Lecture 9 Outline of Last Lecture I. Equipment for holding, assembling and serving foodII. Organizing and Managing Kitchen Receiving and Storagea. Receivingb. Storagec. How to buy or lease equipmentIII. Creating Manuals a. Worker Safety Manualb. Food Safety ManualOutline of Current Lecture I. Staffinga. Characteristics of Model Employmentb. Finding and Hiring StafII. Advertising for Stafa. Advertising & Networkingb. Using Staffing AgencyIII. How to Hire Stafa. Reviewing ResumesCurrent LectureI. Staffing: employees are essential to the growth of a business; hiring, training, and retaining the bestemployees is so important to success of Catering companya. Top 12 characteristics of a Model Employee:i. Punctual – ready to work at assigned timeii. Even-tempered – able to work well with other employeesiii. Clean – exhibiting good personal hygieneiv. Flexible – able to switch gears when the job demands it HTM 2514 1st Editionv. Proactive – not reactive to change of procedures or policiesvi. Communicative – able to express and articulate ideas/feelings wellvii. Trustworthy – honestviii. Ambitious – hungry for challenge, ready to be promoted to positions slightly beyond current capabilitiesix. Organized – able to maintain a neat and clean workstationx. Compassionate – nonjudgmental of other before getting all the factsxi. Innovative – demonstrates good problem-solving skillsxii. Creative – able to find new and valuable ways to implement the business’s mission and visionb. Finding and Hiring Staf – need a variety of staf positions to operate efficiently; number of employees needed is based on size/complexity of business; divided between front and back of house i. Front of House – dining room, planning, administrative staf1. Event-planning personnel: sell and plan events, interface directly with executive chef and maître d’hôtel2. Banquet Manager: makes sure that banquets run smoothly, can also function as event planner3. Catering Sales Representative: sells the events, can also function as event planner4. Maître d’hôtel: head waitperson in charge of service in all dining areas, hires/trains all wait staf and supervises setup of dining area, works closely with executive chef/event planner5. Captain: waitperson in charge of section of dining room, carries out orders of Maître d’hôtel6. Wait Staf: serve food/beverages to guests, must be trained in variety of serving styles, from American and Russian to English and butler style7. Buspersons: assist in setting up dining room, serving water, clean and clean up 8. Bartenders: set up bar area and serve beverages (wine, beer, cocktails)9. Valet Parking Attendants: paid hourly fee, but can expect tip as well10. Coat Checkers: at the door take coats, briefcases, umbrellas from guestsii. Back of House – kitchen personnel, purchasing & receiving1. Head or executive chef: in charge of all kitchen activitiesa. Plans menus, develops and tests recipes, creates recipe manual, orders foods and sometimes beverages, trains kitchen staf, and interacts with vent plannerb. Reports to business owner2. Sous-chef: responsible for physical condition of kitchen, supervises kitchen personnel, reports to a. Reports to executive chef3. Prep Cooks: prepare foods and assemble dishes on banquet line; take weekly inventory of all foodsa. Report to sous-chef4. Pot/Dish washers: wash pots and dishes and put them away5. Purchasing/Receiving Agent: sources quality products from purveyors, handles ordering, checks original order against the invoice to ensure the delivered goods are correct and of good quality6. Steward: can function as purchasing/receiving agenta. In some catering businesses the steward is the front-of-the-house sommelier in charge of inventorying, ordering, and serving wine and alcoholic beverages in the dining area7. Pastry Chef or baker: makes all cakes, cookies, pies, pastries, and other dessert items, including ice cream, mousses and flansc. Employees must posses certain traits conducive to working in Hospitality industry:i. Enthusiasmii. Flexibilityiii. Adaptabilityiv. Neatnessv. Cleanlinessvi. Congenialityvii. Assertivenessviii. Ability to work hard as team player to think quickly in crises situationd. Begin by determining what specific positions you need to fill; examine staffing budget and decide what positions you can fill/wages you will ofer for eachi. Write specific job descriptions for each positionii. Network and advertise to attract a pool of applicants II. Advertise for staf: Two ways to acquire stafa. Advertising and networking i. Most caterers “advertise” using word of mouth networking and referrals from respected culinary colleagues 1. Newspaper ads are a close secondii. Part-time workers – put place ads in high school/college periodicals/bulletin boards1. Most caterers (esp. in populous areas) create and develop and database of people who want supplemental income by working catered eventsa. Database can be made up of college students, hospital workers, restaurant workers, artists, musicians, or anyone else who used to moonlight in catering2. After hiring people once or twice highlight the best performers so the next time you need workers for an event, the planners will know who to call first3. Caterers who are relatively small/located in non-populated area or only ofer weekend or sporadic opportunities you may find hiring difficultiii. Adult Workers might want to supplement their incomes or indulge a love of food and entertaining by working a part-time catering jobb. Using a staffing Agency – good if catering company needs additional cooks and service personnel during busier times or when executing eventsi. These agencies supply waiters, bartenders, cooks, valets, coat checkers, and so forth andusually charge hourly rate for eachii. The agency collects withholding/social security taxes from its employeesiii. Caterer pays the staffing agency – not the workersiv. Upside to using Staffing Agency: frees you from hiring staf yourselfv. Downside to using Staffing Agency: amount paid to agency is usually significantly more than if the employee is paid directly by Caterer1. Also – Catering company cannot usually select specific people for its events, mustrely on workers that the agency sends2. If Staffing Agency sends servers for a particular event and one of the servers doesnot serve in the style that he/she was instructed to serve in, the Caterer can