROLL