THE DORCHESTER JOB DESCRIPTION. DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory
|
|
- Paula Francis
- 5 years ago
- Views:
Transcription
1 THE DORCHESTER JOB DESCRIPTION JOB TITLE: Banqueting Sommelier JOB CODE: DATE: October 2013 DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory REPORTS TO: Event Operations Manager / Director of F&B Event Operations Manager Director of F&B Purchasing Banqueting Sommelier Guests Sommelier - Restaurants Outlet Managers Key Direct Reporting Line Dotted Reporting Line Key Communication Points JOB OBJECTIVES: 1. To search, select and buy wines from around the world for The Dorchester, in conjunction with Purchasing. 2. To ensure that all wines are stored, presented and served to the required 1
2 standards. 3. To assist the Event Operations Manager in the sales of wines to Banqueting clients. 4. To assist the Director of F&B in creating, maintaining and developing all wine stocks, wine sales and wine lists. 5. To assist all Event Operations team in the sales of wines and to advise them on the best wines appropriate to their clients. 6. To work closely with other Sommeliers to create, maintain and develop the wine stock, wine sales and list. 7. To introduce and actively promote, an up-selling wine scheme to the F&B Team. 8. To ensure the education of wines is relevant and on-going; by creating and maintaining a minimum core knowledge level for the sales and operational teams. 9. Train Events Operations team on pairing suitable food and wine, along with spirit, beer and other beverage knowledge MAIN DUTIES: Within Banquet: 1. To be aware of and comply with all statutory requirements on Health and Safety and all aspects of the Hotel s Health and Safety Policy. 2. To comply with the current licensing laws and the hotel s licensing policy, fire regulations evacuation procedures. 3. To supervise all the necessary preparation related to wines in planning forthcoming banquet events. 4. To supervise all orderings of wines, ensuring adequate amounts are ordered for events and that an appropriate par stock level is maintained at all times. 5. To check daily if all wine returns to cellar are done in the perfect conditions. 2
3 6. To assist and give advices on wines to the Floor Managers in charge of an event. 7. To attend the weekly operational banqueting meeting. 8. To share wine knowledge and encourage junior staff to develop their wine knowledge further through regular training sessions. 9. To ensure that the wine service provided to clients are at the highest standards as set by The Dorchester standards. 10. To deal with problems in a professional and courteous manner. 11. Maintain effective communication within the department and ensure that the Event Operations Manager kept well informed of any problems / queries that have arisen. 12. To actively participate in the generation of ideas to impact positively on wine sales revenue and to assist in the implementation of these ideas. 13. To assist in the preparation of stocktaking of wines. Within F&B: 1. To ensure that the beverage cost and contribution margins for wines meet the hotel target (as set by the Director of F&B). 2. To train all F&B staff on basic knowledge of wines, up-selling of wines and wine service. 3. To assist and lead wine tasting, recommending and up-selling wines to clients to maximise revenue and profit. 4. To constantly gather and review information about wine regions, quality, availability, new trends and prices. 5. To select wines for all wine lists and organise wine tasting with relevant people. 6. To compose all wine lists to achieve maximum guest satisfaction, profit, prestige and trade recognition. 7. To supervise all wine stock levels, stock movements and recommend corrective actions where needed. 3
4 SKILL Training and Qualifications Professional Wine qualifications Functional Skills, Knowledge and Experience Previous experience in a similar position preferably in a 5 star establishment or equivalent. A thorough and extensive knowledge of wines is required. Strong knowledge of classical and modern cuisine and wine pairing. A second language would be beneficial. To be competent on all lay up procedures and service skills as described in the main duties. Social Skills and Experience To posses the ability to communicate with guests and other staff in order to project a positive image of The Dorchester. The ability to maintain hotel standards of work under pressure. COMMUNICATIONS Internal Will be in regular communication with the Director of F&B, the Event Operations Manager, the Floor Managers, The Grill Head Sommelier, The Materials Manager and all other Departments as required. External including clients, guests, business contacts and general public Has constant communication with guests, wine makers and suppliers. Verbal and written Must be able to communicate clearly both verbally and in writing in English. Departmental communication is required at all times. 4
