College of Business

EVALUACIÓN T3

COURSE: English for Service Industry 1

TEACHER: Ana Patricia Gomez de la Fuente

AUTHORS:
Darinka Scarledch Leon Arteaga (50%)
Yadira Alejandra Rivera Ayala (50%)

Lima – Perú
2024
 MARAS RESTAURANT

Maras is a restaurant with a contemporary Peruvian theme. It is located at 450 Las

Begonias street, San Isidro.
It is the perfect place to discover and taste the best of Peruvian haute cuisine in a cozy
and exclusive atmosphere. Its culinary proposal focuses on the quality of the product
and technique, combining tradition and avant-garde. Both in its warm lounge and on
its charming terrace, Maras is proud to offer unforgettable dishes that become true
legends.
Maras offers modern Peruvian cuisine by rescuing its typical flavors and creating new
sensations on the palates of its diners. This sophisticated proposal is a gastronomic
experience along the coast, mountains and jungle of Peru. They respect the product
and at the same time, play with textures that never cease to amaze his audience.

The positions in the restaurant are the following:

• MANAGEMENT: This position is responsible for directing and supervising the

daily operations of the business, as well as making strategic decisions and
planning the future of the restaurant.

REQUEST:
-Demonstrable experience working as a restaurant manager, restaurant general
manager, hospitality manager or similar position
-Deep financial management skills
-Demonstrable experience in customer service as a manager
-Degree in Business Administration, degree in Hotel Management or cooking school

FUNCTIONS:
-Supervision of kitchen departments,
-Customer service, purchasing, and marketing
- Implementation of quality standards
-Staff training

• PURCHASING MANAGER: Responsible for ensuring that the restaurant has the
supplies necessary to operate, by planning and making purchases of food, beverages
and supplies.

REQUEST:
-Deep culinary technique skills
-Negotiation skills and ability
-Work experience as a purchasing manager
-Work experience in supplier management software

FUNCTIONS:
-Inventory control
-Registration of suppliers, purchases and quality
-Knowledge of products and suppliers

• KITCHEN CHEF: This position assumes responsibility for leading and supervising
the kitchen team to ensure high-quality dishes are prepared and food safety standards
are met.

REQUEST:
-Master the use of culinary techniques
-Good management of skills and leadership

FUNCTIONS:
-Menu planning
-Inventory management
-Food preparation
-Supervision of cooks and kitchen assistants

• HEAD CHEF: Responsible for supervising the cooks and ensuring that the food is
prepared according to the specifications of recipes, technical sheets and protocols.

REQUEST:
-Bachelor's degree in restaurant management
-Experience in a similar position
-Knowledge of rules and safety in the kitchen

FUNCTIONS:
-Manage kitchen staff
-Supervise the preparation and cooking of food
-Set portion sizes
-Check food design and temperature

• COOK: Responsible for preparing dishes according to menu specifications and

quality standards.
REQUEST:
-Professional studies in gastronomy
-Creativity
-Leadership skills

FUNCTIONS:
-Prepare food
-Adapt the establishment's menu
-Kitchen cleaning

• KITCHEN ASSISTANT: responsible for helping the cooks in preparing dishes and
cleaning the kitchen.

REQUEST:
-Experience as a kitchen assistant
-Have good communication skills
-Ability to handle kitchen utensils

FUNCTIONS:
-Perform basic kitchen tasks
-Prepare simple dishes such as salads and entrees
-Keep the kitchen clean

• PASTRY CHEF: responsible for supervising the preparation of desserts and breads.

REQUIREMENTS:
-Experience as a pastry chef
-Have experience in customer service
-Experience in food handling

FUNCTIONS:
-Be creative
-Know how to experiment with new flavors and techniques
-Organization skills
-Preparation of desserts and baked products

• RECEPTIONIST: responsible for supervising the reservation book, welcoming,

assigning tables, and controlling the pace of client entry into the room.
REQUIREMENTS:
-Skill and experience in customer service
-Basic math skills
-Communication skills

FUNCTIONS:
-Welcome customers
-Deal with customer complaints or queries

• WAITER: Responsible for serving customers, taking orders, serving food and
drinks, and handling payments.

