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1、1 廚師長手冊廚師長手冊 CHEF DEPT HEAD MANUAL F & B DIVISION CHEFS MANUAL Page 1 of 130 CONTENT 內容內容 1. INTRODUCTION概要概要 1.1 Our Vision 目標 P. 5 1.2 Purpose of the Manual 手冊用途 P. 6 1.3 Service & Kitchen Management Style 餐飲部管理方式 P. 7 2. HUMAN RESOURCES PROCEDURES 入職手續入職手續 2.1 Personnel Requisition Proces2、s 個人申請程序 P. 12 2.2 Hiring Process 招聘程序 P. 13 2.3 Confirmation Process 確認程序 P. 14 2.4 Transfer Procedures 調任程序 P. 15 2.5 Promotion Procedures 晉升程序 P. 16 2.6 Performance Evaluation 工作評估 P. 17 2.7 Disciplinary Procedures 紀律程序 P. 20 3. ORGANIZATION OF OPERATIONS運作組織運作組織 3.1 Delegation of Duties 職責 P. 243、 3.2 Conducting Briefings 組織會議 P. 26 3.3 Kitchen Morning Meeting Guidelines 廚房晨會 P. 27 3.4 Tour of Outlet 餐廳檢查 P. 28 3.5 Requisition Procedures 申請程序 P. 29 3.6 Staff Motivation 員工激勵 P. 30 3.7 Handling Event Group 管理活動部 P. 32 4. SCHEDULING 計劃安排計劃安排 4.1 Scheduling of Staff 安排員工 P. 34 4.2 Planning of Leave 請假計劃 P. 36 4.3 Request and Submission of Overtime 加班申請 P. 38 4.4 Compiling and Using Absenteeism Report