39 Employment Opportunities in Food Service Operation

Vinti Davar

1. Introduction

The food service industry offers very good job opportunities globally at all levels. Millions of people work for the food service industry directly and indirectly in India. Every food service establishment, whatever the size may be, right from a conventional tea shop to an exclusive fine dining restaurant, transport catering, welfare catering, theme park, guest house etc., depend on trained manpower. Everyone involved in the handling of raw, processed, and cooked food and beverages directly or indirectly will be working for the food service industry.

2. Objectives

This module will enable you to know:

• Different positions in food service industry
• The essential requirements for job
• Skills required for each position

3.  Fields of Employment in Hospitality Industry

The following are some of the fields where food service professionals can be placed:

3.1 Welfare Sector

• Convalescence centres
• Hospitals
• Hostels
• Industrial catering
• Military catering
• Old-age homes
• Prisons
• Bars
• Function catering
• Pubs
• Recreation centres
• Restaurants of all types

3.3 Transport catering

• Flight catering
• Railway catering
• Ship/cruise catering
• Road/Motorway Catering

4.  Job positions for a Food Service Personnel

1.     Food & Beverage Service

2.     Food Production

Food & Beverage Service department of a hotel/restaurant/bar has following positions:

4.1.1 Food &Beverage Manager

S/he supervises and co-ordinates all activities related to food and beverage, from purchasing, receiving, production, service, clearing to stocks etc. The key skills required for this position are

• Management skills to ensure customer satisfaction and repeat patronage
• Deliverance of High quality service
• Knowledge and compliance of applicable rules and regulations
• Optimise the supply chain and the use made of raw materials/ inventory
• Team management, leadership and team player
• Sales ability
• Thoroughness
• Adaptability
• Spirit of initiative
• Financial Awareness Qualifications Required
• A-levels(Professional) in service- related subjects
• Experience of working at high positions in food and beverage sector for a minimum of 5-10 years
• Minimum two references

4.1.2 Restaurant Manager:

The entire operations of the restaurant are under control of the restaurant manager. He/she must have a thorough knowledge of the latest trends in catering operations, guest psychology, and maintain good rapport with guests. He/she must possess adequate educational qualifications (Degree in Hospitality); experience of minimum 5-10 years of working in food service industry; excellent skills, and knowledge of:

• Preparing budget for a financial year
• Developing and implementing sales promotional activities
• Setting up service standards for all dishes and drinks served in the restaurant
• Menu planning for daily operations and special occasions
• Recruiting staff and training them
• Establishing good relationships with guests
• Handling guest complaints
• Evaluating performance appraisal and identifying training needs
• Analysing sales to know fast moving dishes, least preferred dishes, most preferred cuisine in case of multi-cuisine restaurant, seat turnover, average revenue per cover, which help him in his decision-making process
• Purchasing and maintaining restaurant equipment-furniture, linen, cutlery, crockery, glassware, and other special service equipment
• Ensuring adequate supply of condiments, proprietary sauces, disposables, and so on
• Maintaining stock record of restaurant equipment
• Building good team spirit among the wait staff
• Maintaining cleanliness and hygiene of service area
• Coordinating with other departments of the hotel

4.1.3 Head Waiter:

The head waiter must possess adequate educational qualifications (degree/diploma in hospitality); experience of minimum 3-8 years of working in food service industry; good knowledge and show excellent skills in:

• Preparing duty rota
• Inspecting the mis-en-place and mis-en-scene carried out by the staff
• Inspecting personal grooming of staff
• Briefing staff on service procedure
• Assisting restaurant manager in his duties
• Allotting stations to waiters
• Taking reservations
• Guiding customers to their reserved table and assisting in seating
• Taking charge of the restaurant in absence of restaurant manager
• Maintaining restaurant logbook
• Preparing daily restaurant sales report
• Ensuring cleanliness of restaurant and service equipment
• Maintaining restaurant stock
• Coordinating with housekeeping, front office, kitchen, stores, maintenance, and accounts

4.1.4 Station Waiter:

He/she is in charge of a particular restaurant section with four to six tables seating up to 20 covers. The essential qualifications for station waiter are degree/diploma/certificate in food service with an experience of minimum 1-2 years. He/she must possess skills in:

