# data[].attributes.body
yitong lu 866131554

aman mangat 866132911

pham vu thuy nga 31048

# data[].attributes.body
( Sahibjot Singh -32892, Jagbir Singh- 866133272, Xiaolong An -866131374)

# data[].attributes.body
general manager

•To ensure that all operational systems and procedures for the effective and efficient operation of the restaurant are in place and consistently applied throughout all departments
•To oversee and direct the seamless running of the day-to-day operation
•To support the delivery of outstanding customer service whilst ensuring that all financial and statutory requirements are met

HUMAN RESOURCES, TRAINING & STAFF DEVELOPMENT

•Is actively involved in the selection and recruitment of personnel
•Develop staff in all areas of managerial and professional aspects
•Monitors the grooming and personal hygiene of the team
•Monitors and reviews staff rotas and ensures that scheduled manning is in accordance with operational requirements whilst maintaining maximum productivity

STRATEGY, INTERNAL PROCESSES & PROCEDURES

•In cooperation with the Owner plans, develops and implements strategy for operational management and development so as to meet agreed organisational performance plans within agreed budgets and timescales

COMMUNICATION & FINANCIAL PERSPECTIVE

•Manages and controls departmental expenditure within agreed budgets
•To communicate on a regular basis with the Owner to review the business performance. Subjects to be covered:
oSales and financial targets- Actual and forecast
oMarketing and PR initiatives
oAnnual detailed competitors’ survey of at least 6 direct competitors- providing an accurate like for like comparison
oHR and staffing issues- manning guide (leavers and starters, promotions)
oStocks and GP results
oMaintenance
oProjects
oEvents
•To provide clear instructions to all HODs
•To ensure that all HODs are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work
•To ensure that all staff is aware of all menu changes, event menus and changes to standards prior to the commencement of service

CUSTOMER PERSPECTIVE

•Effectively oversees and directs the restaurant, lounge and bar operations in a smooth and professional manner
•Directs functions/events and performance via managers

MANAGEMENT STANDARDS

Departmental Responsibilities

•To ensures that all departments are maintaining their agreed level of operating performance at all times
•To communicate and delegate activities to the team
•To ensure up-selling opportunities are maximized

Making it Happen

•Stimulate change, challenge assumption and ways of working to move the business forward
•Develop a positive and direct relationship with all colleagues
•Within the department, support a culture of pride, ownership and desire to exceed expectation

Personal Competencies

•To maintain a high customer awareness by approaching your job with the customers always in mind
•To be financially aware of costs involved in the operations and are responsible to control costs
•To be motivated and committed to your personal development, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance
•To be adaptable, responding quickly and positively to changing requirements, which may mean getting involved in procedures that are not normally part of your day-to-day responsibilities

http://www.bayt.com/en/job/general-manager-food-and-beverage-luxury-organic-restaurant-in-tax-free-dubai-in-uae-1662168/

head        chef

An executive chef has a huge range of duties and responsibilities within the kitchen. The most important of these is to ensure that quality culinary dishes are served on schedule and to see that any problems that arise are rectified. As such, the executive chef is responsible for approving all prepared food items that leave his or her kitchen.

When the restaurant is not occupied with actively serving patrons, as in between meal times, theexecutive chefis expected to modify and create new menus as needed so that they remain effective for the purposes for the restaurant or other establishment. Theexecutive chefmay also be called upon to use this time to create a wide variety of new dishes for his or her kitchen. In addition, the head chef also performs many administrative duties, including ordering supplies and reporting to the head of the establishment.- See more at: http://www.hcareers.com/us/resourcecenter/tabid/306/articleid/514/default.aspx#sthash.9uHYX5Ew.dpuf
http://www.hcareers.com/us/resourcecenter/tabid/306/articleid/514/default.aspx

# data[].attributes.headline
Team 2[road to nowhere].A sous chef operates as an executive chef’s right hand. A junior sous chef operates as the assistant to a sous chef, which means he is responsible for a majority of the same duties and responsibilities, such as inventory, kitchen staff management and food preparation. Junior sous chefs are mostly employed by larger kitchens and cruise ships that have staffs that need additional leadership.  http://work.chron.com/qualifications-junior-sous-chef-12350.html

# data[].attributes.subject
Team 2[road to nowhere].A sous chef operates as an executive chef’s right hand. A junior sous chef operates as the assistant to a sous chef, which means he is responsible for a majority of the same duties and responsibilities, such as inventory, kitchen staff management and food preparation. Junior sous chefs are mostly employed by larger kitchens and cruise ships that have staffs that need additional leadership.  http://work.chron.com/qualifications-junior-sous-chef-12350.html

# data[].attributes.body
http://www.expresshomeandofficecleaning.co.nz/?gclid=CNexm5vH9ccCFViSvQodp5gMww

Cleaner should make sure that their sourroundings is clean. The most important thing is to make then kitchen clean.

