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IV.III Job Description

Kitchen :

1. EXECUTIVE CHEF
Responsible for all food production including that used for restaurants, banquet functions and
other outlets. Develop menus, food purchase specifications and recipes. Supervise staff.
Develop and monitor food and labor budget for the department. Maintain highest professional
food quality and sanitation standards. Additionally responsible for the smooth running of the
kitchen and manage areas of profit, stock, wastage control, hygiene practices and training
within the kitchen.
Responsibilities:
• Trains, develops and motivates supervisors and culinary staff to meet and exceed
established food preparation standards on a consistent basis.
• Teaches preparation according to well defined recipes and follows up and discusses ways
of constantly improving the cuisine at the property.
• Display exceptional leadership by providing a positive work environment, counselling
employees as appropriate and demonstrating a dedicated and professional approach to
management.
• Should be able to provide direction for all day-to-day operations in the kitchen.
• Understand employee positions well enough to perform duties in employees' absence or
determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards
and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
• He should advocate sound financial/business decision making, demonstrates honesty,
integrity and also leads by example.
• Provides and supports service behaviors that are above and beyond for customer
satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs,
providing guidance, feedback, and individual coaching when needed.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility
and meet clearly defined goals and objectives.
• Reviews staffing levels to ensure that guest service, operational needs and financial
objectives are met.
• Actively involves in menu development and maintaining updated and accurate costing of
all dishes prepared and sold in the Food and Beverage operation.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavour.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order in
accordance with local Health department and hotel standards.
• Reviews GSTS and RSTS comment cards for guest satisfaction results and other data to
identify areas of improvement.
• Coordinates with the purchase department for acquisition of needed goods and services.
• Ensure all products are prepared in a consistent manner and meet departmental
appearance/quality standards.
• Ensure proper grooming and hygiene standards for all kitchen staffs.
• Ensures all kitchen employees maintain required food handling and sanitation
certifications.
• Ensure proper purchasing, receiving and food storage standards in the kitchen.
• Interacts with guests to obtain feedback on food quality, presentation and service levels.
• Actively responds to and handles guest problems and complaints.
• Maintain Quality levels of receiving, storage, production and presentation of food.
• Ensure sufficient staffing levels are scheduled to accommodate business demands.
• Follows and enforces all applicable safety procedures specified for kitchen and food
servers.
• Discuss daily food cost reports with key kitchen and F&B team members.
• Review weekly and monthly schedules to meet forecast and budget.
• Attend the daily morning meetings and other administrative sessions.
• Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and
also helping them to improve their knowledge or skills.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate
presentations. Also interview and hire new applicants for kitchen.
• Frequently review finished products for quality and presentation before the orders are
send to guest.
• Able to perform additional duties as requested by the hotel management as and when
required.
• Ensures disciplinary procedures and documentation are completed according to hotel
operational Standard and Management Policy.

