BOH managers - daily, weekly, monthly expectations.
AFPs ALL Reports to be filled up on Fact 65 within 24 - 48hrs maximum with full details.
Cleaning Schedule followed and signed of - Checks carried out.
Comtrex Orders placed correctly, in due time and with right quantities.
CPL
Within 2 weeks of starting at least 50% of the training should be achieved. If not this
needs to be addressed by a Senior Chef - 100% complete after 4 weeks.
Emails
Reply to emails as soon as possible. If you are off and message not private, ask senior
chef on duty to reply.
Food Stock report
Stock aiming to be finished by 11am. Need as much detailed info as possible. Investigate
the unknown issues properly on the 10 + and - variances.
Wastage To be entered daily. Explanation is required we do not want to just see items.
HACCP Checked daily to ensure all records have been done.
Holidays
To be proactively managed and scheduled. Holiday year is August to end of the following
July - Holiday requests for your employees should be done via the fourth app. NO holiday
should be booked before it is approved.
Invoice closing
Invoices to be closed on the next day (Inc Equipment) - Any issues can be highlighted and
dealt with in time. Inform your Area Chef if you have any problems.
Kitchen briefing
At least 3 Kitchen briefs week to take place, A BOH Manager should be present at 8 FOH
Briefs a week, with Food to be presented.
Meeting with GM HC/SSC to attend weekly managers meeting, and when a meeting is needed for the business.
Mystery Diner report Following a visit report - Report to be completed on Fact65. Detailed explanation needed.
Pronett
Keep Area Chef informed of important job request so that they can push for you and get
it authorised quicker.
Recognition program
On a weekly/monthly basis recognise a team member including KP or Senior Chef inform
your Area Chef so they can also give them points on Legends.
Recruitment
Manage and maintain Harri with your senior chefs. Reply to candidates within 24hrs in
order to have more chance to find someone.
Rota on Fourth Loaded by Wednesday fully on Fourth for the following week, every week.
Rotas Excel
3 weeks rotas on display. Sent to Area Chef on Wednesday eve / Thursday morning every
week and on put up on the wall.
Senior chefs
on training
Follow training Rota exactly as it is, any changes you need to make the Area Chef and
Training Chef aware. Communicate with HC of the restaurant training your Sous chef
every 2 weeks to get feedback - Visit kitchen if possible too. Complete the weekly
Feedback form for Chef Managers you train.
Senior team duties BOH work Plan. Duties for your senior team clearly allocated - Send the plan to your Area Chef.
Specs / Menu Changes
Fully aware of all dishes and specs - Training and tasting taking place when changes
occur, with plenty of time for FOH team to learn the dishes.
Training plan
Team development is very important, it needs to be continually updated- Sous chefs
should look after line chefs - Head Chef look after the Sous Chefs, use the career paths
as guide to where chefs are in their career, for further development.