Prasadam => Food Taken with Respect
Thursday, October 20, 2011
Saturday, September 24, 2011
Pungent Plants and Aging / More
Pungent plants due to it's chemical occidation content brings on
the ageing process much sooner!
The five pungent plants – garlic, onion, leeks, chives and spring onions affect our
Monday, August 29, 2011
Sunday, July 31, 2011
Thursday, July 28, 2011
Kitchen Incharge Service Description
Kitchen Manager is responsible for overall operation of Temple
Kitchens.
Areas Of Responsibility:
Personnel
1. Recruits qualified devotee: cooks must chant sixteen rounds
and follow four regulative principles.
2. Monitors kitchen cooks:
a. Come on time,
b. Are productive, and
c. Get paid properly
3. Makes sure that cooks follow proper standards (e.g. washing
hands,covering hair, not spitting in a sink, not tasting food
in kitchen, leaving everything clean after cooking, etc.).
4. Trains, disciplines, encourages, appraises and dismisses
staff;motivates and inspires them to be proactive and creative;
provides cross-functional training so that staff can switch
services when needed.Involves a separate team which is not
engaged in day-to-day activities to analyze, plan and train
staff in different skills; for example: to responsibly report
flaws and problems (the fact that training is completed
legally protects the Restaurant if staff acts improperly).
5. Trains assistant managers.
6. Undergoes training himself (essential is "Health and Safety"
course).
7. Organizes a back-up system when someone is sick.
8. Harmonizes Temple and Restaurant teams.
9. Spiritually guides the devotee-staff
Ordering and Storing Supplies
1. Controls stock.
2. Ensures food is properly stored (e.g., dairy products are
stored on a certain temperature, food in the fridge is
covered, no rotten food is stored).
3. Makes a schedule for ordering and storing.
4. Orders bhoga: keeps checklists for every supplier in order
to know what is needed each day. (Sometimes things have to be
bought locally.)
5. Creates preset menus so that shopping can be in bulk.
Food Preparation
1. Makes a schedule for cooking.
2. Checks what bhoga is needed.
3. Plans menus.
4. Supervises the cooking.
5. Cooks if needed.
Equipment Maintenance
1. Makes sure the equipment is in good working order by:
a. Engaging maintenance man when needed, or
b. Doing something himself.
Security
1. Ensures everything is locked.
Health and Safety
1. Ensures that proper standards of health, hygiene and safety are
followed in Kitchen, according to government and spiritual standards.
Cleaning
1. Makes sure the whole Kitchen and its equipment are clean
before, during and after cooking.
Administration
1. Controls the kitchen budget.
2. Passes invoices to the Temple Office.
3. Ensures that petty cash is reimbursed regularly.
Restaurant
1. Ensures devotees and customers ( in case of restaurants )are
served properly
Kitchens.
Areas Of Responsibility:
Personnel
1. Recruits qualified devotee: cooks must chant sixteen rounds
and follow four regulative principles.
2. Monitors kitchen cooks:
a. Come on time,
b. Are productive, and
c. Get paid properly
3. Makes sure that cooks follow proper standards (e.g. washing
hands,covering hair, not spitting in a sink, not tasting food
in kitchen, leaving everything clean after cooking, etc.).
4. Trains, disciplines, encourages, appraises and dismisses
staff;motivates and inspires them to be proactive and creative;
provides cross-functional training so that staff can switch
services when needed.Involves a separate team which is not
engaged in day-to-day activities to analyze, plan and train
staff in different skills; for example: to responsibly report
flaws and problems (the fact that training is completed
legally protects the Restaurant if staff acts improperly).
5. Trains assistant managers.
6. Undergoes training himself (essential is "Health and Safety"
course).
7. Organizes a back-up system when someone is sick.
8. Harmonizes Temple and Restaurant teams.
9. Spiritually guides the devotee-staff
Ordering and Storing Supplies
1. Controls stock.
2. Ensures food is properly stored (e.g., dairy products are
stored on a certain temperature, food in the fridge is
covered, no rotten food is stored).
3. Makes a schedule for ordering and storing.
4. Orders bhoga: keeps checklists for every supplier in order
to know what is needed each day. (Sometimes things have to be
bought locally.)
5. Creates preset menus so that shopping can be in bulk.
Food Preparation
1. Makes a schedule for cooking.
2. Checks what bhoga is needed.
3. Plans menus.
4. Supervises the cooking.
5. Cooks if needed.
Equipment Maintenance
1. Makes sure the equipment is in good working order by:
a. Engaging maintenance man when needed, or
b. Doing something himself.
Security
1. Ensures everything is locked.
Health and Safety
1. Ensures that proper standards of health, hygiene and safety are
followed in Kitchen, according to government and spiritual standards.
Cleaning
1. Makes sure the whole Kitchen and its equipment are clean
before, during and after cooking.
Administration
1. Controls the kitchen budget.
2. Passes invoices to the Temple Office.
3. Ensures that petty cash is reimbursed regularly.
Restaurant
1. Ensures devotees and customers ( in case of restaurants )are
served properly