...experience, culinary degree (not required). Dishwasher- No education requirements, be able to utilize speed, cleanliness, organization. Bartender- Bartending license, knowledge of beers, wines, and mixed drinks, experience. Advancement Progression: Line Cook---Grill/Saute’Chef---Sous Chef---Assistant Kitchen Mgr.---Kitchen Mgr---Executive Chef--- (Further Career Opprotunities) Director of Food and Beverage---Assistant General Manager---General Manager Articulate Career Plan: What I Will Do to Obtain These Goals: * Go online and look for jobs in my field that I can work around my school schedule. * Find a Line Cooking position at a restaurant in the area. * Continue to do well in school and stay focused on my class work. * Maintain good grades and graduate from MATC in the next 2 years. * Obtain a management position either within the company that I am already working for or seek higher level employment at a different company once I have my Associates Degree in Hotel and Restaurant Management. * Work my way up within the company I work for and continue to look for better opportunities and eventually become a Kitchen Manager or Lead Chef. * Become an Executive Chef at a Restaurant and gain experience that I can use to further my career. * Move to a better location for job opportunities and advancement as well as year round employment. Places such as south Florida where it is always warm and they don’t see the decline in business when it gets...
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...9. Section 6: Human Resources Layla’s Gourmet is a high-end Middle Eastern restaurant that will be owned by Layla Aj-meel. Our management and operations team will be well balanced in terms experience and qualification in different fields of business and in delivering the best cuisines to our valuable customers. Layla’s Gourmet’s, with collective experience between the chief officers, understands the importance of a strong operations and management team. We believe that our success lays in the strength of our operations and management staff. Our operations and management team will be expected to use resources judiciously, abide rules and regulations; operate profitably and most importantly to provide the customers with top quality food and service. Our management philosophy will be based on teamwork, responsibility and mutual respect. We will operate in an environment, which will encourage creativity, diversity, growth and performance. MANAGEMENT TEAM (FRONT HOUSE STAFF) General manager: Our restaurant general manager will be responsible for keeping the units running efficiently and profitably. He/she will have a minimum of 5 years of experience in field of restaurant management and hospitality and also will be a graduate with certified restaurant management diploma. The most important duties of the general manager will be with the efficient overall management of the restaurant, procedures of opening and closing the restaurant, supervising the employees, tracking inventory...
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...is Daniel .I been working as chef since I left the school with 17 years old .I stared in a pastry kitchen in my home country Brazil and worked there for 6 years achieving the head chef position . Then I decide to have an international experience with a second and international language. I 2003 i travel to UK to study English, then i stay study English a working in pub called Alexandra in Wimbledon for 2 years .workin in gastro pub i had learned cooking perfect roast meat .crispy roast potato and delicious red wine jus . after that I met a girl and we went to leave i Italy for almost 3 years . There i discovery the Italian cuisine simple but with a lot of flavour. I worked in hotel in Milan in hotel called Europress where i had learned to make diverse types of fresh pasta and dessert like classic Tiramisu . In 2008 I back to London again and started work in the hospitality kitchen of Shell international ,served the world wide Shell directors an energy executives from around the world . That was my great experience with a large range of international clients . So in 2010 i decide to open my on business . Then I called to few chefs colleagues to work with me in my life project The Bullion Baise . In my restaurant I worked to put together my 12years working experience with a lot s of flavour in our dish with a wonderful presentation in the plate . we are not just chef and cook but plate painters . as chef patron of Bullion Baise my...
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...Chapter 2 Discussion of Findings/Analysis/Recommendation DEPARTMENT: COLD KITCHEN A Garde Manger meaning “keeper of food” refers to a cool, well-ventilated area where cold dishes such as appetizers, dressings and salads are prepared and other foods are stored under refrigeration. The person in-charge of this area is known as the Chef Garde Manger. In larger hotels they perform additional duties like ice carving. A. Areas of Concern: The cold kitchen area is small and only 2-3 people can fit. When preparing appetizer and snacks for 300 pax, it’s very hard because the space provided isn’t enough, and the tools and equipment are incomplete. 1. Organizational Structure: A. Michael Prado ( Exe. Sous Chef) - a chef who is second-in-command and also acts as a head chef head. He is responsible for scheduling the staff. B. Rhoda Atienza (Senior Chef de Partie) – a station chef who is in charge of a particular area of production. C. Geraldine Caralipio , Paul Vasquez, Irene Santos ( Commis ) – a basic chef in larger kitchens who works under a chef de partie to learn the station’s responsibilities and operation. (4) 2. Operation systems and Procedures: A BEO or Banquet Event Order is made by a kitchen coordinator and it consists a list of menu in functions that will occur this day. It is given to each area in the kitchen and it is categorized by course. Appetizers and Salads are prepared in the...
