ACKNOWLEDGEMENT

Through this acknowledgment, I express my sincere gratitude to all those people who have been associated with this report and have helped us with it and made it a worthwhile experience. Firstly I extend my thanks to the various people who have shared their opinions and experiences through which I received the required Information crucial for my report.

Finally, I express my thanks to my Ms. Sudha chandra who gave me this opportunity to learn the subject in a practical approach and (coordinator) who guided us and gave us valuable suggestions regarding the project report

INTRODUCTION
The Ashok group is part of ITDC (Indian Tourism Development Corporation). ITDC was established in 1966 as an autonomous public sector corporation. ITDC was entrusted with the task of helping developing infrastructure and promote India as a tourist destination.

Today ITDC provides a complete package of tourism services including accommodation, catering, and transport, publicity and hotel consultancy, duty free shops, and in-house travel agency, entertainment and shopping. ITDCs accommodation chain the Ashok group is the largest in the country. It offers accommodation ranging from luxury suites to modestly furnished rooms, from beach resort to a moderately priced forest lodge. Almost 1000 rooms are scattered throughout India.

The Hotel Pondicherry Ashok is a joint venture project of ITDC (Government of India undertaking) and PIPDIC (Government of

Pondicherry undertaking), constructed at Kalapet Beach of Pondicherry at the extreme eastern side of the present east coast road. As per the initial strategy, ITDC commissioned this resort in an absolutely environment friendly location spreading over 65 acres and overlooking the Bay of Bengal.

As Ashok beach resort is an eco and environment friendly so rooms and public area are made according to that and so therefore the major department are as follows

1. FRONT OFFICE

2. FOOD AND BEVERAGE SERVICE

3. HOUSEKEEING

4. KITCHEN

FRONT OFFICE

DEFINATION

Front office is a business term that refers to a company's departments that come in contact with clients, including the marketing, sales, and service departments. In the hotel industry, the front office welcomes guests to the accommodation section: meeting and greeting them, taking and organizing reservations, allocating check in and out of rooms, organizing porter service, issuing keys and other security arrangements, passing on messages to customers and settling the accounts. In American professional sports, the term refers to upper management of a club, especially player personnel decision-makers.

FUNCTION

Front office department function in hotel Marketing Advertising and Sales Question The FRONT OFFICE is the nerve center of a hotel. Members of the front-office staff welcome the guests, carry their luggage, help them register, give them their room keys and mail, answer questions about the activities in the hotel and surrounding area, and finally check them out. In fact, the only direct contact most guests have with hotel employees, other than in the restaurants, is with members of the front-office staff. The front office functions can be divided into five general areas: 1. reception 2.Bell service 3. Mail and information

4. Concierge

5. Cashiers and night auditors Two major departments are represented in this list. The employees staffing the first four areas are in the rooms department. The fifth is the financial area, where guest charges are accumulated and

posted to the bills, and all cash transactions are consummated. These are all accounting-department functions, and so the cashiers and night auditors are in that department. The Front Office function of a Hotel is to act as the public face of the hotel, primarily by greeting hotel patrons and checking in guests. It also provides assistance to guests during their stay, completes their accommodation, food and beverage accounts and receives payment from guests.

The Ashok Resort's all sea facing beachfront rooms have everything to suit every traveler.

Guest Accommodations Our resort rooms offer spacious comfort as close as 50 meters from the Beach with gorgeous view. The tropically inspired decor reflects a breezy Pondicherry lifestyle and is an elegant compliment to the comfortable furnishings. Sea Facing Rooms just 50 meters from Beach with Gorgeous views. 21 Rooms & Suits. 2 Cottages (5 New Air condition Cottages coming up). Individually Controlled air conditioning. 24hrs. Running Hot and Cold Water.