5 RESPONSIBILITY FOR: Wine Stock Ensure that procedures as outlined in the Policy and Procedures Manual in relation to jobholder s position are strictly adhered to. Materials and correct usage The jobholder is expected to handle all foods and beverages and other operating equipment and operating supplies carefully and in accordance with operation instructions if applicable. Equipment The jobholder is expected to report malfunction of equipment and damage to furniture and fixtures. HUMAN RESOURCES Work of others and maintenance of standards N/A Responsibility of training others Responsible for training all F&B employees on wine knowledge. Health and Safety of job holder and others To comply with Health and Safety procedures of the Hotel. To be aware of fire, bomb evacuation and emergency procedures, and attend regular training sessions in this regard. Job holder s own responsibility to keep abreast of developments and legislation 5
6 Should be fully up to date on relevant aspects of Health and Safety licensing and legislation, as well as food and hygiene laws relevant to his/her position in the Department. ANY OTHER INFORMATION: An active contribution to team building and teamwork is crucial. NOTE: The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate. The above information is correct and approved by: JOB HOLDER:. DATE: 6
THE DORCHESTER JOB DESCRIPTION
THE DORCHESTER JOB DESCRIPTION JOB TITLE: Sommelier Grill Room JOB CODE: 2207 DATE: April 1998 PREPARED BY: R Lyse DEPARTMENT: Food & Beverage JOB GRADE: REPORTS TO: Restaurant Manager STATUS: & Beverage
More informationUNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85
UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85 UNIT NUMBER: D1.HPA.CL4.01 UNIT DESCRIPTOR: This unit deals with skills and knowledge required in the planning, operating and managing of
More informationPrepare and serve wines
Prepare and serve wines K/601/4939 Learner name: Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and
More informationUNIVERSITY OF LINCOLN JOB DESCRIPTION CONTEXT
JOB TITL DPARTMNT LOCATION UNIVRSITY OF LINCOLN JOB DSCRIPTION Catering Assistant (GF & Co) Catering Department Brayford JOB NUMBR F5186 GRAD 2 DAT January 2019 RPORTS TO Catering Supervisor CONTXT Catering
More informationAWARD: Pulse Hospitality Operations Agreement 2016
REPORTS TO: SUBORDINATE POSITIONS: Unit Manager Nil AWARD: Pulse Hospitality Operations Agreement 2016 JOB SUMMARY This job contributes to UOW Pulse s success by ensuring our service and retail standards
More informationUNIT TITLE: PROVIDE GUERIDON SERVICE NOMINAL HOURS: 25
UNIT TITLE: PROVIDE GUERIDON SERVICE NOMINAL HOURS: 25 UNIT NUMBER: D1.HBS.CL5.11 UNIT DESCRIPTOR: This unit deals with skills and knowledge required to promote, prepare for and provide gueridon service
More informationWACS culinary certification scheme
WACS culinary certification scheme About this document This document provides an overview of the requirements that applicants need to meet in order to achieve the WACS Certified Chef de Cuisine professional
More informationUNIT TITLE: TAKE FOOD ORDERS AND PROVIDE TABLE SERVICE NOMINAL HOURS: 80
UNIT TITLE: TAKE FOOD ORDERS AND PROVIDE TABLE SERVICE NOMINAL HOURS: 80 UNIT NUMBER: D1.HBS.CL5.16 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to take food orders and provide
More informationBarista/Café Assistant
Position Description Barista/Café Assistant Lincoln Hospitality Limited June 2018 1 Position Description Barista/Café Assistant Context Lincoln University is New Zealand s specialist land-based university,
More informationRoaster/Production Operative. Coffee for The People by The Coffee People. Our Values: The Role:
Are you an enthusiastic professional with a passion for ensuring the highest quality and service for your teams? At Java Republic we are currently expanding, so we are looking for an Roaster/Production
