2018 Kitchen Training Plan Sample

In order to improve the work skills and professional quality of employees. The opening training plan is specially formulated as follows:

1: Quality requirements for kitchen staff (concentrated training courses)

1: Cooking and side dishes postures

2: Language and conversation

3: Code of conduct for kitchen staff

4: Appearance, grooming, personal hygiene

5: Kitchen staff rules and regulations, corporate culture< /p>

2: Job Responsibilities of Kitchen Staff

1: Job Responsibilities of Kitchen Staff

2: Job Responsibilities of Personnel on Duty

3: Job responsibilities of cold dish staff

4: Job responsibilities of seafood room staff

3: Basic skills training

1: Production of dishes

< p> A: Classification of dishes

B: Standardization of dish matching

2: Daily purchase acceptance standards of dishes

A: Cutting and matching The supervisor strictly accepts the dishes according to the standards

B: Each position must provide timely feedback on the raw materials

C: The chef supervises the raw materials

Four: Impermanence method Management

　1: Regular organization

　2: Regular classification

　3: Regular cleaning

　4: Regular maintenance

< p>　5: Normal standards

?Five: Connection between front and backstage

?1: Ordering procedure

?2: Coordination of main dishes and side dishes

Six: Cooperation between the head chef and the dish R&D team

1: The head chef’s supervision of the R&D team

2: The R&D team regularly updates the dishes

3: Timely communication between the R&D team and the front desk

7: Training of restaurant orderers and waiters

8; Training of Abalone Princess’ operating procedures

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