This document contains manuals for different roles in a restaurant setting. The chef manual outlines responsibilities like managing the kitchen, ensuring dishes meet standards, supervising equipment maintenance, and adhering to work schedules. The waiter manual specifies greeting customers, taking orders, knowing wine temperatures, and using proper food terminology. The barbecue cook must oversee all grilled meats, track inventory, and follow hygiene and safety rules. The manager is tasked with developing budgets, approving food details with the chef, attending to staff needs, and ensuring worker safety and health.

1. MANUAL
FUNCTION

2. CHEF MANUAL
 They must runs the kitchen and is responsible to the management of the
company for the proper functioning of the service
 They mustTake care of the dishes that are served fulfill the conditions
required by national or international cookbook.
 They shouldVouchers or control the customer order notes
 They should Supervise the maintenance of utensils , pots , utensils , stove
, appliances
 They can not allocate too many tasks to single person
 They can not Carrying quadrant working hours, days off and holidays as

3. MANUALWAITER
 They must receive with kindness to customers and tell them
what your table.
 They must delivering account and check that everything is
loaded.
 They should Knowing the usual temperatures for wine sevir
 They should Know the correct use of the terminology used in
foods and beverages
 They can not Serve customers moody
 They can not have an attitude of arrogance facing a critical

4. MANUAL BARBECUE
 They must responsible for all roasts baked, grilled,
roasted , and spit.
 They must make the corresponding requisitions to the
raw material used and keep track of stock .
 They should contribute recycling and water saving
program and energy.
 They should Comply with the rules of hygiene and
safety

5. MANUAL MANAGER
 They must develops specific activities budget for the
departments of the establishment.
 They must gives the nod to all the details of food and
assembly along with the chef before starting an event.
 They should worry and be more attentive to their
collaborators.
 They should provide a good safety and health of workers.