# data[].attributes.body
Sahibjot Singh -32892, Jagbir Singh- 866133272, Xiaolong An -866131374)

# data[].attributes.body
As a head chef your duties would include:

planning menus.

making sure food is of the right quality and price and is produced on time.

managing stocks of food.

ordering food from suppliers.

controlling a budget and keeping accurate records.

managing health and hygiene procedures.

organising the staff duty rota.

# data[].attributes.body
CLEANER

Clean and supply designated facility areas (dusting, sweeping, vacuuming, mopping, cleaning ceiling vents, restroom cleaning etc)

Perform and document routine inspection and maintenance activities

Carry out heavy cleansing tasks and special projects

Notify management of occurring deficiencies or needs for repairs

Make adjustments and minor repairs

Stock and maintain supply rooms

Cooperate with the rest of the staff

Follow all health and safety regulations

http://resources.workable.com/cleaner-job-description

General Manager

Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.

Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

http://hiring.monster.com/hr/hr-best-practices/recruiting-hiring-advice/job-descriptions/restaurant-general-manager-job-description-sample.aspx

# data[].attributes.body
Kitchen Hand

Kitchen hands assist cooks and chefs in preparing and storing food, washing dishes and kitchen utensils, and cleaning work areas.

Kitchen hands may perform the following tasks:

wash and clean utensils and dishes and make sure they are stored appropriately

handle, sort, store and distribute food items

wash, peel, chop, cut and cook foodstuffs, and help prepare salads and desserts

sort and dispose of rubbish and recycling

organise laundering of kitchen linen

clean food preparation equipment, floors and other kitchen tools or areas.

Kitchen hands may be employed on a full-time, part-time, casual or seasonal basis and usually work in shifts. They must be prepared to work irregular hours and stand for long periods. Protective clothing such as overalls, hairnets or gloves may be provided.

Personal Requirements:

enjoy practical work

good hand-eye coordination

able to work quickly and safely with minimal supervision

good personal hygiene

free from skin allergies to foods and detergents

good communication skills

able to work under pressure

able to work as part of a team.

(http://www.jobguide.thegoodguides.com.au/)
Purchasing Manager
Purchasing managers are responsible for buying the best quality equipment, goods and services for a company or organisation at the most competitive prices. They work in a wide range of sectors for many different organisations.

The purchasing manager oversees supply chain management and procurement, possibly on a worldwide scale.

They need to be good at negotiating, networking and dealing with numbers, as well as dealing with other factors such as sustainability, risk management and ethical issues.

Purchasing and supply management is an important role for any business or organisation. More than two thirds of revenue can be spent on buying the company's products or services, meaning the purchasing manager can make a real difference in cost saving and profit.

Typical work activities

The duties carried out by a purchasing manager depend largely on the business functions, size and location of the employing organisation.

The level of responsibility held by the purchasing manager will also influence responsibilities. Tasks typically involve:

forecasting levels of demand for services and products to meet the business needs and keeping a constant check on stock levels;

conducting research to ascertain the best products and suppliers in terms of best value, delivery schedules and quality;

liaising between suppliers, manufacturers, relevant internal departments and customers;

identifying potential suppliers, visiting existing suppliers, and building and maintaining good relationships with them;

negotiating and agreeing contracts and monitoring their progress, checking the quality of service provided;

processing payments and invoices;

keeping contract files and using them as reference for the future;

forecasting price trends and their impact on future activities;

giving presentations about market analysis and possible growth;

developing an organisation's purchasing strategy;

producing reports and statistics using computer software;

evaluating bids and making recommendations based on commercial and technical factors;

ensuring suppliers are aware of business objectives;

attending meetings and trade conferences;

training and supervising the work of other members of staff.

(http://www.prospects.ac.uk/)

# data[].attributes.body
Environmental health officers may do some or all of the following:

investigate infectious diseases, such as salmonella, and advise people how to prevent their spread

monitor food safety in food premises

advise on the health requirements on building consents

investigate and advise on management of contaminated land

take samples from sites to test for environmental pollution

take legal action against serious breaches of environment-related laws and regulations

teach people about public health

work with the media to educate the population about public health matters

work on policy development at regional and local levels

report on resource consent applications, liquor licences and Land Information Memorandum (LIM) applications.

(http://www.careers.govt.nz/jobs/health/environmental-health-officer/)

# data[].attributes.headline
Team 6 POND LIFE COMMIS  chef (Jaspreet Singh, min, sanjeev)

# data[].attributes.subject
Team 6 POND LIFE COMMIS  chef (Jaspreet Singh, min, sanjeev)

# data[].attributes.body
Working as a commis chef involves learning a lot of different skills in a short amount of time and then practicing those skills by implementing them in actual tasks throughout the kitchen. The most successful commis chefs are fast fast learners who actively develop their skills and are not afraid to ask senior chefs as many questions as necessary.