More informationSenior Chef Production Cooking Apprenticeship Standard
Senior Chef Production Cooking Apprenticeship Standard NCFE Level 3 Certificate In Hospitality and Catering Principles (Professional Cookery) (601/7915/6) NCFE Level 3 NVQ Diploma in Professional Cookery
More informationPOSITION DESCRIPTION. DATE OF VERSION: August Position Summary:
POSITION DESCRIPTION POSITION TITLE: DEPARTMENT: REPORTING TO: Wine Ambassador Global Marketing Graduate Manager LOCATION: Various PR JOB BAND: Local Banding F DATE OF VERSION: August 2016 Position Summary:
More informationPOSITION DESCRIPTION. DATE OF VERSION: January Position Summary:
POSITION DESCRIPTION POSITION TITLE: DEPARTMENT: REPORTING TO: Graduate / Wine Ambassador Global Marketing Graduate Manager LOCATION: Various PR JOB BAND: Local Banding F DATE OF VERSION: January 2018
More informationUnit ID: 295 Domain FOOD AND BEVERAGE SERVICE Title: Serve food and beverages to guests in a hospitality establishment Level: 3 Credits: 10
Unit ID: 295 Domain FOOD AND BEVERAGE SERVICE Title: Serve food and beverages to guests in a hospitality establishment Level: 3 Credits: 10 Purpose This unit standard specifies the competency required
More informationGuideline to Food Safety Supervisor Requirements
Guideline to Food Safety Supervisor Requirements The Food Safety Supervisor (FSS) Why is a Food Safety Supervisor important? Food laws in NSW require certain food businesses in the hospitality and retail
More informationThis qualification has been reviewed. The last date to meet the requirements is 31 December 2015.
NZQF NQ Ref 0915 Version 6 Page 1 of 11 National Certificate in Hospitality (Specialist Food and Beverage Service) (Level 4) with strands in Advanced Food Service, Advanced Beverage Service, Advanced Wine
More informationChef de Partie Apprenticeship Standard
Chef de Partie Apprenticeship Standard NCFE Level 3 Certificate In Hospitality and Catering Principles (Professional Cookery) (601/7915/6) NCFE Level 3 NVQ Diploma in Professional Cookery (601/8005/5)
More informationPART I HAWAII HEALTH SYSTEMS CORPORATION STATE OF HAWAII Class Specifications for the Classes:
PART I HAWAII HEALTH SYSTEMS CORPORATION 9.550 STATE OF HAWAII 9.555 9.560 9.565 Class Specifications for the Classes: COOK I - IV BC-05; BC-08, WS-08, F-108 BU:01; BU:02 COOK I 9.550 Assists in cooking
More information-SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION. -Module Number Session
-SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION -Module Number- 3230006 -Session-1996-97 -Superclass- NE -Title- CAKE DECORATION: ADVANCED ROYAL
More informationUNIT TITLE: PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES NOMINAL HOURS: 80
UNIT TITLE: PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES NOMINAL HOURS: 80 UNIT NUMBER: D1.HBS.CL5.10 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to provide advice
More informationMedical Conditions Policy
Medical Conditions Policy Background: Anaphylaxis is a severe, life-threatening allergic reaction. Up to two per cent of the general population and up to 5 percent of young children (0-5yrs) are at risk.
More informationUNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45
UNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45 UNIT NUMBER: D1.HCC.CL2.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs to plan, prepare,
More informationFood safety in non-profit organisations Food Act 2006
Food Safety in Queensland Food safety in non-profit organisations Food Act 2006 1st Edition July 2006 in partnership with Australian Institute of Environmental Health Table of Contents Introduction.................................
More informationAPPLICANT GUIDE HOSPITALITY OCCUPATIONS
HOSPITALITY OCCUPATIONS OCCUPATION: Cook (ANZSCO 351411) QUALIFICATION: SIT31116 - Certificate III in Asian Cookery SKILLS ASSESSMENT - Occupational Requirements A person who works in Australia as ANZSCO
More informationNOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR:
UNIT TITLE: PREPARE AND SERVE COCKTAILS NOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to prepare and serve cocktails within the hotel industry workplace
More informationSafe working practices include day to day observation of safety policies and procedures, legislative requirements and professional requirements.
