Sample of Culinary Reports

(put your hotels name here)

Culinary Department Handover Report

By ………….. (put your name here)

Executive Chef

Reported on ………………(put date here)

Overview

The following report is an analysis of the Culinary department. It assesses the current situation for each culinary sub-department and gives suggestions for improvement. It furthermore outlines the priorities.

1.               General Impression of the Culinary Department

2.               Assessment by Area

2.1.         Pastry/Bakery

2.2.         Restaurant 1

2.3.         Restaurant 2

2.4.         Restaurant 3

2.5.         Banquet Kitchen

2.6.         Cold Kitchen

2.7.         Employee Dining

2.8.         IRD Kitchen (where applicable)

2.9.         Chefs Office

3.               Improvement suggestions by area

3.1.         Pastry/Bakery

3.2.         Restaurant 1

3.3.         Restaurant 2

3.4.         Restaurant 3

3.5.         Banquet Kitchen

3.6.         Cold Kitchen

3.7.         Employee Dining

3.8.         IRD Kitchen (where applicable)

3.9.         Chef’s Office

4.               Priorities

5.               Suggested manning guide

6.               Conclusion

1. General Impression (after about 4 weeks of observation)

Please highlight general condition of the kitchens, Capex strategy or lack of, recipes in place or not, small wares condition/amounts etc.

Please contact VP Culinary for guidance if needed.

.

2. Assessment by Area

2.1. Pastry / Bakery

Manning Analysis

Equipment

Hygiene

Utensils

Ingredients Quality / Product Standards

 

 

2.2. Restaurant 1

Manning Analysis

Equipment

Hygiene

Utensils

Ingredients Quality / Product Standards

2.3. Restaurant 2

Manning Analysis

Equipment

Hygiene

Utensils

Ingredients Quality / Product Standards

 

 

2.4. Restaurant 3

Manning Analysis

Equipment

Hygiene

Utensils

Ingredients Quality / Product Standards

2.5. Banquet Kitchen

Manning Analysis

Equipment

Hygiene

Utensils

Ingredients Quality / Product Standards

2.6. Cold Kitchen

Manning Analysis

Equipment

Hygiene

Utensils

Ingredients Quality / Product Standards

2.7. Employee Dining

Manning Analysis

Equipment

Hygiene

Utensils

Ingredients Quality / Product Standards

2.8. IRD Kitchen

Manning Analysis

Equipment

Hygiene

Utensils

Ingredients Quality / Product Standards

2.9. Chefs Office

Manning

Equipment

3. Improvement Suggestions by Area

The points I am suggesting below will provide us with the opportunity to improve our standards.

3.1. Pastry / Bakery

3.2. Restaurant 1

3.3. Restaurant 2

3.4. Restaurant 3

3.5. Banquet Kitchen

3.6. Cold Kitchen

3.7. Employee Dining

3.8. IRD Kitchen

3.9. Chefs Office

4. Priorities

Below are the top items that are priorities in my view

Please list by importance, not by area……

Suggested New Manning Guide

The suggested manning guide attached as a separate document is a realistic lean team that will be able to advance food standards and bring consistency to the operation.

Please insert more text as relevant.

Conclusion

….your name here

Executive Chef