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Food and Beverage Department is responsible for the daily operations of restaurants, bars and others places like kiosks around the beach and pools at the hotel. Handling and control the employees in their tasks and functions like: such as that make greeting, gives welcoming and escort guests to their seats and to giving the menus to them, and also taking food and drinks orders and server the beverages during they staying at the restaurants.
Goals: y Identify and review the standards properly of the F&B Department at the operational context and the services. Achieving identify the principles types of contamination about food ill. Policies:
FOOD AND BEVERAGE STAFFS
y Manage food preparation. sanitation standards.Food and Beverage Director Job Description A hotel food and beverage director is a career where you'll be a member of the hotel management team and able to take your skills to other hotel properties around the world. . y Monitor and control labor costs. y Maintain cleanliness and sanitation levels to Health Department required ratings at all times. y Maintain inventories of related food & beverage equipment. y Monitor and control food & beverage inventories. A passion for cuisine and spirits coupled with years of experience in the hospitality industry makes for the background of a successful food and beverage director. y Exhibits a positive and involved team attitude to all and promotes positive relations through an environment that encourages open communications. and mutual respect. trust. Job Responsibilities y Monitors performance to ensure adherence to all service standards. manage and prioritize multiple tasks and meet deadlines. productivity standards to ensure exceptional guest satisfaction. y Ability to organize multiple projects. y Develop and implement policies and procedures. The director must have leadership skills to manage other employees and communication skills to work with other members of the management team.
y Manage interviewing.y Strong communication. y Develop and manage the annual food & beverage budget. y Ensure the quality levels of food & beverage products and maintain quality standards in production. y Implement policies and procedures for food and beverage. problem-solving. training and development of food & beverage team. staffing. organization. . facilities and guest satisfaction. y Implement new menu items that will increase customer satisfaction and perception of value. and follow-up. y Monitor and forecast food & beverage revenues and expenses to ensure company goals are met on a monthly and yearly basis. services. discipline. y Manage and motivate all food & beverage personnel. y Implement and monitor ordering and receiving program to ensure proper quantity and prices on all purchases.
etc. control and evaluate the operations of restaurants. parties. Job Responsibilities y Organize. Food and beverage managers may be employed by restaurants. . direct and evaluate food and beverage service y Recruitment and training of staff y Shift scheduling y Performance management. monitor staff performance and provide feedback y Purchase and control of inventory y Monitor revenues and expenses y Ensure practice of health and safety regulations y Negotiate supplier arrangements for food and beverage products y Negotiate with clients for use of facilities for catering. bars. organize. bars. hotels and resorts etc. Food and beverage managers still require great customer skills but apply management skills ensuring the labor and financial goals of the organization are maintained.Food and Beverage Manager Job Description Food and beverage managers plan. cafeterias and other businesses that operate serving food and beverage. banquets. direct.
. variance reports. y Oversees all follow-up work to ensure non-recurrence of errors. y Establishes and administers training programs within the outlet. friendly and efficient food and beverage service during their stay. demotion and release of personnel. works closely with Business Office and Internal Audit to ensure compliance with established procedures. and any other reports deemed necessary y Monitors work of employees to ensure that established policies and procedures are being followed. y Recommends changes including hiring. guides and instructs assigned personnel in the proper performance of their duties. Job Responsibilities y Compiles annual budget. recommends wage and salary adjustments for personnel within established guidelines. promotion. weekly management reports. comp reports. y Prepares and coordinates the periodical performance reviews of assigned personnel.Assistant F and B Manager Job Description Job purpose of Assistant F&B Manager is responsible for supervising the restaurant. y Counsels. y Manages the day-to-day operation of the outlet in accordance with established policies and procedures. y Interview potential employees who have been recommended by Personnel. room service and bar team in a rotational basis as well as for ensuring that guest receive fast. including new employee orientation.
