END-STATE ORGANIZATION

JOB TITLE SIZE CHARACTERISTICS INDIVIDUAL FUNCTIONS

 possesses Culinary skills  provide training as needed

 skeptic and has an  lead the operations
active sense organs
 provide guidance and
 personally hygienic and counseling whenever
well-groomed necessary
ACTUAL &
 creative and capable of  propose disciplinary actions
PROJECTED
innovating to be executed by the
SIZE: 1
proper authority
MANAGER  has a basic knowledge
on menu planning  record, analyze, and rectify
discrepancies
 training skills
 better the entire
 leadership skills
operations through training
 guidance & counseling and seminars
skills

 possesses Culinary skills  thaw out all meats needed

in day-to-day operations
 skeptic and has an
active sense organs  pre-cut and pre-boil meat/s
 personally hygienic and as deemed necessary
ACTUAL
SIZE: 0
well-groomed  cook menu items based on
 creative and capable of the standardized recipe
CHIEF innovating  apply the CLAYGO principle
COOK PROJECTED in the cooking area at all
 has a basic knowledge
SIZE: 1 times
on menu planning
 training skills  keep food palatable and
presentable
 leadership skills
 provide training as needed
 lead the operations in the
absence of the manager
  possesses Culinary skills  thaw out all meats needed
in day-to-day operations
 skeptic and has an
active sense organs  pre-cut and pre-boil meat/s
 personally hygienic and as deemed necessary
well-groomed  cook menu items based on
ACTUAL the standardized recipe
 creative and capable of
SIZE: 3
innovating  apply the CLAYGO principle
COOK  has a basic knowledge in the cooking area at all
PROJECTED on menu planning times
SIZE: 4  keep food palatable and
presentable

ACTUAL  has high level of  assist the cook in

SIZE: physical energy and performing mise-en-place
stamina
10  Prepare all wares needed
 has diligence and for plating and delivery
F&B AIDE perseverance
 Deliver food and beverage
PROJECTED
 meticulous and has an items to designated rooms
SIZE: 11
eye for details
 Performing the buss-out
 possesses food system in the designated
preparation skills area

DEPARTMENT GOALS & MILESTONES

OBJECTIVES

 to provide quality food and beverage items to inpatients, and to the

beneficiaries of privilege meals without compromising nutritional balances
 to make every menu item prepared the reputed hotel/ restaurant way
  to actively contribute and participate in revenue-generating activities of the
hospital by indirect marketing (e.g. excellent food presentation to entice the
public)

PROGRAMS/ SYSTEMS TO BE IMPLEMENTED

 A
 B
 C
 D

STATE OF CAMARADERIE AMONG EMPLOYEES

An F&B staff is expected to be dealing with everyone in the department

professionally. Each shall speak with respect and candor at all times. Based on keen
observations, camaraderie is somehow existent, however, needs to be further
developed.

EMPLOYEES’ KNOWLEDGE ON THEIR ROLES AND RESPONSIBILITIES

 Maintaining in-depth knowledge on one’s role and responsibility by regular

practice, and developing the same through continuing learning scheme
JOB DIMENSIONS

ASSUMPTIONS

CLUSTERING OF RELATED NEEDS

JOB TITLE CORE COMPETENCIES

 possesses Culinary skills

MANAGER  skeptic and has an active sense organs
 personally hygienic and well-groomed
 creative and capable of innovating
 has a basic knowledge on menu planning
 training skills
 leadership skills
 guidance & counseling skills

 possesses Culinary skills

CHIEF  skeptic and has an active sense organs
COOK
 personally hygienic and well-groomed
 creative and capable of innovating
 has a basic knowledge on menu planning
 training skills
 leadership skills

 possesses Culinary skills

 skeptic and has an active sense organs
 personally hygienic and well-groomed
COOK  creative and capable of innovating
  has a basic knowledge on menu planning

 has high level of physical energy and stamina

F&B AIDE  has diligence and perseverance
 meticulous and has an eye for details
 possesses food preparation skills