Unit ID: 319 Domain COMMERCIAL COOKERY AND CATERING Title: Prepare, cook, and present meat, poultry and fish dishes in a hospitality establishment Level: 3 Credits: 8 Purpose This unit standard specifies
More informationconfidence for front line staff Key Skills for the WSET Level 1 Certificate Key Skills in Wines and Spirits ISSUE FIVE JULY 2005
confidence for front line staff s for the s WSET Level 1 Certificate in Wines and Spirits ISSUE FIVE JULY 2005 www.wset.co.uk NVQ Tracking: Catering and Hospitality 1 CATERING AND HOSPITALITY UNIT 1FDS5
More informationUNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55
UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55 UNIT NUMBER: D1.HCC.CL2.14 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers to prepare,
More informationNC PROFESSIONAL COOKERY
NC PROFESSIONAL COOKERY (SAQA ID 14111 - LEVEL 4) Overview This qualification has been developed for professionals in the food preparation industry (hospitality). It brings together elements of food and
More informationCOUNTY DETENTION COOK (Job Description)
COUNTY DETENTION COOK (Job Description) Class specifications are intended to present a descriptive list of the range of duties performed by employees in the class. Specifications are not intended to reflect
More informationNEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE#: HMGT 2305 COURSE TITLE: DINING ROOM OPERATIONS
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE#: HMGT 2305 COURSE TITLE: DINING ROOM OPERATIONS CLASS HOURS: 1.5 LAB HOURS: 4.5 CREDITS: 3 1. COURSE
More informationPERFORMANCE CRITERIA To be competent you must achieve the following:
U10001: Unit Descriptor: This unit describes the competence required to effectively prepare and bake food The unit describes the essential abilities of: Effectively maintaining safety and hygiene requirements
More information1 a) State three leadership styles used by a food and beverage supervisor. (3 marks)
Sample Mark Scheme 1 State three leadership styles used by a food and beverage supervisor. For each style of leadership stated in, explain a situation when it would be appropriate to be used. Autocratic
More informationSommelier 9543 Certificate III in Hospitality (Operations) Sommeliers
Sommelier 9543 Certificate III in Hospitality (Operations) Sommeliers National Code: AQF THH33002 This course is for people who want to work in the hospitality industry and specialize in the role of Sommelier
More informationCENTRAL OTAGO WINEGROWERS ASSOCIATION (INC.)
CENTRAL OTAGO WINEGROWERS ASSOCIATION (INC.) Executive Officer: Natalie Wilson President: James Dicey Central Otago Winegrowers Assn E: james@grapevision.co.nz P.O. Box 155 Ph. 027 445 0602 Cromwell, Central
More informationUnit of competency Content Activity. Element 1: Organise coffee workstation n/a n/a. Element 2: Select and grind coffee beans n/a n/a
SITHFAB005 Formative mapping Formative mapping SITHFAB005 Prepare and serve espresso coffee Unit of competency Content Activity Element 1: Organise coffee workstation n/a n/a 1.1 Complete mise en place
More informationLEAN PRODUCTION FOR WINERIES PROGRAM
LEAN PRODUCTION FOR WINERIES PROGRAM 2015-16 An Initiative of the Office of Green Industries SA Industry Program and the South Australian Wine Industry Association, in association with Wine Australia South
More informationHEAD BREWER JOB DESCRIPTION:
37 Milford St. Hamilton, NY 13346 315-824-1560 HEAD BREWER JOB DESCRIPTION: Title: Head Brewer As an employee of Good Nature Brewing, Inc. you will have many tasks on any given day. Many of these tasks
More informationFOOD SERVICES LEAD - LEVEL 2
FOOD SERVICES LEAD - LEVEL 2 High school graduation or equivalent or demonstrated skills in reading, writing, and communications with two years of training in food services. School district experience
More informationANAPHYLAXIS POLICY. This policy was last ratified by School Council on March 2014
