DUTIES AND RESPONSIBILITIES: Primary Responsibility and Accountability
OJTs are expected to follow the company rules, regulations and guidelines. They are expected to respect the brand service and brand values of the company.
OJTs should follow the prepared program of work with appropriate intervals in consultation with the Company’s HRD or unit manager.
Discuss with the School/Institute’s coordinator the appropriate schedule assignment or need in operations in order not to have any conflict of scheduled reports and meetings with the School or Institution.
Taking the initiative in raising problems or difficulties.
Maintaining the progress of the work as agreed with the immediate supervisors before proceeding to any other interested task.
Completing the required training hours of the Company as agreed by the school’s endorsement.
Minimum Required Qualifications:
Physically fit
Practices good grooming at all times
Good communication skills
Flexible with time
Honest, determined and with pleasing personality
Has computer skills and can operate office equipment such as facsimile machines, photocopier, etc.
Basic Requirements:
Resume’ with passport size picture
Should be currently enrolled for the program. Photocopy of enrolled program required.
If under 18 years old, parent’s consent is required.
Referral letter from the School/University or Institution
Medical Certificate endorsed by the School/University/Institution or issued by the local government unit
DUTIES AND RESPONSIBILITIES: Primary Responsibility and Accountability Front-of-the-House
Inspects tables in assigned station for cleanliness, serviceability and correct set-up.
Checks and, if necessary, replenishes side-station with sufficient equipment to ensure smooth service, within the station.
Arrange any buffet tables with clean linen and skirting.
Checks and cleans menus, beverage lists and other marketing paraphernalia.
Learn the menu.
Learn and practice the use of all equipment, tools and materials – linen, plate-ware, glassware, cutlery and other smallware used in the restaurant.
Learn and practice the various napkin folds used in the restaurant.
Learn and practice how to set up a table and re-set a table after use.
Learn and practice how to present different food and beverages according to the Restaurant’s standards to a guest and open the Restaurant in absence of the Team Leader.
Learn and practice the sequence of service.
Learn and practice which items are unavailable on the menu and which items have to be “pushed”.
Learn, practice and develop all basic skill requirements and procedures in becoming a Professional Food Server under the Company Standards.
Greeting, seating and accommodating the guests
Taking the order and serving the ordered items to guest
Exceeding guest expectations in servicing the standards
Pre-bussing, cleaning, re-arranging and setting up all dining areas
Re-stocking and accomplishment of opening, running and closing side works
Communicating with guests and team members while maintaining service objectives at all times
Cashiering and inventory procedures
Marketing promotional activities, products and services procedures
Basic Food Safety and Sanitation procedures
Back-of-the-House
Learn, practice and develop basic Food Safety and Sanitation procedures.
Learn, practice and assist in the preparation of meals by chopping vegetables, meat, and other items for production before cooking.
Learn, practice and develop skills to be able to utilize a wide range of kitchen tools and utensils, include chopping knives and vegetable grinders.
Learn, practice and ensure that leftover food is stored properly
Learn, practice and develop performing kitchen maintenance tasks such as emptying the trash and washing dishes
Learn, practice and develop testing the temperature of food at specified intervals
Complete other tasks and responsibilities assigned
Although this role generally does not include any cooking duties, it provides the ideal opportunity to develop many other types of skills essential to becoming a chef. Minimum Required Qualifications:
Physically fit
Practices good grooming at all times
Good communication skills
Flexible with time
Honest, determined and with pleasing personality
Basic Requirements:
Resume’ with passport size picture
Should be currently enrolled for the program. Photocopy of enrolled program required.
If under 18 years old, parent’s consent is required.
Referral letter from the School/University or Institution
Medical Certificate endorsed by the School/University/Institution or issued by the local government unit
DUTIES AND RESPONSIBILITIES: Primary Responsibility and Accountability Job Responsibilities:
Ensuring Company Standards in delivering Total Guest Satisfaction through excellent quality of service are executed.
Check with guests to ensure that they are enjoying their meals and follow standard procedures in guest complaints.
Escort guests to their tables.
Explain how various menu items are prepared, describing ingredients and cooking methods.
Inform guests of daily specials.
Present menus to patrons and answer questions about menu items, making recommendations upon request.
Remove dishes, flatware and glasses from tables or counters, and take them to kitchen for cleaning.
Serve food and/or beverages to patrons; prepare and serve specialty dishes at tables as required.
Stock service areas with supplies of condiments, service water, food, tableware, and linens.
Responsible in equipment handling and its preventive maintenance.
Responsible for the implementation of serve-safe standards.
Minimum Required Qualifications:
Candidate must possess at least a Vocational Diploma / Short Course Certificate, Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent, or with an educational attainment of at least 2nd year college.
At least 1 year(s) of working experience in a fast food, casual, semi-formal or fine dining restaurant an advantage.
Knowledge in POS is an advantage. Open to multi tasking.
Smart, articulate and result oriented with Pleasing Personality.
Must be of good moral character, honest, and has no criminal record.
Must possess good communication skills and is aware of “guest focus” or customer oriented.
Must be neat-looking presentable and without evident tattoos.
Male or female, preferable not more than 26 years old.