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...Career Opportunities in Hospitality Industry Cruise Line Hotel Director - The Hotel Director oversees the whole Hotel Operations including the Guest Services department, the Food and Beverage department, the Housekeeping department, and the Entertainment department. Marketing and Revenue Manager - Oversees all the revenues onboard the ship and helps implement strategies to increase onboard sales within various departments. Candidate works closely with the Hotel Director and Cruise Director as well as the Training and Development Manager. Guest Services Manager - Oversees the Customer Relations Manager, Financial Controller, and Shore Excursions Manager. Customer Relations Manager - Manages the guest service team to achieve optimal passenger service. The Customer Relations Manager enforces policies and procedures for front desk cash handling. Financial Controller – Manages the financial controls and accounting functions of the vessel. This person provides the financial reporting to the Hotel Director. The Financial Controller manages credit card and cash transactions. This position oversees and trains the Front Desk Supervisor as well as the Night Manager/Auditor. Shore Excursion Manager - Manages the shore excursion desk; Books shore excursions for guests; Supervises the Shore Excursion Assistants; Handles and resolves guest complaints; Liaises with shoreside tour operators. Guest Services Supervisor - The Guest Services Supervisor addresses guest complaints...
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...Chapter I. INTRODUCTION A. Description of the Concept Carpe Diem or 'seize the day' is a phrase from a Latin poem by Horace. Carpe literally means "to pick, pluck, pluck off, cull, crop, gather", but Ovid used the word in the sense of, "To enjoy, seize, use, and make use of". Carpe diem literally means „pluck the day‟ but closer to enjoy the day. The extended version of the phrase, “Carpe diem, quam minimum credula postero‟, translates "Seize the Day, putting as little trust as possible in the future". The Spanish inspired setting of Carpe Diem is comprised of wooden furniture, wine barrels and cellars, chandelier lightings and old contemporary paintings. A soothing acoustic Spanish songs are played that will give the place more romantic and cosy atmosphere to have dinner. The wafting aromas from the open kitchen make customers feel at home. Mission To maintain a profitable operation that will continue our traditional of quality dining at a reasonable cost in a comfortable atmosphere with exceptional service. Vision Carpe diem sells only appetizing and exceptional food and drinks that meets the highest standards of quality, freshness and seasonality. Objectives * To promote and expand Carpe Diem concept as a unique destination restaurant * To expand the market in Metro Manila and in neighbouring suburbs to increase our customer base * To accomplish our social responsibilities and environmental profit – having a business without making any conflicts...
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...REPUBLIC OF THE PHILIPPINES EULOGIO “AMANG” RODRIGUEZ INSTITUTE OF SCIENCE AND TECHNOLOGY COLLEGE OF HOSPITALITY MANAGEMENT NAGTAHAN, SAMPALOC, MANILA A HOTEL/RESTAURANT “PRACTICUM REPORT” ON MANILA PAVILION HOTEL U.N AVE. CORNER MA.OROSA, ERMITA MANILA TRAINING PERIOD- 27/5/2014 – 12/10/2014 IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE COURSE CL 109 PRACTICUM 1(HOTEL/RESORT) SUBMITTED TO: MS. DULCE B. AURELIO SUBMITTED BY: GERRIE MAE M. GALLEGO 463 INT. NORTH BAY BLVD.NORTH, NAVOTAS CITY 09066098684/09108402682 SUBMITTED ON: OCTOBER 13,2014 II. TABLE OF CONTENTS PAGES II. ACKNOWLEDGEMENT . . . . . . . . . . . . . . . . . . 3 III. INTRODUCTION. . . . . . . . . . . . . . . . . . . 4-6 * Mission and Vision of the Establishment. . . . . . 7 * Organizational Charts. . . . . . . . . . . . . . . * Hotel Organizational Chart. . . . . . . . . . * F&B Organizational Chart. . . . . . . . . . . * F&B Kitchen Organizational Chart. . . . . . . * Facilities, Number of Rooms and type, Function Rooms . . . . . . . . . . . . . . . . . . * Evaluation Sheet . . . . . . . . . . . . . . . . . * Certificate of Completion. . . . . . . . . . . . . * Narrative Report . . . . . . . . . . . . . . . . . * Picture in Action. . . . . . . . . . . . . . . . . * Time Sheet . . . . . . . . . . . . . . . . . . . . * Medical Result . . . . . . . . . . . . . . . . . . * Updated Resume...
