Skills Proficiency certificate in Reception

Reception is the make or brake of the customers experience at your resort or hotel (this apply to other industries as well.)  I've learnt how to file documents, answer phones (including using the switchboard phone), check in and check out customers, book activities and organise the keys for the customer.

I made photo copies for other staff members and I fax information.

When we book activities we write down the customers details and what time they will be attending the activity.

We record the bookings and the amount of money that the customer has paid on the computer using Plus Point.

We collect the float in the safe (before reception open) and after the cash up we place the money back in the safe.

 When we answer the switchboard phone we transfer calls to other departments. We also answer the phone and help the customer where we can (we do bookings over the phone as well.)

            

I place the keys in the envelopes and ensure that all the information about the resort and pamphlets are inside.

I answer the radio and if needed to tell the other departments about important information such as bookings i contact them over the radio.

I've learnt how to operate the credit card machine.

Doing key checks is important and to know what keys are in and what keys are out. This prevents theft and loss.

Here I file the documents of the customers personal information in the folder where they are currently staying on the resort or room. (It is placed in the In House drawer). When the guest checks out we place their documents in the archive drawer,this is to keep record of who has been on the resort.

Exceeding customers expectation is the most important goal in any business. In this photo i was busy checking in the guest.

Food and Beverage Skills Proficiency certificate

I've attended a three week course in Food and Beverage. I have learnt how to seat customers, how to serve them, how to take orders, work with the computers (using plus point to print out bills  and to send orders through to the kitchen), to be hygienically clean and to have a safe working environment.

This is a tot counter that is used to determine how much alcohol is left in the bottle. This procedure is part of stock take.

This is a stock list sheet. When we do stock take we check that the number of items correspond with the document (check that all the items are there).

Learnt how to use Plus Point on a computer. We select items that the customer has ordered and we also send orders through to the kitchen. 

I made filter coffee that the customer has ordered. All you do is put filter coffee in a filter paper place it in the machine and then add cold water in the coffee machine.

We layout,decorate tables and conference room.We ensure that everything is placed correctly,clean and that all items such as knife,forks,spoons etc are enough.

Before we open the doors we do mise en place. We prepare knives and forks in a serviette for the customers

We steam glasses and wipe them with a serviette .This remove water marks from the wine glasses therefore when customers use them or when we serve it to the customer it is clean and water mark free.

A checklist is there for the staff to see that everything have been done for example Have they cleaned everywhere, is there the right items in the fridge etc.

 We serve the guests food or drinks from the right hand side and remove the empty plates or glasses from the left hand side.

We present the bill in a bill folder with an evaluation form inside.

 

Skills Proficiency in food

I've completed a three week course in food (Chef) from the 30 April to 18 May 2012

I have learnt different types of cooking methods, health,safety, hygiene, cutting boards and knife skills.

There are 13 types of cooking methods such as:

• Blanching: It is a complete cooking method preserving chlorophyll, but breaking down plant acids.
• Poaching: Gentle cooking process done in water just below boiling point.
• Boiling: Cooking food in rapid boiling water
• Steaming: Cooking food in hot moist air.
• Frying: Deep fry: Frying food that is totally submerged. 
• Shallow frying: Placed in oil covering half the medium of food.
• Sauter: Quick frying of food in a pan with little oil: medium to high heat.
• Roasting: Cooking large joints in a dry heat.
• Gratinating: Food prepared au gratin has high fat content and is browned on the surface.
• Baking: Cooking food in dry heat, moistened by its ingredients.
• Stewing: Moist cooking methods for tough meats.
• Braising: Combination of roasting and stewing in a braisiere on stove or oven.
• Glacing: Same application as braising but used for white meat only.
• Pot roasting: Cooking of poultry in a fat medium in a pot.

Uniform:

 The uniform consists of:

Chef Bennie: This keeps your hair out of the food.

Apron: Protects the clothing from getting dirty or protects you from dangerous substances or oil splashes.

Chef jacket: A chef jacket is double breasted that prevents your body from the heat and when you need to work at an function and have no time to change you can just overlap it with a clean side.

Black pance: This colour pance doesn't show the dirt that you have messed.

Hard shoes: It protects your feet from falling objects and support your feet, the soles of the shoe must have grip so that you do not slip and fall.

Necktie: It catches and absorbs facial perspiration. This also prevents you from getting sick due to extreme fluctuations between the stove tops and the fridge's.

Knife skills:

It is important that your fingertips are not sticking out. The knife must be able to slide pass the knuckles, this prevents you from cutting your fingers.

I have practised on flour learning how to cut straight and fast.

Julienne: 2mm x 3cm matchstick cut, used for presentation.

Brunoise: It is cut into dice or cubed shape from julienne (2mm x 2mm).

Chiffonade: Leafy vegetables cut into fine strips.

Mirepoix: This is rough cuts. shape and size does not matter. this is used for stocks, soups or sauces.

Cutting boards:

• White board: Used for bread and dairy products
• Red board: Use for raw meat
• Green board: Used for fruits and vegetables
• Blue board: Used for fish and shell fish
• Brown board: Used for cooked meat
• Yellow board: Used for chicken and poultry. 

The reason for using different types of boards is to prevent cross contamination.

Cleaning equipment

Cleaning Equipment:

Blue cloth: Use to wipe windows, mirrors and shower doors.

Green cloth: This cloth is used to wipe any types of surfaces.

Yellow cloth: Use to dust areas.

Red cloth: Use to wipe and remove water marks from sanitary fittings.

Broom: A broom is used to sweep all the dirt out of the room or house.

Mop: This equipment is used to clean or wash the floor.

Vacuum cleaner: It sucks all the dirt into a filter bag.

Cleaning chemicals.

Cleaning chemicals:

 Oven cleaner: It cleans all fats and grease in the oven and on the stove

Furniture Polish: This agent cleans, protects and makes the wood shine. 

Window cleaner: Cleans and remove marks on mirrors, windows and shower doors

Air Freshener: It refreshes the room after it has been cleaned.

Multi-purpose: It removes dirt on any type of surfaces (Can use this for different types of purposes).

Descaler: It cleans the inside of the kettle (removes chalk).

Bleach: It cleans and removes stains on white furnishings and linen.

Swish: It cleans and remove water marks on all sanitary fittings

 Carpet shampoo: Used to clean and remove stains on couches and carpets.

Pine gel: It removes dirt and refreshers the floors.