•  Doing the mise en place necessary for his stations
• Sending soiled table linen for laundry and collecting clean and laundered linen
• Laying covers according to the meals to be served and restaurant guidelines
• Setting up the sideboards with required items
• Making sure his station is clean and presentable
• Taking orders if the head station waiter is busy
• Collecting food directly either from kitchen or through commis
• Serving food and beverages to customers seated in his station as per the restaurant’s standards
• Remembering what each customer has ordered and serving accordingly
• Placing accompaniments and condiments at the right time
• Presenting bill in a folder and accepting payment, and returning the change, if any
• If bill is signed by a residential guest, then sending it immediately to front office, so that it can be charged to guest’s account
•  Clearing and re-laying the tables

He/she assists the station waiter and the junior station waiter. He/she does most of the basic mis en place work. He must have knowledge and experience in :

• Cleaning and wiping cutlery, crockery, and glassware
• Collecting cleaned table linen
• Assisting in setting up the sideboard
• Assisting in general preparations such as filling cruets, preparing candles and bud vase, napkin folding (if used)
• Fetching food from kitchen
• Assisting with clearing the table of dirty items and carrying soiled crockery and cutlery to wash up
• Assisting in service of water, coffee, soft drinks, vegetables, sauces, and so on, that does not need much of service skills, under the supervision of the station waiter.

   4.1.6 Apprentice/Busboy

They are learners and mainly does the clearance work. They may also be given cleaning and wiping of service equipment, mis en scene activities, and on. They will not be asked to attend any of the guests’ tables as they are very new to the job. One needs good personality and be humble to join at this position.

4.1.7 Sommelier/Wine Butler/Wine Waiter

He/she is responsible for taking the order and the service of aperitif and wines, cigars and cigarettes. He collects orders from the dispense bar controlled by the dispense barman therefore needs good knowledge and experience.

4.1.8 Carver

He/she is responsible for carving meat/poultry in the presence of guests and needs excellent skills of carving.

4.2 FOOD PRODUCTION DEPARTMENT

Food Production is another area of foodservice. Though, the jobs and duties of staff members also vary from kitchen to kitchen, and so do the titles attached to the jobs. But certain positions and titles do occur throughout the industry.

4.2.1 Chef De Cuisines (Executive Chefs or-Head Chefs)

This position is responsible for quality of the products, for hiring, management of kitchen personnel, for controlling costs and meeting budgets, and, for coordinating with other departments.

Educational qualifications, skills and expertise are needed in making new menus, purchasing, costing, and scheduling of employees.

An executive chef requires a flair for:

1. The vision to accomplish company’s goals.

2.Anticipate guests’ needs and wishes, and surpass their expectations.

3. Identify and develop new products and equipment, to enhance the product quality.

4. Develop and define quality standards of food preparation and presentation.

5. Distribute the work within the kitchen staff.

6. The quality of dishes.

7. Ensure availability of stock and raw ingredients by proper planning and coordination with purchase and stores.

8. Coordinate with the engineering department to carry out preventive maintenance programme in the kitchen.

9.Recommend menu pricing in coordination with F&B director/F&B manager/F&B controller/banquet manager.

10.The hygiene and cleanliness of the kitchen areas, equipment, and staff.

11.Analyse and monitor costs, (material, energy, and staff) to ensure high profitability on a regular basis and initiate corrective action whenever necessary.

12.  Preparation of capital and operational budget in order to achieve desired profitability.

13. Training of staff

14.  Skill development and multi-functionality.

4.2.2 Sous Chefs (Under the Chefs)

They are the principal assistants to the head chefs and aid the chefs in general administration and in particular; supervising food production and service. They are the acting head chefs in the absence of the head chefs.

A sous chef must be competent to:

1. Perform the duties of the executive sous chef during his/her absence.

2. Conduct training sessions of staff to improve work procedures, quality, minimising waste etc.

3.Responsible for approving food raw materials requisitions from stores for stations assigned and in the executive sous chef’s absence for the entire main kitchen.

4.Be responsible for all food production in area assigned to him.

5.Be responsible for overall food cost control without affecting standards and specifica-tions as laid out by top management.