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...communication skills. EXPERIENCE Union Square Events / New York, NY Associate Sous Chef/Caterer – Corporate Dining 2/13 – Present Perform responsibilities requested by the Head Chef or Sous Chef Provide catering service to corporate functions, conventions, museums, concerts, etc. Prepare components for cold appetizers, ranging from salads and cheese plates to terrines and antipasti platters Follow recipes, portion controls and presentation specifications Coordinate with kitchen staff, to ensure that food is executed simultaneously and in a timely fashion Collaborate with fellow cooks to devise lavish menus to accommodate preferred eating styles and diets The Eataly / New York, NY Line Cook 2/12 – 1/13 Supervised panini station and sputvino bar Demonstrated proper preparation of gourmet sandwiches and production procedures Adhered to sanitation requirements as prescribed by Head Chef Responsible for restocking food and supplies, ensuring that stations were safe and well-organized Marriott Times Square / New York, NY Chef Garde Manger (Seasonal) 10/11 – 1/12 Prepare components for cold appetizers, ranging from salads and cheese plates to terrines and antipasti platters Collaborate with other team members to ensure cold dishes arrive simultaneously with other courses Inspect the quality of produce to guarantee freshness Coordinate with the Executive Chef / Sous...
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...yaranoff@hotmail.com Executive Chef [pic]Chef with over 9 years of proven success developing and supporting menus, and preparing high quality food experiences for discerning partnership of lawyers, casino gamers, corporate clients and fine dining clientele; all while preserving profitability. Unparalleled skills utilizing platinum service criteria and quality control. [pic] Culinary | Management Strengths HAACP |Sanitation Catering Large|Small Scale Production Training Executive Dining Management Fine Dining Line Production Banquets Resource Management Menu Planning|Development Computer Accounting/ P&L Staff Management Cost Control [pic]Career History La Petite Paris, Chicago Summer/Fall 2011 Garde Manger- developed composed salads, appetizers, and pastries for a traditional French Bistro. Compass Group, Eurest Dining, USA-Chicago, IL 2003-2011 Chef Manager 2010-2011 Supervisor of a corporate dining facility serving 800 Wells Fargo Employees breakfast, lunch, and catering. Managed sales over $530,000, maintained food costs of 33%. Line Cook Trainer 2009-2010 Trained staff for production and execution of catering and line production for Skadden-Arps Law firm Executive Sous Chef 2005-2009 Supervisor of a corporate account producing executive catering and evening events for 350 Lawyers at Drinker, Biddle, and Reath. Managed evening hosted events. Sous Chef 2004-2005 Supervised 16 employees at a Union account for a Casino at Buffington harbor. Pantry Chef 2003-2004 Ordered and Received...
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...Stewart Hotel and how this structure currently operates. Reason will be made to change this structure to best support the development of the proposed merger with Gordon Meldrum and improve moral and productivity. Current structure and working environment at The Stewart Hotel The Stewart Hotel and Restaurant currently runs as a flat structure with Ailsa and Craig at the top giving Instruction (see appendix I). The Stewart Hotel is currently split into two divisions the hotel, and the Kitchen and Restaurant. There are 5 working groups, the Kitchen and Waiting staff in the restaurant and reception, chamber maids and maintenance staff in the hotel. There is also a Reception Manager called Antionio in the hotel, a Sous Chef called Saskia and a Commis Chef called Jordan in the Kitchen. There also an accountant called Clark. Ailsa originally taken on to work within the hotel now has the title of overall General Manager. However she still appears to primarily head up the team behind the running of the Hotel. Her managing style could be described as decentralised, willing to delegate authority and responsibility to her Reception Manager Antonio. Ailsa concentrates main on increasing the business of the hotel and restaurant, with securing contracts with large companies and getting...
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...L.N.C Late night cravings Is a new and trendy food truck with great food created and designed to cater to the late night club, event, or night life enthusiast. The food will be prepared in a snack size portion, and will be interpreted versions of favorite American cuisine all served to order. The atmosphere will be friendly, welcoming, and adventurous. Since there are not very many options when it comes to finding food late night, LNC is conceptualized around creating a place for people leaving the bars, or clubs or any other late night event intoxicated to find tasty, savory food without the wait time of being seated, or ordering food of most sit down restaurants open late night. The trucks theme will be an artistic interpretation of “A day with the Girls,” accompanied with bold, colorful life size fashion illustrations adorning the exterior of the truck. LNC will operate for business Wednesday, Thursday, Friday, Saturday, and Sunday during the hours of 8:00pm until 3:30am, a total of 71/2 hours of service time a night. The truck will change locations alternately between other popular Southern California cities and attractions but it will primarily be secured for food service at The PIKE located at 95 South Pine Ave. Long Beach, Ca. 90802. Events like Long Beach Grand Prix, or Jazz Music Festival, or the LGBT Pride Festival, or even other events like the Rose Parade, Rose Bowl are prime examples of events to capitalize on sales. Demographically Long Beach has a population...
