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    This document outlines the staffing module for a hotel kitchen including heads of departments, chefs and cooks for Indian, continental, and tandoor cuisine. It also includes kitchen stewarding roles and a duty roster assigning staff to morning, afternoon, evening, night, and weekend shifts. The document assumes the hotel will have a main kitchen serving multi-cuisine menus to a restaurant, coffee shop, room service, banquets, and cake shop operating round the clock with a capacity of 80-100 rooms and restaurant seating for 50-100 people.

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    This document outlines the staffing module for a hotel kitchen including heads of departments, chefs and cooks for Indian, continental, and tandoor cuisine. It also includes kitchen stewarding roles and a duty roster assigning staff to morning, afternoon, evening, night, and weekend shifts. The document assumes the hotel will have a main kitchen serving multi-cuisine menus to a restaurant, coffee shop, room service, banquets, and cake shop operating round the clock with a capacity of 80-100 rooms and restaurant seating for 50-100 people.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as XLS, PDF, TXT or read online from Scribd
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    Download as xls, pdf, or txt
    77 views8 pages

    Dupleix Duty Roaster

    Uploaded by

    api-3749066
    This document outlines the staffing module for a hotel kitchen including heads of departments, chefs and cooks for Indian, continental, and tandoor cuisine. It also includes kitchen stewarding roles and a duty roster assigning staff to morning, afternoon, evening, night, and weekend shifts. The document assumes the hotel will have a main kitchen serving multi-cuisine menus to a restaurant, coffee shop, room service, banquets, and cake shop operating round the clock with a capacity of 80-100 rooms and restaurant seating for 50-100 people.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as XLS, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as xls, pdf, or txt
    of 8

    MODEL STAFFING MODULE FOR A HOTEL KITCHEN

    HODs
    Executive Chef / Executive Sous Chef
    Sr. Sous Chef / Sous Chef
    Jr. Sous Chef/Sr. CDP

    Chefs & Cooks INDIAN S. INDIAN TANDOOR WESTERN


    Chef De Partie
    Demi Chef de Partie
    Commis 1
    Commis 2
    Commis 3
    Asst. Commis
    TOTAL

    Kitchen Stewarding 0700-1600 1500-0000 2300-0800 OTHER


    Supervisor
    Dish Wash
    Pot Wash
    Kitchen Cleaning
    Deep Cleaning
    Reliever

    Total Staffing: HODs Chefs Cooks KTST


    nos.
    TOTAL
    PANTRY ORIENTAL BAKERY STAFF BUTCHER
    DUTY ROASTER FOR F&B PRODUCTION DEPARTMENT

    DAY OFF MON TUE WED


    HODS
    1 SOUS CHEF THU 14.00-close 14.00-close 14.00-close
    INDIAN
    10.30-15.00 10.30-15.00
    MON OFF
    6.30-CLOSE 6.30-CLOSE
    2 COMMI I AJIT
    10.30-15.00 10.30-15.00
    TUE 14.00-close
    6.30-CLOSE 6.30-CLOSE
    3 COMMIS II SIRAJ
    CONTINENTAL
    10.30-15.00 10.30-15.00
    MON OFF
    6.30-CLOSE 6.30-CLOSE
    4 DCDP MARTIN VINCENT
    TUE 13.00-CLOSE OFF 13.00-CLOSE
    5 COMMI II MANIKANDAN
    7.00-1.00 7.00 7.00-1.00 7.00
    WED OFF
    6 COMMI II SRIRAM -CLOSE -CLOSE
    7 COMMI III JASPAL SING THU 22.00-7.00 22.00-7.00 22.00-7.00
    KITCHEN STEWARDING
    1 RANI MON OFF 7.00-4.00 7.00-4.00
    2 TAMIL SELVI WED 10.00-7.00 10.00-7.00 OFF
    3 KALA TUE 12.00-9.00 OFF 12.00-9.00
    4 VENKADESAN THU 22.00-7.00 22.00-7.00 22.00-7.00

    3
    4
    5
    6
    7
    8
    9
    10
    11
    12
    13
    14
    15
    16
    17
    THU FRI SAT SUN

    OFF 14.00-close 14.00-close 14.00-close

    10.30-15.00 10.30-15.00 10.30-15.00 10.30-15.00


    6.30-CLOSE 6.30-CLOSE 6.30-CLOSE 6.30-CLOSE

    10.30-15.00 10.30-15.00 10.30-15.00 10.30-15.00


    6.30-CLOSE 6.30-CLOSE 6.30-CLOSE 6.30-CLOSE

    10.30-15.00 10.30-15.00 10.30-15.00 10.30-15.00


    6.30-CLOSE 6.30-CLOSE 6.30-CLOSE 6.30-CLOSE

    13.00-CLOSE 13.00-CLOSE 13.00-CLOSE 13.00-CLOSE

    7.00-1.00 7.00-1.00 7.00 7.00-1.00 7.00 7.00-1.00 7.00


    7.00 -CLOSE -CLOSE -CLOSE -CLOSE
    22.00-7.00 22.00-7.00 22.00-7.00 22.00-7.00

    7.00-4.00 7.00-4.00 7.00-4.00 7.00-4.00


    10.00-7.00 10.00-7.00 10.00-7.00 10.00-7.00
    12.00-9.00 12.00-9.00 12.00-9.00 12.00-9.00
    OFF 22.00-7.00 22.00-7.00 22.00-7.00
    ASSUMPTIONS

    1 Number of Kitchens
    One - Main Kitchen

    2 Cuicines Served:
    Indian
    Oriental
    Western

    3 Outlets
    Multi Cuisine Fine Dine Restaurant
    Coffee Shop 24 hr
    Room Service 24 hr
    Banquets
    Cake Shop planning to have in lobby

    4 Menus
    Multi Cuisine Fine Dine Menu
    Breakfast Menu
    Evening Snacks Menu
    Round The Clock Menu
    Banquets & Function Menu

    5 Buffets
    Breakfast Buffet
    Lunch/Dinner Buffet (as appropriate/applicable)
    Brunch (as appropriate/applicable)

    6 Bakery & Confectionery


    In House

    7 Operational Hours
    Whole Kitchen Round the Clock
    Fine Dine Lunch & Dinner
    Coffee Shop Round the Clock Breakfast Menu in the Morning/Fine Dine Menu for Lunch
    Room Service Round the Clock Breakfast Menu in the Morning/Fine Dine Menu for Lunch
    Banquets as appropriate/applicable

    9 Capacity
    Available Rooms 80-100 rooms
    Restaurant Seating 50-100 pax
    Banqueting 150-250 pax
    Fine Dine Menu for Lunch & Dinner/Snacks Menu in the Evening/Round the Clock Menu)
    Fine Dine Menu for Lunch & Dinner/Snacks Menu in the Evening/Round the Clock Menu)

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