ACOSTA, CHORINE GRACE M.

BTLED 3-1

FOOD SERVICE MANAGEMENT TLED HE 319

Activity 1

Direction: Make a simple organizational chart of the food service establishment.

Activity 2

Discuss the importance of every task, every employee and every station in the success of

the food service establishment.

The Manager
A restaurant manager is kept in charge of recruiting, supervising, and training his fellow staff
members. However, his primary duty is to deal with customer complaints, ensure the food
quality, and examine the place’s sanitation. With bearing the responsibility of maintaining and
expanding the restaurant’s success, he would have to corroborate that the restaurant is
compliant with health and safety licensing.

Executive Chef
As the head chef of the restaurant, he is in control of all the kitchen affairs. He is responsible for
hiring and training the people working in the kitchen. The executive chefs also decide to add or
eliminate a particular dish in the menu, considering the season, events, and popularity. Besides
all this, the chefs are responsible for informing the manager about the pantry and stock
supplies.

Sous Chef
They are the second most important person in the kitchen after the head chef. They assist the
executive chef and ensure that all the prep work has been done at each station before the
kitchen opens. He should have good leading skills to command over the line cooks working
under him.

Sous chefs need to be vigilant and instantly report any problem to the executive chef. In case
the head chef is not at his place, they need to take command and share his responsibilities.

Servers
As the front-of-the-house people, servers are representatives of your customer service. They
have the responsibility of being polite and considerate towards customer requests. Depending
on the restaurant’s size and complexity, servers may have specific jobs like some of them would
manage the food, while others ask for drinks and cheese selections.

However, in the end, all have the same job- present the restaurant well. While a good server
can attract more customers, a poor one can turn them away.

Cashier
The accountant job is to inspect and analyze all the finances of the restaurant. He is responsible
for managing all the cash exchanges and utility payments. The cashiers should be very vigilant
and honest about their work and clarify all the finance sheets’ payments.

Line Cook
Line cooks are a vital part of the kitchen because all the prep falls on their shoulders. They are
responsible for cutting the veggies, preparing the sauces, and making sure the kitchens are fully
stocked with stations ready. They ensure that the area is clean and are often assigned to a
single station. It is an entry-level position in a kitchen.