100TV Channel in all rooms. Intercom & direct dialing STD/ISD enabled Telephone in all rooms. Private Balcony for the Top Floor Rooms. Individual Cottage Garden for all Ground Floor Rooms. Handicapped-accessible rooms available. Room Tariff Tariff w.e.f. 1.10.12 to 30.09.13 Luxury cottage 12,000/Boutique Room 10,000/Executive 8,000/Deluxe room 6,000/Extra Bed 1,000/**Applicable Taxes/ Service Charge will be extra. **The room tariff includes breakfast. Category of Room

ORGANISATIONAL CHART

JOB DESCRIPTION OF FRONT OFFICE MANAGER

Hotel Front Office Manager Job Description

A hotel office manager is a liason for all parts of a hotel. A hotel front office manager is responsible for supervising all duties of the front desk. They are also a liaison for all interdepartment communications, requiring excellent communication and leadership skills.

1. Education
o

Front office managers are often required to hold a college degree in hospitality or management. It is also possible to progress to this position gradually from lower levels of management without formal education.

Personal Qualities
o

Superior supervision, multitasking, decision making and time-management skills are essential. Front office managers are also required to tend to customer complaints and queries in a pleasant and level-headed manner.

Responsibilities
o

Typically, a hotel front office manager is responsible for all operations of the front desk and guest services, including the concierge, transport and luggage services. They are also responsible for the management of front office personnel such as staff training and shift scheduling.

Considerations
o

Hotel management can be a stressful, fast-paced environment. Front office managers might be required to work irregular hours or remain on call to work at short notice.

JOB DESCRIPTION OF RECEPTIONIST

To deliver friendly, efficient customer service and to create a warm and welcoming atmosphere for all of our guests, with the key aim of

retaining and attracting new customers. Essential requirements RECEPTIONIST must:

Be able to converse in English have a fixed place of residence and live within a reasonable travelling distance of the pub

Main responsibilities

Deliver excellent customer service, at all times Assist in keeping the hotel reception area clean and tidy, at all times Deal with all enquiries in a professional and courteous manner, in person, on the telephone or via e-mail Administer all reservations, cancellations and no-shows, in line with company policy Keep up to date with current promotions and hotel pricing, to provide information to guests, on request, while maximising bedroom sales opportunities Fulfil all reasonable requests from guests to ensure their comfort, satisfaction and safety Conduct regular security checks throughout the day and report any security issues to line manager Report any maintenance issues immediately to line manager, including all furniture, fittings and equipment Provide reports, as required, for housekeepers and management Be responsible for evacuation, in cases of emergency, acting as

first point of contact for guests and the emergency services

Maintain personal knowledge by completing in-house training and workbooks Always adhere to all company policies and procedures and licensing laws Be involved and contribute at team meetings Carry out instructions given by the management team and head office

JOB DESCRIPTION OF CONCIERGE

Position: Hotel Concierge

The Hotel Concierge is responsible for welcoming hotel guest in a warm, professional and friendly manner. Your focus is to ensure that the needs and requests of hotel guests are met, and that each guest has a memorable stay. The hotel concierge is expected to be an expert on the local area by answering any guest inquires regarding the city, events, and attractions. This position handles all requests and services for guests, arranges and follows up on reservations which include but are not limited to; transportation, shows, events, spa, golf tee times, restaurant reservations, flowers and other arrangements for special occasions. The concierge provides complete and exceptional assistance, service and direction, learns repeat guest and VIP preferences and ensures they are delivered beyond guests and company expectations each and every time by personally coordinating with proper departments. Assist and supports department and division employees and management to deliver an exceptional overall guest experience.

JOB DECRIPTION OF CASHIER

Hotel Cashier Job Description

A hotel cashier collects money from guests for their lodging accommodations and any other fees they may incur during their stay, including parking, valet, room service and telephone or computer use fees. She is also commonly required to maintain related records and files regarding financial transactions that take place at the front desk. Her job normally entails answering guest inquiries regarding fees and services.

1.

