A Catering & Hospitality Assistant is skilled in the culinary arts, food safety, customer service, and overall hospitality
Skills a Catering & Hospitality Assistant possesses: - learns about different types of outlets and types of meals used in industry - adopts different profiles, dress codes and attributes of a waiter - identifies equipment, glassware tableware, cutlery/crockery and other equipments - carries out Institute Housekeeping, Institutional Culture and staffing operations in Hotels - maintains cleaning schedule, operates various cleaning equipment, makes bed ready for the guest and maintain indoor plants/ flower arrangements - learns to use various modern cookery levels of skill, attitude and behavior in the kitchen - practices use of Kitchen Equipment, Tools Utensils, LPG Stove/ Cooking range, Electric Toaster, Mixer/Grinder, Food Processor and Water Purifiers etc - undertakes their care and maintenance - identifies and performs various cuts of vegetable, fruits and preparation of eggs - learns to plan menu following origin of menus - lays and relays table covers, A la carte cover and set up Buffet etc - learns to take guest order, handling guest complaints and grievances - learns to operate Internet, understand networking concept, LAN/ WAN, Services on Internet, E-Mails, Voice Mails, Browser and search engines etc - is able to communicate clearly avoiding jargon and slang, greet, ask permission to hold, respect customer, explain customer concerns, call transferring, offering services, building relationship by personal preference - learns to prepare various alcoholic, non-alcoholic beverages, mocktails and cocktails etc
Job roles Working Proprietor, Lodging and Catering Services: Plans, organizes, co-ordinates and controls operations of the organization or establishment wholly or partly owned by him and is engaged in serving food, drinks and beverages and providing lodging and camping facilities to public. Included are: Working Proprietor, hotel. Working proprietor, restaurant. Working proprietor, cafe working proprietor, coffee house.
Steward, Hotel Steward: Supervises work of Dining Room Waiters Pantry Man and Room Service Waiter and ensures that guests are served promptly and courteously in dining room. Receives customers in dining hall and escorts them to tables and obtains orders from customers and ensures that food is served promptly by Waiters. Visits rooms, halls and other areas to ensure that they are kept clean and tidy. Ensures that glass, china and silver wares are in good order. Prepare dining halls for banquets and special occasions by decorating them with flower vases and arranging tables and chairs in pleasing fashions. Keeps record of any breakage of crockery or loss of cutlery. May keep kitchen equipment, crockery, cutlery etc., under his charge and issue them as needed. May purchase food supplies and kitchen equipment and check them for quality and quantity. May supervise storage and issue of supplies.
Waiter, Institutional/Food and Beverage Service-Steward; Waiter; Bearer (Institutional): Serves food, snacks, beverages to customers, guests in hotels, bars, and restaurants. Prepares table with clean linen, condiments containers, glasses, menu-card and obtains orders from customers. Collects food, beverages, snacks etc., from kitchen according to customers’ orders from Pantry Man and serves them. Waits on customers periodically for additional requirements, of food etc. Removes used plates, cups, saucers from table and presents bill to customers and collects cash and hands it to Cashier.
Is designated as WAITER (dining room) if employed in serving food in dining rooms and LOUNGE WAITER if engaged for serving beverages and snacks in lounge.
Waiters, Other; Waiters and Bartenders, Other: This includes all other waiters and bartenders who serve food and beverages in commercially operated dining and drinking places, clubs, institutions and canteens and on board ships not elsewhere classified.
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