A commis chef will work on many different teams before they move on to a higher chef role; therefore, a commis chef must be able to effectively communicate with other members of the kitchen staff. This includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a commis chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time.

Although the commis chef is one of the lowest-ranking members of the kitchen staff, it is still an important role. The decisions that the commis chef makes in his or her role will impact the quality of food that the kitchen produces.

hcareers.com

# data[].attributes.body
Sous chef:

A sous chef is the culinary chef located just below the executive or head chef in a kitchen’s chain of command; therefore, a sous chef has a vital role in any commercial kitchen. As second-in-command, a sous chef has a large amount of responsibility in the kitchen; as such, a person in this particular chef role can easily position themselves to becoming the executive of a kitchen or even the head of an entire establishment in time. The sous chef is responsible for planning and directing food preparation in a kitchen. (hcareers, 2014)

Duties:

·  Planning and directing food preparation.

·  Managing kitchen staff.

·  Training and scheduling.

·  Expediting.

Demi chef:

Demi chefs serve as valuable assistants to executive chefs in restaurants throughout the globe. In the United States, demi chefs are often known as line cooks or station chefs, but in many French restaurants they retain their traditional title: "demi-chef de partie." Although they may be called by different names, demi chefs play a pivotal role in the kitchen.

Demi chefs assist executive chefs with an array of different tasks in the kitchen. They are expected to chop vegetables, and to butcher, grill, and sear different cuts of meat. They also assist pastry chefs with desserts. In addition to meal preparation, demi chefs must clean their work stations and adhere to health and safety regulations. They must manage their kitchen stations, order food and supplies, and cut down on kitchen waste. Some demi chefs may even be asked to help the executive chef create new menu items.

(Pratt, 2015)

# data[].attributes.body
.Head chef/kitchen hand

What is a Kitchen Hand?

A Kitchen Hand is responsible for maintaining cleanliness and orderliness in the kitchen area of a restaurant or food business.

Duties of a Kitchen Hand

§  A Kitchen Hand is responsible for keeping the restaurant clean by mopping and sweeping the floors.

§  A Kitchen Hand is responsible for cleaning the utensils such as the knives and other equipment and appliances in the kitchen such as the refrigerator and blender. He is also responsible for cleaning the work stations of the cooks or chefs.

§  A Kitchen Hand is responsible for separating the trash in terms of biodegradable and non-biodegradable cans. He is also responsible for cleaning and washing the garbage bins.

§  He is also in-charge of washing and cleaning the pots, pans and trays used in the restaurant either by hand or by an automatic dishwasher.

§  He is responsible for transferring stocks from the stockroom to the designated shelves in the pantry room.

§  He is also responsible for arranging dinner and luncheon tables.

§  He is also responsible for washing and preparing the vegetables needed for cooking.

§  He is expected to promote sanitation in the kitchen area. He should also be efficient in terms organizing the pantry shelves.

(restaurant, n.d.)
And as we know, there are have a lots of similar things between head chief and kitchen hand. Head chief usually order menu and preparation kitchen supply and equipment but kitchen hand responsible for keeping the restaurant clean and prepa4ring food before cooking.

Head chef

SUMMARY

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 labour budget for the

Department. Maintain highest professional food quality and sanitation standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

-  Plans menus for all food outlets in the club.

-  Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

-   Approves the requisition of products and other necessary food supplies.

-   Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

-  Establishes controls to minimize food and supply waste and theft.

-  Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

-  Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.

-   Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

-   Attends food and beverage staff and management meetings.

-   Consults with the Food & Beverage Director about food production aspects of special events being planned.

-  Cooks or directly supervises the cooking of items that require skilful preparation.

-  Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

-  Evaluates food products to assure that quality standards are consistently attained.

-  Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.

-  In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.

-  Evaluates products to assure that quality, price and related goods are consistently met.

-  Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.

-  Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

-  Provides training and professional development opportunities for all kitchen staff.

-  Ensures that representatives from the kitchen attend service line-ups and meetings.

-  Periodically visits dining area when it is open to welcome members.

-  Support safe work habits and a safe working environment at all times.

-  Perform other duties as directed. (okcmaa, 2003 )

# data[].attributes.body
Sous chef:

A sous chef is the culinary chef located just below the executive or head chef in a kitchen’s chain of command; therefore, a sous chef has a vital role in any commercial kitchen. As second-in-command, a sous chef has a large amount of responsibility in the kitchen; as such, a person in this particular chef role can easily position themselves to becoming the executive of a kitchen or even the head of an entire establishment in time. The sous chef is responsible for planning and directing food preparation in a kitchen. (hcareers, 2014)

Duties:

·  Planning and directing food preparation.

·  Managing kitchen staff.

