Advanced Hospitality Management: Risk, Job Descriptions, and Safety

This assignment solution for Advanced Hospitality Management encompasses a comprehensive approach to risk management and operational efficiency within a restaurant setting. It begins with a detailed exploration of hazard identification and risk assessment templates, outlining procedures for systematic evaluation of potential dangers across various departments, from services to the kitchen. The solution emphasizes the importance of proactive measures, including control implementation and regular reviews, to ensure a safe working environment. Furthermore, the assignment includes well-defined job descriptions for key roles such as a chef and a cleaner, detailing responsibilities, requirements, and the importance of adherence to health and safety regulations. The chef's role focuses on menu creation, food preparation, and kitchen management, while the cleaner's role highlights facility maintenance and adherence to safety protocols. The assignment underscores the significance of following safety guidelines and maintaining a healthy work environment.

Running head: ADVANCED HOSPITALITY MANAGEMENT
ADVANCED HOSPITALITY MANAGEMENT
Name of the Student:
Name of the University:
Author note:

1ADVANCED HOSPITALITY MANAGEMENT
Task 1
1. Hazard Identification and Risk Assessment templates
Template 1:
Department: Name of the
Activity:
Location Person in-charge
Last Review Date Next Review
Data
Hazard Identification Risk Assessment & Control
SN Task Hazard Possible
Outcome
Existing
Risk
Control
S L R New
Risk
Control
S L R Actio
n By
Deadline
Conducted By:
(Name and
Designation)
Approved By:
(Name and
Designation:
Signature: Signature:
Date: Date:
Template 2:
Location: Prepared By:
Process: Approved By:
S
N
Activity Task Hazard/Risk
Identificatio
n
Risk
Analysis
Assess
Risk Control Identified
By:
Residual
Risk:
Template 3:
Date: Location: Task Being Prepared By:

2ADVANCED HOSPITALITY MANAGEMENT
_________ _______________________________ Assessed:
_________
_________
Hazards
Identified
Degree of Risk Control
Measures
Action Plan
Hazard
(Notwithsta
nding the
control
measures)
No. of
persons
at risk:
Worst
Outcome
Probability Risk
Ratin
g
Current
measures
taken
Control
measures
required to be
taken
2. To plan for and ensure systematic hazard identification in the restaurant as designated by
legislation and Work Health and Safety Act 2011, I would carry out a critical and systematic
appraisal of all the potential hazards in the restaurant involving the services, kitchen, floor,
personnel and the operation method. With the same, I shall be identifying the current
safeguards that are available for controlling the risks because of the hazards and would work
for minimising them before any task is performed.
3. To control the risks in future in the Golden Orchid Restaurant, I would be making sure that
the control measures that are put in place are reviewed and if required, I would be revising
the same to ensure that they are working as the plan. I would be using the above mentioned
risk assessment templates to identify hazard and assessing the risk. With the same, I would
work towards maintaining a working environment that is healthy and safe by reviewing
everything on a daily basis.

3ADVANCED HOSPITALITY MANAGEMENT
Task 2:
1.
Job Description for Chef
Job Brief- Golden Orchid Restaurant is looking for a chef to join our team and make some
delicious food and meals for our customers. You must oversee and make the set-up of the
menus and the kitchen with cooking utensils and other kitchen equipment like food scales,
pans, bowls and knives. You are also required to study every recipe and collect the necessary
ingredients and must cook food in timely way. With the same, you should also be well aware
of the sanitation regulations.
Responsibilities
 Study every recipe and gather the required ingredients
 Set up the menus and kitchen with the utensils and kitchen equipment
 Prepare food in t8ime
 Supervise the other cooks and help whenever needed
 Monitor the food stock and placing of orders
 Inform the wait staff regarding the regular specials
 Ensure the plate presentations are appealing
Requirements
 Leadership skills
 Familiarity with sanitation regulations
 Culinary school diploma
 Updated knowledge of the recipes and cooking techniques
 Strong time management abilities

4ADVANCED HOSPITALITY MANAGEMENT
 Good knowledge of backing, pastry and culinary techniques
 Hands-on experience of different kitchen equipment
 Work experience in the same field for minimum of 2 years
Job description for a Cleaner
Job Brief- Golden Orchid Restaurant is looking for a cleaner who would be able to take care
of all our facilities and would effectively carry out the maintenance and cleaning duties in the
restaurant. The main goal is to keep the building clean, tidy and inn orderly condition.
Responsibilities
 Cleaning, supplying and stocking the designated facility areas (vacuuming, cleaning,
dusting, mopping, sweeping the kitchen, front desk and the entire floor on a daily
basis)
 Carrying out heavy cleansing tasks whenever required
 Maintaining and stocking the supply rooms
 Documenting and performing the routine maintenance and inspection activities
 Cooperating effectively with the other staff in the restaurant
 Making adjustments and other minor repairs in the restaurant
 Following all the health and safety regulations while working
 Notifying the management about the occurring needs and deficiencies for the repairs
Requirements
 High school degree
 Integrity and trustworthy
 Having a proven working experience as a cleaner
 Sufficient knowledge about the cleaning supplies and chemicals to be used in
restaurant

5ADVANCED HOSPITALITY MANAGEMENT
 Able enough to handle the heavy restaurant machinery and equipment
 Aware of the Material Safety Data Sheets