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Organization from jeyson jaramillo huertas

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Jeyson Jaramillo Huertas

The document defines several roles within a business organization. Partners undertake to provide capital to a company through a partnership agreement. A shift manager supervises restaurant employees and ensures customer satisfaction. Human resources deals with selecting, hiring, training, employing and retaining organizational staff. An administrator solves problems, manages resources, implements plans and strategies within a company. A head chef oversees the kitchen, creates menus, and manages food preparation hygiene. A cashier receives payments and manages cash. A kitchen assistant performs tasks under the chef's supervision. Waiters serve customers food and drinks. A steward cleans dishes and kitchen equipment in hotels.

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Organization from jeyson jaramillo huertas
PARTNERS ï‚– It is the person who receives each of the parties to a partnership agreement. Through this agreement, each partner undertakes to provide capital to a company, usually with a business purpose for the ability to have more capital.
MANAGER ï‚– A shift manager supervises a restaurant employee of a food service establishment. It is responsible for delegating tasks to staff members and ensure that all customers are satisfied with the service they received.
HUMAN RESOURCE ï‚– Is management system or process that deals with select, hire, train, employ and retain staff of the organization. These tasks may be performed by a person or department managers with the organization.
ADMINISTRATOR ï‚– An administrator is a person within the company that solves problems, measured resources, implementation plans, develops strategies, performs diagnostic situations, Ext., Exclusive of the organization to which he belongs .
HEAD CHEF ï‚– Responsible for the overall management of the kitchen. It is responsible for supervising employees, create menus and with the assistance of "restaurant manager" provides planning the purchase of ingredients, trains apprentices, oversees and maintains the hygiene of the food preparation areas.
CASHIER ï‚– Is responsible for receiving and collect when you make your payments, cash management and closing accounts.
KITCHEN ASSISTANT ï‚– Performs work in a specific station, but reports directly to the chef and performs maintenance of the station is responsible.
WAITERS ï‚– The person whose job serving customers of a catering establishment, providing food, drinks, and assistance during the stay.
STEWARD ï‚– Steward is a hotel term applied to the person or persons in charge in the kitchen washing dishes, glasses, cutlery, cooking utensils in including pots, pans, casseroles, plus kitchens, fryers, refrigerators.

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Organization from jeyson jaramillo huertas

  • 2. PARTNERS ï‚– It is the person who receives each of the parties to a partnership agreement. Through this agreement, each partner undertakes to provide capital to a company, usually with a business purpose for the ability to have more capital.
  • 3. MANAGER ï‚– A shift manager supervises a restaurant employee of a food service establishment. It is responsible for delegating tasks to staff members and ensure that all customers are satisfied with the service they received.
  • 4. HUMAN RESOURCE ï‚– Is management system or process that deals with select, hire, train, employ and retain staff of the organization. These tasks may be performed by a person or department managers with the organization.
  • 5. ADMINISTRATOR ï‚– An administrator is a person within the company that solves problems, measured resources, implementation plans, develops strategies, performs diagnostic situations, Ext., Exclusive of the organization to which he belongs .
  • 6. HEAD CHEF ï‚– Responsible for the overall management of the kitchen. It is responsible for supervising employees, create menus and with the assistance of "restaurant manager" provides planning the purchase of ingredients, trains apprentices, oversees and maintains the hygiene of the food preparation areas.
  • 7. CASHIER ï‚– Is responsible for receiving and collect when you make your payments, cash management and closing accounts.
  • 8. KITCHEN ASSISTANT ï‚– Performs work in a specific station, but reports directly to the chef and performs maintenance of the station is responsible.
  • 9. WAITERS ï‚– The person whose job serving customers of a catering establishment, providing food, drinks, and assistance during the stay.
  • 10. STEWARD ï‚– Steward is a hotel term applied to the person or persons in charge in the kitchen washing dishes, glasses, cutlery, cooking utensils in including pots, pans, casseroles, plus kitchens, fryers, refrigerators.