6.Account for the usage, consumption, spoilage, and control of food stuff produced or stored under his/her supervision.

7 .Be responsible for the preparation of mis en place at all stations. 4.2.3 Chef Gardemangers (Pantry Chefs)

They are responsible for all cold food presentations, which might include hors d’oeuvres, salads, sandwiches, pates, etc.

4.2.4 Butcher Chefs

They are in charge of the butcher shop which prepares meats, fish, and poultry as desired by the user departments of the kitchen.

4.2.5 Pastry Chefs

They enjoy a different status and the work of their department is generally separated from the main kitchen and is self-contained in the matter of cold storage, machinery, and equipment. They are responsible for all hot and cold desserts. These may include cakes, pastry, ice creams. The essential skill required is excellence in baking and decorating cakes/pastries/desserts etc.

4.2.6 Boulangers

They bake products such as bread, rolls, etc.

4.2.7 Potagers (Soup Cooks)

They prepare soups and stocks, which may include cream soups, consommes, bisques, broths, national soups, essences, etc.

4.2.8 Entremetier (Vegetable Cooks)

The entremetiers prepare

·      All vegetable dishes

·      All potato dishes

·      All egg dishes

·      All farinaceous dishes

They are responsible for braised meats, roasted meats, and meat dishes. Their section is responsible for deep-frying of foods. They are responsible for all sauces and sauce-related dishes.

4.2.11 Banquet Chefs

They are responsible for all food to be prepared for banquet functions and also for the buffet in coffee shop.

They are the reliever chefs who take charge in the absence of the section chefs. They are multi-skilled cooks who would fit into any job in case of emergencies.

4.2.13 Chef De Parties (Section Chefs)

All chef de parties are supervisors in charge of a clearly defined set of activities within the kitchen. They are the station heads and must be skilled to cook dishes perfectly. They should also have a certain degree of administrative skills. They should be able to plan and carry out production schedules for the section.

A chef de partie must be well equipped to take care of:

1.  Prompt and accurate service by all kitchen staff under his/her control

2.  Implementing hotel standards on food quality, preparation, and presentation in his/her section/shift.

3.   Changes in systems and procedures to increase efficiency and improve service levels.

4.  All the kitchen equipment and records

5.  Standards set by executive chef on food quality, preparation, and presentation in his/her section.

6.  Check that inter-kitchen food transfers are accurate and conform to hotel policy.

7.   Proper mis en place in his/her production sections for speedy preparation and service.

8.  Hygiene and cleanliness of the kitchen area/equipment as per predetermined HACCP standards.

9. Production planning with his/her commis, demi chef de partie, and concerned higher kitchen authorities.

4.2.14 Demi Chef De Parties

They are also in a supervisory capacity. They take charge in the absence of the chef de parties. They assist the chef de parties in performing all the activities listed for Chef-de parties.

4.2.15 Commis

There are both commis I and commis II levels. Commis I is a senior position than II. They are the assistants to the chef de partie. However, in most hotels now- the comrnis I and II have been classified as commis only.

A commis must possess skills to:

1. Finish food orders quickly without compromising on quality and quantity standards.

2.Minimise food waste.

3. Get ready the required mis en place in different kitchen sections.

4. Maintain hygiene and cleanliness in his work area.

5.Prepare food as per pre-set organizational standards on quality and quantity.

6. Maintain all kitchen equipment in excellent condition.

7.Fulfil his/her responsibilities as per established standards.

8. Ensure fetching requisitions as per requirements.

9. Make sure that the equipment of his/her section is properly and timely cleaned in a hygienic manner.

10. Assist all subordinates and peers of various kitchen sections.

11. Coordinate with other food and beverage section, engineering/housekeeping, etc. whenever required.

12. Ensure appropriate and professional communication with all the team members at all given times.

13. Attend behavioural, vocational, and skill-related training, to enhance his/her skills and develop multi-functionality.

4.2.16 Apprentices

These are the trainees who help out in day-to-day operations. These positions defined here are in a classical sense. In the real world, they are combined; altered, and adapted to fit the specific goals of the individual operation.

