Manual Function

1. MANUAL
FUNCTION

2. CHEF MANUAL
 They must runs the kitchen and is responsible to the management of the
company for the proper functioning of the service
 They mustTake care of the dishes that are served fulfill the conditions
required by national or international cookbook.
 They shouldVouchers or control the customer order notes
 They should Supervise the maintenance of utensils , pots , utensils , stove
, appliances
 They can not allocate too many tasks to single person
 They can not Carrying quadrant working hours, days off and holidays as

3. MANUALWAITER
 They must receive with kindness to customers and tell them
what your table.
 They must delivering account and check that everything is
loaded.
 They should Knowing the usual temperatures for wine sevir
 They should Know the correct use of the terminology used in
foods and beverages
 They can not Serve customers moody
 They can not have an attitude of arrogance facing a critical

4. MANUAL BARBECUE
 They must responsible for all roasts baked, grilled,
roasted , and spit.
 They must make the corresponding requisitions to the
raw material used and keep track of stock .
 They should contribute recycling and water saving
program and energy.
 They should Comply with the rules of hygiene and
safety

5. MANUAL MANAGER
 They must develops specific activities budget for the
departments of the establishment.
 They must gives the nod to all the details of food and
assembly along with the chef before starting an event.
 They should worry and be more attentive to their
collaborators.
 They should provide a good safety and health of workers.