2. SOUS CHEF
Helping in the preparation and design of all food and drinks menus, producing high quality
plates both design and taste wise and ensuring that the kitchen operates in a timely way that
meets our quality standards. The sous chef tasks and responsibilities are diversified and vary
from cooking or plating certain dishes to establishing the menu and dealing with the
ingredient providers. Exhibits culinary talents by personally performing tasks while assisting
in leading the staff and managing all food related functions. Also Assists in supervising all
kitchen areas to ensure a consistent, high quality product is produced.
SOUS CHEF Responsibilities:
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Able to make recommendations to the Executive Chef regarding succession planning.
• To be aware of all financial budgets and goals.
• To ensure that guests are always receiving an exceptional dining experience representing
true value for money.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining
portion control and minimizing waste.
• Ensure that food stock levels within the culinary department areas are of sufficient
quantity and quality in relevance to the hotel occupancy and function forecasts.
• Ensure that associate meals and associate dining services are of a consistently high
standard.
• Ensure that chefs are always in clean tidy uniforms and are always presentable to be in
guest view.
• Ensure that all food preparation equipment is being used safety and correctly and that it is
cleaned and maintained.
• Ensure that all culinary operations manuals are prepared and updated.
• Ensure that the Department’s overall operational budgets are strictly adhered too.
• Ensure that the culinary department adheres to all company and hotel policies and
procedures.
• Ensure that a consistent first class product of the highest quality is achieved and
maintained in all culinary areas, whilst adhering to operational deadlines.
• Ensure that meetings are well planned and results-orientated.
• Creative menu planning and correct food preparation for each outlets including banquets.
• To work in close conjunction with the Food and Beverage Manager and respective &
teams, to create a yearly marketing Plan for the outlet.
• Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in
adherence with hotel standards.
• Be aware of new items, which are introduced onto the market and keep up with the lasted
product trends.
• To fully understand the market needs and desires for each outlet and ensure that the
menus are developed to reflect those needs.
• To initiate relevant maintenance reports and work orders supported by the respective
follow up of those items actioned.
• To manage associates fairly and take a personal interest in knowing all culinary
associates.
• To project a positive and motivated attitude among-st all associates.
• To spend time in the restaurant to ensure that the operation is managed well by the outlet
team.
• To frequently verify that only the highest quality products are used in food preparation.
• To Ensure that all food products received into the hotel are of the required standard and
quality and that they are stored and rotated correctly.
• Responsible for the supervision of all stewards and their activities within the culinary
department.
• Ensure that weekly work schedules and annual leave planners are administered and filed
correctly.
• Ensure that the overall culinary department is motivated and that positive feedback on
work performance is given.
• To delegate responsibilities to subordinates as required.
• Coach and counsel employees in a timely manner and in accordance with Company
policy.
• To act as manager on duty for the hotel as scheduled.
• To recruit and select a suitable culinary team who are able to work within a decentralized
management philosophy.
• Identify strengths and weaknesses and provide timely feedback to the individual.

3. CDP
Responsible to take care of the daily food preparation and duties assigned to meet the set
standard and qualities in cold kitchen.
CDP RESPONSIBILITIES :
• Takes care of daily food preparation and duties assigned by the superiors to meet the
standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete
the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Responsible to supervise junior chefs or commis.
• Able to estimate the daily production needs and checking the quality of raw and cooked
food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality
at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an
ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation,
receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation
standards.
• Follows good preservation standards for the proper handling of all food products at the
right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly
working environment.
• Establishing and maintaining effective inter-departmental working relationships.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling
costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage
others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions
and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and
economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off
duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to hotels service standards.
• Carry out any other duties as required by management.

Restaurant :
1. RESTAURANT MANAGER
The person who is responsible or manages daily restaurant operation and assists with menu
planning, maintains sanitation standards and assists servers and hosts on the floor during peak
meal periods strives to continually improve guest and employee satisfaction and maximize
the financial performance in areas of responsibility. At Mangkubumi Hotel & Resorts
Restaurant Manager also have a responsibility to maintenance and arrange the bar.
RESTAURANT MANAGER DUTIES AND RESPONSIBILITIES:
· Oversea the dining area, supervises food and beverage service staff in accordance
with operating policies that he or she may help establish.
· Creates a positive team atmosphere among Team Members.
· Maintains records of staff periodic manner and operating costs.
· Provides feedback and coaching to the Team regularly.
· Understands building capability through Cross training
· Treats all Team Members fairly, with respect.
· Sets high standards for appropriate team behaviour on shift.
· Works with food and beverage staff to ensure proper food presentation and proper
food-handling procedures.
· Handle guest complaints in restaurants.
· Schedules periodic food and beverage service staff meetings to ensure correct
interpretation of policies and obtain feedback from staff members.
· Maintain budget and employee records, prepare payroll, and pay bills, or monitor
bookkeeping records.
· Check the quality of deliveries of fresh food and baked goods.
· Meet with sales representatives to order supplies such as tableware, cooking
utensils, and cleaning items.
· Arrange for maintenance and repair of equipment and other services.
· Total receipts and balance against sales, deposit receipts, and lock facility at end
of day.
· Ensures new products are executed properly the following roll-out.
· Is capable of handling irate customers with a friendly/calm attitude.
· Ensures product quality and great service.
· Shows enthusiasm about guest within the restaurant.
· Is flexible in dealing with changes/problems (e.g., being short staffed).
· Has effectively forecasted restaurant needs.
· Shifts priorities and goals as work demands change.
· Priorities tasks effectively to ensure most important tasks are completed on time.
· Delegates and follow-up effectively.
· Taking Ownership of issues or tasks and also give detail update of the F&B
manager and the General Manager.
· Seeks, listens and responds to Guest feedback.
· Coaches team on how to exceed Guest expectations.
· Does not blame others; takes accountability for problems.
· Effectively identifies restaurant problems through reports and can ideate &
execute to resolve the same.
· Proficiency in using computer software to monitor inventory, track staff schedules
and pay, and perform other record keeping tasks.
 · Proficiency in Point of sale ( POS ) software, inventory software, Restaurant guest
satisfactory tracking software etc.
· Assist in planning regular and special event Menu.