Height must be at least 5’7″ for males and 5’4″ for females (barefoot) with acceptable proportions and limits in weight.
Knowledge in doing daily and bi-monthly station inventory of food, smallwares and equipment.
Must be hardworking and flexible in time schedule especially on weekends and holidays.
Highly organized, systematic and can work under pressure.
Has a good sense of initiative especially in maintaining the cleanliness of the work area.
DUTIES AND RESPONSIBILITIES: Primary Responsibility and Accountability
Making Floral Arrangements
Interact with clients and to make sure the requested types of flowers are arranged in a way the client will be pleased.
Caring for Flowers
Properly water, feed, trim and care for the flowers being sold to continually offer the freshest of products.
Managing the Store (Florist Coordinator)
Must make a work schedule for all employees to make sure the appropriate amount of staff is available at all times. Also, florists must interview applicants, and hire and train new workers.
Decorating the Store
Create a pleasing visible presence inside the sales kiosks/stores or sales outlets.
Setting Prices
Set a fair, but profitable, price for the flowers and arrangements on sale.
Budget costs for purchases of floral materials for the arrangement requirements specified within the range price dictated by the contract or agreement.
Maintaining Store Supplies
Keeping an ongoing record of store supplies
Order new flowers, ribbon, vases and other store supplies when stock gets low or flowers begin to look unkempt.
Tasks include:
Confer with clients regarding price and type of arrangement desired and the date, time, and place of delivery.
Trim material and arrange bouquets, wreaths, terrariums, and other items using trimmers, shapers, wire, pins, floral tape, foam, and other materials.
Plan arrangement according to client’s requirements, utilizing knowledge of design and properties of materials, or select appropriate standard design pattern.
Unpack stock as it comes into the shop.
Perform general cleaning duties in the store to ensure the shop is clean and tidy.
Select flora and foliage for arrangements, working with numerous combinations to synthesize and develop new creations.
Perform office and retail service duties such as keeping financial records, serving clients, answering telephones, selling giftware items and receiving payment.
Decorate or supervise the decoration of buildings, halls, churches, or other facilities for parties, weddings and other occasions.
Inform clients about the care, maintenance, and handling of various flowers and foliage, indoor plants, and other items.
Wrap and price completed arrangements.
Conduct classes or demonstrations, or train other workers.
Water plants, and cut, condition, and clean flowers and foliage for storage.
Create and change in-store and window displays, designs, and looks to enhance a shop’s image.
DUTIES AND RESPONSIBILITIES: Primary Responsibility and Accountability
Responsible in the implementation of the following activities in the kitchen:
Closely works with the Immediate Superior in the preparation of food according to the standard requirements of recipes, as well as the introduction of new food concepts that would directly contribute to the profitability of the company.
Supervises preparation of all mis-en-place requirements of the kitchen.
Ensures that all production staff are consistently producing high quality food items according to current menus and standards, including safety standards.
Maintains profitable food production level and ensuring attainment of forecasts, ensuring that food for service is appropriate to sales levels.
Preparation of market list indicating types of food items, quantity and quality to be purchased.
Requisition of food and kitchen supplies based on estimated food consumption or daily functions and maintenance of appropriate par stocks.
Controls wastage and records / reports all wastage.
Checks food preparation in all production areas.
Ensures that all kitchen equipment are in tip top working condition all the time by implementing regular preventive maintenance schedules.
Coordinates closely with the Materials Control Department for needed hollow ware and other equipment needed for daily food display and banquet display and banquet functions.
Attends to special events, meetings and other activities.
Monitors and Evaluates Materials Issue Slip and Food Production Report for proper costing and recording.
Conducts physical inventory of stocks in the preparation areas.
Responsible for staff scheduling and may perform some administrative duties.
Complies & implements all Health and Safety and Food Hygiene requirements:
Ensure the kitchen is clean and hygienic, making sure cleaning and pest control schedules are adhered to and records kept;
Implement and ensure the company Health & Safety Policy is met at all times – this includes the training of all kitchen staff;
Ensure the kitchen uniform and personal hygiene requirements are adhered.
Promote a positive perception of the company at all times both internally & externally.
Performs other related duties that maybe assigned by the President /Executive Chef.
QUALIFICATIONS
Bachelor’s degree in HRM /Culinary Arts or;
Equivalent Bachelor’s Degree and Substantial Culinary Training;
At least 2 to 5 years working experience in the field;
Able to work with the overall administration and operation in Kitchen department;
Good communication skills, interpersonal skills, managerial skills (PLOC), people management skills, delivery of food service, systems compliance, achieves food margin, delivers company standards;
Knowledgeable in Food Costing and Cost Control Methods;
https://www.andreismanila.com/wp-content/uploads/2018/09/final-approved.png00growershttps://www.andreismanila.com/wp-content/uploads/2018/09/final-approved.pnggrowers2016-10-12 02:43:582016-11-12 11:07:40SOUS CHEF
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On The Job Trainee (OJT)
/in Career Opportunities /by growersON-THE-JOB TRAINEE (OJT)
Minimum Required Qualifications:
Basic Requirements:
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Minimum Required Qualifications:
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