process for ojt program

8/3/2019 Process for Ojt Program

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SAYAJI HOTELS LTD/ BARBEQUE NATION HOSPITALITY LTD.

ON JOB TRAINING

PROGRAMPROCESS HANDBOOK

Version 1.0

The document is prepared to provided the basic guidelines and process for implementation of On Job

Training Program.


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THE ON JOB TRAINING PROGRAM

Objective of OJT

To produce quality Sr.GSAs, Sr.Range Chefs & Commie 2 Chefs from OJTs within 6 months of joining.

Final Outcome expected

Level 2 Employees with following Competencies

Orientation

y Guest Oriented

o Case Study

o Reinforcing personal experiences during Workshops

Personalityy Positive Attitude

y Ownership

y Self esteem/ Confidence/ Has his own thought process -Own point of view/ spontaneous (Seen

in Interview)

y Genuine -Honesty/ integrity

y Pride of the Trade

Technical Knowledge

y Domain Knowledge

y Process Knowledge

Soft skills

y Communication Skills

y Inter personnel skills Team player

y Punctuality And Grooming & Hygiene (personal/ Work Area)

y Urge to learn (Learning thorough questioning & reasoning out things)

Partcipants

Training Facilitator Corporate Level

Training Mentor Outlet Level

OJT Outlet Level


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The Training Mentor

Who is a Training Mentor ?

Service : Captain

Kitchen : Cuisine Chef or Commie 1

Should have attended Train the Trainer Workshop

Pre-requisites of a Training Mentor

1. Knowledgeable Having thorough knowledge of work processes and standards.

2. Role Model Consistent with his performance and looked at as an ideal. People wish to be like

him.

3. Motivator Keeps encouraging people to do give their best and help them to resolve their

problems.

4. Patient Does not lose his cool in pressure situations and during mistakes conducted by his

subordinates

5. Willing to Train & Help people Does not feel that training is a pain and willfully ready to do it.

6. Team Player Easily accepted by the team.

7. SelfDisciplined Carries his own values and lives them.

8. Open Minded Ready to accept change. No negative approach.

9. Decent Communicator Can put forward his thoughts easily and clearly. He can be understood

by maximum people.

10.Appreciates in Public but constructive criticism in Private.

Job description of a Mentor

1. To train the OJT on processes and job skills through structured training process within a time

frame.

2. Keep constant follow up on trainees performance and give corrective feedbacks wherever

required.

3. Evaluate trainees performance on periodical basis through proper evaluation tools.

4. Help the trainee with other than job issues like a friend.

5. Keep up the motivation levels of trainee.

6. Give regular feedbacks about the training program to training facilitator.

7. Make effective use of trainees feedbacks to seek continuous improvements in operations.


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Attributes looked for while recruiting a Trainee

1. PERSONA : Appearance, Mannerism, Expression, Posture

2. PHISICALLY FIT: Robust, Normal height, No past history of serious illness.

3. Interest In Non Veg Food As Well As Wine.

4. Good at manual work and confident using hand.

5. Mental ability.

6. Communication : verbal communication.

7. Job Knowledge. High standard of personal cleanliness and tidiness.

8. Prepared to follow instructions and be patient.

9. Friendly and outgoing person with sense of humor.

10.Readiness for : long hours of work and always involving evenings, week-ends and festivals.

11.Ready to relocate


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How to achieve the Final competency level

Competency Training Area

Personality

y Positive Attitude Core value workshop, Aboutorganisation, TA & TB classes

y Ownership Core value workshop, Aboutorganisation, TA & TB classes

y Self esteem/ Confidence/ Has his own thought process -Ownpoint of view/ spontaneous (Seen in Interview)

Core value workshop, About

organisation, TA & TB classes

y Genuine -Honesty/ integrity Core value workshop, Aboutorganisation, TA & TB classes

y Pride of the Trade Core value workshop, Aboutorganisation, TA & TB classes

Technical Knowledge

y Domain Knowledge Basic Food & Beverage Service &Production Knowledge

y Process Knowledge SOPsSoft skills

y Communication Skills Communication Workshop, HR Skillsworkshop

y Inter personnel skills Team player Team Work Workshop, HR SkillsWorkshop

y Punctuality And Grooming & Hygiene (personal/ Work Area) Hygiene , Food Safety , Health & SafetyUrge to learn (Learning thorough questioning & reasoning out things) Timely Evaluations & Feedbacks.

