The document outlines the key competencies required of food service professionals, including grooming and hygiene, basic etiquette, teamwork, attitude, discipline, and courtesy. Food service workers must maintain high standards of cleanliness and presentation to reflect well on the restaurant. Proper etiquette like greeting guests promptly and attentively is important. Teamwork between kitchen, service, and support staff is essential for an excellent dining experience. Maintaining positive attitudes, following discipline standards, and treating all with courtesy are also vital competencies.

1. Competencies of a
Food Service
Professional
Cris Edren L. Dela Peña

2. thecompetencies:
 grooming and hygiene
 basic etiquettes
 hygiene and sanitation
 teamwork
 attitude
 discipline
 courtesy

3. The server reflects the image of the
restaurant, since he or she is in direct
contact with guests.
grooming&hygiene
Tips for Male:
1. Hair should be cut close
2. Uniform should be spotless and
well ironed.
3. Nails should be well manicured
and hands absolutely clean.
4. Guard against body odor or
cheap perfumes
5. Shoes always polished and of a
conservative style.
6. A close shave is necessary
7. Avoid bad breath

4. grooming&hygiene
Tips for Female:
1. Apron and elastic hair band
should always be clean
2. High heels could be hazardous
during service. Flat shoes with
sturdy heels are advisable
3. Stockings should be clean
4. It is preferred to have a light
make-up
5. Excessive jewelry should be
avoided
6. A very strong perfume could be
nauseate a guest.

5. basicetiquettes
All front line personnel are required to have
the ability to communicate effectively with
certain manners and etiquette associated
with being a good host.
1. Attend to guests as soon as they
enter the restaurant.
2. Wish guests the time of the day
and welcome them.
3. Be polite to guests
4. Assist guests.
5. Help to seat the ladies first.
6. Provide extra cushion or special
chairs for children.
7. Don’t interrupt a guest
conversation when speaking to
them.

6. basicetiquettes
8. Do not overhear conservation.
9. Avoid mannerisms.
10. Stand erect at all times. A gentle
bow at the time of service is
permissible.
11. Remember a guest’s special dish
12. Be attentive to guest calls.
13. Talk softly.
14. Strike a match to enable guest to
light his or her cigarette.

7. basicetiquettes
15. Avoid arguing with service staff
and guests in the restaurant.
16. Carry pencils in the trouser
pockets.
17. Desist from chewing gums
18. Present bill/check to the host
discreetly
19. Avoid soliciting for tips.
20. Remove tips after guest has left
21. Enter and leave the restaurant
through the service door only.

8. 1. Lead guests to only clean tables.
2. Remove soiled dishes and leftover
food from tables immediately.
3. Keep sideboards, table and other
surroundings clean and meticulous.
4. Keep all sauce bottles closed.
5. Clean cutlery in fresh water
and dry them before use.
6. Wipe glasses with a clean waiter-
cloth
7. Bar mirrors as well as plate glasses
should be free from stains.
hygiene&sanitation
Sanitation and hygiene are the
predominant criteria for a guest’s choice of
a restaurant. A guest is particular about
hygienic food and cleanliness.

9. teamwork
What is a team?
• is a small interdependent group of
people with complimentary skills who are
committed to a common purpose,
performance goals and approach for
which they hold themselves mutually
accountable.

10. teamwork
Why we should have teams?
• Teams can meet significant performance
challenges. They have a common
purpose and are able to assist when a
team member is slow they can harness
the complimentary skills of other team
members and have trust in their
competency.

11. teamwork
Who is the team in the food service
operation?
• The direct teams are the kitchen,
stewarding, and service staff. Each has
distinct skills. The indirect teams are
purchase receiving, stores, accounts,
housekeeping who do the backhouse
functions to make a dining experience
memorable.

12. teamwork
What is the team leader’s role?
• The role is to build commitment to the
common purpose. He or she fills in gaps in
competencies, delegates leadership, is a
hands-on performer with the team, makes
key decisions and manages external
relationships including the management,
guests, and the government.

13. teamwork
What are the team member’s qualities?
• They are all performers who find
excitement in their performance. They
take ownership of the task and objectives
and hold themselves accountable for
success or failure. Have a sense of
urgency and are result oriented.

14. attitude
Attitude is a buzzword in modern
operations. Attitudes are something that
we own and are responsible for. It comes
from within and can be positive or
negative based on one’s experiences.
1. The joy of serving people.
2. A cheerful attitude is an asset.
3. Cooperation is vital in team
performance
4. Pride in one’s work brings
excellence.
5. Initiative is a valued competency
6. Salesmanship is a vital job
requirement to motivate the guest
to spend that extra dollar.
7. Honesty is a precious attitude.

15. discipline
Discipline is the hallmark of a good service
professional. Discipline is of 2 types—physical,
where grooming and physical conduct play
a role, and mental, which demands sincerity,
honesty and perseverance.
1. Update oneself continuously with
the house rules and regulations.
2. Make discipline behavior bring
reputation, recognition
3. Act professionally at work.
4. Amend mistakes immediately
5. Always air grievances in privacy.
6. Be an example to others.
7. Improve skills by training to avoid
mistakes that may be viewed as
indiscipline.

16. courtesy
• It is the hallmark or a good waiter to be
courteous not only towards guests, but also
towards colleagues and other people
working in the same unit.
• Courtesy should be inherent in ones nature
and a sign of one’s desire to please those
with whom comes into contact with.
• The advantage and necessity of being
courteous should be emphasized as it not
only smoothens operations, but also ensures
better relationships.

17. Competencies of a
Food Service
Professional
Cris Edren L. Dela Peña