·  Training and scheduling.

·  Expediting.

Demi chef:

Demi chefs serve as valuable assistants to executive chefs in restaurants throughout the globe. In the United States, demi chefs are often known as line cooks or station chefs, but in many French restaurants they retain their traditional title: "demi-chef de partie." Although they may be called by different names, demi chefs play a pivotal role in the kitchen.

Demi chefs assist executive chefs with an array of different tasks in the kitchen. They are expected to chop vegetables, and to butcher, grill, and sear different cuts of meat. They also assist pastry chefs with desserts. In addition to meal preparation, demi chefs must clean their work stations and adhere to health and safety regulations. They must manage their kitchen stations, order food and supplies, and cut down on kitchen waste. Some demi chefs may even be asked to help the executive chef create new menu items.

(Pratt, 2015)

# data[].attributes.body
PURCHASING MANAGER/ F & B MANAGER

PURCHASING MANAGER -

Purchasing
managers are responsible for buying the best quality equipment, goods and
services for a company or organisation at the most competitive prices. They
work in a wide range of sectors for many different organisations. The
purchasing manager oversees supply chain management and procurement, possibly
on a worldwide scale.

They need to
be good at negotiating, networking and dealing with numbers, as well as dealing
with other factors such as sustainability, risk management and ethical issues. Purchasing
and supply management is an important role for any business or organisation.
More than two thirds of revenue can be spent on buying the company's products
or services, meaning the purchasing manager can make a real difference in cost
saving and profit.

RESPONSIBILITIES OF PURCHASING MANAGER –

Develop and implement strategies
for purchasing area aligned with the company’s food and beverage
objectives.

Create an environment for
employees aligned with the company culture through constant communication
and reinforcement.

Visually check the delivery of
products.

Checking the expiry or best
before dates and temperature of products.

Provide employees with the clean
tools and environment they need to deliver the company experience.

Develop and implement strategies
and practices that support employee engagement.

Maintain par levels of stock;
complete requisition for additional supplies as appropriate.

Maintain and research pricing for
all purchased goods.

Maintain all records needed for
accounting.

(cookingdistrict, N.D)

F&B Manager

Food and
beverage manager is the person who organize, direct, control and operate the
restaurant, include bars, cafeterias and other businesses that serves food and
beverage. Food and beverage directors are experienced service industry professionals
who supervise kitchen personnel and food planning in large-scale
establishments, such as full-service hotels, catering companies, hospitals, or
schools. The position includes a long list of responsibilities, all of which
serve to enhance and influence the overall guest experience while maintaining
compliance with company practices, cost projections, and mission statements.
The goal is to maximize sales and revenue through customer satisfaction and
employee engagement.

(study.com, 2013-2015)

Duties

Manage all F&B
and day-to-day operations within budgeted guidelines and to the highest
standards

Preserve excellent
levels of internal and external customer service

Identify customers’
needs and respond proactively to all of their concerns

Comply with all
health and safety regulations

Staff
professional attitude and proper meeting Company appearance and uniform
standards.

(setupmyhotel.com, 2015)

How related
to HACCP

The most
important thing to do in F/B department is all the staffs should know the
safety around the restaurant. F/B manger should train the staffs well with the
health and safety. They should monitor staff’s performance and tell them a
feedback.

Training
Staff

Checking
quality of food

Checking
staff uniform

Shift
scheduling

Monitor
staff performance and provide feedback

Meeting
the requirements of food act 1981

1. the Food Hygiene Regulations (FHR)
1974, which are administered by your local council (Territorial Authority), or

2. Food Safety Programme (FSP), audited
by an external expert.

(FOODSAFETY.GOVT.NZ, N.D.)

# data[].attributes.body
Cleaner

Reports to:-

Pub Manager/Shift Manager

Daily

Wipe and polish the front of the bar

Vacuum all carpets and upholstery and remove all chewing gum

Dust and polish all chairs, tables and all drinking shelves

Polish all brass, including bar rail, kick plates and push plates

Dust picture frames and clean the picture glass

Polish poster cabinets

Clean all internal glass (eg booths) and all gaming machines, including front panels, sides and top

Sweep and wash/mop any floor tiles, marble or hearths

Dust all other fixtures and fittings, including skirting, radiators, pipes, fire extinguishers and any other surfaces within reach

Weekly

Wet-wipe all skirting boards

Dust all lamp shades and bulbs

Dust all ceiling and wall extraction fans and wipe the area around grills

Wet-wipe and polish all high-level shelves, bric-a-brac and books

Wet-wipe window ledges

Quarterly

Take down and wash all lamp shades

Take down and wash all bric-a-brac

Complete other pub-specific cleaning tasks as instructed by the manager

Maintain personal knowledge by completing in-house training and workbooks

Always adhere to all company policies and procedures

Carry out instructions given by the management team and head office

Customer focus -

Be friendly, smiley, sociable and welcoming to our customers, to create a great atmosphere