Which training happens where?

Classroom Training On Job Training

Core Value Food Production

Transaction Analysis Food & Beverage Service

Communication Skills Service Module

HR Skills Production Processes

Teamwork

Hygiene

Food Safety

Health & Safety

Food Knowledge

Beverage Knowledge


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Training Schedule

Before working on floor (On Joining)

y Day 1 Trainee joins the organization and completes the joining formalities

y Day 2 Induction, Core Value , Transaction analysis.

y Day 3 - Communication Skills , HR Skills , Team Work

Periodical workshops to monitor the progress and keep the focus on .

ON FLOOR PERFORMANCE

Evaluation

y Every month they will be evaluated through a monthly review checklist.

y Monthly they will be evaluated for their personal attribute.


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JOINING FORMALITIES

Purpose

To formalize and document the joining of a new OJT.

Goals

To make the OJT a part of the

system

Scope

Inputs Outputs

Functions Roles and logistic Involved

Measurements

Steps and Procedure in this Process:

Steps From

Inputs

Responsibility Task/Activity/

Decision

System/

format to

use

Output

To

Checks to

Verify

Output

1. Recruitment HR executive Initial Welcome to the

hotel by HR

2. HR executive Collect the documents for

new joinee

3. HR executive Allot Departments as per

requirements

4. Department HR Executive Take the name of the

Supervisor/ reporting

authority and update the

record

OJT

Record

5. HR executive Send/ Mail the name list of

the new OJT joining to

Training Department &

HODs

Trg/OJT/1 Training

Officer

HODs


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INDUCTION (SAYAJI- INDORE, PUNE)

Purpose

To induct the OJT in the program

To make him feel comfortable by briefing him about the company

To help the OJT align with the requirements of the companyTo brief him about the mutual expectations

Scope

Immediately after joining formalities, and before he is sent to the respective department


1. Training Manager/ Trainer2. Training room to be made ready


Steps From

Inputs


Decision

System/

format to

use

Output

To

Checks to

Verify

Output

1. HR HR Send information about

the new joining of OJT

Trg/OJT/1 Training

Officer

Training

Officer

Inform the trainers about

the induction training

2.Trainer

TrainingOfficer

Training Room to bemade ready for training

3. Training Dept. Trainer Company Presentation OJT

4. Training Dept. Trainer Core Value Workshop OJT

5. Training Dept. Trainer OJT program roadmap and

Career

OJT

6. Training Dept. Trainer TA/TB workshop OJT

6. HR HR Executive Property Round and

introduction to HOD

7. Trainer Training

Officer

Documentation of the

Training activities

Attendance

sheet

File

8. OJT TrainingOfficer

Feedback from thetrainees

FeedbackForm

File

9. Training Dept. Training

Officer

Logbook Distribution Logbook OJT

Training

Officer

Update the OJT record Trg/OJT/1 File


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THETRAINING SCHEDULE

Purpose

To progressively and proactively train the OJT and make him competent for taking up Level 2

role

Scope

To be followed to during the course of the training

Schedule for OJT in F & B Service (Restaurant)

Period Role Remarks

Month 1 Back Area & Bus Boy For learning outcome refer to

Appraisal formsMonth 2 Runner

Month 3 Beverage Boy/ GSA

Month 4 Beverage Boy/ GSA

Month 5 GSA & Shadowing Sr. GSA

Month 6 Sr. GSA

Schedule for OJT in Food Production

Period Role Remarks

Month 1 & 2 Helper For learning outcome refer to

Appraisal formsMonth 3 & 4 Commie III

Month 5 Commie III & ShadowingCommie II

Month 6 Commie II

Schedule for OJT in Banquets

Period Area/ Work Role Remarks

Month 1 Stores (2 week)

Conferences (2 week)

Helper

GSA

For learning outcome

refer to Appraisal

formsMonth 2 Conferences (1 week)

Private Parties (3 weeks)

GSA

Month 3 & 4 Hardcore (4 weeks)

Softcore (4 weeks)

GSA

Month 5 & 6 Sr. GSA

Note: This is the ideal schedule but period for any role can be extended based on the performance of

the individual; trainee.


