ABQ Bites: Job description for an All-around Cook, a Catering Assistant, and a Catering

Manager

About Us

At ABQ, we provide whole-food meals to satisfy any of your appetites. Our cutting-edge

technology guarantees the same excellent outcomes every time. Our ready-to-eat options are

organic and convenient for people who are always on the go. Since our production process is

very important to us, we always go out of our way to make sure that it runs as smoothly as

possible. We also take all necessary precautions to ensure that food safety and quality control are

maintained to the highest standards at all times. We have decided to exclusively purchase the

most cutting-edge kitchen appliances to successfully and efficiently do this. Amenities that are

now offered by vendors. We also have to staff our business with an exceptionally qualified and

committed group of experts to successfully and efficiently run and upkeep our cutting-edge

facilities and equipment. This team will consist of an all-around cook, a catering assistant, and a

catering manager, all of whom will receive extensive training in upholding and maintaining our

exceptionally high standards of excellence.

ALL-ROUND COOK

Job Title: All-Around Cook

Department: Kitchen

Date:

Job Title of Person to Whom Reporting: Head Chef

Number of Persons Supervised: N/A (May assist other cooks)

Education Requirements:
  Degree or diploma from a culinary program (Preferred)

Prior Experience Requirements:

 Prior experience working as a cook (Required)

 Experience in a fast-paced kitchen environment (Preferred)

Other Comments:

 A strong work ethic and a passion for creating delicious food is a must.

Job Summary:

We are looking for a skilled and creative All-Around Cook to join our team and help us prepare

delicious and healthy meals for our customers. You will be responsible for a variety of tasks in

the kitchen, from prepping ingredients to cooking and plating dishes.

Responsibilities

 Examining recipes

 Arranging meals and cooking foods of the highest calibre

 Able to assign duties to kitchen workers so that meals are ready on schedule

 Recognize the rules governing sanitation

 Tell servers about the daily specials.

 Try different recipes and recommend fresh ingredients.

 Establish when more assistance is required, then look for, interview, and perhaps hire

employees.

 Create production and personnel schedules to guarantee that there is always enough

assistance to guarantee the timely supply of food services.

Performance Standards:

 Consistently produce high-quality and flavorful dishes

 Maintain a clean and organized workstation

  Work effectively with other kitchen staff

 Meet deadlines and production goals

 Adhere to all safety and sanitation regulations

Requirements and Skills

 Outstanding sense of smell and taste.

 Must be robust, flexible, aware, and dependable.

 Degree or credential from a culinary program.

 Prior experience working as a chef.

 Sophisticated understanding of the culinary arts.

 Idealism in quality assurance and sanitation.

 Portfolio of imaginative, distinctive recipes.

 Adeptness in multitasking.

 Outstanding relational and leadership qualities.

 Capacity to manage inventory and arrange replenishment orders.

 Exceptional work ethic within a stressful setting.

 Zeal and pleasure for providing food-related joy to others.

 Practical knowledge of a variety of culinary tools (e.g., grillers and pasta makers)

CATERING ASSISTANT

Job Title: Catering Assistant

Department: Catering

Date:

Job Title of Person to Whom Reporting: Catering Manager

Number of Persons Supervised: N/A

Education Requirements:

 GED or High School Diploma (Minimum)

Prior Experience Requirements:

 Prior experience in a food service environment (Preferred)

Other Comments:

 Food Handler's Permit Required

Job Summary:

We are seeking a reliable and enthusiastic Catering Assistant to join our team. You will assist the

Catering Manager and chefs in preparing food, setting up events, and ensuring a smooth catering

experience for our clients.

Responsibilities:

 Assembling the kitchen's supplies and tools, such as pans, knives, and food scales

 Helping with simple meal preparation tasks, such as cleaning, chopping, and peeling

veggies

 Before catering events, wash and sanitize all dinnerware and chafe dishes.

 Assembling eating areas as directed by the catering supervisor by setting up seats, tables,

adverts, and tents

 Transporting and taking catering supplies, food, and utensils into and out of trucks

 Keeping an eye on orders and inventories to make sure there are always enough supplies

 Responding to inquiries from attendees and resolving grievances regarding food services

while an event is happening.

Performance Standards:

 Follow instructions and complete tasks efficiently

  Maintain a clean and organized work environment

 Work effectively as part of a team

 Provide excellent customer service to event attendees

 Adhere to all safety and sanitation regulations

Requirements and Skills

 Minimum three-year apprenticeship program

 Ability to maintain composure while doing a variety of jobs

 Practical knowledge of a variety of culinary tools (e.g., grillers and pasta makers)

 GED or a high school diploma.

 Demonstrable expertise in the catering sector.

 A license to handle foods.

 Solid understanding of food safety and health laws.

 The capacity to function in a hectic setting.

 The capacity for collaborative work in a group.

 Outstanding aptitude for organizing and solving problems.

 Proficiency in communication abilities.

 Outstanding ability to serve customers.