Skill Requirements

Good mathematical skills are required for this job. Although most modern cash registers or point-of-sale (POS) terminals automatically calculate fees and taxes based on the programming of their software, a hotel cashier is expected to be able to accurately calculate bulk room rates or corporate discounts and add up room and auxiliary charges utilizing a calculator or adding machine. Customer service skills are needed for this job, as well as the ability to work well with other hotel staff personnel.

Job Duties
o

Besides processing cash, debit card and credit card transactions for guests, a hotel cashier is often responsible for preparing and submitting daily bank deposits. He may also be required to accurately complete sales tax reporting forms. If customers have questions or concerns about charges on their bills, the hotel cashier should be competent in addressing them to their satisfaction. If a hotel has safes or safe-deposit boxes to protect valuable possessions of their guests, the hotel cashier is frequently in charge of guaranteeing the security of the contents.

FOOD &
BEVERAGE

DEFINATION

F&B is a common abbreviation in the United States and common wealth countries, including, Hong Kong, F&B is typically the widely accepted abbreviation for "food and beverage", which is the sector/industry that specializes in the conceptualization, the making of, and delivery of foods. The largest section of F&B employees are in restaurants and bars, including hotels, resorts, and casinos.

IMPORTANCE

Importance of F & B Department in a hotel

Food and Beverage Department (F&B) is responsible for maintaining high quality of food and service, food costing, managing restaurants, bars, etc. Food and Beverage Service is the service of Food made in the Kitchen and Drinks prepared in the Bar to the Customers (Guest) at the Food & Beverage premises, which can be: Restaurants, Bars, Hotels, Airlines, Cruise Ships, Trains, Companies, Schools, Colleges, Hospitals, Prisons, Takeaway, etc Food & Beverage Outlets are divided in to the following categories: 1. Restaurants: Restaurants are places where Food & Drink is served. All Day Dining Restaurants: They are usually called as Coffee Shop or Cafe in Hotels. They are usually big in size with many Covers (seats), compared to other Restaurants in the same Hotel. The main reason why they are called All Day Dining Restaurant is because of their hours of operation, as they are open for Breakfast in the morning to Lunch in the afternoon to Dinner in the evening. The Pondy Restaurant : Comfortable and scenic, this multi-cuisine restaurant provides a menu full of local delicacies from the coastline region as well as Oriental and continental fare. To tantalize the taste buds of our customers they also serve cuisine from different parts of India. Pamper yourself to a Gastronomic delight. They at Pondy Ashok pamper you with the choicest of our cuisine to satiate your palate. Choose from the fiery South, or nourish the continental delight or savour Mughal delights and Tandoori Nights or opt for the French cuisine. On request opt for an exclusive garden barbeque or spend a quiet evening by the Sea, just leave it

to us to pamper you. Enjoy the sunrise over the Bay of Bengal over a cup of Madras Coffee. 2. Bar: Bar is a place where drinks are served. There is usually a small Snacks Menu too. The service is fast and quick. There are various kinds of Bars ranging from Formal bars to Club Bars, Pubs, Pool,Bars, Wine Bars, Cocktail Bars, Beach Bar to Juice Bars and many more. 3. Discotheque/Nightclub: They are outlets where Music and Entertainment takes priority with the Food & Drink. The operation is very fast and the guest numbers are large. Security is an important aspect in these operations. Music and entertainment can range from DJ to live bands playing. Kaddal Bar : Kaddal Bar is more of a thirst quencher zone with a varied collection of choicest liquor. Here you can choose from an impressive and extensive collection of exotic alcoholic & nonalcoholic drinks. 4. Room Service/In Room Dining: Room Service, also known as In Room Dining .It is the service of Food & Drink in Guest Rooms in a Hotel or a Resort. 5. Meeting and Conference Rooms: Meeting and Conference rooms togeth er with Ball Rooms come under the Banquets & Conference section. They are a great source of Revenue in Food & Beverage Department usually in Corporate and City Hotels. MICE (Meetings, Incentives, and Conferences & Exhibitions) can alone bring much revenue in some hotels in comparison to other outlets in Hotel. The only Hotel Destination on the East Coast of India which can cater to Open air Banquet requirements for more than 3000 Pax at one time. Lush Green stretch of Approx.40000 Square Feet area on the Beach Front offers a perfect venue for a out door party.