REQUIREMENTS:
-Have kindness
-Good time management
-Have excellent memory
-Have experience in customer service

FUNCTIONS:
-Prepare the tables in the restaurant
-Prepare invoices and collection from clients
-Take orders

• BARTENDER: Responsible for supervising bar service, beverage inventories,

and beverage preparation and serving.

REQUIREMENTS:
-Have extensive knowledge about drinks and preparation techniques
-Experience in customer service
-To have creativity

FUNCTIONS:
-Prepare drinks and cocktails
-Advise customers on beverage selection
-Manage inventory and order supplies

• CLEANING MANAYER: Responsible for ensuring that the establishment is kept

clean and tidy at all times. This includes tasks such as cleaning and disinfecting
tables, chairs and common areas, emptying trash cans, cleaning bathrooms, keeping
kitchen
equipment clean and tidy, and ensuring that hygiene and cleanliness standards set by
the company are met.

REQUIREMENTS:
-Knowledge about the use of cleaning equipment
-Experience in customer service
-Ability to operate heavy machinery and equipment

FUNCTIONS:
-Clean bathrooms
-Supply towels
-Pick up the trash

• MARKETING MANAGER: Responsible for planning, developing and executing

strategies to promote the restaurant and increase sales. This may include tasks such
as creating advertising campaigns, maintaining the coherence of the restaurant's
website design with the business's corporate image, preparing promotional materials,
and managing social networks.

REQUIREMENTS:
-Have specialization in marketing
-Ability to develop content
-Have creativity in marketing

FUNCTIONS:
-Conduct research
-Create marketing strategies
-Incorporate new digital tools
-Manage distribution channels

• HOSTING: Your primary responsibilities include greeting restaurant guests and

making them feel comfortable, understanding what they are looking for, arranging
seating guests effectively, and assisting with customer service.

REQUIREMENTS:
-Work experience as a host
-Customer service skills
-Knowledge of restaurant etiquette

FUNCTIONS:
-Welcome customers
-Manage reservations
-Accompany clients from the bar or dining room areas
-Give the menu and indicate

RESTAURANT LAYOUT:

Note: By ResDiary
 PHOTOS OF THE DISHES

Pesca norteña Arroz meloso

(Catch of the day) (Sticky rice)

Note: By Maras restaurant Note: By Recetas Faciles

Carbonara de conchas
(Shell carbonara)

Note: By Maras Restaurant

 3 JOB DESCRIPTIONS
Bartender

A bartender provides a pleasant drinking experience to customers attending to the detail

and presentation of each order.

Duties

● Make correct serving and decoration of drinks.

● Assess customers' needs.
● Plan and present the bar menu.
● Check the minimum age on IDs.
● Organize and check the bar inventory

Payment Detail:

The average salary for a bartender in Peru is between S/ 1,300 and S/ 1,500 per month
depending on knowledge and experience.

Schedule:

In restaurants, bartenders usually have more work at night. They generally start working
between 4:00 and 6:00 PM and finish between 10:00 PM and 12:00 AM.

Requirements:

-Have knowledge about types and proportions of alcohol used in each drink.
-Interact with customers and handle changing needs.
-The correct use of garnish to obtain more attractive drinks.

Pastry chef

A pastry chef is in charge of preparing and baking desserts and sometimes they are
also in charge of baking bread. They must prepare ingredients early in the morning for
baking them throughout the day

Duties:
● Create new and unique recipes.
 ● Plan desserts menu.
● Attend to the quality, detail and presentation of each order.
● Keep their work area and kitchen equipment clean.
● Supervise the stock of baking ingredients.

Payment Detail:

The pastry chef earns a salary between S/ 1,030 and S/ 3,076 per month.

Schedule:

A pastry chef usually works 55 hours a week or more, especially on weekends when the
restaurant serves more customers.

Requirements:

-Have experience of working in a kitchen environment in restaurants of similar

category.
-Knowledge in the use and cleaning of equipment.
-Creativity to create unique desserts.

Head chef:

The chef's responsibilities include studying recipes, creating menus, and preparing
high- quality dishes. He or she must be able to delegate tasks to kitchen staff to ensure
meals are prepared in a timely manner. In addition, he or she must be familiar with
health regulations.

