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Ccompetencies of a Food Service Professional

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.

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Competencies of a Food Service Professional Cris Edren L. Dela Peña
thecompetencies:  grooming and hygiene  basic etiquettes  hygiene and sanitation  teamwork  attitude  discipline  courtesy
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Competencies of a Food Service Professional Cris Edren L. Dela Peña