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...over the cities of Asia. In order for a restaurant to work successfully the employers have to work as a team. Although everyone in the business is important, the place would be a ghost town without the kitchen staff. They range from dish washers to executive chefs, but each person is as important as the last. This paper is about the way the brigade system is set up at Hawkers and how it compares to the classical brigade system. To do my research paper, I had to find all the information I could about Hawkers and about the way the kitchen brigade was set up when Escoffier designed it. I decided that since I was unable to visit the restaurant, I decided that the next best thing would be to call the manager. He answered all my questions as best as he could. In order to find the information about the classic brigade I reread my class notes and searched the internet. The day starts every day at around nine in the morning when employers clock in to begin cooking. The first to come in is the Executive chef, also known as Tim the owner of Hawkers. He looks over the menu and checks his ingredients while making any last minute changes. Soon after, the rest of his crew joins him. There is no Sous Chef, unless you count his wife who helps keep the kitchen in order when he can’t be there. Here in Hawkers, there are a lot of roasted and grilled meats. The business is heavily staffed with grillardines that make dishes...
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...the not-so-appreciated skill of cooking? Well, if in case you did master your culinary skills like the famous chef and the culinary author Tarla Dalal, the dream may not seem far-fetched. Cooking in India is an art every home maker excels in, right from the age where she/he begins with the process of making the magical chai for the guests till the age where it becomes a roz ka kaam to cook the 3-meals-per day for the family. This scenario has prevailed in the Indian kitchens for ages. But from the past few years, cooking is beginning to be considered as a serious job! Let us find out why. The *Masaale Daar* Beginning Unlike any other field, it is not hard to find if you actually have an interest in cooking or not. The moment the neighborhood Aunty asks for an extra bowl of Dal (which you cooked last night and made an effort to offer it to her), it is but obvious, ki beta kuchh to baat hai..! Try and explore as much as you can and keep inventing things for yourself. If people around you genuinely appreciate the food you make, if you find pleasure in what you are dishing out, you definitely have a case. So don’t wait – try and turn this interest into a profession! If all else fails, try auditioning for Master Chef and hear it from the Maestros themselves! ;) S.C.O.P.E One begins as a subordinate in the beginning and gradually rises to become a Chef. The Chef is the master of the kitchen who has absolute control over the junior staff and oversees the entire proceedings...
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...Personnel function and Responsibilities RECEPTIONIST: One of the primary roles of being a restaurant receptionist is to understand the booking system so they can schedule tables typically based at the entrance to a restaurant. It is our duty to greet incoming guests. It is vital that a restaurant receptionist is friendly, presentable and professional. We also deals with numerous issues in person or over the phone, from restaurant complaints and inquiries over dietary issues to a customer reporting lost property. DINING: Prepares the tables, laying out napkins and utensils, making sure the condiments are refilled, performing all other preparation tasks.Staying updated on current menu choices, specialties and menu deviations, knowing if the kitchen staff is running out of any items. Greet all guests and owners warmly with an appropriate greeting. CASHIER: As cashier to count money before the shift is over to ensure no mistakes were made in transactions. She ensures that the available amount of money tallies with the daily sales records. Because some restaurants operate on a 24-hour basis, cashier has to close out the register, a process that entails counting the cash and entering the totals in the accounting system. KITCHEN: Weigh and measure ingredients, go after pots and pans, and stir and strain soups and sauces. Also clean, peel, and slice vegetables and fruits and make salads. We may cut and grind meats, poultry, and seafood in preparation for cooking. ...
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...participatory process is crucial. To keep the project truly open, the following stakeholders have to be involved in any assessment and preplanning activity as well as planning and implementation. They have been divided according to their influence and willingness to implement change at the initial stage of this project. According to me, these are my key stakeholders who I will address concerning the poor review of Abbey. List of Prioritised Stakeholders Stakeholder | Influence | Willingness | Current Attitude | Expected Action | Rank | Hotel Radicor Operations Management Group (MD, GM & Directors) | High | High | Is not appropriately appraised of the present situation of the Hotel | Advocate an action-plan to facilitate ‘change’ | 1 | Chef Marcus Vesty of The Abbey | High | High | Is over committed with other assignments to have noticed service and operations failure in ‘Abbey’. | Evaluate economic feasibility, Operating model and design. | 1 | The other important stakeholders that fall into different groups like promoters, latent, defenders and apathetic are: Social Media, External Advisors, Loy Chan (Simcomm Group), Funders, Legal Department, Corporate Business Community, Creations Developers and Money Investments (other owners), Hospitality Media, Community Activists, Employees, Patrons, Suppliers, Community at large, Shareholders, People with academic interests, Competitors etc. Response to Hotel Radicor Operations Management and Marcus Vesty Position At the...
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