Specially illuminated Beach Front gives a feeling of Virtual Mirage in the night time. We Offer: Flexible banquet space for formal dining or casual buffet-style reception for up to 3000 Pax on the Beach Front. On-site catering with menus customized to your preference. Complete set-up and tear-down as per your needs. Complete selection of audio visual equipment like DJ etc. available. Special group rates available.

CORPORATE MEETS & CONFRENCE

The Dupliex Conference hall over looking the Sea offers a delightful conferencing experiences. Our Dupliex Hall can accommodate 10-70 pax in various styles of sittings. U Shape : 10-30 pax Theatre Style : 70 pax

The Dupliex Hall is equipped with all modern audio-visual facilities. We also provide OHP, LCD, Laptops and Wi-Fi etc on request for your conference. Our beach side garden offers excellent banqueting experience for more than 3000 people at one time.

ORGANISATIONAL CHART

JOB DECRIPTION OF Food & Beverage Manager

Title: Food & Beverage Manager Main function: Operation and control of the F&B Department Direct Subordinates: Bar Manager, Restaurant Manager, Executive Chef, Hotel Cost Controller 1. PROFILE Must have sound knowledge of food & beverage products Must have refined skills in public relations Must have Typing skills, Windows XP, Word, Excel, Outlook. Additional: Stock Control System; POS System At least six years in F&B Department in addition to Management School with at least three years in a Management position Minimum of four years ships experience. Kitchen/Stores/Financial background preferred. Must have worked with Computers Must have USPH experience Candidate must be aware of Management functions and have the ability to communicate with all levels of personnel and passengers Ability to manage section heads and crew must be apparent Must be able to check cost control reports and be fully aware of the internal organisation of a catering department on board a cruise ship 2. AREAS OF RESPONSIBILITY: All food and beverage outlets, storage and provision areas. Galleys, crew mess, officers/staff mess, food store rooms, waste disposal and sanitation 3.PUBLIC HEALTH & HYGIENE

a) Ensure that at all times that the standards set in the Hotel Management Manuals (incl USPH) are adhered to b) To conduct training and refresher classes for all F&B personnel in the correct procedures c) To monitor daily hygiene and work practices in both service and production. d) To follow up on all technical defects as submitted by AVOs. CRUISE & FERRY SERVICES GROUP 4. POSITIONS DEMANDING CLOSE LIAISON Hotel Director Passenger & Crew matters, daily F&B operation Executive Chef Quality, timing, costs Restaurant Manager Quality, service level Bar Manager Quality, Inventory Levels, Service levels, Onb Revenue Hotel Cost Controller Storage, Ordering, Requisition Chief Engineer Equipment maintenance Staff Captain Safety, disciplinary action Financial Controller Cost controlling, revenue Purchasing Manager Orders At all times a professional and diplomatic relationship is to be maintained with all other officers whilst protecting the interests of the operations contract 5. SPECIFIC DUTIES AND ACTIVITIES: Inspections Carry out all inspections as outlined in the Hotel Management Manuals and as requested by the Staff Captain, Hotel Director or Captain. Check both crew and officer mess rooms before, during and after service, ensure mess rooms are clean, food is well presented and replenished. Complete and sign daily checklists for crew/officers mess rooms. Maintaining Standard Procedures

