Additional Handouts for HAFH

Executive Chef - oversees the daily operations of restaurant and hotel

kitchens. This may include hiring, training and overseeing kitchen staff, and
ensuring a high-quality, cost-effective product.
Sous Chef - chef who is "the second in command in a kitchen; the person
ranking next after the executive chef." Consequently, the sous-chef holds
much responsibility in the kitchen, which can eventually lead to promotion
to becoming the executive chef.
Sauce Chef(saucier) - specializing in making sauces.
Vegetable chef (entremetier) - Prepares vegetables, soups, starches, and
eggs.
Roast Chef ( rotisseur ) – in charge of preparing any roasted or braised
meats on the menu. This include anything from steaks to veal to lamb or
any other similar items.
Pastry chef (pâtissière) is in charge of the baking aspect of kitchens and
restaurants, delivering cakes, breads, and any bread based components to
meals. Pastry chefs work with a team of bakers and cooks to prepare,
bake and decorate their food, and must keep their team organized, stocked
and motivated.
Grill Chef (grillardin)- primary task is preparing food on the grill.

Commis chefs assist different station chefs (chef de partie) in the kitchen.

They help prepare ingredients and do any tasks the chef de partie needs
assistance with. In most kitchens, commis chefs are regularly moved
around the kitchen so they will assist different chefs.

Assistant – helps in cleaning and sanitizing the area and sometime help in
preparing the food.
 HOUSEKEEPING ORGANIZATIONAL STRUCTURE

EXECUTIVE
HOUSEKEEPER

ASSISTANT LAUNDRY
EXECUTIVE MANAGER
HOUSEKEEPER

LINEN AND
NIGHT CONTROL DESK ROOMSKEEPING PUBLIC AREA LAUNDRY
HORTICULTURIST UNIFORM
SUPERVISOR SUPERVISOR SUPERVISOR SUPERVISOR SUPERVISOR
SUPERVISOR

NIGHT
ROOMBOY HOUSEMAN HEAD GARDENER FLORIST LINEN ATTENDANT VALTE RUNNER
ATTENDANT

PEST CONTROL
CHAMBERMAID STEAM PRESSER
TECHNICIAN

MINI BAR CLOAK ROOM

SEAMSTRESS
ATTENDANT ATTENDANT

LAUNDRY
POWDER GIRL
ATTENDANT

MAINTENANCE
PERSONNEL SPOTTER

 EXECUTIVE HOUSEKEEPER - Overseeing the entire housekeeping and

laundry services of the hotel in a manner which will maintain high
standards of service and consistent with the policies and procedures set
forth by the management of the hotel.
 ASSISTANT EXECUTIVE HOUSEKEEPER - Supervises and coordinates
activities from the day – to – day operations of all housekeeping
operations. Plays more administrative functions like managing budgets as
well as purchasing.
 LAUNDRY MANAGER - Responsible for overseeing/manning the laundry
section by controlling and organizing the entire laundry operations.
 ROOMSKEEPING SUPERVISOR - Responsible for monitoring guestrooms
according to the set policies by the management in the housekeeping
department.
 CONTROL DESK SUPERVISOR - Responsible for the dissemination of
information for all housekeeping activities in the housekeeping
department.
 NIGHT SUPERVISOR - Responsible for monitoring night – related activities
in the housekeeping department.
 PUBLIC AREA SUPERVISOR - Responsible for monitoring guestrooms
according to the set policies by the management in the housekeeping
department.
 LINEN AND UNIFORM SUPERVISOR - Responsible for monitoring the
distribution of linens used in the hotel as well as the uniform for
employees.
 HORTICULTURIST - Responsible for conducting research about gardening,
landscaping, crop propagating as well as plant breeding. Responsible for
monitoring all garden – related activities in the hotel or in a resort property.
 LAUNDRY SUPERVISOR - Responsible for supervising all laundry – related
tasks in the hotel and supervising his subordinates.
 NIGHT ATTENDANT - Responsible for carrying night – related activities like
providing housekeeping requests(extra sleepers, pillows and etc.) to guests.
 ROOMBOY/CHAMBERMAID - Responsible for guestroom maintenance like
bed – making, bathroom – cleaning, guestroom – cleaning as well as
replenishing of amenities and supplies.
 MINI – BAR ATTENDANT - Responsible for replenishing stocks inside the
mini – bar. Conducts regular inventory of stocks inside the mini – bar.
 HOUSEMAN - Responsible for the upkeep and maintenance of cleanliness
and orderliness in public areas assigned to him.
 CLOAK ROOM ATTENDANT - Responsible for safekeeping of left items by
the guest in all public areas.
 POWDER GIRL - Responsible for maintaining the cleanliness and orderliness
of lady’s comfort rooms and locker rooms.
 MAINTENANCE PERSONNEL - Responsible for checking and fixing
malfunction device like air-conditioning unit, television and other electrical
– related device.
 HEAD GARDENER - Responsible for maintaining the grounds like
landscaping as well as gardening.
 FLORIST - Responsible for installing arranged flowers inside the guestroom,
hallways as well as lobby.
 LINEN ATTENDANT - Responsible for issuing linens and staff’s uniform
according to the systems and procedure laid down by the hotel
management.
 VALET RUNNER - Responsible for the delivery and pick – up of guest and
hotel laundry.
 STEAMPRESSER - Responsible for ironing/pressing guest and hotel laundry
items.
 SEAMSTRESS - Responsible for repairing, mending and sewing of guest and
hotel laundry.
 LAUNDRY ATTENDANT - Responsible for washing soiled guest’s clothes as
well as soiled hotel laundry items.
 SORTER - Responsible for sorting out of sheets used from the hotel as well
as guest’s clothes.
 UPHOLSTERER - Responsible for repairing fixtures and furniture like beds,
closets and etc.
 PEST CONTROL TECHNICIAN - Responsible for preventing and controlling
the number of pests in the hotel through misting and fogging.
 SPOTTER - Identify stains in wool, synthetic, silk garments and household
fabrics and apply chemical solutions to remove stain. Determine spotting
procedures on basis of type of fabric and nature of stain.