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MEETINGS & CLASSROOMSESSIONS

Purpose

y To purpose of the meetings is to take feedback from the trainees about the program,

group counseling and provide direction and motivation.y The purpose of classroom training session is to provide knowledge about domain or

process and for soft skills.

Scope

Once weekly during the tenure of the training.


1. Coordinated by Training Officer2. Training Manager/ Trainer3. Training room to be made ready


Steps From

Inputs


Decision

System/

format to

use

Output

To

Checks to

Verify

Output

1. Training

Manager

Training

Manager

Prepare the schedule of

Meetings and classroom

sessions for the month

and give it to the training

officer

Training

Officer

2. TrainingDept

Training Officer Send the schedule to theHODs and the Trainers

HODs &Trainers

Trainer/ Training

Manager

Prepare and update the

contents and

presentations

3. Training Officer Take out the notice 2

days in advance and put

it on the notice board

before each meeting

Notice

Board/

OJT

4. Training Officer Prepare Attendance

sheet

5. Training Officer Make the training roomready

6. Training Officer Obtain signature of the

participants on the

attendance sheet

File

7. Training

Manager/Trainer

Conduct the meeting/

Deliver the training as

per schedule

Feedback

Form/ Test


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8. Training Officer Take feedback after the

training session (not

required after meeting)

Feedback

Form

File

9. Training Officer Conduct Test if required

10. Training

Officer

Trainer Assess Test papers Training

Officer

11. Trainer Training Officer Update test scores forOJTs. Communicate test

scores to the OJTs.

OJTFile


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MONTHLYAPPRAISALS/ ASSESSMENT

Purpose

y To assess whether the progress of the trainee is as per expectation and give feedback to

the trainee

Scope

Conducted once every month.


4. Coordinated by Training Officer & HR officer5. Done by supervisors/ section heads to whom the trainee is reporting6. The department office or Training & Development Office


Steps From

Inputs


Decision

System/

format to

use

Output To Checks to

Verify

Output

1. Training

Department

Training

Officer

Send reminder for

appraisal due date along

with the list of trainees to

be appraised at least 3

days in advance

Email HR

2. HR executive Arrange the Appraisal at

the department office ortraining office and

communicate the date to

the Training Department

Training

Officer

3. Training

Officer

Inform personally and by

notice the appraisal date,

time and venue to the

trainee

OJT

4. Training

Officer

Organize relevant

appraisal forms for the

trainees to be appraised.

Also take out earlier

months appraisal forms

and send it to the HR

executive

Appraisal

Forms

5. HR executive/

Training

Officer &

Supervisor

Appraise the OJT as per

the laid down process.

Appraisal

Form


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Training

Officer

Training

Manager

Go through the appraisal

to monitor the progress

of the trainee and give

suggestions to the

supervisors and trainees

Email to

Supervisor

with copy

to Training

Officer

Supervisors

& OJT

Training

Manager

Training

Officer

Pass on the suggestions

of Training Manager tothe Trainee

File along

withAppraisals


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FINAL APPRAISAL

Purpose

y To assess the suitability of OJT for L2 position

ScopeJust before the end date of the training period.


7. Coordinated by Training Officer & HR officer8. Done by HOD9. The department office or Training & Development Office


Steps FromInputs

Responsibility Task/Activity/Decision

System/format to

use

OutputTo

Checks toVerify

Output

1. Training

Department

Training

Officer

Send reminder for appraisal

due date along with the list

of trainees to be appraised

at least 15 days in advance

Email HR

2. HR executive Arrange the Appraisal with

the HOD at his office or

training office and

communicate the date to

the TrainingD

epartment

Training

Officer

3. Training

Officer

Inform personally and by

notice the appraisal date,

time and venue to the

trainee

OJT

4. Training

Officer

Organize last months

appraisal form and the

confidential section. Attach

take out earlier months

appraisal forms and send it

to the HR executive

Appraisal

Forms

5. HR executive/

Training

Officer &

Supervisor

Appraise the OJT as per the

laid down process.