Check on administration and working procedures and ensure all are carried out as stated in the Hotel Management Manuals Cost Control Ensure that Restaurant Manager, Bar Manager, Store Manager, and Executive Chef adhere to controlling procedures as outlined in the Hotel Management Manuals. Conduct sporadic inspections, using the check lists in the Hotel Management Manuals set by the company. Follow the purchasing procedures strictly including rules for wayport purchasing. Always act in the best interests of the company with regard to minimising costs and maximising revenue within the bounds of the Operations Contact. Equipment All machines and equipment must be kept in good repair. Supervise instruction program on handling of equipment for new or re-rated crew members. Handling procedures of already trained crew members to be re-checked. Regular inspections on the conditions of equipment must be carried out and an up to date AVO list to be maintained. Follow up on action required, outstanding repair list to be checked on a regular basis and sent to Director of Operations at end of cruises. Waste Disposal Ensure that all waste produced and handled by the Hotel department complies with rules set by Marpol and the ship. Other Duties - take charge of Life Raft Station/Assist in evacuation of pax & crew - take part in Officers/Captains Table as requested

- actively encourage F&B Department members to take part in entertainment whenever their duty allows. To be done in conjunction with Cruise Director. - Other duties as requested by Head Office 6. PASSENGER SERVICE Public Relations Deal with all passenger complaints in conjunction with the Hotel Director. Attendance at all passenger parties and receptions. To be in uniform at all times in public areas and to act in a professional, responsible manner. Service Operations Ensure that service in restaurants & bars is carried out according to standards set out in the Hotel Management manual. Check ALL passenger buffets (breakfast, lunch, afternoon tea, dinner, midnight snack) and monitor and check all meal service periods in both restaurant and buffet. F&B Manager is not to be tied up with calling line but should be free to monitor and check food quality and restaurant operation. Check operation of all bars. F&B to monitor all special parties and functions e.g. Deck Party, Theme Evenings. 7. MANAGEMENT Leadership Lead subordinates successfully into productive working methods by setting an example and utilising all available management tools (Hotel Management manuals and checklists). Communication Provide a two way line of communication for Staff. Dealing with day to day problems, including personal problems.

Deal with proposals and suggestions from Management and Staff. Organise F&B Department meeting each cruise, to be minuted with action column, check up from previous meetings, minutes to be sent to HO Give cruise papers to HM as soon as possible after completion Disciplinary Procedures Ensure that correct disciplinary procedures are adhered to especially with regard to correct handling of written warnings and record of same. Follow up on disciplinary reports. Maintaining Standards It is expected, that the Food & Beverage Manager is fully aware of the company standards as outlined in the Hotel Management Manuals. The Food & Beverage Manager is expected to know the job description of each staff member in the Catering Department. Ensure, that the set standards are kept and staff members work according to their respective job descriptions. Corrective action to be taken to ensure standards are upheld. To review passenger questionnaire ratings at each F&B Meeting and to take immediate corrective action. Innovating Standards Check on existing standards by asking crew members of their opinion and suggest adaptations to HM where Food and Beverage, Passenger Service and Crew Matters are concerned. In addition to the above Job Description the following points apply: All matters in the Food and Beverage Managers office are strictly confidential and must not be discussed or disclosed to any other member of the ships company or any other person unless it affects that person. All papers, reports, faxes etc are to be filed in the Food and Beverage Managers

HOUSEKEEPING

DEFINATION

Housekeeping is the act of cleaning the rooms and furnishings of a home. It is one of the many chores included in the term housework. Housecleaning includes activities such as disposing of rubbish,

cleaning dirty surfaces, dusting and vacuuming. It may also involve some outdoor chores, such as removing leaves from rain gutters, washing windows and sweeping doormats. The term is often used also figuratively in politics and business, for the removal of unwanted personnel, methods or policies in an effort at reform or improvement.

IMPORTANCE

Housecleaning is done to make the home look better and be safer and easier to live in. Without housecleaning lime scale can build up on taps, mold grows in wet areas, bacterial action make the garbage disposal and toilet smell and cobwebs accumulate.[2] Tools used in housecleaning include vacuum cleaners, brooms, mops and sponges, together with cleaning products such as detergents, disinfectants and bleach.

Brooms remove debris from floors and dustpans carry dust and debris swept into them, buckets hold cleaning and rinsing solutions, vacuum cleaners and carpet sweepers remove surface dust and debris, chamois leather and squeegees are used for windowcleaning, and mops are used for washing floors.