Remain calm, patient and polite, if receiving customer feedback

Be helpful and go out of your way to help our customers

# data[].attributes.body
Junior sous chef

Duty of junior sous chef

Main Responsibilities 1. Set up of all front of house food areas prior to service and assist with any deliveries to ensure that the catering unit is ready for opening. 2. Preparation of food items, salads, sandwiches, pre portions etc. as directed by the chef/manager in order that the full menu of items can be provided. 3. Serve and assemble food for customers to ensure both a fast and courteous standard of service. 4. Operate the till and take cash and issue change in order that customers can settle their bill accurately and timorously. 5. Through operating the dishwasher, clear dirty crockery and store clean crockery ready to be used again for food service. 6. Wash all pots, cooking and serving equipment as per the requirements of the Food Hygiene Management System. 7. Undertake cleaning duties to include general cleaning of front of house areas and all dining areas, as well as cleaning kitchen surfaces including fridges and freezer units, as part of legal requirement.

Guidelines of safe handling food –

Handling food properly and safely is essential to preventing food borne illness. This page sets out to offer you the highest quality information on how to handle food safely, making it safe to eat, and stopping it from spoiling. What you read here is applicable to a wide range of work and home environments.  You will learn how to prepare, cook, serve and clean-up food in a proper manner. What you see on this page is knowledge that you would otherwise have to obtain through on-the-job training, self-study or relevant work experience. You will learn about:

Preparing food in a safe manner.

Serving food in a safe manner

Stopping the spread of bacteria through cross contamination

Routines to follow and habits to avoid.

Presenting food in a hygienic and appetising way.

# data[].attributes.body
team 5

# data[].attributes.body
Junior sous chef

A junior sous chef operates as the assistant to a sous chef, which means he is responsible for a majority of the same duties and responsibilities, such as inventory, kitchen staff management and food preparation. Junior sous chefs are mostly employed by larger kitchens and cruise ships that have staffs that need additional leadership.

http://work.chron.com/qualifications-junior-sous-chef-12350.html

Oversees and directs all aspects of the kitchen operation, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in absence of Executive Chef.

Essential Duties & Responsibilities
1. Supervise the day to day functions of all Kitchen employees, facilities, and costs and contribute to maximizing the overall Food & Beverage departmental profit.
2. Collaborate with restaurant Chef to keep Sunday Brunch items seasonal and changing weekly. Responsible for Sunday brunch table display that consists of a balance of cold vegetarian, seafood and meat dishes. Find creative ways to display foods.
3. Responsible for making amuse-bouche for dinner service, finding creative ways to make an impact with a one or two bite size welcome from the kitchen.
4. Ensure a creative and consistent daily soup rotation, communicate with the saucier to come up with different kinds of soups varying in textures and influenced by the season and market availability. Create garnishes to compliment soups and participate in the creative presentation of the dish
5. Ensure breakfast table is maintained and collaborate with pastry chef for new items. Feature fruits and jams when adequate. Monitor consumption to adjust usage levels adequately to demand.
6. Work with the restaurant Chef to plan farm menus based crop list available as items are in season.
7. Must be able to produce sauces, condiments, dressings based on specific recipes.
8. Manage production of outlet preparation. Communicate with restaurant Chef when items are low and need to be replenished
9. Participate in the cost control performance of the culinary team by spot checking stock according to policies in place
10. Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
11. Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.
12. Meet with the Executive Sous-Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
13. Complete opening shift duties. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day.
14. Prepare all menu items following recipes and yield guides, according to departmental standards.
15. Inform Chef of any foreseeable shortages before items run out.
16. Minimize waste and maintain controls to attain forecasted food cost.
17. Control and analyze on an ongoing basis the quality levels of production and presentation including the employee cafeteria, guest satisfaction, merchandising and marketing, operation/ payroll/food costs, and sanitation, cleanliness and hygiene. Also ensure optimum performance in all above areas.
18. Set and train, and promote department Standards of Excellence.
19. Conduct administrative work as required.

http://www.hayadams.com/assets/pdf/Position-Description-Junior-Sous-Chef.pdf

Cleaner

Responsible for cleaning buildings, removing debris, and keeping areas neat and tidy. Vacuums and buffs floors, shampoos carpets, empties trash receptacles, and replace lining of trash cans.

http://www.americasjobexchange.com/janitor-or-cleaner-job-description

Essential Duties and Responsibilities

Utilize the client’s customized commercial cleaning checklist to perform all tasks to the standards established by The Dust Collectors.  Common tasks include:

1. Dust furniture, equipment, partitions, walls, etc.

2. Clean and disinfect sinks, countertops, floors, toilet, mirrors, tables, chairs, refrigerators, microwaves, etc in restrooms, break rooms and/or kitchenettes

3. Replenish supplies in restrooms, break rooms and kitchen

4. Sweep, mop, vacuum and/or hand scrub floors using brooms, mops and vacuum cleaners

5. Empty trash cans and recyclables into disposal areas

6. Wipe down walls and woodwork, doors, wall hangings, baseboards, etc.

Identify potential safety or maintenance issues and communicate them to client in the comments section on the customer checklist.

