CHEF
- OVERVIEW: Line cooks organize, prepare and assemble hot and cold food, in preparation for it to be served to customers. They do some cleaning and caring for kitchen equipment, tools and machinery. They possess the knowledge and skills to work efficiently and quickly with little supervision. The position offers an opportunity to learn more about cooking and about working in this sector.
- EXPERIENCE REQUIRED: They must have an interest and ability in cooking, and be able to work with speed and dexterity. In addition, food preparation and cooking experience is an asset, as are inventory management skills, time management skills, and knowledge of safety and sanitation regulations. Cooks are required to be in good health.
- DUTIES: Prepare and cook foods using basic cooking knowledge, receive and store food products, clean and maintain kitchen tools, machinery and equipment, apply quality standards to food products, follow safety and sanitation standards and procedures.
- RECOMMENDED EDUCATION: A Bachelors in Catering Science is (Mandatory). Recommended additional courses include food safety, first aid and service excellence (non-mandatory).
EXECUTIVE CHEF
- OVERVIEW: Executive chefs oversee the food preparation and cooking activities in a facility or for several restaurants in an establishment or chain. They supervise chefs, sous chefs, line cooks and kitchen helpers. An executive chef researches and responds to trends in the food industry, plans and writes menus, manages finances and supervises kitchen operations.
- EXPERIENCE REQUIRED: An executive chef must have proven experience as a chef, cook, catering manager or an equivalent. Human resource management skills are also necessary, as are financial management skills and good communication skills. In addition, an executive chef should have leadership and team building skills, time management skills and knowledge of and interest in industry trends.
- DUTIES: Plan and write menus, using descriptive text to encourage sales, ensure food meet quality standards, use financial management skills, use human resource management skills, may prepare and cook meals and specialty foods.
- RECOMMENDED EDUCATION: A Cooks certification or Culinary Arts diploma is required. Courses in food safety, workplace hazardous materials and first aid are recommended.
KITCHEN ASSISTANT
- OVERVIEW: Kitchen helpers clean and sanitize kitchen equipment, assist in basic food preparation, and with receiving and storing products in kitchens, restaurants, clubs, fast food outlets and catering companies. They have knowledge of general kitchen operations and of general food storage guidelines. This position gives kitchen helpers the opportunity to learn about kitchen and restaurant operations and the opportunity to work with and learn from chefs.
- EXPERIENCE REQUIRED: Kitchen helpers, and others who work in kitchens, are required to be in good health. They must also have the strength to lift and carry heavy items, and know how to do so properly. As well, a demonstrated interest in food preparation and kitchen operations is important. Beneficial experience and skills include time management skills, basic food preparation skills, basic cleaning and maintenance skills and knowledge of the products, cooking, sector and industry in general.
- DUTIES: Assist in basic food preparation, clean kitchen equipment, load and unload dishwasher; scrub pots and pans, clean food preparation and storage areas, receive and store goods.
- RECOMMENDED EDUCATION: A secondary school diploma is preferred. Courses in first aid and food safety are additional Benefit.
FOOD DELIVERY EXECUTIVE
- OVERVIEW: Delivery Executive pick and deliver the orders, ensure timely pick-up and delivery of the order. They have good knowledge about the local transportation rules and regulations and follow the road safety procedures. They also act as the face of the restaurant to the customers thus well-mannered behaviour and professionalism boosts the social media profile of the restaurant through positive reviews.
- EXPERIENCE REQUIRED: Prior Experience in Delivery Related Job. Also Being a Highly Skilled Four Wheeler Driver is the ultimate necessity to fit in this Job role. Beneficial experience and skills include time management skills, basic knowledge about the maintenance & knowledge about the Vehicle to make sure the Vehicle is well maintained through timely maintenance. Need to maintain the Food Delivery profile of the Restaurant under the delivery website
- DUTIES: Pick and process the order, clean kitchen equipment, load and unload dishwasher; scrub pots and pans, clean food preparation and storage areas, receive and store goods.
- RECOMMENDED EDUCATION: A secondary school diploma is preferred. Courses in first aid and food safety are additional Benefit.
Food & Beverage Manager
- OVERVIEW: Food and beverage supervisors supervise kitchen and bar staff and food and beverage servers. They have excellent communication and human resource management skills. During peak hours (meal times), they may assist in seating or serving customers.
- EXPERIENCE REQUIRED: A food and beverage service supervisor requires excellent sales and customer service skills, and as well needs to have good communication and leadership skills, proven human resource management skills and good organizational skills. He or she must also be of legal drinking age if working in a licensed facility. This position requires knowledge of the products, services, sector, industry and local area, and as well knowledge of relevant legislation and regulations.
- DUTIES: Use human resource management skills, e.g. supervise and schedule food and beverage staff, ensure customer satisfaction, resolve complaints, conflicts and problems, order and maintain inventory control costs.
- RECOMMENDED EDUCATION: A secondary school diploma is required. Completion of a food service administration, hotel or restaurant management course is desired. First aid and food handling certification are assets.
Bartender
- OVERVIEW: Bartenders are beverage service attendants who mix and pour alcoholic and non-alcoholic beverages for guests in bars, lounges, nightclubs and restaurants, on cruise ships and at licensed special events. Bartenders, depending on the establishment in which they work, may serve the drinks they make, or they may give them to a food and beverage server, who serves them to the customers. The bartender may or may not actually collect payments from customers. Like most tourism occupations, bartending allows you to work with people and as part of a team. Bartenders usually receive gratuities, and may also receive meals or discounts on meals when at work.
- EXPERIENCE REQUIRED: A bartender requires good communication skills, a professional appearance and attitude, and must be of legal drinking age. Skills and experience that are beneficial to those who desire to be bartenders are proven customer service skills, cash handling experience, time management skills, knowledge of relevant laws and regulations, and knowledge of the products, facility, sector and of the tourism industry.
- DUTIES: Provide customer service, prepare beverages using proper bartending techniques, practice responsible alcohol service, clean and maintain bar area and wash glassware, maintain/control inventory of bar stock and supplies.
- RECOMMENDED EDUCATION: A secondary school diploma is preferred. Courses in bartending are often necessary.
Catering Manager
- OVERVIEW: Catering managers oversee all aspects of catering services in hotels, resorts and private clubs. The position of catering manager is very similar to the position of beverage services manager — the focus is just different. The management skills in one position can be used in the other. However, knowledge of the food and beverage area is essential for catering managers.
- EXPERIENCE REQUIRED: Proven supervisory or management experience is required of a catering manager. Food and beverage experience is also necessary, as are customer service and communications skills. In addition, planning and budgeting experience, business management skills and time management skills are all assets to this position.
- DUTIES: Use operations management skills, use financial management skills, e.g. assess total budget, assist in promotion and sales, maintain records, conduct regular inspections of operation, resolve customer complaints, manage human resources, such as determine number of staff required for an event and then assign duties, consult with clients, providing plans and cost estimates, maintain contact with clients before, during and after event to ensure satisfaction.
- RECOMMENDED EDUCATION: A diploma or degree in hospitality or food and beverage management is usually required. Courses in management, marketing, accounting, alcohol service, safe food handling, first aid and service training are assets.