2. RESTAURANT SUPERVISIOR

The person who responsibles for the daily operations of business that prepares and serves
food and drinks for the customers. Food and Beverage supervisior oversee all of the issues
pertaining to a patron’s dining experience, such as quality control, staff management,
inventory, health and safety regulation and customer service.
RESTAURANT SUPERVISIOR DUTIES AND RESPONSIBILITIES:
· Has effectively forecasted restaurant needs.
· Shifts priorities and goals as work demands change.
· Priorities tasks effectively to ensure most important tasks are completed on time.
· Delegates and follow-up effectively.
· Taking Ownership of issues or tasks and also give detail update of the F&B
manager and the General Manager.
· Seeks, listens and responds to Guest feedback.
· Coaches team on how to exceed Guest expectations.
· Does not blame others; takes accountability for problems.
· Effectively identifies restaurant problems through reports and can ideate &
execute to resolve the same.
· Proficiency in using computer software to monitor inventory, track staff schedules
and pay, and perform other record keeping tasks.
· Proficiency in Point of sale ( POS ) software, inventory software, Restaurant guest
satisfactory tracking software etc.
· Assist in planning regular and special event Menu.

3. HOST/HOSTESS

A Host/Hostess presents a positive first impression of the establishment’s friendliness,

excellent service and high standards. The Host/Hostess also greet Guests upon arrival,
inform Guests of their wait time, monitor a waiting list, enter Guest names into the
computer system, show Guests to their table and bid Guests farewell as they leave.A
Host/Hostess must be able to carry natural conversation with Guests without sounding
scripted or intrusive. Additionally, the Host cares for our Guests by refilling beverages
and performs light housekeeping duties such as cleaning glasses and menus and ensures
restrooms are clean, stocked and orderly. As a member of an energetic team, the
Host/Hostess may also need to answer the phones and fill to-go orders when needed.
Availability must include nights and weekends.
HOSTESS DUTIES AND RESPONSIBILITIES:
· Check the reservation book for reservations for the next meal period.
· Notify the supervisor of any parties of more than six.
· Distribute reservations among all servers equally, informing them of all
information necessary. Example, Birthdays, anniversaries, bill not to be taken to the
table or any other unusual requests.
· See that the reservation signs are placed on the tables.
· Inquire with the kitchen what the daily specials are for the shift.
· Always answer the phone politely using a friendly tone and being informative.
· The telephone must be answered on a maximum of three rings.
· If a customer has any questions, it is your responsibility to answer them
accurately. Therefore, know your product and price list.
· You must have complete knowledge of all food and beverage menus: The
ingredients; the preparation; how items are served and with what; know your prices;
know the daily specials.
· Read the Area Information Magazine to know the area and what is going on.
· Ask the day and date required.
· Ask the time they would like to dine.
· Ask how many in the party.
· Ask if they would prefer smoking or non-smoking.
· Ask under what name they would like the reservation.
· Ask the phone number or room number.
· Ask if there is any special occasion or requirements.
· Once all of the information is obtained, repeat it to the customer using their name.
· All reservations are to be printed directly into the reservation book. Never write a
reservation on a piece of paper.
· Please inform the reservation that we will hold their reservations for 15 minutes
and them we will be releasing it.
· Except in emergency situations, no employees are permitted personal phone calls
or have the use of the telephone at any time.
· You are not permitted to give out any personal information over the telephone.
Example, Phone numbers, schedules to anyone except staff members.
· When a staff member calls to inform us that they will be absent or late, you are to
inform the supervisor on duty.
· All messages are to be taken on the appropriate message pad, and not on a scrap
piece of paper.
· The hostess is a very important part of Your Restaurant’s experience. Always
remember you are the first and the last person the customer sees. Therefore you are
their first and last impression.
· It is of utmost importance that someone is present at the hostess station at all
times.
· Go to the guest at the entrance and welcome them to Aqua and introduce yourself.
· Never walk more than three paces in front of the guest.
· Never walk to fast.
· Once at the table, pull out the chairs for the ladies first and then any other guest
you can accommodate.
· Once the guests are seated, hand them the menu in their hand and tell them who
their server will be. Then tell them to enjoy their evening at Your Restaurant.
· On departure of a guest, you must make contact with them. Ask them how their
evening was and say good-bye.
· If there are any complaints, retrieve a manager or supervisor immediately
· Handover the Restaurant Survey tracking form and get feedback from the guest.
4. WAITER/WAITRESS

