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CRISP ENTERPRISE LTDREPORTMUSEUMSPORTS CENTERThe staffing structure for the kitchen and the restaurant at the museum it might be like the followingThere is going to be a Food and Beverage Manager who will have the overall responsibility of the establishment We have to find a person who has the experience and the qualifications for a job like that He will have the responsibility of dealing with all the problems that the staff may have authorize the purchases supervise all the departments when necessary and do any changes to the areas that a problem may arise We have to give a lot of attention with this person as he is the key person for the success of the new establishment He must have the knowledge of all the current legislation that affects our establishment and he must ensure that our establishment complies with the legislation He have to write reports for our company saying how the establishment goes on and if there are any problems His working hours will be from 1000 to 1800 5 days per week for the museum and for the sports center Then we have to find a good Head Chef to be in charge of the kitchen He should have the responsibility for all personnel in the kitchen and he has to do the training for the new staff if necessary He will be responsible for the kitchen equipment utensils etc He has to do the planning organization and supervision of food preparation including menu planning according to the agreed costed recipes purchasing of all the foodstuffs kitchen materials and equipment from the nominated suppliers within agreed budget levels portion and waste control arrangement of staff rosters hygiene and cleanliness fire precautions and the security of all kitchen supplies equipment utensils and silverware He would report to the Food and Beverage Manager for any problems The Head Chef for the museum should work from 1000 to 1800 daily and the Head Chef
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