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This method is designed to be used more by job analysts than by job incumbents. Another alternative to the position analysis questionnaire, the Job Element Inventory (JEI), was developed by Cornelius and Hackel in 1978. It is very similar to the traditional PAQ, but is constructed to be easier to read for incumbents, job analysts and applicants ...
A job description or JD is a written narrative that describes the general tasks, or other related duties, and responsibilities of a position. It may specify the functionary to whom the position reports, specifications such as the qualifications or skills needed by the person in the job, information about the equipment, tools and work aids used, working conditions, physical demands, and a ...
is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. [3] Sous-chef de cuisine (deputy or second kitchen chef; "under-chief")
While some diners may be negative, and tempers do flare, restaurant work is overall a wonderful opportunity to meet people, make friends and create bonds with co-workers and diners. 9. Something ...
The general purpose of job analysis is to document the requirements of a job and the work performed. Job and task analysis is performed as a basis for later improvements, including: definition of a job domain; description of a job; development of performance appraisals, personnel selection, selection systems, promotion criteria, training needs ...
An organizational chart, also called organigram, organogram, or organizational breakdown structure (OBS), is a diagram that shows the structure of an organization and the relationships and relative ranks of its parts and positions/jobs. The term is also used for similar diagrams, for example ones showing the different elements of a field of ...
Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States. [ 1 ] One hierarchical system for organizing a restaurant's kitchen staff is the brigade de cuisine system developed by Auguste Escoffier (1846–1935).
A person specification describes the personal attributes desired in a potential employee. It is a companion document to a job description , describing the personal attributes being sought from applicants to ensure that they are suitable for the role. [ 1 ]