AMLAN BASU HOTEL MANAGEMENT

 Barter KEY TAKEAWAYS Bartering is the exchange of goods and services between two or more parties without the use of money. It is the oldest form of commerce. Individuals and companies barter goods and services between each other based on equivalent estimates of prices and goods. The IRS considers bartering to be a form of income that incurs taxes. Bartering  occurs when two or more parties – such as individuals, businesses and nations – exchange goods or services evenly without the use of a monetary medium. While a  barter economy  is considered more primitive than modern economies, barter transactions still regularly transpire in the marketplace. Below are three basic examples of bartering for goods and services, along with a common contemporary barter exchange. KEY TAKEAWAYS Barter is an alternative method of trading where goods and services are exchanged directly for one another without using money as an intermediary. For instance, a farmer may exc...

  Job Description for Line Chef or Commis II Position Title:  Line Chef / Commis II Reports To:  Head chef or Sous chef Position Summary: As a line chef, you would be working on a variety of stations in a high  volume  kitchen environment. He / She is responsible for creating an exceptional culinary experience for the  guests  through preparation, cooking and food presentation. Takes leadership role during the absence of the Head Chef and Sous Chef. Must adhere to all sanitation regulations and requirements and also responsible for the correct handling and preparation of all food items and equipment. This  position  will also assist the  Chef de partie (CDP)  or Sous Chef to  plan  and prepare quality service for the food and beverage production department. Line Chef / Commis II Duties and Responsibilities: 1.      Provide the highest and most efficient level of  hospitality ...

  Commis III Job Description Position Title:  Commis III or Commis 3 Reports To:   Commis II  /  Commis I Position Summary: The Commis III chef will be assisting the Commis II and Commis I Chef as well as other kitchen employees in food production. Assisting kitchen staff in maintaining high cuisine standards for function clients as well as delegates. You will be also responsible for assisting CDP and Sous Chef in cooking and then ensuring that all stations are clean. Additionally, He/ She is responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers,  grills , and roasters etc. Pull food from freezer storage to thaw in the refrigerator and Ensure proper portion, arrangement, and  garnish  foods etc. Commis III Duties and Responsibilities: Provide the highest and most efficient level of  hospitality  service to the  hotel   guests . Works in the designated s...

  Who is a Commis I, Chef? Here's The Job Description Position Title:  Commis I / Range Chef Reports To:   Executive Chef  or  Sous chef Position Summary: The Commis I Chef is responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and  Hotels  operational standards. You will be also responsible for assisting CDP and Sous Chef in cooking and then ensuring that all stations are clean. Additionally, He/ She is responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers,  grills , and roasters etc. Pull food from freezer storage to thaw in the refrigerator and Ensure proper portion, arrangement, and food  garnish . Range Chef / Commis I Duties and Responsibilities: 1.      As a Commis, you are also expected to comply with the conditions of the food hygiene policies. 2.      Assis...