4.3 Banquet Organization

Banquet department functions fall under the control of the banquet manager. It is responsible for organizing various types of formal and informal functions within and off the premises. A bar offers following positions:

• Banqueting Manager
• Banqueting Head Waiter
• Dispense Barman
• Banqueting Head Wine Waiter
• Permanent Banqueting Wait Staff
• Casual staff
• Porters
• ales Administration Manager

He/she is in charge of all the functions of the banquet department. He/she must have skills and experience in function/event management and showcase skills necessary for

• Briefing the banquet head waiter about function details and getting it organized
• Preparing budget for the event
• Planning menu for various functions at different price ranges
• Procuring equipment for banquets
• Devising and implementing sales promotional plan
• Recruiting and training staff
• Communication with customers
• Engaging staff on casual basis for functions.
• Executing the function according to the instructions of the banquet manager
• Briefing banquet waiters
• Getting the hall(s) set for the function
• Supervising the mise en place
• Allocating duty to the staff
• Maintaining stock
• Maintain logbook

A temporary dispense bar is set up during an event by the dispense barman. He may be either on the permanent employee roll of the banquet department or temporarily sent by the bar for the function. He must be well aware about :

•  Collecting stock of alcoholic drinks from the main bar against requisition
• Allocating bar stock to various functions
• Setting up of bars with necessary bar accessories
• Organizing bar staff
• Allotting duties to bar staff
• Controlling of bar stock and cash during the service

4.3.4 Permanent Banqueting Wait Staff

They must know and be good at :

• Cleaning and wiping cutlery, crockery, and glassware
• Arranging tables for various functions according to instructions of superiors
• Setting up buffet counters
• Setting up covers
•  Mis en scene activities
•  Fetching dishes from kitchen (main or banquet kitchen)
• Serving guests as per instructions
•  Personal grooming
• Clearing soiled service equipment for wash
• Clearing and cleaning hall after the event

4.3.5 Casual staff

They are hired for specific functions by the banquet head waiter and are responsible for carrying out any type of banqueting task assigned to them. Great care must be taken while engaging them as their honesty, behaviour, service skill, and so on, will have a great impact on the goodwill of the hotel. After the event, they are paid and dismissed.

4.3.6 Porters

They do heavy work such as carrying furniture, vessels, and so on. They are assigned duties by the stewarding department during functions and hired permanently/ contract/daily wage.

4.4 Room Service

The room service department is responsible for serving food and beverages in the guests’ rooms according to predetermined standards. All the activities of the room service department are controlled by the room service manager and his/her team.

4.4.1 Room Service Manager

Must  possess  qualifications,  experience,  skills  and  knowledge  necessary  for following:

• Preparing budget for the department
• Preparing sales report
• Analysing sales for managerial decisions on menu planning and pricing
• Handling guests’ complaints
• Procuring equipment required for room service department
• Recruiting and training staff
• Coordinating with other departments
• Controlling labour cost
• Monitoring performance of staff
• Preparing the bill

4.4.2 Room Service Captain

For this position one must have good educational qualifications, experience and skills for

• Receiving orders
• Collecting dishes from appropriate section of the kitchen
• Preparing indent for room service requirements and getting approval from the room service manager
• Ensuring cleanliness in the department
• Preparing duty schedule for room service stewards
• Ensuring trays are cleared from rooms
• Supervising placing of fruit baskets and cookies in rooms according to the policy of the hotel
• Monitoring stock levels of the minibar and getting it replenished, if it is the responsibility of room service
• Maintaining stock of room service

4.4.3 Room Service Steward (Room Service Waiter/Floor Waiter)

Room service steward is called the Chef d’etage in French. He is appointed to perform following jobs :

• Lining trays and arranging them with basic service equipment and accompaniments
• Setting up room service trolley
• Collecting proprietary sauces, disposables, and so on, from stores
• Stocking dispense bar
• Carrying tray to room and serving, if necessary
• Collecting signature of guests on bills
• Placing fruit baskets and cookies in rooms identified by the captain
• Replenishing mini bar under direction of captain
• Clearing trays from rooms and corridors
• Personal grooming
• Informing guests’ complaints/appreciation to the captain
• Performing any other work assigned by the room service captain and order taker