Duties:
● Responsible for producing food
● Have staff training
● Experience in handling kitchen utensils
● Have hygiene in the kitchen
● Be creative in different food dishes

Payment Detail:
The chef earns a salary between S/ 955 and S/ 3,200 per month. The monthly salary for
the basic level of Cooks is between S/ 955 and S/ 1,800.

Schedule:
In the kitchen chef position, they usually work from 8 to 10 hours a day with the
possibility of working overtime. It may also include weekends and holidays.

Requirements:
-Master the use of culinary techniques.
-Good management of skills and leadership.
-Creativity.

SPECIAL HOUSE DISHES

Shell carbonara

Note: By Maras Restaurant

Ingredients:
● ½ pound shell pasta (250 g)
● 8 cups of water (2000 ml)
● ½ tablespoon of oil (7 g)
● 2 cans of tuna in drained water (320 g)
● 1 sachet of base for carbonara sauce (50 g)
● 2 cups of milk (500 ml)
● ½ Batavia lettuce, cut into strips (377 g)
● 1 large pintón tomato cut into medium cubes (180 g)
● juice of 1 lemon (50 g)
Preparation:

Step 1:
In a high-bottom pot, boil the 8 cups of water with the oil, leave over high heat until
it boils, add the shells and cook for 9 minutes, after the time has passed, drain the
water and set aside.

Step 2:
Dissolve the contents of the carbonara sauce base envelope in the 2 cups of milk and
heat until it boils and thickens, remove and let it cool well.

Step 3:
Mix the tuna with the lemon juice, tomato and lettuce.

Step 4:
Add the shells and integrate well.

Step 5:
On a plate, place a portion of shells and place a portion of the tuna mixture on top
and decorate to your liking.

Sticky seafood rice

Note: By Recetas faciles

Ingredients:

● 1/5 fish and seafood broth

● 320 gr of rice
● 200 gr of cuttlefish
● 8 seafood
● 60 gr of onion
● Olive oil
● salt

Preparation:

Step 1:
Place the peeled seafood in a pot with a splash of oil and place over high heat.

Step 2:
Add the peeled cuttlefish and remove when it has stopped making water. In that same
oil, add the shellfish heads, crushing them well so that they release all the juice.

Step 3:
Add the onion and salmorreta, stir a few times and add the rice, then mix and add the
cuttlefish and cook over medium heat for approximately 17 minutes, stirring constantly.

Step 4:
We place on a plate, serve and decorate.

CONVERSATION
D: Good morning my name is Ms. Darinka Leon I´m the head chef, thank you for
coming. Are you applying for the pastry chef position right?

Y: Good morning Ms. Leon It is a pleasure to meet you. Yes that's correct, my name
is Yadira Rivera and I am a pastry chef. I would like to be part of the kitchen staff at
Maras restaurant.

D: Great Ms. Rivera please tell me what training has prepared you for this role?

Y: Sure, I have studied at Le Cordon Bleu, also I took small pastry techniques courses
with Sandra Plevisani. After that I started working as a pastry chef assistant at Casa
Andina hotel for about a year then I was promoted to pastry chef, a position in which I
´ve been working since 2022.
D: That sounds amazing and why are you interested in working at Maras?

Y: Well, working at Maras restaurant means a new challenge for me because it is a

restaurant with much higher quality standards and where I will be able to have more
experience with clients who have more demands on flavors and new proposals.

D: Yes, that's right. We receive clients from all over the world, so we must provide
quality products and an unforgettable experience. It is important to preserve perfection
in each dish. And how do you deal with pressure or stressful situations for example
when many different orders arrive?

Y: First of all, I like to be very organized in my area and I always leave my supplies
and garnish ready before opening time so I can have a little time flexibility in case
something unexpected happens. However, I realize stressful situations are always
going to come up and I think I get better at work with every new experience.

D: What ingredient substitutions would you make for customers with special
requirements?

Y: On my menu I always have gluten free, diabetic-friendly and vegan desserts

options. Additionally, I always have extra products in case it is necessary to make any
modifications due to allergies or any extra requirements.
D: Thank you very much for coming Ms. Rivera, I am impressed with your
knowledge. We will be delighted for you to be part of our team and thus learn from
each other. Could you join our team on Monday?

Y: Of course, thank you very much for the opportunity, I will do my best.
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restaurante. https://www.facebook.com/photo/?
fbid=843223577850766&set=a.496615179 178276&locale=es_LA