I applied for a job at a university for the food service department and their are several task that
that one has to do cooking Perform any of the following duties as directed or assigned: Assists on a shift with other personnel in the preparation of a wide variety of food items in accordance with the established menu using standardized recipes from the food management software system. Hot food items include, but are not limited to, proper preparation and cooking of meats, casseroles, vegetables, sauces, etc. Cold food items include, but are not limited to, preparation and presentation of fruit, vegetables and salads. Preparation may involve peeling, paring, coring, washing, sectioning, cutting, or scoring as may be appropriate. Other food preparation items may include, but are not limited to, cookies, dessert items, condiments, dressings, mousses, gelatins, puddings, etc. Techniques may involve display, cook-to-order or a traditional back-of-house kitchen environment where batch preparation is more conducive for a catered event or dining hall environment. Garnishes food items, plates and platters as directed. Operates and maintains equipment including, but not limited to, gas/electric flat surface grills, deep fryers, stoves, ovens, mixers, hand utensils, etc. Responsible for cleaning and sanitation of equipment and utensils within the preparation/ kitchen area. Attend serving line station; Maintain beverage stations; Perform front of house cleaning/sanitation activities that may include, but not necessarily limited to, sweeping/scrubbing/mopping floors; bus tables to include cleaning/sanitizing table tops and chairs. Perform rear of house cleaning/sanitation activities that may include, but not necessarily limited to, dish/pot room attendant, sweeping/scrubbing/mopping floors, removal of garbage/trash from unit to approved disposal containers. Follows and maintains principles for safe food handling practices thereby ensuring only quality, uncontaminated, food items are prepared and served to customers. Demonstrates an understanding of the Key Practices for Ensuring Food Safety. Prepares food items according to instructions. Controls time and temperature when preparing/serving foods. Ensures items are properly labeled and stored if not prepared for immediate use on the serving line. Follows proper storage procedures for dry, cooler and freezer goods. Follows (Hazardous Analysis of Critical Control Points) HACCP principles to include documentation of required process checks. Prevents cross contamination of food during preparation, cooking and/or serving. Ensures proper storage of leftover food products. Practices good personal hygiene at all times. Utilize proper cleaning and sanitizing procedures. Follow unit/department customer services guidelines to ensure customer satisfaction. Report instances of customer dissatisfaction to supervisor immediately. Maintains professional appearance according to uniform procedures and standards for assigned unit and other activities as may be assigned.
Occasional Duties University Dining is committed to providing courteous, responsive, quality service to its customers by fostering a respectful, positive, and welcoming environment for everyone. Employees are responsible for representing the department to internal and external customers by actively supporting diversity, maintaining 100?on time" compliance with all university required training for all employees, approving time worked and requesting appropriate leave in a timely manner, reading and responding to electronic communications, reviewing/reading information listed on the department intranet, performing assigned tasks in a safe manner, adhering to all state and county health department rules and regulations, adhering to department food safety policies, utilizing personal protective items/equipment as appropriate or instructed by supervisor or department. Reporting unsafe actions or conditions to supervisor immediately and supporting and following unit/department safety guidelines, practices and policies. Individuals in this position are considered essential when the University declares an emergency, campus closure, class cancellations, etc. Compliance with all state and county health department and safety regulations. Maintain high standards of sanitation as a priority. Performs assigned tasks is a safe manner, utilizing personal protective items/equipment as appropriate, instructed and/or mandated by regulation. Report unsafe actions or conditions to supervisor immediately. Support and follow unit/department safety program and policies. Maintain 100?on time" compliance with university required training for ALL employees (Orientation to the A&M System; Ethics; Creating a Discrimination Free Workplace; Reporting Fraud, Waste and Abuse; Information Security Awareness CSCN). Satisfactory completion of Dining Services BASE training. Maintain refresher training as necessary to maintain req
Im Young but Im at the right age to start thinking about a Job, Ive travelled to Turkey a few times not too many but Ive only been to 1 City and I haven't really gone on any other 'Holidays' anyway, Ive never been to sure on what jobs I would like to do until I went to Turkey and the first person we had met there was Emma, Our holiday Rep.
