Dish Washer * Wash dishes, glassware, flatware, pots, or pans, using dishwashers or by hand. * Place clean dishes, utensils, or cooking equipment in storage areas. * Maintain kitchen work areas, equipment, or utensils in clean and orderly condition. * Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars. * Sweep or scrub floors. * Clean garbage cans with water or steam. * Sort and remove trash, placing it in designated pickup areas. * Clean or prepare various foods for cooking or serving. * Set up banquet tables. * Transfer supplies or equipment between storage and work areas, by hand or using hand trucks.
Pantry
* Clean and sanitize work areas, equipment, utensils, dishes, or silverware. * Store food in designated containers and storage areas to prevent spoilage. * Prepare a variety of foods, such as meats, vegetables, desserts, according to customers' orders or supervisors' instructions, following approved procedures. * Take and record temperature of food and food storage areas such as refrigerators and freezers. * Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving. * Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets. * Portion and wrap the food, or place it directly on plates for service to patrons. * Weigh or measure ingredients. * Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads. * Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
Sautee
* Responsible for all sautéed items and sauces. * Often responsible for cooking fish items, too, although there may also be a separate fish cook.
Grill (broil) * Maintain sanitation, health, and safety standards in work areas. * Clean food preparation areas, cooking surfaces, and utensils. * Verify that prepared food meets requirements for quality and quantity. * Cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold. * Prepare specialty foods such as pizzas, fish and chips, sandwiches, and tacos, following specific methods that usually require short preparation time. * Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles. * Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions. * Measure ingredients required for specific food items being prepared. * Take food and drink orders and receive payment from customers. * Clean, stock, and restock workstations and display cases.
Sous Chef * Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. * Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. * Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. * Turn or stir foods to ensure even cooking. * Season and cook food according to recipes or personal judgment and experience. * Bake, roast, broil, and steam meats, fish, vegetables, and other foods. * Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. * Portion, arrange, and garnish food, and serve food to waiters or patrons. * Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. * Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
Exec Chef * Check the quality of raw or cooked food products to ensure that standards
1. Evaluation of Jobs and Job Structure 2. Process, Techniques, and Factors In order to reach this conclusion, I read the kind of works and requirements stated in each job description. I chose job H to put at the top of the chart and list as the regional manager because this job seemed to hold the most responsibility. This position rotated among several stores and assisted and supported the Team Leader of the store. I chose job C as the Store manager…
requirements of operational level of the Food and Beverage departments of different hospitality industries (2.1) 4 Skills Gap 4 An example of a JOB DESCRIPTION 4 Analysing the job description 5 Are there skills gap in the Mauritian hospitality? 5 Staffing 5 Importance of staffing 5 Staffing in the Food and Beverage department 6 Staffing in the kitchen 7 Staffing for restaurant front of house 7 The Procedures 8 2.5“The hospitality industry has failed to retain…
All job descriptions will include a header with a location and this brief message: About Darlin’s Steakhouse Darlin's Steakhouse embodies the great American steakhouse. The finest USDA Prime steak, mouthwatering seafood, and farm-fresh vegetables are prepared to perfection, exact to order. Must be able to work nights, weekends, and holidays. To apply visit us in person or through our website, social media, and online job boards. Darlin's is an Equal Opportunity, Affirmative Action employer. Minorities…
tchen Renovat on Kiitchen Renovatiion K tchen Renovat on Document Control Author Contributors File Name Created Date Printed Date Last Edited Number of pages Revision Date Team XXXXXXXXXX Project Plan - Small Kitchen Renovation 13 Version No. V.2 V.3 V.4 Revision Description Revised success criteria Revised Deliverables & Input WBS Updated Flow chart Author 2 Kiitchen Renovatiion K tchen Renovat on Table of Contents Introduction.................................................…
process employee wages and payroll, property taxes of the establishment, the balancing of receipts, and budgets every transaction by the restaurant. The bookkeeper and assistant manager complete financial tasks, but it is ultimately the general managers’ job to verify the accuracy of business information, and that the paperwork is kept in a secure location. There are many different duties a general manager must complete, including the hiring, managing, supervising, disciplinary actions, and even the firing…
Service Industry: Waiting… Nardin A. Michaels University of Houston 1 INDUSTRIAL-ORGANIZATIONAL PSYCHOLOGY 2 I. Introduction and Description Waiting… is a comedy that centers around a group of waiters and, unfortunately, hits quite close to home in regards to the restaurant business and what really goes on behind the scenes in the kitchens of most American restaurants. The various wait staff have a series of games and antics to help them get through their shift at Shenanigan's, from…
I have carried out duty of care in my work as I work in the best interest to the service users and that is competent to my level and job description. I do this as I have to observe the service users, report any concerns to the supervisor and I work in line with the principles and codes of practice in my setting. I also follow standard procedures in my work including the use of resources…
9-Food packaging • Food packing is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs. Functions of food packaging • Physical protection - The food enclosed in the package may require protection from, among other things, shock, vibration, compression, temperature, bacteria, etc. • Barrier protection - A barrier from oxygen, water vapor, dust, etc., is often required. Permeation is a critical factor in design. Some packages…
Pregnancy Bias and Retaliation Suit SOC/315 Cultural Diversity Pregnancy Bias and Retaliation Suit A description of the compliance issue that led to the lawsuit and its ramifications for the organization. Here is a description of the compliance issue that led to the pregnancy bias and retaliation lawsuit. U.S. Equal Employment Opportunity Commission (EEOC), files to settle a pregnancy discrimination and retaliation lawsuit. The lawsuit was against a LLC, Kids R Us in Oklahoma City which own…
Assessment 2: Improving Quality of Kitchen Island Counters in IKEA with the Application of Planning and Organising Functions Unit Code : MGW1010 Name of Unit : Introduction to Management Group Members’ Names : Chuah Poh Yee & Catherine Yew Lin Yen Students ID : 24888427 & 24521876 Name of Lecturer : Dr. Chong Yit Sean, Esther Name of Tutor : Dr. Au Wee Chan Word Count : 2581 words TABLE OF CONTENTS Section Page Number Executive Summary ……………………………………..…… 1…