Arrive to work (client location) at scheduled time, perform services to established standards and insure the client’s facility is locked and secured when you finish and leave.

Handle special requests for customers as appropriate and note handling on the customer checklist and company paperwork

Comply with all safety policies and procedures relating to performance of tasks, use of products or supplies and incident reporting.

http://www.dustcollectorcleaning.com/jobdescriptioncleaner.php

# data[].attributes.body
Cleaners

Description:

A cleaner is a type of worker who cleans homes or commercial premises for payment. Their primary task is cleaning, even though they are in a kitchen, they are not responsible for any F&B. Cleaners often work when the people who otherwise occupy the space are not around.

Duties:

In a kitchen, they are responsible for clean of the floor, rubbish, shelves, desks, and every corner of a kitchen. Cleaners are also responsible for cleaning all equipment and areas. And complete cleaning schedule on time.
HACCP Analysis:
To prevent food poisoning – proper cleaning will facilitate the removal of harmful bacteria from surfaces and equipment and will help to reduce the risk of cross contamination. To remove physical materials which may contaminate food or attract pests. Cleaning chemicals should be stored away from the food preparation areas and should not contaminate food.

# data[].attributes.body
Description

“A sous chef operates as an executive chef’s right hand. A junior sous chef operates as the assistant to a sous chef, which means he is responsible for a majority of the same duties and responsibilities, such as inventory, kitchen staff management and food preparation. Junior sous chefs are mostly employed by larger kitchens and cruise ships that have staffs that need additional leadership.” (S, 2015)

Duties

-Assisting and Running the kitchen when the head chef is away

-Managing food purchasing and storage

-Maintaining a safe and hygienic kitchen environment

-Helping create new recipes, write menu

-Encouraging team to make their own healthy nutritional choices and, by working hard, to achieve results that are as personally rewarding as they are delicious.

How related to HACCP

-checking food: insect, damage for the high quality

-correct storage: temperature

-strict hygienic rules: to avoid physical hazard

-training staff

References

About Junior Chefs. (n.d.). Retrieved from Junior Chefs Academy: http://www.juniorchefsacademy.co.uk/about-us

Junior sous chef. (n.d.). Retrieved from http://careers.jumeirah.com/careers/jumeirahgroup/VacancyDetail.aspx?VacancyID=84692

# data[].attributes.headline
Position Overview: Purchase and maintain inventory levels and dispersal of all food, beverage and mini-bar products. Establish and maintain the most effective purchasing and receiving procedures. Control inventory levels and record keeping of all transfers to ensure cost controls are in place. Ensure the most accurate accounting procedures for food and beverage costs on a monthly basis. Essential Duties & Responsibilities PURCHASING:  Order food, beverage and mini bar products based on established par levels  Work closely with the Executive Chef in order to achieve and maintain best quality and prices  Provide Catering & Restaurant departments with special pricing requirements or needs on a case by case basis  Maintenance of the Food & Beverage other line expense check book RECEIVING:  Check all food & beverage deliveries for quantity and quality using daily order sheets  Compare unit price on invoices to quotation or contract prices to ensure purveyor is charging correctly  Ensure that "request for credit" or return procedure is adhered to and reflected on invoices  Stamp and code invoices  Complete Food & Beverage receiving sheet  Obtain signatures from Executive Chef or Director of Restaurants on receiving sheets  Forward Food & Beverage receiving sheet with invoices to accounting  Reconcile total food, beverage and mini-bar purchases with accounting monthly STORAGE & ISSUANCE:  Assist in placing food & beverage supplies in their proper storage areas  Monitor that all products are being properly stored and rotated using the FIFO method  Monitor that requisitions are properly completed and signed  Ensure all liquor bottles are stamped and empty bottles are destroyed  Ensure bottle for bottle issuance of liquor  Maintain a neat, organized and well stocked storeroom facility INVENTORIES:  Count all Food, Beverage and Mini Bar inventories on a monthly basis  Price and extend inventories  Periodically keep a perpetual inventory on a random number of F&B items  Establish and monitor par stocks with Executive Chef and F&B Management  Record all transfers and costs of sales adjustments (i.e. Daily Cafeteria Costs; Champagne for Brunch; Wine to Kitchen for cooking; Food to Beverage for garnishes, Dry Snacks to OTR, Complimentary Hors D’oeuvres for Happy Hour)\  Responsible for performing any additional duties as requested by the Hotel Controller.  Oversee the administration and ensure compliance with all aspects of the Hotel’s Green Purchasing Policy. Make certain that eco-friendly, recycled, organic, and local products are considered and products ordered that fall into these categories are tracked.  Assist in ensuring that the Hotel’s Green Team remains invigorated and the mission is upheld, communicated and enforced throughout the organization as a member of the Team. 