Guest Accommodations Our resort rooms offer spacious comfort as close as 50 meters from the Beach with gorgeous view. The tropically inspired decor reflects a breezy Pondicherry lifestyle and is an elegant compliment to the comfortable furnishings. Sea Facing Rooms just 50 meters from Beach with Gorgeous views. 21 Rooms & Suits. 2 Cottages (5 New Air condition Cottages coming up). Individually Controlled air conditioning. 24hrs. Running Hot and Cold Water. 100TV Channel in all rooms. Intercom & direct dialing STD/ISD enabled Telephone in all rooms. Private Balcony for the Top Floor Rooms. Individual Cottage Garden for all Ground Floor Rooms. Handicapped-accessible rooms available.

ORGANISATIONAL CHART

JOB DESCRIPTION OF HOUSEKEEPING MANAGER

Executive Housekeeper: Job Description, Duties and Requirements Businesses that employ lodgings for customers, patients or clients require housekeeping workers to maintain and clean these rooms. Executive housekeepers are in charge of overseeing these cleaning professionals, creating their work schedules and ensuring that their cleaning is done in an effective and timely fashion. Job Description Executive housekeepers are usually in charge of overseeing the cleaning process of large establishments like hospitals, nursing homes and hotels. These positions are normally indoors, although some time can be spent outdoors at lodging establishments. Work hours are done during the day, but evening or night hours are common with establishments that are open around the clock. A standard workweek for many executive housekeepers is 40 hours, although overtime or weekend hours can be required during busy periods. Job Duties Executive housekeepers are in charge of overseeing and directing the cleaning activities for a business or hotel. The work schedules are prepared and planned in advance by the executive housekeeper, and the executive housekeeper handles customer service and complaints as well. Cleaning materials and new items are also ordered by the executive housekeeper to ensure that their workers have the proper tools to perform their job duties. An executive housekeeper has to be aware of the schedules of others in order to time the cleaning of rooms with other departments. Additionally, the executive housekeeper informs workers about the procedures and policies that have to be followed while cleaning rooms.

FOOD PRODUCTION

DEFINATION

The food and beverage is one of the integral part and important operational department in a hotel which is divided into food production and food and beverage service department. Food production or kitchen department is responsible for the actual preparation of food items where as the F & B service department is responsible for the systematic service of food from the hot or cold plates of kitchen to the customers tables as per their choices or order. The term kitchen is derived from the French word Cuisine which literally means Art of cooking or food preparation in the kitchen. But in the modern concept of catering the cuisine not only refers to Art of cooking foods in the kitchen, it also indicates the style of service offered to sere the food.

IMPORTANCE

The heart of the hotel is the kitchen. Guests who patronize these hotels would visit them for various reasons, for locality, comfort, pricing and even for the food that is served and presented to them. Also there are some who visit these hotels for the purpose of having a meal or snack. Whatever the case maybe, the kitchen plays an important role for the existence and sustenance of the hotel. Working in a hotel kitchen could be interesting, tiring, challenging and even exciting. With all the modern technology and gadgetry, these kitchens have turned out be somewhat high tech and more convenient. Some kitchens in luxurious hotels are so well equipped and maintained, with freezer rooms, to separate kitchens for the preparation of cakes, bread and pastry. With all the novel stoves, ovens and microwaves it is indeed a fantastic place to work in and a wonderful experience. Depending on size and class of the hotel, the kitchen staff may vary. Most of the top hotels have an Executive Chef and working under him there are different categories of chefs. They are Chef de Cuisine, Chef de Partie, Demi Chef, Commis Chef, Sous Chef etc. The duties of these chefs will vary from one to another. The Executive Chef or the Head Chef generally will oversee and supervise the department, and will instruct them accordingly as to what the duties for the day are. They are also responsible in all matters pertaining to the department, such as leave, attending to personal issues, attending board meetings and scheduling the work to each staff member. They are expected to work on shift basis as a hotel function 24-7. Not only preparation, the presentation of the food is also equally important. An expected attribute of a chef is creativity and novelty.