Appraisal

Form

Filled

Appraisal

form

Training

Officer

Give the Appraisal form for

review to Training Manager

Training

Officer

Training

Manager

Sign the Appraisal Forms

and sends instruction to HR

HR

executive


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regarding further action viz.

offer letter to be made,

extension letter to be given.

HR executive Prepare offer letter/

extension letter and give it

to the trainee, at least 10

days before the last day ofthe training.

OJT

HR executive File the appraisal forms in

the personal files.

HR executive The OJT signs the copy and

returns it, which is filed.

HR executive Arranges exit interview for

those OJT who either wants

to leave or to whom offer

letter or extension letter is

not given.

TrainingManager

Prepare and give TrainingCertificates on completion

of training.

TrainingCertificate

Training

Officer

Update the OJT record Trg/OJT1

Trg/OJT2

Update

File


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EXTENSION OF TRAINING

Purpose

y To fill the gaps in the knowledge and skill required for Level 2 role, of a OJT completing

his/her 6 months training schedule

Scope

To be completed 10 days before the end date of the 6 months OJT program


Steps From

Inputs


Decision

System/

format to

use

Output

To

Checks to

Verify

Output

1. Training

Department

Training

Manager/

TrainingOfficer

Explain the reason why

extension is recommended.

Clearly spell out the gaps inskill and knowledge. OJT

must understand that

extension is in his favour.

OJT

2. Training

Manager

HR executive Give the letter of extension

of training in duplicate. OJT

signs the duplicate and

return it to HR

OJT

3. Training

Manager &

HOD

A fresh need based training

schedule made in

consultation with HOD and

given to the trainee.

OJT

4. Training

Officer

Updates the OJT record and

mark him as OJT (E) and the

new end date for training in

entered

File

5. Training

Officer

Final appraisal is done again

as per the process


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Appendix A

Format No. Trg/OJT/1

(To be maintained in Excel Sheet)

RECORD OF CURRENT OJTs

FullName

Institute Course Will they begoing for

exam

TrainingStart Dare

TrainingEnd Date

Present SubDepartment

ReportingSupervisor/

Mentor

Format No. Trg/OJT/2

(To be maintained in ExcelS

heet)

RECORD OF PAST OJTs

Full Name Institute Course Training

Start Dare

Training

End Date

Status after the training


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APPENDIX B

FORMAT FOR NOTICE FORMEETING/ CLASSROOMSESSION

NOTICE

All the OJTs in the _______________________ (department) (as per list attached) are required

to attend the training/ meeting as per the following schedule:

Agenda/ Topic: _______________________

Date: ________________________

Venue: _______________________

Time: _________________________

It is compulsory for all to attend. Supervisors/ HODs are requested to make necessary

arrangements to ensure that the OJTs in their respective department are relieved to attend thetraining/ meeting

Sd/-

Training Officer

cc. Notice Board

All concerned HODs

HR Dept.

Training Manager


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ON JOB TRAINING PROGRAMME

MONTHLY OBJECTIVEAPPRAISAL (SKILL & KNOWLEDGE DEVELOPMENT)

DEPARTMENT: F&B SERVICE

(To be done by Mentor in the Presence of Trainee)

Month -1

Name of the Trainee: _____________________________________ _______ Designation: BUS BOY

Period: (From):_____________________ To: _________________ Appraisal Date: ________________

Sr.no. PARAMETERS Overall Observation Rating.