ANAPHYLAXIS POLICY This policy was last ratified by School Council on March 2014 RATIONALE Anaphylaxis is a severe rapidly progressive allergic reaction that is potentially life threatening and requires
More informationA d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D )
8 9 9 8 A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 40S/40E/40M A Baking and Pastry Arts Course 8 9 9 8 : A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 4 0 S / 4 0 E / 4
More informationJob Description: Catering Assistant Supervisor CATERING ASSISTANT SUPERVISOR JOB DESCRIPTION AND PERSON SPECIFICATION
CATERING ASSISTANT SUPERVISOR JOB DESCRIPTION AND PERSON SPECIFICATION 1 1. Job details Job title: Catering Assistant Supervisor Responsible to: Head Chef Directorate/Department/Team: Planning and Resources/Central
More informationUNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60
UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60 UNIT NUMBER: D1.HPA.CL4.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers
More informationANAPHYLAXIS - Risk minimisation procedures
ANAPHYLAXIS - Risk minimisation procedures The following procedures should be developed in consultation with the parents/guardians of children in the service who have been diagnosed as at risk of anaphylaxis,
More informationjob pack Tyneside Cinema
job pack sous chef job pack SOUS CHEF Tyneside Cinema Imagine if every business were a lightbulb and that for each light bulb the primary goal was to attract the most moths possible. Now what if you learned
More informationIs Fair Trade Fair? ARKANSAS C3 TEACHERS HUB. 9-12th Grade Economics Inquiry. Supporting Questions
9-12th Grade Economics Inquiry Is Fair Trade Fair? Public Domain Image Supporting Questions 1. What is fair trade? 2. If fair trade is so unique, what is free trade? 3. What are the costs and benefits
More informationAPPLICATION PACK FOR TRADE, CRAFT, FOOD AND CHARITY STALLS WITH TERMS AND CONDITIONS
RANNOCH HIGHLAND GATHERING 2017 Saturday 19 th August 2017 STALL / PITCH APPLICATION APPLICATION PACK FOR TRADE, CRAFT, FOOD AND CHARITY STALLS WITH TERMS AND CONDITIONS CONTACT DETAILS NAME TELEPHONE
More informationFairfield Public Schools Family Consumer Sciences Curriculum Food Service 30
Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Food Service 30 BOE Approved 05/09/2017 1 Food Service 30 Food Service 30 Students will continue to participate in the school
More informationPERSONAL HEALTH AND HYGIENE POLICY
Elder Street Early Childhood Centre PERSONAL HEALTH AND HYGIENE POLICY PURPOSE: To provide an environment that is clean and hygienic for children and staff by following centre practices set down in our
More informationPOSITION DESCRIPTION
POSITION DESCRIPTION Position Title: Cellar Hand Incumbent: Date: Location: Marlborough Reports to: Senior Cellar Supervisor SECTION 1 POSITION SUMMARY To assist the winemaking and cellar teams in the
More informationJennings Street School
Anaphylaxis Management Policy Anaphylaxis is a severe, rapidly progressive allergic reaction that is potentially life threatening. The most common allergens in school aged children are peanuts, eggs, tree
More informationModule 1 Facilitation/practical demonstration dealing with customers and colleagues
Module No Module Name Facilitation Method 7791 Display cultural awareness in Module 1 dealing with customers and colleagues 7793 Describe layout, services and facilities of the organisation 11235 Maintain
More informationPrinciples of Providing a Counter and Takeaway Service
Unit 73: Unit code: QCF Level 1: Principles of Providing a Counter and Takeaway Service T/502/8297 BTEC Specialist Credit value: 1 Guided learning hours: 6 Unit aim The aim of this unit is to enable learners
More informationUnit 292 Practice food safety methods in a hospitality establishment or demonstrated equivalent knowledge and skills.