She was lovely.. She was stood by the coaches where everybody had to go to to find which one took us to our accommodation, while on our coach she gave us a little bit of information about the place, the fact that you need to barter to get the prices down, the people who live in the country, activities to do and info about our accommodation, the next day we all had a meeting and she explained the same things; where to go to get phone cards, how to get into Bodrum (close city) etc.
Im not sure what this job requires? and what you need to know, she lives in the UK but alot of the time shes in turkey, she dosen't know that much turkish only the few odd words..I just want to know what a job like this requires as its a job which i really could consider myself doing in a couple years time and enjoy.
or an air hostess - this wasn't one of my faviourites i was mostly fond of the fact that you travel quite a few places in the world and sometimes get to stay there for a certain amount of time. im not that very fond of flying either so that wouldnt be one of my faviourites but it could be considered.
- i dont really know anything about the pay for these jobs in 2010 etc.
but i dont really worry about that or think about that i mostly focus on what requirments you need to have a job like a holiday rep and the things i would need to build up..
eg; self confidence.. build confidence in speaking aloud to give presentations or speak in meetings.
.. u need to know about the history. culture etc? please help!?xxxxxxxxxxxxxxx
Holly and I have been put in charge of the Snack Bar this summer at the Water Park. I have been excited about this. But I feel like the bosses (Jordan and Kelly) are putting me in the same light as past SB supervisors. In the past there has been theft, lack of supervision, unaccountable inventory, over scheduling, food waste because of over ordering, and going over food budgets.
The usual duties of the SB supervisors are to make orders, enter inventory receipts (new orders) into CLASS, daily counts, make schedules, keep a set of keys for the SB back room and freezer, keep the SB DHEC clean, supervise the attendants, ect.
So far we have had our keys taken (don’t know if we will have them over the summer or will have to call a manager to get into things), told today that Jordan will be putting in inventory receipts (one of my primary responsibilities), and no preparing orders or making them.
They have decided to not only make the food orders but also to decide what needs to order. I asked if today if I would be making orders and I was given a ‘No’. I then asked if I would be helping make the orders and again was given a ‘No’.
I feel like, “Why even have college graduates work for them if they are just going to take all our responsibilities away and treat us like imbeciles?”
What frustrates me is that it’s like pulling teeth to find out why they do what they do. I want to tell them teach me what you want me to do and then trust me to do it. Don’t paint Holly and me with the same brush.
I don’t want to be unprofessional or cause discord in the office but Kelly actually made me cry today. He doesn’t know it and I won’t tell him or anyone else but, come on let me do my job!
I wrote up a letter to Joe, Jordan, and Kelly. Please read it and give your advice.
It is my goal of as an employee to learn as much as I can and work as hard as possible to gain new skills and do an exceptional job for the Day Park and the Water Park. I believe the overhaul of Water Park Snack Bar is necessary and good.
I want to know at the end of the season that I did well and learned much. I want to do more than supervise attendants in the Snack Bar, make schedules, and count end of day inventory. I want to learn and gain from your experiences. I want some of my new learning experiences to include: how to decide and make food orders, handle budgetary limitations, and further development of supervisory and inventory skills. I want to know the reasons behind Park decisions, quantities, and thought processes so that I make decisions accordingly that benefit and best service the park.
I want to be part of the Snack Bar solution. I want to be a valued and trusted member of the Water Park team.
I hope you have the confidence and knowledge that I have the ability to learn and do what is necessary to accomplish the Park’s and your goals and expectations.
1.With the Water Park opening in less than two weeks a formal letter gives them time to respond and I don’t want to ambush them and sound accusing. It is much easier to control the tone of a letter.
2.When I was first promoted to the Snack Bar, I already had all the duties listed but in a smaller capacity for over a year. On my yearly evaluation not even two weeks ago I was given very high marks. It’s like they allowed me to have all these responsibilities for a year but now that I am moving to an area with past problems they can’t even discuss the issues with us.
3.I have no problem with changing the SB set up but I never knowing where I stand or what my responsibilities are or if they will be unexpectedly changed leaves me feeling like I can’t trust them.