1 Personal grooming, hygiene standards & punctuality. Most of the times Sometimes Never

2 Safety at the working place, Most of the times Sometimes Never

3 Doing Mis en scene & Mis en place of the restaurant

before the operation

Most of the time Sometimes Never

4 Stacking of side station with cutlery and crockery as per

the checklist of proper hygiene at the time of operations

Stacks it properly Doesnt stack

it properly

Unable to do

5 Laying the covers & setup of the restaurant Most of the times Sometimes Never

6 Stacking of stores (using FIFO & LIFO) Most of the times Sometimes Never

7 Cleaning of side station and stacking it properly Most of the times Sometimes Never

8 Wiping of cutlery ,crockery and glasses thoroughly Most of the times Sometimes Never

9 Cleaning of soiled cutlery and crockery from the side

station to the dishwashing area

Most of the times Sometimes Never

10 Clearing the table & relaying it once the guest depart. Most of the times Sometimes Never

11 Placing complementry on the table of the guest. Most of the times Sometimes Never

12 Presenting finger bowl to the guest Most of the times Sometimes Never

13 Handling, upkeep storing and breakage control of

chinaware, glassware and special equipments &


14 Happy in his work Always happy Sometimes Never

15 Hardworking and sincere Most of the times Sometimes Never

16 Zeal to learn and grasping power Most of the times Sometimes Never

__________________________ _______

Trainees signature Mentors Signature


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Name of the Trainee: _____________________________________ _______ Designation: RUNNER

Period: (From):_____________________ To: _________________ Appraisal Date: _______________


01Responsible for smooth pick up of food from barking

area to the particular station.


02

Ensure that proper Mis en place is being kept at the

barking area for smooth functioning before the

operation starts.


03Responsible for getting KOT from his station, placing

order to the barker. ( importance of KOT)


04To ensure the right order at right temperature and

to the right station is given


05To inform the sr.gsa about the unavailability of items

during the operation.


06 Responsible for giving the cashier KOT copy. Most of the times Sometimes Never

07

Maintains good coordination with the barker for

smooth flow of service & highlighting any special

requests


08To be a team member and help the team in closing

& opening of the restaurant


09

Have a knowledge of food product & upgrade it like

the color, texture, portion size, their

accompaniments & garnish & presentation

Shows greatknowledge

Needs toimprove

Doesnt have thknowledge

10 Basic restaurant etiquettes.Knows it very well

and follows it

Needs to

improve on this

Does not have

etiquettes

11 Knowledge about the menu.

Shows a great

knowledge

Needs to

improve his

knowledge

Doesnt have

knowledge

about menu

12 Use of service cloth, carrying plates.Uses it properly

always

Sometime uses

it properly

Never uses it

properly

13 Use of tray carrying position

Maintain standard

position

Needs to

improve on his

skills

Does not

maintain the

position

14Knowledge of important glossary terms Posses a great

knowledge.

Needs to

improvement

Doesnt have

knowledge

__________________________ _______






Month -2


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Name of the Trainee: _____________________________________ _______ Designation: BEV. BOY


_________________ _

Trainees Signature Mentors signature


01 Serves drink promptly to the station. Most of the times Sometimes Never

02Serve non alcoholic beverages-soft drinks/minerals

and juices according to the standards .


03Service of alcoholic beverage and wines. knowledge

about glasses according to standards


04

Should have a good coordination with the barmen To

serve straight drinks in 2-3 minutes & even the

mocktails & cocktails fast.


05

Must ask the guest for repetition before the drinks

gets over should assist the sr.gsa in service of starters

and food in the spare time.


06Should assist the main stay in checking the bill as far

as the quantity of beverage is concerned.


07Must gain knowledge of beverage and food also to

give a good customer satisfaction.

Possesses a good

knowledge

Needs to

improve his

knowledge

Doesnt

have

knowledg

08Should update the menu knowledge as a continuous

process, so that equipped himself to take order

Always keep an

update

Sometimes

keep update

Never

keeps an

update





Month -3-4


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Month-5

Name of the Trainee: _____________________________________ _______ Designation: GSA



01

Checks the cleanliness and SET the table before the

restaurant starts, ensure his station is ready for the

operation.


02

To make sure that all Mis en plan is ready before

service & the side board is stacked properly and

neatly.


03He will act as a mainstay under the guidance of Sr.

GSA who will co assist him as a runner.

Takes responsibility

most of the time

Sometimes Never

04

Start raising the KOT & taking order with the

assistance of his runner (Sr. GSA)& even under the

guidance of section Head or if he is busy.


05

Aware of the orders of his station & keep track &

follow up through pick up men to serve on right

time.


