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Kitchen and Food Management : Assignment

   

Added on  2021-01-01

3 Pages2340 Words125 Views
INTRODUCTIONHospitalityJob Description of a Chef:JOB DETAILS: Post: ChefJOB PURPOSEThe purpose of chef is to oversee overall management of thekitchen of a hotel or restaurant and monitor activities of foodpreparation team. It is up to chef to decide the dishes thatwould be served as well as they are required to adjust ordersas per guests' requests.ROLES & RESPONSIBILITIESUndertakes creation of food orders as perpreferences of guests.Chooses ingredients to provide best flavour todishes.Employment of food safety standards and bestpractice.Overall monitoring of effectiveness of qualitystandards.P8 Interrelationship between different functional roles withinthe hospitality sectorWithin hospitality sector, there are various functional roles thathelp an organisation achieve their daily objectives andultimately attain their company goals. These roles within thehospitality sector are quite essential in supporting its existenceand goals. However, it is essential for organisation to specifytheir job descriptions to effectively know their duties andachieve success.Hospitality sector consists of various individuals which arerequired to shape the industry and effectively achieve itsorganisational objectives. This report emphasises oninterrelation of various functional roles and different methodsof communication, coordination and monitoring within aspecific department of an organisation.

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