1. Organization 2014

2. Chomito’s Restaurant
Visit our restaurant and you enjoy to relax at the table and taste a good wine
and great food.
The imagination of our chefs will never bore you with always different and
delicious dishes.
The attention in choice of genuine and local ingredients will relax you.
The accurate service, the elegance of our dining halls will make you feel at ease.
The availability of our friendly staff will pamper you. You will always have a
wide choice of vegetables on the buffet to be seasoned with oil of our land. You
can always choose meat or fish courses or one of ours delicious dishes, a soup or
a cold dish. As the last course you can always choose between fresh fruit, a
fruit salad, ice cream or a dessert prepared by our pastry chef.

3. Chomito’s Restaurant
Organization 2014
Owner:
Christopher
Camelo
Bookkeeper: Elena
León
General Manager:
Gilberto Camelo
Headwaiter
(Maitre d’ Hotel):
Jaime Pérez
Hostess: Catherine González
Wine waiter (Sommelier): Jack Cangrejo
Waiter: Adam Peñuela
Waiter: Viviana Garzón
Waiter: Bruce Espitia
Kitchen’s Manager:
Gordon Ramirez
Line cook: Sandra Romero
Line cook: Eddie Maldonado
Line cook: Robert Casablanca
Dishwasher: Jenny López
Dishwasher: Rita García
Pantry girl: Conchita Jiménez

4. Chomito’s Restaurant
 BOOKKEEPER:
Bookkeeper keeps financial records
for small businesses or companies.
Unlike accountants, they are
employed by one company and
perform most or all of the financial
bookkeeping for the business. They
must stay informed of employee
work hours, sales, expenditures,
payments and billable hours to
ensure that the financial ledgers are
accurate and the company is
profitable.

5. Chomito’s Restaurant
 GENERAL MANAGER:
General Manager delivers revenues and profits by
developing, marketing, financing, and providing
appealing restaurant service; managing staff.
A restaurant manager may be in
charge of hiring new staff and
terminating undesirables,
especially for the front of the
house.

6. Chomito’s Restaurant
 HEADWAITER (MAITRE D’ HOTEL): To offer
guests an exceptional formal dining experience. In
addition to providing food service to restaurant
patrons. To lead the waiting staff whilst on their
shift, and monitor waiting
duties through to completion.
To handle work-related
problems and resolve them in
a positive and professional way.

7. Chomito’s Restaurant
 HOSTESS:
The restaurant hostess is the first
employee to interact with arriving guests
as they enter the restaurant. It is the job
of the hostess to greet arriving guests,
welcome them into the establishment
and seat them. The guests receive their
first impression of the service of the
restaurant by their exchange with the
hostess.

8. Chomito’s Restaurant
 WINE WAITER (SOMMELIER):
A sommelier is not an entry-level
position. This highly skilled and
talented professional helps your diners
select a wine that pairs perfectly with
their meal. He should have exceptional
taste and exemplary customer service
skills. A sommelier has an
understanding of wines, their
composition, how they’re made and
how they affect food on your menu.

9. Chomito’s Restaurant
 WAITER / WAITRESS:
A waiter or waitress prepares
tables, greets customers, takes
orders, advises on menu
choices, serves meals and deal
with payments. He or She
would also be on hand to
answer any questions and
make sure that customers
enjoy their experience.

10. Chomito’s Restaurant
 KITCHEN’S MANAGER:
A kitchen manager is responsible for the
overall operations for the kitchen area. He
hires staff, purchases food and stock, and
makes sure everyone is trained on proper
food preparation and kitchen safety
techniques. He ensures that the companies
standards are upheld: the food looks good
and is cooked properly, the proportions are
correct, and it is cooked and served quickly.
He also makes sure that the kitchen is
properly cleaned on a regular schedule, food
is disposed of properly and the kitchen meets
all sanitary standards.

11. Chomito’s Restaurant
 LINE COOK:
Line cooks are usually responsible for
prepping ingredients and assembling
dishes according to restaurant recipes
and specifications.
Each line cook is typically assigned
a place on the line, such as the grill,
stove or vegetable prep area, and is
responsible for cooking that
specific portion of the meal.

12. Chomito’s Restaurant
 DISHWASHER:
A dishwasher is responsible for maintaining
cleanliness and sanitation standards for china,
glassware, tableware, cooking utensils, etc.,
using machine and manual cleaning methods.
This position also ensures the dishwashing area
is maintained as a clean, safe and sanitary He
or she is responsible for maintaining
cleanliness and sanitation standards for china,
glassware, tableware, cooking utensils, etc.,
using machine and manual cleaning methods.
This position also ensures the dishwashing area
is maintained as a clean, safe and sanitary
facility.

13. Chomito’s Restaurant
 PANTRY PERSON:
The pantry person should master all aspects
of cooking food from beginning to end. He
master knife skills such as chopping, dicing
and carving and must know how to simmer,
fry, roast, cure, dry and poach. When
seasoning, curing, smoking, and drying items
he knows what seasonings complement and
bring out the natural flavors in these foods
after they have been stored for long periods
of time. He or she has an understanding of
how to balance the temperature of different
foods during theses processes.

14. Thanks