06 Checks bill before presenting on table.Most of the times Sometimes Never

07 Maintains the hygiene & Service standards of therestaurant.


08

Takes part in the briefing and show the active

participation & give his necessary feedback to his

superior through debriefing


09

Able get the work done through his team member,

segregation of work, how to communicate

effectively to get desired goal


10 Plans the operation during rush hours. Most of the time Sometimes Never

____________________ _

Trainees Signature Mentors Signature


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MONTHLY OBJECTIVEAPPRAISAL (SKILL DEVELOPMENT)


(To be done by Buddy in the Presence of Trainee)

Month -6

Name of the Trainee: _____________________________________ _______ Designation: SR.GSA

Period: (From):_____________________ To: _________________ Appraisal Date: ________________


01 Start doing the role of Main stay independently Most of the time Sometimes Never

02

Ensure that the layout is done properly and cutlery

,crockery, glassware & other accompaniments are

placed on the table


03Ensure that the side board is stacked properly as per

the checklist.


04Ensure proper stock of stationary and consumable

should be maintained at his station

Most of the times Sometime Never

05

Plans the operation of his station and their execution

& co ordination & communication between his team

members should be optimum.


06

Able to get the optimum work done through his

team member i.e. runner, buzzer to achieve the

desired result.


07 Efforts to minimize wastage and breakage Most of the times Sometimes Never

08 Checks the hygiene standards in the restaurants Most of the times Sometimes Never

09Efficient server & should keep track of the order of

his station


10

Takes the order if section head is busy, should have

proper product knowledge, Handling guest needs and

special request.


11

Ensure that pre anticipated, prompt, attentive &

personalize service is being provided by him & by his

team member to achieve customer delight.


12Presents bill and making payments of the bill easily,should check the bill before presenting & ensure

there arent any flaws


13Maintains coordination with the other departments

like kitchen, stores, housekeeping


14Handles the work pressure and have zeal to satisfy

guest.



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15Distributes the work properly among his team

member to get the work done efficiently


16 Handles guest with special needs. Most of the times Sometimes Never

17explains guest about the food & their basic

description.


18 Bidding farewell to the guest Most of the times Sometimes Never

19 Takes Reservations /telephone etiquettes

Have proper

telephone

etiquettes

Needs to

improve on

his skills

Not able to

handle calls

_________________ _

Trainees Signature Mentors signature


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Confidential(Part of Final appraisal for OJT Programme)

Name of OJT:____________________________________ Department:_____________________

Training Start Date:_______________________ Training End Date: ________________________

Appraised by:_______________________________________ Appraisal Date: _______________

1. Can this trainee be offered { Sr. GSA/ Commi-II} YES/NO

2. If No, do you recommend extension of training? YES/NO

3. Justify why you do not recommend him L-2 as well as for extension of training (Only if answer to

above two are No):

4. If you recommend him for extension give the training needs/gaps that trainee

needs to fill during extended:

Signature of

Appraising authority

Signature of

H.RExecutive

Signature of

Training Manager


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DEPARTMENT: FOOD PRODUCTION

MONTHLY OBJECTIVEAPPRAISAL (SKILL & Knowledge DEVELOPMENT)


MONTH 1

Name of the Trainee:________________________________ _______ Designation: HELPER

Period: (From):_____________________ to: _________________ Appraisal Date: ________________


01 punctual Most of the times Sometimes Never

02 Grooming and Hygiene standards Most of the times Sometimes Never

03 Have knowledge of cleanliness and sanitation Had a good

knowledge

Needs

improvement

Do not posses

04 Basic knowledge of equipments and utensils

used.

Shows a high

knowledge

Shows average

knowledge

Poor

05 Positive attitude towards work Most of the times Sometimes Never

06 Hard working and sincere Most of the times Sometimes Never

07 Happy on the job Most of the times Sometimes never

08 Grasping power ( ability to learn ) Good Average Poor

09 Keeps the working area clean. Most of the times Sometimes Never

10 Proper stacking of the working table with

equipments and utensils.


11 Stacking of the Stores Most of the times Sometimes Never

12 Basic cuts of vegetables, and should be able to

do cutting and chopping


13 Basic meat cuts, and should be able to do this Most of the times Sometimes Never

14 Identifying ingredients and raw materials used in

that particular department.


