Your company name | HOP

STAFF BREIFING
DOCUMENTATION CATEGORY: Staff Briefing REVIEW DATE:
DEPARTMENT/S: Kitchen ISSUED DATE:

OBJECTIVE: This document defines how a staff briefing to done at each and every outlet of the
kitchen. Also it defines the important areas to be covered in each and every shift briefings.

1. Ensure,

The Staff who conduct the briefing will have

 A thorough knowledge in all the brand standards
 HACCP standards
 Shift handing over and taking over procedures
 Thorough knowledge in all the promotions and not available items
 The standard of the day
 The list of daily preference capture from various department

2. The Procedure
In order to provide an efficient and quality service, the Chef’s office maintains a systematic filing and
record keeping system.

 A daily briefing will be held for each shift in all kitchens, the briefing will be used to inform
all staff of the day’s events i.e., Occupancies, functions, VIP’S, reservation and any other
information relevant to the staff.
 The chef will go through the logbook for any information that should be shared with the
staff e.g. guest complaints and guest’s special requests.
 The chef/sous chef will brief the staff on availability and non-availability of items.
 the chef will infrom about Daily specials and daily menus in the outlets
 The chef will read through any memos with information applicable to the kitchen
departments staff such as new products, new services, calendar of events, new staff etc.
 The chef will inspect the dress standards, personal appearance of all staff.
 A feedback from staff would be taken relating to work, personal problems and training
needs.
 Daily job allocation for every individual.
 Briefing should be crisp & short.