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CDP Training Plan - Conti

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Dhanesh Pillai
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60 views4 pages

CDP Training Plan - Conti

_______________

Uploaded by

Dhanesh Pillai
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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CDP TRAINING PLAN -CONTINENTAL

Trainee:

Buddy Trainer (Sous Chef):

Date:

• This training plan breaks down all tasks a trainee should learn while
undergoing training.

• A copy of this plan should be handed over to a certified buddy trainer and the
trainee.

• Once all tasks are completed the buddy trainer should sign and forward the
trainees copy over to the chef to conduct the Certification Test.

• The entire process of certifying the trainee as Certification should be done


within 30 days of joining.

TRAINING PROCESS TO FOLLOW:

• Trainee must go through Induction & Food Safety session before reporting
to Unit and starting the job.

• Training plan to be issued on the first day of reporting to the Unit by Chef /
Manager on Duty.

• Chef / Manager on duty introduces the trainee to the buddy trainer &
aligns the shift of trainee along with the buddy trainer till he is Certified.

• Buddy trainer trains the trainee through Show & Tell, Guided & Practice
and Follow-up.

• On Job Evaluation to be conducted by Training Coordinator or Unit chef /


Manager within 16 days of date of joining.

• Certification should be completed within 30 days of joining.


• Chef to recognize passing trainee in briefing.

• Buddy trainer must be accountable for the performance and retention of a


trainee.

DUTY CHEF / SOUS CHEF RESPONSIBILITY

 Walk through the Unit and brief about location and layouts.
 Reinforce Food Safety Measures.
 Introduce the management team.
 Discuss importance of Unit team.
 Brief all relevant policies and procedures e.g. Meal entitlements,
attendance, leave policy, evacuation procedure etc.

BUDDY TRAINER RESPONSIBILITY


 Introduce the Trainee to all Team Members.
 Show all kitchen equipment's.
 Explain & teach correct thawing procedures.
 Explain & teach receiving and storing guidelines.
 Explain & teach correct lifting procedures.
 Explain & teach accident Prevention procedures.
 Explain & teach the importance of Food Safety & Hygiene

Show all Unit area equipment's

 Indian Station – What type of Food Items it prepares.


 Oriental Station – What type of Food Items it prepares.
 Continental Station – What type of Food Items it prepares.
 Homely Station – What type of Food Items it prepares.
 Add if any new areas developed recently
Fire safety procedures
 Fire exits for the Employee and Employee procedure for the
evacuation to Exit.
 Locations and types of Fire Extinguishers.
 Locations of gas valves- open and close positions.
 Locations of all electricity circuit breakers.
Work station maintenance

 Stacking of work station.


 All sectional equipment’s
Continental Section procedures
 Explain & teach the Unit opening and closing checklists.
 Explain& teach the SOP available in the kitchen.
 Explain& teach all continental sectional menu recipes (Ref Recipe
folder)
 Explains& teach how to read KOT/ KDS
 Explain& teach all the Condiments goes with each menu items.
 Explain& teach the kind of packaging used.
 Explain& teach the how preparation time is calculated.
 Explain & teach how to operate Oven/Bain Marie/Micro wave/fryer/grill/
refrigerate work station & Cold well
 Explain & teach cooking procedures of all core products.
 Explain & teach Storage procedures (Dry Store/Walk in Chiller /
Freezer)
 Explain & teach importance of delivering consistent food quality at all
given time.
 Explain & teach various processes within unit level (Example: Color
chopping board / Sanitizing vegetables and fruits / Shelf life of each
items / Do’s & Don’ts/ Uniform guidelines / Job aids / Handling Veg &
Non veg items, New Product Launch TTT, Food Safety Audits, Guest
Complaints trend)
 Explain & teach how food cost % is calculated and how to maintain.
 Explain & teach all sauces used / made at section as per SOP.
 Explain & teach how to make vegetable stock.
 Explain & teach correct procedure of boiling pastas.
 Explain & teach marination / Grilling / Frying process of current menu
items.
 Explain & teach garnishes/ cut size of tofu/paneer/chicken/fish/ vegs
used.
 Explain & teach correct cooking of rice preparation for continental
section.
 Explain & teach different kind of preps used at continental section.
 Explain & teach importance of team work and hustle.
 1st Week: Shoe & Tell Oriental menu dishes as per SOP
 2nd Week: Guided practice on all menu preparations by buddy trainer
to trainee.
 3rd Week: Complete On the Job Evaluation.
 4th Week: Certify trainee on section.

Date of completion: ___________________

Trainer: _______________ Trainee: ____________________

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