The Waiter/Waitress will take orders and serve food and beverages to Guests in our
restaurant. Always aware of Guest satisfaction to deliver the perfect service experience.
Ensure high quality of food and beverages to Guests. Duties and responsibilities
include, but are not limited to: servicing the Guest in a friendly, efficient manner while
maintaining a clean and safe work environment. Guests must feel welcome,
comfortable and well attended to at all times.
WAITER DUTIES AND RESPONSIBILITIES:
· Set tables, trays according to type of food ordered and the hotels service standards.

· Performs opening and closing procedures established for the department.

· Accurately records, pre-checks and picks-up all food and beverage orders.
· Check in with guests to ensure satisfaction with each food course and/or beverages.
· Responsible for cleaning and removing the trolleys/trays from guest rooms and
corridor.
· Serves guests their food and beverage in prompt, courteous manner as per the
standard sequence of service.
· Present physical and accurate check to guest and complete the payment process.
· To be able to immediately monitor guest comments and pass on to your Superior,
and be pro- active in solving problems whenever possible.
· To have a full knowledge of the food & beverage items & their specifications, menu
prices, recipes and style of service etc.
· To have a thorough understanding and knowledge of all food and beverage items in
the menu and the ability to recommend Food & Beverage combinations and also up sell
alternatives.
· Check with the guest regarding the satisfaction of the meal.
· Report guest complaints immediately to the supervisors and ensuring follow up is
performed with the guest.
· Complete closing duties, including restocking items, turning off lights, etc.
· Maintain cleanliness of work areas, chinaware, glassware, etc., throughout the day.
· Report cleanliness and maintenance issues to the immediate supervisor.
· Assist in carrying out scheduled inventories of products and operating equipment.
· Ensure that the place of work and surrounding area is kept clean and organized at all
times.
· Ensure proper appearance and grooming while on duty.
· Ensure to have minimum wastage and breakage.
· Ensure communication between Kitchen, Order taker and service team members.
· Monitor operating supplies, equipment and reduce spoilage and wastage
successfully.
· Being knowledgeable to operate the hotels point of sales (POS) system, other order
taking systems or hand held devices, inventory software etc.
· To ensure a very good relationship between the Operations floor, the Kitchen &
Front of the House.
· Assist in carrying out scheduled inventories of products and operating equipment.
· Perform any other assigned reasonable duties and responsibilities as assigned or as
requested by Supervisors.
5. CASHIER

The person who is responsible to operate cash registers to handle payments taken in
exchange of services rendered. Typically, restaurant cashiers work at the counter where
they are also at times required to take and process orders, escpecially for take away
services.
CASHIRE RESPONSIBILITIES :

• Handle cash, credit or check transactions with customers

• Scan goods and collect payments

• Ensure pricing is correct

• Issue change, receipts.

• Redeem stamps and coupons

• Count money in cash drawers at the beginning and end of shifts to ensure that
amounts are correct and that there is adequate change

• Resolve customer complaints, guide them and provide relevant information

• Greet customers when entering or leaving establishment

• Maintain clean and tidy checkout areas

• Keep reports of transactions