_________________________



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MONTH 2-3

Name of the Trainee:____________________________________________ Designation: COMMI-I


Sr.

no.

PARAMETERS Overall Observation Rating.

01 Knowledge of FIFO & LIFO. Good knowledge Average knowledge Poor

02 Ability to use equipments and machines. Most of the times Sometimes Never

03 Should have knowledge of the type of cuisine of the

restaurant e.g.: Dum Pukth, Chinese etc

Posses a good

knowledge

Shows average

knowledge

Poor

04

Keeping the working area clean and crisp & stacking

of the working table with equipments and utensils.


05 Making store requisition and bringing the store &

checking the quality and quantity of the products

according the standards.

Always does it

according to the

standards

Not does it

according to

standards

Unable to do

06 Able to prepare the skewers Most of the time Sometimes Never

Lighting up the Tandoor and maintaining the

temperature


Preparation of gravies, Marinations, sauces &

breads according to standards


07 Proper Mis en place for the operations. For example

boiling of vegetables up to the required need alongwith other Mis en place.


08 Providing Mis en place to the range chef during the

rush times or the special orders.


09 Assist the range chef to heat the prepared items like

rice during operation time


10 Opening and closing of kitchen. Most of the time Sometimes Never

11 Ability to control wastage. Most of the time Sometimes Never

12 Able to make basic items or dishes with help of

seniors.


13 Should assist the range chef to prepare the orders. Most of the time Sometimes Never14 Should assist seniors in dispensing the orders

sequence wise and by keeping track on the orders.


____________

Signature ofTrainee Mentors Signature


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MONTH 4-5

Name of the Trainee:____________________________________________ Designation: COMMI-II



01 Should have an idea of reading the K.O.T Good sense for

reading K.O.T

Needs to improve

his skills

Poor

02 Should have a fair idea of barking. Does it

regularly

Does it sometimes Unable to do

03 Active involvement in his department Most of the

time

Sometimes Never

04 Guest focus (in the work he does) Most of the

time

Sometimes Never

05 Ability to Communicate with guest (when in live

counters)

Good Average Poor

06 Preparing orders with assistance of senior Most of the

times

Sometimes Never

07 Liaison with other departments & sections Most of the

times

Sometimes Never

08 Wastage control. Most of the

times

Sometimes

09 Should be open to feedbacks and acceptance ofpositive criticism & take necessary step to rectify

it.

Most of thetimes

Sometimes Never

__________________

Signature ofTrainee Mentors Signature


29/30

29





MONTH-6

Name of the Trainee:____________________________________________ Designation: COMMI-II



01 Attending briefing Most of the

times

Sometimes Never

02 Attentiveness in the job Most of the time Sometimes Never

03 Involvement in his department Good Average Poor

04 Urge to learn and share Most of the time Sometimes Never

05 Liaison with other departments Most of the

times

Sometimes never

06 Wastage control. Most of the

times

Sometimes Never

07 Proper distribution of job among the

down line staff

Most of the

times

Sometimes Never

08 Should start preparing the orders

without help of senior chef & dispensing

it

Most of the

times

Sometimes Never

09 Should show consistency as far as the

texture, color & portion size is concernaccording to the standard recepies.

Most of the

times

Sometimes Never

10 Should handle one shift of section by his

own ( not the main shift )

Most of the

times

sometimes Never

11 Should have the desired speed to

dispense the order fast & ability to

handle work pressures

Most of the

times

sometimes Never

__________________

Signature ofTrainee Mentors

Signature


30/30

Confidential(Part of Final appraisal for OJT Programme)

Name of OJT:____________________________________ Department:_____________________

Training Start Date:_______________________ Training End Date: ________________________

Appraised by:_______________________________________ Appraisal Date: _______________

5. Can this trainee be offered { Sr. GSA/ Commi-II} YES/NO

6. If No, do you recommend extension of training? YES/NO

7. Justify why you do not recommend him L-2 as well as for extension of training (Only if answer to

above two are No):

8. If you recommend him for extension give the training needs/gaps that trainee

needs to fill during extended:

Signature of

Appraising authority

Signature of

H.RExecutive

Signature of

Training Manager

process for ojt program

Documents