They are responsible from the start of the preparation of the food to the final presentation. They are expected to present the food to the guest in a manner that is appealing. Most of the elite hotels are continuously trying to improvise ways and means to allure guest to their hotels by having food fares and promotions. This has been a successful way earning revenue and is patronized by many guests for food experiences. Being creative could help a chef to present a meal in the most appetizing way, thus winning the heart of the customer. Good communication skills are important to be successful in your mission. While constant training of the staff is done by the Executive Chefs, they are also expected at times to speak to guests and attend to some special need. Cleanliness and good hygiene is maintained at all times, it is said that the standard of the hotel could be judged by its kitchen.

ORGANISATIONAL CHART

JOB DESCRIPTION OF EXECUTIVE CHEF

The executive chef, also known as the executive chef or chef manager, is the person in charge of the kitchen. Everything that goes out of the kitchen is the responsibility of the executive chef in the eyes of the employer; therefore, it is essential for the person with this job to be able to maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff. Job Description Executive chefs are found in a wide variety of work settings, from tiny restaurant kitchens staffed by a handful of chefs to large industrial kitchens staffed by a large number of chefs, culinary assistants, and apprentices. In all work settings, however, an executive chef must be able to spot problems and resolve them quickly and efficiently, maintain a level head, and delegate many kitchen tasks simultaneously. An executive chef is also charged with maximizing the productivity of the kitchen staff, as well as managing the sous chef and chef de partie, whom are directly below them in the chefs chain of command. Maintaining impeccable personal hygiene as well as high work and safety standards in the workplace is incredibly important for all chefs, and the executive chef is expected to set an example for the chefs below him or her. An executive chef will have worked their way up the kitchen hierarchy in many different chef roles before assuming this particular chef title. Duties and Responsibilities An executive chef has a huge range of duties and responsibilities within the kitchen. The most important of these is to ensure that

quality culinary dishes are served on schedule and to see that any problems that arise are rectified. As such, the executive chef is responsible for approving all prepared food items that leave his or her kitchen. When the restaurant is not occupied with actively serving patrons, as in between meal times, the executive chef is expected to modify and create new menus as needed so that they remain effective for the purposes for the restaurant or other establishment. The executive chef may also be called upon to use this time to create a wide variety of new dishes for his or her kitchen. In addition, the head chef also performs many administrative duties, including ordering supplies and reporting to the head of the establishment.

JOB DESCRIPTION OF SOUS CHEF

A sous chef is the culinary chef located just below the executive or head chef in a kitchens chain of command; therefore, a sous chef has a vital role in any commercial kitchen. As second-in-command, a sous chef has a large amount of responsibility in the kitchen; as such, a person in this particular chef role can easily position themselves to becoming the executive of a kitchen or even the head of an entire establishment in time. Job Description A sous chef may be employed by any establishment that operates a commercial kitchen. The most common employers of sous chefs, however, are restaurants and hotels, followed by cruise ships and casinos. The culinary chef position of sous chef comes with a great deal of responsibility. Reporting directly to the executive chef, the successful sous chef will quickly amass an in-depth familiarity with the kitchens operations so that they may fill in for the executive chef when needed and assist them in resolving any problems that may arise on the job. A sous chef must possess the ability to quickly and authoritatively delegate job tasks to a large staff. They must also be able to draw upon their considerable experience as a culinary chef who has worked in many different roles and settings in order to effectively coach and mentor junior chefs. Duties and Responsibilities Essentially, the sous chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff, as well as keeping an eye out for

problems that arise in the kitchen and seizing control of a situation at a moments notice. The sous chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles. Outside of the kitchen, the sous chef may be responsible for staff scheduling and, depending on the establishment, may even have a hand in apprenticeship development schemes as well. A large portion of a sous chefs duties, however, are administrative, sometimes taking up to a quarter of his or her work hours.