Beruflich Dokumente
Kultur Dokumente
IRD 2
Engineering 3
Security 2
HousekeepingDesk I 24 X 7 2
Ancillary Unit of
3 I 5.3 64 House keeping Public Areas 2
Department I Posting I I
Airport Services 5
Advanced Phase Appraisal -
3 By Assistant Manager
Unit of Accounts I Night Audit I Areas to Focus shadowedI HOD & Final
5 IAdvanced Phasel 11 302
Posting I I
3 Appraisal - HOD I Dept Mentor
Systems I L&D I HR I GM
Stewarding 2
Unit of
3 I I 1.7 46 Kitchen (Main Kitchen /IRD) 3
Posting I I
" I I
Unit of
Posting
27 205 Banquets 30
I I
Speciality Restaurant 30
-Speciality Restaurants
-Banquets
IRD
Sales & Marketing
Accounts
Q '-
Engineering 4
Security 2
Laundry 2
Pest Control 2
Areas
Security 1- &Engineering,
Laundry, 1 .1-Other I
Ancillary Areas & One
Desk 1 24 X 7 (morning shift) 1 (afternoon shift) 14 Appraisal For Each Main Area
By L&D 1 Dept Mentor 1 HOD
Floors 1 Blocks with RA(Morning Duty) 30
Floors 36
General Instructions:
The following points-are common to all areas / departments:
01. Various cuts of vegetables/fruits and how they are presented on buffets and a la
carte menus.
02. Preparation of cold meat trays; pates, galantines, salads, canapes, aspic and other
special emphasis on presentation.
03. Ice-carvings and butter sculptures.
04. Procedures of forecasting for the various outlets and banquets
05. Equipment used, their upkeep and care.
06. Banquet salads and appetizers
07. Appetizers and cold meats, etc that go on to various buffets
08. Portioning and portion sizes
09. Classical Canapes that can be served for banquets.
10. Cyclic menu items to the Different restaurants and its cost implication.
11. Use of imported raw materials in the kitchen.
12. Operating cost of the kitchen and the inter-kitchen transfers.