y Acts immediately on all customer complaints to ensure that corrections are made when possible. y Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. .y Directs the development and administration of controls for all phases of the outlet in an economical and profitable manner while maintaining established standards. y Coordinates the maintenance and development methods for high quality preparation of food and drink y Maintains an efficient program of scheduling to ensure a high standard of service with the use of minimum man-hours.
an executive chef must be able to spot problems and resolve them quickly and efficiently. it is essential for the person with this job to be able to maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff. from tiny restaurant kitchens staffed by a handful of chefs to large industrial kitchens staffed by a large number of chefs. and the executive chef is expected to set an example for the chefs below him or her.Executive Chef Job Description Executive chefs are found in a wide variety of work settings. however. Everything that goes out of the kitchen is the responsibility of the executive chef in the eyes of the employer. The executive chef. also known as the executive chef or chef manager. Job Responsibilities y Develops recipes and menus for all retail food operations y Supervises food production y Maintains food cost standards and cost y Promotes safety and proper sanitation y Assists in taking inventory and purchasing supplies . is the person in charge of the kitchen. therefore. maintain a level head. Maintaining impeccable personal hygiene as well as high work and safety standards in the workplace is incredibly important for all chefs. An executive chef will have worked their way up the kitchen hierarchy in many different chef roles before assuming this particular chef title. and apprentices. and delegate many kitchen tasks simultaneously. culinary assistants. In all work settings.
as well as managing the sous chef and chef de partie.y Introduces new products y Acts as replacement worker when short staffed y Handles customers' concerns and suggestions y Handles employees' concerns and issues y Controls food waste by using in proper areas to be distributed daily y May have full or final responsibility for job actions (e. terminations) y Schedules/assigns work y Sets production goals or job expectations y Trains. y Other duties as necessary y An executive chef is also charged with maximizing the productivity of the kitchen staff. new hires. directs/coordinates y Asses performance and completes a formal performance evaluation y Participates in determination of salary and salary changes. coaches or counsels. transfers. demotions. discipline.. .g. promotions. whom are directly below them in the chef¶s chain of command.
Job Responsibilities y The sous chef is to skillfully prepare the soup and personally handle the preparation process. The most common employers of sous chefs. the successful sous chef will quickly amass an in-depth familiarity with the kitchen¶s operations so that they may fill in for the executive chef when needed and assist them in resolving any problems that may arise on the job. however. are restaurants and hotels. A sous chef must possess the ability to quickly and authoritatively delegate job tasks to a large staff. y The soup chef is responsible for carrying out difficult cooking that requires skill. Some ordering of food and kitchen supplies y Duty of the soup chef may supervisor a younger chef and offer guidance where necessary. followed by cruise ships and casinos. Reporting directly to the executive chef. y Supervising the kitchen staff y Preparing and cooking meals to order y Demonstrating cooking techniques and proper equipment usage to the kitchen staff. Some menu planning. . They must also be able to draw upon their considerable experience as a culinary chef who has worked in many different roles and settings in order to effectively coach and mentor junior chefs. The culinary chef position of sous chef comes with a great deal of responsibility.Sous Chef Job Description A sous chef may be employed by any establishment that operates a commercial kitchen.
y The sous chef duty is also to evaluate food needs and discuss the menu with the head chef. y If required the sous chef may have to substitute for Head Chef in his/her absence and supervise the cooking process to ensure that the standard of food does not drop. The soup chef will then purchase any item necessary.y Train new staff to ensure that they know the correct food-handling procedures and must inspect employees regularly to ensure the procedures are being followed. y The job of the sous chef is to assess each item of food before it leaves the kitchen to ensure it is up to standard. He is also responsible for coordinating other staff members and ensuring that the kitchen runs efficiently. . y The sous chef also keeps track of the inventory of all produce to ensure that there is enough food for preparation.