Unit ID: 533 Domain COMMERCIAL COOKERY AND CATERING Title: Apply advanced food preparation techniques to cook specialised meat, poultry and game dishes Level: 4 Credits: 8 Purpose This unit standard specifies
More informationRestaurant Management
The program prepares students for careers in the foodservice industry. Restaurants, hotels, clubs, colleges, retirement homes, hospitals, and industrial food service are but a few of the areas of employment
More information/536 Level 3 Professional Chefs (Kitchen and Larder) Version 1.1 September Sample Mark Scheme
6100-036/536 Level 3 Professional Chefs (Kitchen and Larder) Version 1.1 September 2017 Sample Mark Scheme 1 List two food safety requirements that must be considered when purchasing equipment for use
More informationUNIT TITLE: PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES NOMINAL HOURS: 25
UNIT TITLE: PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES NOMINAL HOURS: 25 UNIT NUMBER: D1.HBS.CL5.07 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to prepare and serve non-alcoholic
More informationPrepare and serve wines. unit 614
unit 614 Prepare and serve wines There s a lot more to serving wine than simply taking the cork out of the bottle and filling up the glass. This unit will help guide you through what you need to know and
More informationLevel 2 Technical Certificate in Food Preparation and Service Version: Sample Base mark: 80
7178-20 Level 2 Technical Certificate in Food Preparation and Service Version: Sample Base mark: 80 1 a) State two environmental factors that can contribute to the risk of accidents when working in the
More informationGuidelines for Unified Excellence in Service Training
G.U.E.S.T Program ADVANCED V1.4 Guidelines for Unified Excellence in Service Training CULTIVATING SEVEN STAR STANDARDS IN LUXURY SERVICE & HOSPITALITY OPERATIONS ON-BOARD SUPER YACHTS Specifications, Learning
More informationNEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE CLASS HOURS: 1.5 LAB HOURS: 4.5 CREDITS: 3 1. COURSE
More informationThe unit describes the essential abilities of:
U06702 Unit Descriptor: Provide a buffet service This unit describes the competence required to provide a buffet service. The unit describes the essential abilities of: Responding to customer needs Communicating
More informationPOLICY: ANAPHYLAXIS MANAGEMENT
1. STATEMENT OF BELIEF: Drouin Secondary College believes that the safety and wellbeing of children who are at risk of anaphylaxis is a whole-of-community responsibility. We are committed to: providing,
More informationSustainable Living in Action
Sustainable Living in Action Stallholder Information EVENT INFORMATION Name of Event: ACT Permaculture Festival 2018 Event Organiser: Southern Harvest Association Location: Canberra City Farm, Dairy Road,
More informationKAWERAU DISTRICT COUNCIL General Bylaw Part 4: Food Safety (2009)
KAWERAU DISTRICT COUNCIL General Bylaw Part 4: Food Safety (2009) Kawerau District Council General Bylaw Part 4: Food Safety (2009) Explanatory Statement The General Bylaw Part 4: Food Safety (2009) is
More informationAnaphylaxis Policy RATIONALE
Anaphylaxis Policy Glowrey Catholic Primary School acknowledges the School s responsibility to develop and maintain an Anaphylaxis Management Policy. in accordance to and complying fully with Ministerial
More informationPaper Reference IT Principal Learning Information Technology. Level 3 Unit 2: Understanding Organisations
Centre No. Candidate No. Surname Signature Paper Reference(s) IT302/01 Edexcel Principal Learning Information Technology Level 3 Unit 2: Understanding Organisations Wednesday 3 June 2009 Morning Time:
More informationCOUNTY OF MONTEREY CONTRACTS/PURCHASING DIVISION
COUNTY OF MONTEREY CONTRACTS/PURCHASING DIVISION Date: August 13, 2009 To: From: Department Heads Michael R. Derr- Contracts/Purchasing Officer Subject: County Vending Machine Policy The following information
More informationOverview. PPL2PC12 - SQA Unit Code HK9D 04. Cook and finish basic game dishes
PPL2PC12 - SQA Unit Code HK9D 04 Overview This standard is about cooking and finishing basic game dishes, for example: rabbit stew venison haunch roast pheasant The standard includes furred and feathered
More informationCOLLEGE EMPLOYEE SATISFACTION SURVEY RESULTS Gallaudet University - Fall Comparison to 4-year, Private not-for-profit Institutions
- Fall 2017 - to 4-year, Private not-for-profit Institutions Section 1: Campus Culture and Policies RATE IMPORTANCE (1 = "Not important at all" / 5 = "Very important") AND SATISFACTION (1 = IMP Sign SAT
More informationUnit ID: 319 FOOD PREPARATION Title: Prepare and present meat, poultry and fish dishes in a hospitality establishment Level: 3 Credits: 8
