Group 1

1. Tanniah dwi pratiwi

2. Vani Annas Tasya
3. Zhaffira Aliyah Afifa

1. How do you describe the importance of chef’s roles in food service workers?
Explain and give reason !
Answer : Chef : The word chef comes from French ‘chef de cuisine. Which means
kitchen director or person who heads the kitchen. A chef manages everything that
happens in the kitchen. From the determination of the menu, the creation of dishes,
the selection of ingredients, preparation of cooking, to the final results of dishes with
high standards.
Chef is divided into several sections. One of them is Executive chef or Head chef.
Executive chef has some responsibilities such as ;
1. Responsible for everything that happens in the kitchen
2. Create the menu
3. Accept critics and suggestion from customer
4. Make the purchase of the foods menu

Executive chef has some roles such as;

1. Supervise the ordering of goods and foodstuffs

2. Give suggestions or data about kitchen equipment to be purchased
3. Maintain food price stability
4. Improve the ability of staff by doing training
5. Monitor food quality

Food service workers : Food service workers ensure that customers in cafeterias,
coffee shops, restaurants, snack bars, and other food-preparation establishments
receive the food and beverages they order. They greet customers and provide
excellent customer service by answering any questions and being friendly. Food
service workers take customers' orders, help prepare orders and serve orders. They
may also be responsible for cleaning different areas, restocking supplies and preparing
areas for new customers

Argument : The chef is the head of the kitchen, if there is no chef then the activities in
the kitchen will not go well. A chef is someone who will make sure that the food is
well presented. Without a chef, no creative and unique menu will be created. Without
a chef there will be no activity in the kitchen,with the chef makes the chef as the final
step in ascertaining whether the food is worth serving. If there are complaints from
customers about the food served, the chef will be responsible and resolve the problem
 from this explanation we can see how important the role of a chef both in activities in
the kitchen and on food waitress workers.

2. As a CEO in Food Service Department, what factors can support you run this
department successfully? Give your argument!\
Answer : As a CEO will be responsible for successes and failures in department
There are some factors can support CEO to run Department successfully;
1. Hygenie and Sanitation
A. Keeping clean kitchen from the equipment,kitchen environment,pantry and
also cleanliness,freshness and the feasibilty of food
B. Keep cleanliness of workers, starting from the food service products section
and food service workers
C. Keep cleanliness in the Restaurant Area
2. Comfort
A. Look at facilities from food supplies and facilities around the Restaurant area
B. Look at service starting from the waiter to the customer for example
hospitality, dexterity of the waiter, the attitude of the waiter towards the
customer
C. Look at order, starting from the timeliness, and accuracy.
3. Safety
A. Workers, provide guarantees such as insurance
B. Customer, if something unexpected happens the company will take
resposibilities.