4.5 Bar Service

The bar serves different types of alcoholic beverages to residential and non-residential guests in the hotel. It may refuse to serve alcohol to guests who are under age or are already quite inebriated. The minimum age of a person for alcohol consumption should be followed strictly to avoid any legal or police action against the establishment. Typically, a bar has following positions:

• Bar Manager
• Head Bartender
• Bar Waiter/Waitress
• Cellarman/Beverage Steward

4.5.1 Bar Manager

The bar manager must have knowledge about alcoholic beverages and skilful about :

• Recruiting staff and training them for bar operations
• Monitoring performance and activities of bar and dispense bars
• Supervising alcohol service
• Forecasting volume of sales
• Maintaining a close watch on movement of bottles
• Preparing budget for bar and dispense bars
• Identifying alcoholic beverages suppliers and procuring from them
• Formulating beverage control system
• Purchasing bar equipment
• Maintaining record of stock
• Handling guests’· complaints
• Preparing sales report

He/she is responsible for the overall function of the bar and must be good at:

• Supervising bartenders
• Scheduling rota
• Receiving stock from the cellar against the requisition
• Maintaining par stock level (certain level of inventory) in the bar
• Training bar staff in making cocktails, preparing glasses for drinks, garnishing drinks, service procedures, recording orders, and so on
• Issuing stock to dispense bar against requisition and empty bottles
• Taking closing and opening stock
• Maintaining empty bottle record
• Assisting the bar manager in his daily duties and relieving him during his day off and holidays

4.5.3 Bartenders

This position is open for a person who possesses experience and  good competence for:

• Mixing and serving drinks to guests seated at the counter
• Pouring required measures against BOT(bar order ticket) for bar waiters to serve guests at the table
• Washing glassware and bar tools
• Recording sales
• Receiving cash from guests or getting bills signed by residential guests taking note of their room number
• Establishing good relationship with customers

4.5.4 Bar Waiter/Waitress

Anybody who can perform the following activities can be employed as a bar waiter:

• Keep the mis en place ready for beverage service at the table
• Record beverage order on BOT and collecting them from the bar
• Serve guests alcoholic drinks at the tables in bar, restaurants, or lounge
• Clear glasses and leaving them for wash
• Collect payment from the guest or getting the bill signed by residential guest
• Keeping tables clean
• Referring any complaints to the head bartender

5.  Qualifications Essential for recruitment in Food and Beverage Industry

5.1 For top level management positions

• A-levels(Professional) or Masters/Bachelors and skills in job related subjects
• Experience of working at high positions in food and beverage sector for a minimum of 5-10 years
• Minimum two references

5.2 For middle level management positions

• A-levels(Professional) or Bachelors/diploma and skills in job related subjects
• Experience of working in food and beverage sector for a minimum of 2-5 years
• Minimum two references

5.3 For bottom level management positions

• Diploma and/or skills in job related subjects
• Minimum one reference

6.  Benefits of working in Food and Beverage Sector

Though, the job of food service personnel is very challenging yet, they have a very good scope of commencing their own business, either by taking industrial or institutional catering on contract, or starting food and beverage establishments and some other benefits are as follows:

1. Food service professionals work in hygienic environment
2. Usually provided duty meals and beverages
3. Accommodation (normally provided by resorts)
4. In fine dining restaurants and banquets, room service waiters get substantial amounts as tips. Foreigners may tip them in foreign currencies
5. Opportunity to serve celebrities such as Prime Ministers, movie stars and sports persons
6. The overall personality of the food service person improves dramatically. He/she interacts frequently with people of different temperament, expectations, and financial status which help him/her improve his/her personality.
7. Regular interaction with guests to satisfy their needs help him/her gain confidence
8. Good and talented food service professionals are identified and picked up for higher posts.

7. Summary

Food and beverage industry has glamour and talented persons can rise to high positions with their skills and acumen shown. Hard work, honesty, suave personality, along with academic qualifications, experience and adaptability offers substantial number of jobs at different levels to young aspirants.

Web links

• http://dictionary.cambridge.org/dictionary/business-english/job-profile  http://www.vocabulary.com/dictionary/
• https://www.gfs.com/en/future-opportunities
• http://www.ilo.org/global/publications/magazines-and-journals/world-of-work-magazine/articles/WCMS_157893/lang–en/index.htm