Assessment 2: Task1

Job Description for Chef

Position: Chef

Responsibilities:

 Manage food costing and inventory

 Maintain standards for food storage, rotation, quality and appearance
 Ensure compliance with applicable health codes and regulations
 Develop and plan daily menu
 Lead and manage the team
 Participate in interview process to select the staff for kitchen
 Maintain cleaning schedules for the equipment
 Assist human resource processes

Selection Criteria

 High school degree or equivalent

 3 – 5-year experience in high – volume kitchen
 Previous kitchen management experience
 Excellent knife – handling skills
 Basic computer skills and experience
 Understanding of health and sanitation laws
 Strong leadership abilities
 Understanding of menu and recipe development techniques

KRAs KPIs

1) Adherence to procedures 1) Numbers of food waste

2) Level of accuracy in work 2) Meals are consisting with the menu
3) Customer service standards card
3) Numbers of customers compliance
 Job Description for Wait Staff

Position: Wait staff

Responsibilities:

 Greeting customers when they arrive and showing them to their table
 Giving out menus and taking orders
 Serving food and drink
 Dealing with bill payments
 Making sure cleanness of the table
 Ensure customer comfortable
 Perform duties in efficient manner
 Perform alternative duties when instructed by the Chef

Selection Criteria

 Experience as wait staff is preferred

 Ability to work well within a team
 Good communication skill
 Ability to carry out task quickly
 Ability to remain calm under pressure
 Ability to follow instruction
 Numeracy skills

KRAs KPIs

1) Team interaction 1) Good relationship with the team

2) Punctuality members
3) Personal presentation 2) Late attendance
3) Customers feedback