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Standard Operating Procedures
Hotel Departments Standard Operating Procedures.

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Staff selected for the kitchen should be taken for a familiarisation round of the hotel and each area should be thoroughly discussed Kitchen rounds should be more thorough and the induction carried over for 2 to 3 days Layout of the kitchen and the supporting areas Familiarisation with all the equipment installed, their use, handling, functioning and maintenance to be drilled into all the members Introduction of the team members within and outside the kitchen to be carried out in an informal manner All the rules and policies of the hotel to be communicated to the members and made sure that each and every member has understood them correctly All standard procedures to be communicated to them i.e. Duty rosters, off, leaves, holidays, uniform, grooming, telephone handling, cafeteria timings, departmental communication, welfare team, G.Ms communication, lost and found procedure , the dos and donts of the hotel etc.

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