the job requirements include a decent level of physical fitness. Although the most obvious place for a pastry chef to look for a job is a bakery. and casinos also employ pastry chefs. also known as a patissier. coupled with well-developed culinary abilities and an innate desire to cook. and a desire to take pride in one¶s work. the ability to pay close attention to detail. Being a pastry chef requires a lot of hard work. both tangible and intangible. many hotels. not only gets to experience the satisfaction that comes from turning a pile of raw ingredients into a beautiful array of warm. . For instance. A pastry chef also needs to possess a degree of creativity in order to successfully create new types of pastries.Pastry Chef Job Description A pastry chef job is a perfect job for anyone who relishes the prospect of getting up early and completing most of their work before lunchtime. delectable treats before breakfast time. Jobs that involve interacting with customers on a frequent basis also require excellent customer service skills. bistros. both mentally and physically. As such. a pastry chef. Pastry chefs are employed in a wide variety of settings. Formal training. It is also a job that comes with many rewards. restaurants. are requirements for a successful career as a pastry chef. but also has the security of knowing there are many good job opportunities available to him or her.
Job Responsibilities y They are in charge of all the baking duties in the kitchen of the restaurant y They have to design the dessert menu of the restaurant along with the head chef and they should be able to make all the desserts on it y They should provide variety to the customers regarding the desserts and change the menu after a while y They have to look after the inventory of their department and inform the manager in they are running out y They have to train any other new chefs that are hired by the management y The pastry chef also have to help out in other departments if they are short on man power y The pastry chef is responsible to look after the cleanliness and the safety of their station y They have to maintain all the cleanliness standards required of them and make sure their subordinates are also dressed accordingly y Inventing new desserts of their own that are unique to the restaurant .
A chef de partie is responsible for all culinary dishes that are prepared in their section. However. and is obtainable only after a chef has gained considerable experience working in kitchen at a lower level.Chef de Partie Cook Job Description Chef de partie is responsible for running a specific section of the kitchen. A chef de partie job is not an entry-level position. A chef de partie must also be able to give orders within their section. Because of this. in smaller kitchens a chef de partie may work independently as the only person in their section. . with the head chef being first in command the sous chef being second in command. the chef de partie has a very important role in any kitchen. as well as reliably carry out orders handed down to them by the sous chef and head chef. Also known as a line cook or station chef. a successful chef de partie must be very knowledgeable about his or her specialty. This is an important job in any kitchen that comes with a lot of independence. This type of chef usually manages a small team of workers. A person in this role must also be very organized and comfortable working in a high-pressure environment. The person in this station chef is third in command. as well as culinary functions in general. which they are responsible for keeping organized so that meals go out on time and the work area remains clean and orderly.
y Keeps control of his/her responsible station and reports orders for food and non food to the head chef. y Making sure his/her station and its environment (Kitchen and store rooms) is spotless clean and hygiene is kept up at all times. Crayfish. y Taking part in the chef team of the monthly Master cooking classes and ³Kitchen confidential´ visitors in the kitchen. y Controls incoming goods and stores it in perfect conditions. all fresh 5-course modern gourmet menu and the small selection of signature a la carte dishes for the restaurant (e. y Helps creating and cooking to perfection the seasonal. wine friendly typical bistro food. Maintains personal tidy appearance and works in a highly hygiene manner. y Cooking and preparing for each service as well as staff dinners and performs all duties assigned to him/her by the head chef.g. y Actively attends wine and general trainings. y Helps creating and cooks a seasonal and casual bistro menu which has to match Herzog wines sold in the cellar door. A small selection of inexpensive. Wagyu beef) by using produce in a sensible and cost effective way.Job Responsibilities y Cooks consistently and enthusiastically on a high level as chef de partie as directed by the head chef. . team building events and supplier visits to learn about local produce and improve knowledge.