CATERING MANAGER

Job Title: Catering Manager

Department: Catering

Date:

Job Title of Person to Whom Reporting: General Manager

Number of Persons Supervised: Catering Staff (Cooks and Assistants)

Education Requirements:

 Prior experience as a caterer, restaurant manager, or similar role (Required)

 Certification in catering, hotel and restaurant management, or similar field (Preferred)

Prior Experience Requirements:

 Proven experience in the catering industry

 Strong food safety knowledge

Other Comments:

 Excellent communication, interpersonal, and leadership skills are essential.

Job Summary:

We are looking for a highly organized and detail-oriented Catering Manager to oversee our entire

catering operation. You will be responsible for everything from client consultations and menu

planning to food preparation and event execution.

Responsibilities

 Overseeing the other employees in the kitchen and choosing which foods to serve based

on requests from customers.

 Oversee cooks and offer assistance as required.

 Adjust recipes slightly to accommodate client demands and needs (e.g., decrease salt,

eliminate dairy)

 Track the availability of food and place orders.

 Determining the needs of the customer and making catering recommendations.

 Price negotiations and painstakingly assembling catering order paperwork.

 Planning and managing the menu in addition to setting up the location, supplies, cuisine,

and services.
  Hiring, preparing, supervising, and managing caterers; managing staff schedules.

 Cooperating with clients, sales representatives, chefs, and suppliers of speciality catering

equipment.

 Overseeing the setting of the table, serving food and drinks, and making seating

arrangements

 Ordering replacements and monitoring the supply of items available for catering.

 Monitoring catering expenses and maintaining accurate documentation.

 Observing the guidelines set out by the food and health sectors.

 Investigating current developments in catering and improving offerings to remain

competitive

Performance Standards:

 Deliver high-quality catering events within budget

 Maintain excellent customer satisfaction

 Manage time effectively and prioritize tasks

Requirements and Skills

 Prior job expertise as a caterer, restaurant manager, or in a comparable role; certification

in catering, hotel and restaurant management, or similar sector; proficiency in food

security is crucial.

 The capacity to deliver services on a budget.

 Outstanding ability to organize and maintain time

 The capacity to maintain composure and act quickly in difficult circumstances

 Outstanding interpersonal, communication, and leadership abilities the capacity to act

fast, function under pressure, and maintain composure in an emergency.

Organization structure

CEO

Chief
Executive

Operation Marketing Financial

manager manager manager

The structure of ABQ Bites follows a democratic leadership style where the owner/CEO is

placed at the top following the operation manager, financial manager, sales and marketing

manager, head chef, kitchen staff, quality control team, technical support team and finally

logistics and transportation. Owner has full rights in interest and decisions of ABQ Bites that

management takes place, the team is integrated with uniform goals and objectives of

fulfilling the same purpose of assuring the quality CEO is also responsible for investment

decisions of business and overall growth and different projects that ABQ Bites make. Along

with the leadership role of the CEO, the operation manager plays a crucial role in shaping the

daily business activities ranging from management of the kitchen, ensuring the availability of

resources managing the inventory, and supplies and making sure the possible raw material is

available. The whole business operations are supervised by the operation manager.

Moreover, the financial manager looks after the key financial health of the business, pricing

and revenue strategies, growth and cost-related decisions (Mihajlović et al.,2020).

To remove the technology glitch in the system where orders are placed and different business

activities are taking place, there is a team of technical and IT support. For the transportation

of raw materials and inventory to the kitchen, there is an efficient team of logistics and

transportation. A study conducted by Dalton et al.,(1980) reveals that organisational structure

forms the base of an organization and strengthens its foundation through the role of each

leader.

Additionally, the organization structure follows the important role of the marketing manager

who sets out marketing strategies to retain existing customers and increase the customer base

(Moorman and Rust, 1999). Quality offerings of the restaurant, such as; appealing recipes

that the restaurant follows satisfy customers and are worth the money they spend. Sales of

ABQ Bites are heavily dependent on what marketing strategies the manager follows and how

more customers are attracted towards the services of ABQ Bites.

One of the important team leads is the head of kitchen staff who ensures quality and

maintains hygiene food standards of ABQ Bites. The head of the kitchen is held responsible

for food preparation and brings innovative recipes of food c make a diverse kitchen cuisine

and allow more tastes of food to target a variety of people belonging to a different culture.

However, service staff is also responsible for having professional standards while serving the

customers and bringing excellence to the customer experience through their work.

Finally, the organization structure also follows a team of quality control that monitors

customer feedback and does the inspection of food quality for continuous improvement of

ABQ Bites.

Work Cited
Dalton, Dan R., et al. "Organization structure and performance: A critical review." Academy

of management review 5.1 (1980): 49-64.

Moorman, Christine, and Roland T. Rust. "The role of marketing." Journal of

marketing 63.4_suppl1 (1999): 180-197.

Mihajlović, Milan B., Dušan B. Tadin, and Branimir M. Gordić. "The role of financial

management in the company." Tehnika 75.4 (2020): 498-503.