# data[].attributes.subject
Position Overview: Purchase and maintain inventory levels and dispersal of all food, beverage and mini-bar products. Establish and maintain the most effective purchasing and receiving procedures. Control inventory levels and record keeping of all transfers to ensure cost controls are in place. Ensure the most accurate accounting procedures for food and beverage costs on a monthly basis. Essential Duties & Responsibilities PURCHASING:  Order food, beverage and mini bar products based on established par levels  Work closely with the Executive Chef in order to achieve and maintain best quality and prices  Provide Catering & Restaurant departments with special pricing requirements or needs on a case by case basis  Maintenance of the Food & Beverage other line expense check book RECEIVING:  Check all food & beverage deliveries for quantity and quality using daily order sheets  Compare unit price on invoices to quotation or contract prices to ensure purveyor is charging correctly  Ensure that "request for credit" or return procedure is adhered to and reflected on invoices  Stamp and code invoices  Complete Food & Beverage receiving sheet  Obtain signatures from Executive Chef or Director of Restaurants on receiving sheets  Forward Food & Beverage receiving sheet with invoices to accounting  Reconcile total food, beverage and mini-bar purchases with accounting monthly STORAGE & ISSUANCE:  Assist in placing food & beverage supplies in their proper storage areas  Monitor that all products are being properly stored and rotated using the FIFO method  Monitor that requisitions are properly completed and signed  Ensure all liquor bottles are stamped and empty bottles are destroyed  Ensure bottle for bottle issuance of liquor  Maintain a neat, organized and well stocked storeroom facility INVENTORIES:  Count all Food, Beverage and Mini Bar inventories on a monthly basis  Price and extend inventories  Periodically keep a perpetual inventory on a random number of F&B items  Establish and monitor par stocks with Executive Chef and F&B Management  Record all transfers and costs of sales adjustments (i.e. Daily Cafeteria Costs; Champagne for Brunch; Wine to Kitchen for cooking; Food to Beverage for garnishes, Dry Snacks to OTR, Complimentary Hors D’oeuvres for Happy Hour)\  Responsible for performing any additional duties as requested by the Hotel Controller.  Oversee the administration and ensure compliance with all aspects of the Hotel’s Green Purchasing Policy. Make certain that eco-friendly, recycled, organic, and local products are considered and products ordered that fall into these categories are tracked.  Assist in ensuring that the Hotel’s Green Team remains invigorated and the mission is upheld, communicated and enforced throughout the organization as a member of the Team. 

# data[].attributes.body
General Manager

A general
manager is any executive who has overall responsibility for managing
both the revenue and cost elements of a company's income statement, known as
profit & loss (P&L) responsibility.

They chart
the company's strategic direction, decide on what processes the company will
use to pursue that strategy, then lead the rest of the company's employees
through the day-to-day tasks necessary to move the company in that direction.

Planning,
organizing, controlling, directing, or staffing.

General
Manager Duties and Responsibilities:

General Manager should
learn company’s problems in technological, financial, service field & develop
strategic planning process to encounter them

General Manager plans and
assigns work to subordinates and monitors them time to time.

Supports board of directors
in formulating policies and projects and making policies recommendations.

General
Manager Skills:

Language skills

Computer skills

Reasoning ability

General Manager
Qualifications

Reference: http://todaycut.com/general-manager-job-description/

Environmental Health
Officer

Environmental health officers investigate,
monitor, and assess the effects of environmental hazards, such as pollution,
unsafe food and infectious diseases on people's health and well-being. They
also ensure registered premises comply with regulations and grant licenses to
them.

Environmental Health Officer investigates health hazards
in a wide variety of settings, and will take action to mitigate or eliminate
the hazards. Usually the public perception of a health inspector is someone who
examines restaurants and ensures they maintain sanitary standards for food
safety set by the regulating authority.

Environmental Health Officer Duties and Responsibilities:

compiling reports

providing training
courses

gathering samples
to be tested

investigating
complaints

serving legal
notices

providing evidence
in court

liaising with
other organisations

Environmental Health Officer Skills:

Qualifications and training required

Reference: https://targetjobs.co.uk/careers-advice/job-descriptions/279457-environmental-health-officer-job-description

# data[].attributes.body
Demi-Chef

Definition

Demi-Chef is more formally known
as the chef departie, which is responsible for keeping a portion of line cooks or station chefs’ on time and organized during production. The Demi-Chef are not entry-level employees, conversely they operate like a lower-level manager. So they need previous kitchen experience, especially in the station that he is overseeing.

