OBEROI HOTELS AND RESORTS

T-ASK
TRAINING in ATTITUDES, SKILLS and KNOWLEDGE STANDARD LESSON PLAN KITCHEN OPERATIONS KO1 I 01 WEAR A CHEFS UNIFORM
IMPORTANT
Certified Departmental Trainers are requested to return this document to OCLD if any amendments are made to the Lesson Plan or PREP-sheet, either to improve its delivery or to reflect a particular unit-based operating procedure that may differ from the overall standard. Any such amendment will be evaluated and, if appropriate, incorporated into the original at OCLD. A revised version will then be sent to each hotel so that it can update its library of lesson plans. In some cases a second version of the lesson plan may be required in cases where major differences in approach occur because of the application of a task in a particular brand. CDTs are requested to send brand-specific amendments to OCLD for publication throughout that brand. Your co-operation is requested to ensure true standardisation of quality training across the company.

VERSION: 1 JANUARY 2006

PREPARATION, RESOURCES AND ENVIRONMENTAL PLANNING WORKSHEET

TASK TITLE TRAINING AIM TRAINING OBJECTIVES Wear a chefs uniform. Know how to wear a chefs uniform with ease. Demonstrate the grooming standards of the company Identify the parts of a uniform and state their purpose Wear the uniform with ease according to accepted standards

SPECIAL NOTES ENVIRONMENT FACTORS EQUIPMENT Mirror Table Stool Shoe brush

The trainee should have attended the session on grooming standards. Trainer and trainee to stand side-by-side. MATERIALS 1 chef coat 12 buttons 2 aprons 1 pair kitchen shoes 1 kitchen cap 1 trouser 2 neckerchiefs AUDIO VISUAL AIDS HO: Chefs uniform

LESSON PLAN Ice breaker Link back

WEAR A CHEFS UNIFORM

A - ATTENTION

Questions about what has been happening to the trainee since last time. Check comfort level with the pace of learning. Ask if the trainee has any questions or problems with the last session, even if that task is not a pre-requisite for the task in this session. Test the trainees recall of the attitudes, skills and knowledge required for any task that is an important pre-requisite for this particular task.

Attention

Show a photograph of chef working with clean and crisp uniform and another with poorly worn uniform. By asking the questions: Whom would you prefer working with? By the end of this session you shall be able to understand the grooming standards of the organisation in relation to wearing your chefs uniform comfortably. To ease the process of how to wear a chefs uniform according to the grooming standards of the organisation.

Objective Need

TASK ANALYSIS WORKSHEET

NAME OF THE TASK

WEAR A CHEFS UNIFORM

WHAT IS THE STEP?

HOW IS THE STEP DONE?

B BREAKDOWN
TRAINER DEMONSTRATES and TRAINEE PRACTICES EACH STEP IN TURN How many sets of uniform should you ideally have?

WHY IS THE STEP DONE THAT WAY?

WHEN DO YOU KNOW THE STEP IS CORRECT?

1. Inspect the uniform

By checking for Cleanliness Condition

Hygiene reasons Grooming standards

See Bright white coat. Well pressed and laundered. No loose threads Uniform in good condition

2. Put on the buttons

By putting buttons in the respective holes on both side of flap.

Why do we have double-breasted chef coats?

Flaps can be changed if dirty.

See buttons on both sides of the coat with correct holes to button.

3. Wear the coat

By wearing the coat and button up.

When do we know that the coat is of right fit?

Comfortable while Feel the coat fits working and ease properly to the of movement. shoulder. See buttons are secured properly.

WHAT IS THE STEP?

HOW IS THE STEP DONE?

B BREAKDOWN

WHY IS THE STEP DONE THAT WAY?

WHEN DO YOU KNOW THE STEP IS CORRECT? Feel comfortable fit, ease of movement and see proper length. See Neckerchief tied around the neck neatly. The knot is not tightly fastened. Loose ends secured.

4. Wear the trousers

By pulling up the legs and fastening the hooks.

What should be done to adjust the trouser according to the waist size?

Adjust the belt. Right fit Ease of working.

5. Tie the neckerchief

What is the By folding the purpose of the scarf to 1-inch neckerchief? thickness and tying around the neck like a tie. Tighten Secure loose end and tuck them into the knot.

Ease against perspiration.

6. Wear kitchen shoes

What should you By wearing it over clean black ensure while wearing shoes? socks. Tie laces tightly. Polish shoes.

Ease while working Grooming standards. Safety

See Shoes in proper condition Laces tied securely. Shoes shining. Right fit. WHEN DO YOU KNOW THE STEP IS CORRECT? See cleanliness and condition. See length below knee level.

WHAT IS THE STEP?

HOW IS THE STEP DONE?

B BREAKDOWN

WHY IS THE STEP DONE THAT WAY?

7. Wear apron

By holding it tightly and tie the string it around the waist tightly Roll down the upper end to cover the string

What should we check the aprons for?

Cleanliness Good condition Strings are of proper length.

8. Wear the cap

Why do we wear a By measuring cap? the size according to the head. Attach the loose ends.

Prevent hair falling onto food.

Feel cap firmly secured on the head.

LESSON PLAN ANY QUESTIONS? VERBAL CHECK INVESTIGATE

WEAR A CHEFS UNIFORM Ask if trainee has any questions Have the trainee recite the steps

C - CHECK

Questions on any detail not mentioned during the Verbal Check (eg): Why do we have double-breasted chef coats? Why do we wear a cap? What is the purpose of the neckerchief?

PRACTICAL CHECK PRAISE

Have the trainee perform the entire task without help and in silence. Ensure only good habits are being practised. Coach if necessary. Recognise and appreciate his or her success.

LINK FORWARD

Ask questions to direct trainees attention to either: The task to be covered in the next session AND/OR A task later in the checklist for which todays task is a pre-requisite Reconfirm the venue, day and time of the next session. Encourage and ensure practice on-the-job to develop skills.