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Executive Chef Objectives Goals Strategic Initiatives Measures 1. To Roll Out Operation Service Training

The executive chef has two main objectives: 1) to roll out operation service training by September 2010 by drafting clear standard operating procedures (SOPs) for individual kitchen staff and sections by December 2009 and promoting orderly conduct; and 2) to have every employee sign SOPs and achieve high guest satisfaction scores by planning exciting menus, identifying training needs, assisting with equipment purchases, and enforcing food safety protocols. Progress will be measured using guest satisfaction surveys, mystery shoppers, daily manager reviews, and monthly reviews of key performance indicators.

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193 views1 page

Executive Chef Objectives Goals Strategic Initiatives Measures 1. To Roll Out Operation Service Training

The executive chef has two main objectives: 1) to roll out operation service training by September 2010 by drafting clear standard operating procedures (SOPs) for individual kitchen staff and sections by December 2009 and promoting orderly conduct; and 2) to have every employee sign SOPs and achieve high guest satisfaction scores by planning exciting menus, identifying training needs, assisting with equipment purchases, and enforcing food safety protocols. Progress will be measured using guest satisfaction surveys, mystery shoppers, daily manager reviews, and monthly reviews of key performance indicators.

Uploaded by

dmabirds_764297783
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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EXECUTIVE CHEF

Objectives Goals Strategic Initiatives Measures

1. to roll out  Achieve  Drafting a clear  Signing of


operation service OSAT, GSTS, to understand SOP’s by 30th
training TOP TIER of individual of December
85% by kitchen 2009
September member or  Monthly
2010 sectional reviews of
SOP’s by the GSTS.
30th of  Monthly
December 2009 mystery
 Promotion of shoppers and
orderly conduct review
within kitchen
department
(discipline).

2. Every employee to  Achieve  Planning of  Daily duty


sign up for SOP.s African sun GS exciting menus managers
% scope on for Vumba review.
guest restaurant,  Daily
satisfaction. Banqueting, departmental
Outside duty
catering and management
staff meals.
 Identifying
Kitchen
training needs
 Assist
purchasing of
Key Kitchen
equipment and
its
maintenance.
 Enforcement of
HACCP.

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