Demi chefs assist executive chefs with an array of different tasks in the kitchen. They are expected to chop vegetables, and to butcher, grill, and sear different cuts of meat. They also assist pastry chefs with desserts. In addition to meal preparation, demi chefs must clean
their work stations and adhere to health and safety regulations. They must manage their kitchen stations, order food and supplies, and cut down on kitchen waste. Some demi chefs may even be asked to help the executive chef create new
menu items.

Duties

1. Preparing meals

2. Keeping a station stocked

3. Hiring and training

4. Coordinating events

# data[].attributes.body
job description of sous chef related to haccp according to nz law

a sous chef must be familiar with all daily operations

need to wash hands before preparing anything

planning and directing food operations

he is also a problem solver as he is second in command after head chef

managing kitchen staff

training and scheduling

quality control

To ensure all goods are stored correctly and hygienically in accordance with HACCP specifications

Maintain an open and communicative style with strong leadership, good conditions of employment and a safe, clean working environment

All meals provided should be as per HACCP guidelines. Support the Sous chef to forecast requirements of the sections for upcoming cycles together with stores to ensure availability of raw materials and avoid any possible wastage due to excess stocks

Keep work areas clean and tidy

Supervise cleaning and dishwashing

Keep records of supplies.

Understanding of hygiene and health and safety regulations

# data[].attributes.body
HEAD CHEF : JAMES RENSHAW

# data[].attributes.body
Executive Chef Job Description

Executive chefs work for restaurants and make most of the administrative decisions. They may review food and beverage purchases, develop and standardize recipes, maintain safety and sanitation in the kitchen, maintain equipment, design food presentation aesthetics, plan and prepare special menu items, choose menu designs and determine menu prices. They may also be in charge of interviewing, hiring and training new kitchen personnel.

Additionally, executive chefs supervise all kitchen workers. They give performance reviews, grant pay increases and take disciplinary action when necessary. Executive chefs may also help prepare meals in the kitchen and delegate work to other chefs and cooks during the restaurant's busy times. At the end of the work day, executive chefs oversee clean up and record the day's sales

As a head chef your duties would include:

planning menus

making sure food is of the right quality and price and is produced on time

managing stocks of food

ordering food from suppliers

controlling a budget and keeping accurate records

managing health and hygiene procedures

organising the staff duty rota

recruiting, training and developing staff.

Key responsibilities:

Overall responsibility for daily operations in the kitchen

Liaising with purchasing companies for food orders

Maintaining or raising the profit margins on food

Producing menus and new dishes

Managing, training and recruiting a brigade of chefs .

Reference http://study.com/articles/Executive_Chef_Job_Description_Salary_and_Career_Information.html

# data[].attributes.body
Kitchen hand Job description:

Kitchen hands assist cooks and chefs in preparing
and storing food, washing dishes and kitchen utensils, and cleaning work areas.

1, Wash and clean utensils and dishes and make sure they are stored appropriately.

2, Handle, sort, store and distribute food items.

3, Wash, peel, chop, cut and cook foodstuffs, and help prepare salads and desserts.

3, Sort and dispose of rubbish and recycling.

4, Organize laundering of kitchen linen.

5, Clean food preparation equipment, floors and other kitchen tools or areas.

Have to do with HACCP:

Because the first job of kitchen hand is to prepare and store food, so washing hand is principle of this job, Wash hands with soap and water for 20 seconds follow by the steps which we have learned from the task2, kitchen hand need to washing hands before beginning preparation; after handling raw meat, poultry, seafood or eggs; after touching animals; after using the bathroom; after changing diapers; or after blowing the nose, and several cases, this will help food of restaurant from keep away from physical hazard.

Besides, kitchen hands need to storing food, he need to know how to store the food, which temperature is the best to store the food he need to keep, and help everyone to pay attention about the date of the food, so this will help to avoid chemical and biological hazards. Third, kitchen hand need to wash dishes, so the cleanness of dishes is what a kitchen hand need to deal with every day.

The kitchen hand also have the responsibility to keep the kitchen clean, so
he also need to pay attention about rubbish from the kitchen, throw the rubbish in time and keep away from the insects and mouse, avoid three type of hazards.

# data[].attributes.body
A Commies Chef is a trainee chef who learns about all the different aspects of cooking whilst working in a kitchen.

Responsibilities

[1] How to work in every area of the kitchen.

[2] maintaining high standards of hygiene.

[3] preparing the ingredients for more senior chef

[4] measuring dish ingredients and portion sizes accurately dealing with deliveries

[5] the most basic of all chef techniques is knife skills.

[6] At all times a commies chef is expected to work established health and safety guidelines, his area must be kept clean spillages deal with immediately and personal hygiene maintained to high standard.