Unit ID: 319 Domain FOOD PREPARATION Title: Prepare and present meat, poultry and fish dishes in a hospitality establishment Level: 3 Credits: 8 Purpose This unit standard specifies the competency required
More informationUNIVERSITY OF PLYMOUTH SUSTAINABLE FOOD PLAN
UNIVERSITY OF PLYMOUTH SUSTAINABLE FOOD PLAN 2014 2020 Date Section Page Issue Modifications Approved (Print name) 28/03/2011 Issued. 1 First issue Procurement 09/07/2014 All All 2 Updated from original
More informationOverview. PPL2PC19 - SQA Unit Code HK Prepare, cook and finish basic pasta dishes
Overview This standard is about preparing, cooking and finishing basic pasta dishes, for example: lasagne (alforno, open) macaroni cheese cannelloni spaghetti bolognaise ravioli The standard covers a range
More informationChef de Partie. Job Description Person Specification. October 2016
Job Description Person Specification October 2016 Wycombe Swan Theatre The UK s premier provider of live entertainment and hospitality JOB DESCRIPTION INTRODUCTION HQ Theatres & Hospitality (HQT&H) is
More informationCHAPTER - 2 DEPARTMENTAL ORGANIZATION & STAFFING
CHAPTER - 2 DEPARTMENTAL ORGANIZATION & STAFFING A. Organization of F & B department of hotel Organization Structure of the food and Beverage Department of a five star hotel D. Duties & responsibilities
More informationSENIOR NUTRITION SERVICES WORKER
PERSONNEL COMMISSION Class Code: 5071 Salary Range: 11 (C1) SENIOR NUTRITION SERVICES WORKER JOB SUMMARY Under general supervision, prepare, package and serve hot and cold menu items at an assigned school
More information1. Allow for strict observance of personal hygiene by all food service participants.
PM 93-01 2/12/93 President Robert C. Detweiler Bake Sale and Food Sale Policy Introduction The following policy has been adopted by the University in order to ensure compliance with health regulations
More informationUNIT TITLE: NOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR:
UNIT TITLE: SERVE A RANGE OF WINE PRODUCTS NOMINAL HOURS: 90 UNIT NUMBER: D1.HBS.CL5.15 UNIT DESCRIPTOR: This unit deals with skills and knowledge required to develop and maintain wine knowledge, undertake
More informationSeptember 8, Honorable, Judith T. Won Pat, Ed. D. Thirtieth Guam Legislature 253 West O'Brien Dr. Hagatna, Guahan Attention: Vicky Quenga
DEPARTMENT OF EDUCATION OFFICE OF THE SUPERINTENDENT www.gdoe.net P.O. Box DE, Hagatna, Guam 96932 Telephone: (671) 475-0457 or 300-1547 / 1536 * Fax: (671) 472-5003 Email: nbunderwood@gdoe.net Nerissa
More informationWORLDCHEFS GLOBAL CULINARY CERTIFICATION
WORLDCHEFS GLOBAL CULINARY CERTIFICATION About this document This document provides an overview of the requirements for the Worldchefs Certified Chef de Partie professional title. It must be used together
More informationUV21131 Principles of providing a buffet and carvery service
UV21131 Principles of providing a buffet and carvery service The aim of this unit is to prepare you for service on a buffet or carvery. You will learn how to prepare the buffet or carvery in a safe and
More informationWine, a culture of moderation. The Social Responsibility Movement of the Wine Sector
Wine, a culture of moderation The Social Responsibility Movement of the Wine Sector Wine in Moderation-Art de Vivre Programme Wine in Moderation Art de Vivre (WIM) is an International Programme of the
More informationCALIFORNIA COMMUNITY COLLEGE - CULINARY
CALIFORNIA COMMUNITY COLLEGE - CULINARY Award Page AWARD 1 & 2: ADVANCED CULINARY ARTS (ASSOCIATE OF SCIENCE & CERTIFICATE OF ACHIEVEMENT)...1 JOBS... 1 AWARD 1 & 2: ADVANCED CULINARY ARTS (ASSOCIATE OF
More informationOffice Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S And by Appointment
FSS1063 BAKING (446575) PROFESSOR INFORMATION Chef Bouman chef.bouman@fscj.edu Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S 633-8120 And by Appointment COURSE DESCRIPTION
More informationStarbucks BRAZIL. Presentation Outline
Starbucks BRAZIL Prepared by: Aminata Ouattara Daniele Albagli Melissa Butz Matvey Kostromichev Presentation Outline Introduction Mission & Objectives PESTEL Analysis PORTER Analysis SWOT Analysis Capabilities
More informationPrinciples of producing basic vegetable dishes
Principles of producing basic vegetable dishes UV21100 H/502/8294 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality
More informationBishop Druitt College Food Technology Year 10 Semester 2, 2018
Bishop Druitt College Food Technology Year 10 Semester 2, 2018 Assessment Task No: 2 Date Due WRITTEN: Various dates Term 3 STANDARD RECIPE CARD Tuesday 28 th August Week 6 WORKFLOW Tuesday 11 th September
More informationFairtrade Policy. Version 2.0
Fairtrade Policy Version 2.0 Contents 1.0 Introduction... 2 2.0 Purpose... 2 3.0 Scope... 2 4.0 Policy... 2 5.0 Monitoring and Review... 3 6.0 Links to other policies / procedures... 4 7.0 Resource Implications...
