Chef

You run the kitchen. In JupitaPos that means the production boards and the pass during service, and around service the recipes and their costs, the kitchen’s stock, the requisitions to the store, the plans for catering functions and — for the head chef — the menu and the kitchen’s roster.

Who this manual is for

• Chef (chef) — head of the kitchen: the boards, the pass, stations and routing, the menu and recipes with their costs, kitchen stock (issue, waste, counts), requisitions and purchase requisitions, catering production, the kitchen roster, and approvals such as a large stock adjustment.
• Sous chef (sous_chef) — second in the kitchen: the boards, recipes, kitchen stock (issue and waste), requisitions and catering production. The menu, costs, counts, stations, the pass’s release buttons, the roster and approvals stay with the chef. In the lists below, chef marks what only the head chef does.

In the pictures: Chef Okello, head chef at Kampala — Kololo. Diana is a cook, Isaac the storekeeper and Moses the branch manager.

Where you work: at the kitchen’s tablet on the wall (the boards and the pass), and at a laptop in the office for recipes, stock and plans. On a shared kitchen screen you can sign in with your employee number and PIN; recipes, costs and stock changes are best done signed in with your password.

A day at work

When a new cook starts, let them practise the board in training mode on a second screen while you work the real tickets — Practise on the kitchen or bar board.

1. Sign in and clock in — Sign in with your PIN, Clock in and out.
2. Check what came in and what is short — Find an item and its stock, Batches and expiry dates.
3. Ask the store for what the kitchen needs today — Request stock from the store.
4. Read the function sheets for today’s events and acknowledge them for the kitchen — Acknowledge a BEO.
5. Open the kitchen board for service — Open the kitchen board.
6. Work the tickets with your cooks — Accept a new ticket, Read a ticket, Mark a ticket ready and bump it.
7. Run the pass: check each plate before it leaves — Run the pass (chef), Send a dish back to the kitchen.
8. When something runs out, 86 it at once — Tell the floor an item has run out.
9. Record waste and spoilt stock — Record waste and put stock right.
10. Plan and issue the ingredients for the next functions — Plan production, Issue the ingredients to production.
11. Update a recipe when a supplier’s price or a portion changes — Re-cost after a price change, Change a recipe with a new version.
12. At the end of the week, count the kitchen store — Count stock (the chef posts it).

Guides you will use

Service: the boards and the pass

• Open the kitchen board — one card per station.
• Accept a new ticket and start cooking.
• Read a ticket: table, courses, seats, notes, allergies and timers.
• Mark a ticket ready and bump it.
• Recall a ticket, or cook it again.
• Mark a ticket delayed, rush it, assign it or cancel it.
• Tell the floor an item has run out (86).
• Run the pass: release and hand over — chef; a sous chef sees the pass.
• Fire the next course from the pass — chef.
• Send a dish back to the kitchen from the pass.
• Set up stations and routing — chef: which dish goes to which board.

Recipes and costing

• Add an ingredient.
• Write a recipe for a menu item.
• Make a sub-recipe and use it in dishes — sauces, dough, stocks.
• Read an item’s cost and margin — chef.
• Re-cost after a price change — chef.
• Change a recipe with a new version.

The menu (chef)

• Add a menu item — the price is set by a manager.
• Organise the categories.
• Create a modifier group — choices and extras.
• Build a meal deal (combo).
• Schedule a menu — breakfast, lunch, the weekend.
• Mark an item sold out and back.

Kitchen stock

• Find an item and its stock and see an item’s movements.
• Issue stock out of a store and transfer stock between stores.
• Record waste and put stock right — above the business’s limit, someone approves.
• Count stock — a sous chef can count; the chef posts the differences.
• Batches and expiry dates — and write off an expired batch.
• Request stock from the store and issue a requisition.
• Raise a purchase requisition — when the store must buy.
• See what sales used, compare theoretical and actual use, follow one ingredient.
• See the stores and what they hold and which store an outlet uses.

Catering and functions

• Find a function on the catering board.
• Plan production: ingredients and stock.
• Issue the ingredients to production.
• Staff, equipment and transport.
• Print the production sheets.
• Acknowledge a BEO for your department and print the function sheet.

The kitchen team (chef)

• Find a member of staff.
• Roster the week.
• Read the reports overview — the Kitchen reports.
• Read a supplier’s performance — who delivers on time.

Practising in training mode

• Practise on the kitchen or bar board — let a new cook practise on a board of their own; your real board never shows practice tickets.
• Start training mode and Leave training mode — practise yourself on a new station or menu.

Your own time and account

• Sign in, sign in with your PIN, lock the screen.
• Clock in and out, see your shifts and hours, ask for leave.

Quick reference

Getting help

• The branch manager (Moses) approves purchase orders and requisitions, sets menu prices, and decides on large stock write-offs if you may not.
• The storekeeper (Isaac) issues what you requested and receives deliveries; the procurement officer (Peter) buys from suppliers.
• The catering or events manager answers questions about a function’s guests, menu and timing.
• The administrator fixes logins, PINs and a kitchen screen that is not approved.
• The Help Center: Help & Training › Role-Based Manuals shows your manual and, under Your team’s manuals, the kitchen user’s manual your cooks read. The ? button, Help for this screen, opens the manual for the board or screen you are on. See Find help: the Help Center.
• Troubleshooting you will need most: in Open the kitchen board, Recall a ticket, Write a recipe, Record waste and Issue the ingredients to production.

Manuals you can also read

• Kitchen user — For cooks and kitchen assistants — signing in at the kitchen screen, reading and working the tickets on the production board, 86-ing a dish, the function sheets and your own time.

What you can do

The table shows the permissions of the Chef and the Sous Chef roles side by side. Permissions marked ● are sensitive: sign in with your password to use them.