Staffing and internal organization
-
Upload
linh-truong -
Category
Education
-
view
442 -
download
3
description
Transcript of Staffing and internal organization
Ngô Thị Vân AnhTrần Thị Mỹ Trinh
Đặng Huỳnh Mỹ An
CANDY CRUSH
Staffing and internal organization
English for HospitalityLecturer : Trần Thị Ngọc Linh
Mövenpick Hotel Saigon
Head Chef
Good morning. How are you?
Very well, thank you.
Well, Nice to see you today.
I have seen the form u applied for the Head Chef position 2days ago.
So can we start the interview
now?
Yes, it’s my pleasure.
So now, tell me a little bit about
yourself.
My name’s An. I live in HCMC
I graduated from Hutech University and now I have an MBA
degree on Hospitality
Tell me about your ability to work under
pressure
What attracted you to this Head Chef position?
Can you speak any foreign languages?
You know, as being a head chef in my Restaurant, what
qualities do you need??
Vân Anh Mỹ AnMỹ Trinh
I stay calm and give time to me to get the problem
domain.
Take a deep breath and think about the solution for the problem by prioritizing
my work accordingly which help me.
Discussing with teammates gives different views to get the work
done on time with 100% quality.
English is my primary language, but I love learning different ones. I already speak French and Italian, and next on
my list is German and Russian
How would you deal with an angry customer that isn't happy with their
food?
Because I love food, I want to design a lot of delicious dish what make
customers are happy.
Leadership quality
People skills
Qualities
Practice
Creativity
A sense of humor
Duties
• A chef may be responsible for many or all of the following: Creation of dishes and menu
• Purchase of cooking equipment and service items, e.g. uniforms, pots, pans, dishes, silver, glassware, linens, etc.
• Select vendors, order and receive all food supplies
• Hire, train and manage all staff (kitchen and front of house); set work schedules
• Cook or supervise all cooking• Comply with all local and state health
and business laws and regulations
Education and training do not mean much if a chef lacks cooking experience in a restaurant setting. So With hands-on experience, chefs gain knowledge of tastes, flavor and plate presentation.
Cooking Experience
Product Knowledge and
Food Costs
Chef must have experience in how to maximize use of food products. Chef must have experience working with food so they can assist with menu pricing.
• Prepare and cook food according to customers' orders• Arrange food on plates• Design, plan and price menus• Train and supervise staff• Keep work areas clean and tidy• Buy food supplies and cooking equipment• Supervise cleaning and dishwashing• Keep records of supplies
Thank you !