More informationNutrition Early Learning and Care Assessment for Quality Improvement
Nutrition Early Learning and Care Assessment for Quality Improvement Copyright in this document is owned by the City of Toronto and, subject to Canadian copyright law, may not be reproduced without the
More informationOverview. PPL3PC19 - SQA Unit Code HK Prepare, process and finish marzipan, pastillage and sugar products
Overview This standard is about preparing, processing and finishing marzipan, pastillage and sugar, for example: cake decoration wedding cakes nougatine / croquante sugar based Italian meringue fudge The
More informationFOOD SAFETY RATING GUIDE. Eat safe essentials. A quick guide to food safety that all food businesses need to know.
FOOD SAFETY RATING GUIDE Eat safe essentials A quick guide to food safety that all food businesses need to know. Food safety is important for the health and well-being of Brisbane residents and visitors.
More informationOverview. PPL2PC23 - SQA Unit Code HK Prepare, cook and finish basic bread and dough products
Overview This standard is about preparing, cooking and finishing basic bread and dough products, for example: enriched dough products e.g. Chelsea buns, doughnuts bread, bread rolls naan breads pitta breads
More informationWEL COME T O SER TINOS COFFEE
Your kind of coffee. W E L C O M E T O S E R T I N O S C O F F E E Welcome to Sertinos Coffee Your kind of coffee. With over 20 years experience in the quick-service restaurant business, All American
More informationAllergies and Intolerances Policy
Allergies and Intolerances Policy 2016 2018 This policy should be read in conjunction with the following documents: Policy for SEND/Additional Needs Safeguarding & Child Protection Policy Keeping Children
More informationAnaphylaxis POLICY and PROCEDURES
Anaphylaxis POLICY and PROCEDURES BACKGROUND Anaphylaxis is a severe, rapidly progressive allergic reaction that is potentially life threatening. The most common allergens in school aged children are peanuts,
More informationOverview. PPL2PC16 - SQA Unit Code HK Prepare, cook and finish basic hot sauces
Overview This standard is about preparing, cooking and finishing basic hot sauces, for example: thickened gravy (jus lié) roast gravy (jus rôti) curry gravy white sauce (béchamel) brown sauce (demi glace)
More informationQualification Specification Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF)
Qualification Specification Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF) Qualification Number: 603/1396/1 Version 1.1 May 2017 Copyright 2017. HABC Ltd. All rights reserved
More informationOverview PPL2FBS3. Prepare and serve cocktails (mixology)
Overview This standard is about preparing and serving cocktails, or mixology (the art of preparing mixed drinks). The standard covers how you prepare equipment and ingredients, mixing methods and presentation
More informationBoard of Management Staff Students and Equalities Committee
Board of Management Staff Students and Equalities Committee Date of Meeting Wednesday 15 March 2017 Paper No. SSEC2-B Agenda Item 5 Subject of Paper FOISA Status Primary Contact Fair Trade Policy Disclosable
More informationStreamlining Food Safety: Preventive Controls Brings Industry Closer to SQF Certification. One world. One standard.
Streamlining Food Safety: Preventive Controls Brings Industry Closer to SQF Certification One world. One standard. Streamlining Food Safety: Preventive Controls Brings Industry Closer to SQF Certification
More information