1. Identify the number of personnel needed by the business.

5 personnel excluding the owner. The business is a startup and it is still small, thus we
need to be efficient and be wise in determining the number of employees. The owner can
do the bookkeeping once a day or twice a week depending upon the requirements of the
government, payroll, and taxes. If the owner doesn’t have experience, he/she can just hire
a part time employee for this purpose. No need for cashier because the owner can opt to
do it to minimize costs. Employees are expected to have flexibility because more
specified jobs cannot be obtained because of financial constraints.

2. Identify the positions of each personnel.

Chef

(Line/ assistant) cook Dishwasher

Serving staff Workstaff (busser/ runner)

3. Create an organizational structure (apply concepts learned from this module)

Owner/ manager

Chef (line/ assistant) Serving staff Workstaff Dishwasher Bookkeeper

cook (busser/ runner) (Optional)
4. Write a short job description and job specification for each personnel

Owner/ manager

Chef
Job description: The chef is responsible for meals and foods being prepared and served to
the customers. He/ she is the one who will manage the kitchen, direct the staff and ensure quality
in preparing and serving the dishes.
Job specification:
 Must have good kitchen management skills.
 Completed any culinary courses, experienced and is aware of local tastes and
cuisines.
 Ability to work efficiently and effectively
 Have expertise in cooking
 Good communication and interpersonal skills
 Able to show resilience in times of uncertainty especially if demand is low.

(Line/ assistant) cook

Job description: An assistant to the chef. The one who is cutting, preparing the
ingredients, grill, assisting the chef and other specific tasks in the kitchen.
Job specification:
 Ability to work well with others
 Have expertise in cooking and in food preparation.
 Flexible and able to adapt to changes.
 Good communication skills.
 Must display professionalism and role knowledge.
Dishwasher
Job description: The one who ensures the dish plates and utencils are always clean and
ready. He/ she is also responsible in making the kitchen clean, proper waste disposal and free
from hazards.
Job specification:
 Discipline and organized.
 Must be able to work well with others
 Good in maintaining cleanliness in the kitchen
 Work fast yet strictly observe discipline and able to do his/her job properly.

Serving staff
Job description: It is the work of a server to take orders and report it to the kitchen.
Furthermore, the servers are responsible in greeting the customers and ensure they have
customers have good experience during dine in.
Job specification:
 Have good communication and intrapersonal skills.
 Ability to work fast and efficient.
 Must know how to handle time management.
 Display patience and enthusiasm facing the other employees and customers.

Workstaff (busser/ runner)

Job description: Focuses in maintaining order and cleanliness inside the eatery. Work
include seat counting, hand over used plates and utensils to the dishwasher, carry purchases from
suppliers to the inventory room, etc. Can act as a busser and runner.
Job specification:
 Hard working and attentive
 Work fast and efficient
 Flexible and should be aware of time
 Enthusiastic