Commis chefs are intended to not only assist. In light of this. A commis chef should not do a task incorrectly because he fails to understand it. and provides the novice chef with an invaluable opportunity to learn about working in every area of the kitchen. This can be a challenging position. all good commis chefs should ask numerous questions. they will consider which area they want to eventually specialize in. but to improve their skills.Commis Chef Job Description A commis chef position is the ideal job for someone fresh out of culinary school. It is a junior or apprentice chef position. In order to accomplish this. a commis chef (like all chef types) must be able to work under pressure in order to succeed in his or her role. a commis chef rotates throughout the kitchen. At each kitchen station. which is often a high-stress work environment -. .especially during busy meal times. as the beginning chef is expected to absorb a great deal of information in a short amount of time. the commis chef has the opportunity to learn from a different senior chef who is in charge of that area. It can also be a difficult job because all of a commis chef¶s training is conducted on the clock in the kitchen. As a commis chef develops their skills as they rotate throughout the kitchen. Therefore. Job Responsibilities y The foremost duty of all commis chefs is to ask questions. spending six months or so at one kitchen station before moving on to a different one. The primary objective of the commis chef is to learn how to work in every area of the kitchen.
commis chefs often do the cleaning required during rush hours. periodically inspecting the premises for cleanliness and identifying unsafe practices to co-workers. y Commis chefs often give plates a last look before they leave the kitchen. Whereas larger kitchens should employ a maintenance and janitorial crew. often in the hours before the restaurant opens. the chef needs to make sure that all the food that has been ordered has been delivered and is of good and fresh quality. such as washing dishes and mopping up spills. y Commis chefs often are required to take inventory of the stock room. y Commis chefs often double as personal assistants to the head chef. . y Often. That means he must become familiar with local law.y One of the chief duties of commis chefs is to prepare simple dishes that require more time and effort than culinary. commis chefs are required to make sure that the restaurant is staying in compliance of all health and safety codes. In doing so. from checking the registers at the end of the night to helping plan the menu. y Commis chefs usually are required to perform basic cleaning duties. y Commis chefs often sign for deliveries. meaning that his duties can extend to anything required of the head chef that the head chef feels he can entrust to his assistant. noting how much of each ingredient the restaurant has and what needs to be ordered. chiefly salads and certain kinds of sauces. making sure they are arranged as specified by the head chef. y Commis chefs can expect to spend many hours chopping ingredients for other chefs.
buffing wheel. Job Responsibilities y Washes worktables. y Washes pots. walls.Kitchen Helper Job Description Performs any combination of following duties to maintain kitchen work areas and restaurant equipment and utensils in clean and orderly condition: Sweeps and mops floors. y Steam-cleans or hose-out garbage cans. and meat blocks. y Washes and peels vegetables. y Scrapes food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine. and breaks disposable ones in bottle-crushing machine. y Sorts bottles. y Sets up banquet tables. y Segregate and removes trash and garbage and places it in designated containers. pans. . and hand cloth. and trays by hand. y Loads or unloads trucks picking up or delivering supplies of food. using knife or peeling machine. refrigerator. y Transfers supplies and equipment between storage and work areas by hand or by use of hand truck. y Polishes silver using burnishing-machine tumbler. chemical dip. y Holds inverted glasses over revolving brushes to clean inside surfaces.
. y Banquet manager is providing impeccable customer service. policies and procedures. Banquet managers are in charge of hiring. coaching. disciplining and reviewing banquet staff. training. y A banquet manager works to ensure that all of the food and beverages served are top quality and are elegantly presented in the freshest state possible. menu selection and food preparation. y These managers must work within budgeting restraints to organize staff and coordinate events that will be pleasing to their customers. including set-up. scheduling and training the catering staff and will be actively involved in the development of the existing catering staff in service techniques.Banquet Manager Job Description A banquet manager oversees all aspects of a banquet or event. food and facilities for events held in a banquet-type atmosphere. y The banquet manager will be responsible for hiring. Job Responsibilities y A banquet manager has the responsibility of organizing the smooth presentation of staff. and cleanup. menu presentations. y Banquet manager develop a menu that fits the guests' needs and expectations. You must anticipate the wants and needs of all attendees of the banquet y Banquet manager you must negotiate arrangements with guests and execute a banquet that exceeds guests' expectations. y The banquet manager is in charge of overseeing the operation and ensuring that food expedition is efficient. serving.
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