Analyze Your Own Job

1. What is the job title? Does the title explain what the job is? If not, what title would offer a better explanation?
a. Job title: Chef Tournant –Guy Savoy – Caesars Palace; In charge of all bread production.

2. How does the job fit in with the rest of the company? What jobs are comparable? Is the wage/salary comparable to other jobs within the company? Within the industry? Use reference materials (Library, Internet) to justify your answer.
a. It’s part of the daily operation if the franchise. Without it the company would have to rely on vendors to supply daily fresh goods.

3. What is the chain of command? To whom does the person with this job report to? Is this person responsible for monitoring the work of others? Describe the internal and external contacts of the person holding this position.
a. You report to the Executive Chef. He has all contact with all vendors, and top Executive Chef’s in the surounding area.

4. What duties and tasks does the person holding this job perform? What are the physical requirements of the job?
a. Assign, in detail, specific duties to all employees under supervision to ensure efficient kitchen operation. Train and supervise kitchen staff in proper preparation of menu items. Assist in preparation of food items according to standard recipes and/or as specified on guest check to ensure consistency of product. Monitor and enforce compliance with regulations regarding receiving, storage, and rotation of food products. Adhere to cost and quality control procedures. Provide clear direction to staff, through verbal and written instructions. Monitor dispersion of work assignments and adjust staff accordingly. Supervise staff to include training, counseling, and discipline. Recommend policies, procedures, and training to provide enhanced service and increase productivity. Monitor and control food costs through ordering and inventory control. Maintain cleanliness of work station to hotel standards. Report any equipment in need of repair or service to the chef and engineering.

b. Requirements of job: Knowledge and experience to handle all culinary facets of running a restaurant.

5. What tools and equipment are required for this job? Including any computer equipment.
a. All equipment associated with running a restaurant / bake shop, and computer skills in, Stratton Warren, Time Works, Microsoft Word and Excel. Culinary Management degree required.

6. Describe the baseline knowledge, skills, and abilities necessary to perform this job.
a. Knowledge and experience to handle all culinary facets of running a restaurant. Two years in a chef Tournant position or similar title. Must have culinary management experience. Must be able to accommodate flexible work schedule. Ability to work any station in the kitchen.

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