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92 records found.
NSQF Level : Level 4 Notional Hours : 2080 Sector : Tourism & Hospitality

The cabin/room attendant assists guests arriving at hotel entrance by opening doors of vehicle, helps them alight, and guide them to reception desk and ensure that luggage is unloaded and carried to guest’s room. They also assist residents in getting taxis or coaches; attend  telephone calls from guests; allots room, maintains night report register indicating happenings, work of night duty staff etc. maintains keys of resident rooms and arranges for delivery of mail, letters and telegrams, makes bed, cleans dress and prepare rooms for use.  

Code : THC/Q0306 NSQF Level : Level 6 Notional Hours : 350 Sector : Tourism & Hospitality

The individual at work manages inventory, trains the staff, delegates work, and monitors the food and beverage service operations in order to provide good dining experience to customers.

NSQF Level : Level 4 Notional Hours : 2080 Sector : Tourism & Hospitality

Catering & Hospitality Assistant plans, organizes, co-ordinates and controls operations of the organization or establishment and is engaged in serving food, drinks and beverages and providing lodging and camping facilities to public maintaining hygiene and cleanliness.

Code : THC/Q0404 NSQF Level : Level 6 Notional Hours : 285 Sector : Tourism & Hospitality

The individual at work manages food production operations in a particular section of the kitchen, approves quality of food, and looks after training and development of the section staff.

Code : THC/ Q5703 NSQF Level : Level 4 Notional Hours : 220 Sector : Tourism & Hospitality

The individual at work makes the carpet and chair dust free and stain free.

Code : THC/Q3002 NSQF Level : Level 1 Notional Hours : 250 Sector : Tourism & Hospitality

The individual at work performs day-to-day cleaning of all areas of roadside eatery in order to create customer friendly environment.

Code : THC/Q0405 NSQF Level : Level 5 Notional Hours : 540 Sector : Tourism & Hospitality

The individual at work assists the senior Chefs in preparing and presenting the food; guides the Commis (2 and 3) on food preparation; and maintains quality standards of the kitchen activities.

Code : THC/Q0406 NSQF Level : Level 4 Notional Hours : 360 Sector : Tourism & Hospitality

The individual at sets up kitchen for operations; prepares sauces, salads, cold starters and other base items; monitors the stock, assists Commi 1 or Chef-de-Partie and closes the kitchen at the end of day?s operations or shift end.

Code : HOS702 NSQF Level : Level 4 Notional Hours : 520 Sector : Tourism & Hospitality

Head Cook plans meals and supervises and co-ordinates work of cooks and other kitchen helpers in large hotels, restaurants or other establishments and abroad ships or railway trains. Plans daily menu,taking into account probable number of guests, marketing conditions, popularity of various dishes and recency of menus used, and assigns prices to items. Supervises preparation and cooking of food, and instructs cooks as required. Concocts special dishes and invents recipes. Tests cooked foods by tasting or smelling them.Requisitions or purchases food supplies and kitchen equipment as necessary and checks them for quality and quantity and supervises cooks and other kitchen workers. May hire and discharge cooks.

Code : HOS701 NSQF Level : Level 4 Notional Hours : 520 Sector : Tourism & Hospitality

Head Cook plans meals and supervises and co-ordinates work of cooks and other kitchen helpers in large hotels, restaurants or other establishments and abroad ships or railway trains. Plans daily menu,taking into account probable number of guests, marketing conditions, popularity of various dishes and recency of menus used, and assigns prices to items. Supervises preparation and cooking of food, and instructs cooks as required. Concocts special dishes and invents recipes. Tests cooked foods by tasting or smelling them.Requisitions or purchases food supplies and kitchen equipment as necessary and checks them for quality and quantity and supervises cooks and other kitchen workers. May hire and discharge cooks.

Code : HOS703 NSQF Level : Level 4 Notional Hours : 520 Sector : Tourism & Hospitality

Head Cook plans meals and supervises and co-ordinates work of cooks and other kitchen helpers in large hotels, restaurants or other establishments and abroad ships or railway trains. Plans daily menu,taking into account probable number of guests, marketing conditions, popularity of various dishes and recency of menus used, and assigns prices to items. Supervises preparation and cooking of food, and instructs cooks as required. Concocts special dishes and invents recipes. Tests cooked foods by tasting or smelling them.Requisitions or purchases food supplies and kitchen equipment as necessary and checks them for quality and quantity and supervises cooks and other kitchen workers. May hire and discharge cooks.

Code : THC/Q2903 NSQF Level : Level 4 Notional Hours : 240 Sector : Tourism & Hospitality

The individual at work is receives customers, answers their queries, takes down their orders, transfers orders to kitchen, instructs the kitchen staff, serves to customers and maintains the eatery as per organizational policy. This job role is applicable to eateries in hospitals, canteens, food kiosks, food courts and cafe, etc

Code : N/A NSQF Level : Level 4 Notional Hours : 2080 Sector : Tourism & Hospitality
Code : (THC/ Q0101) NSQF Level : Level 4 Notional Hours : 260 Sector : Tourism & Hospitality

The individual at work prepares for providing meet and greet service, meets the customers or guests at the terminal or designated place, greets them and arranges for transporting them to an agreed destination.

Code : THC/Q2701 NSQF Level : Level 1 Notional Hours : 180 Sector : Tourism & Hospitality

The individual at work washes variety of dishes and food preparation equipment in the restaurant kitchen using dishwashers or by hand and keeps the dishwashing area clean.

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