Methods of Cooking

#1 Baking

This involves applying a dry convection heat to your food in an enclosed environment.

The dry heat involved in the baking process makes the outside of the food go brown, and keeps the moisture locked in.

Baking is regularly used for cooking pastries, bread and desserts.

#2 Frying

This means cooking your food in fat – there are several variations of frying:

• Deep-frying, where the food is completely immersed in hot oil
• Stir-frying, where you fry the food very quickly on a high heat in a oiled pan
• Pan-frying, where food is cooked in a frying pan with oil; and
• Sauteing, where the food is browned on one side and then the other with a small quantity of fat or oil.

Frying is one of the quickest ways to cook food, with temperatures typically reaching between 175 – 225ºC.

#3 Roasting

Roasting is basically a high heat form of baking, where your food gets drier and browner on the outside by initial exposure to a temperature of over 500F.

This prevents most of the moisture being cooked out of the food.

The temperature is then lowered to between 425 and 450F to cook through the meat or vegetables.

#4 Grilling

This is a fast, dry and very hot way of cooking, where the food is placed under an intense radiant heat.

You can use various sources of heat for grilling: wood burning, coals, gas flame, or electric heating.

Before grilling, food can be marinaded or seasoned.

A similar method to grilling is broiling, where the heat source originates from the top instead of the bottom.

#5 Steaming

This means cooking your food in water vapour over boiling water.

For this, it’s handy to have a steamer, which consists of a vessel with a perforated bottom placed on top of another containing water.

Steam rises as the water boils, cooking the food in the perforated vessel above.

#6 Poaching

This involves a small amount of hot liquid, ideally at a temperature between 160 and 180F.

The cooking liquid is normally water, but you can also use broth, stock, milk or juice.

Common foods cooked by poaching include fish, eggs and fruit.

#7 Simmering

This involves cooking liquid on top of a stove in a pot or pan. It should be carried out on a low heat, and you will see bubbles appearing on the surface of the liquid as your dish cooks.

#8 Broiling

Similar to grilling, the heat source comes directly from the top.

You should be able to adjust your oven setting to broiling, but be careful, as this cooking methods works quickly and your meal could easily become burned.

Favourite dishes for broiling include chicken, beef and fish.

#9 Blanching

Here the food is part-cooked, and then immediately submerged in ice cold water to stop the cooking process.

All sorts of vegetables can be blanched, including green beans, asparagus and potatoes.

#10 Braising

First the food is sauted or seared, and then simmered in liquid for a long period of time until tender.

Pot roasts, stews and casseroles can be cooked in this way if they contain larger food items such as poultry legs.

#11 Stewing

Again, the food is sauted or seared first, and then cooked in liquid, but normally uses smaller ingredients such as chopped meats or vegetables.

Bell Desk - Bell Capitain Job Description

Primarily responsible for the supervision of all bell desk staffs, activities and also up keeping of desk area. The bell captain is also responsible for welcoming all guests to the hotel as well as bidding them with a found farewell. He should make sure all luggage, letter, courier and message movements are tracked and accounted. 

Adhere to hotels standard operating standards at all times and also Communicate with Front desk manager to increase the efficiency of Bell stand / Bell Desk by preparing timely reports.

BELL CAPTAIN DUTIES AND RESPONSIBILITIES:

• Ensure that bell desk is manned at all times.
• Keep working area, clean and tidy always.
• Ensure that smooth and fast baggage handling for all arrival / departure guests.
• Maintain close relationship with reception / information / cashier as well as other departments.
• Attend all guest calls for Bell stand / Door Services related services.
• Delegate bell boys to pick up the baggages from guest rooms.
• Errand cards  are filled in for all baggage movements (Check-in, Check-out, Left luggage etc.)
• For any guest requests follow up call to be made back to the guest to verify complete satisfaction. 
• All guest request are logged on to guest request tracker.
• Check the inventory of items on loan, and all items are collected at the time of on or before check-out.
• All baggage movements are tagged and recorded.
• Update luggage movement register and sign off daily.
• Ensure left luggage forms  are filled and duly signed by guest and also all applicable policies are explained to the guest.
• Guest Messages are distributed properly and accurately.
• Guest and other departments letters, couriers  are distributed properly and accurately.
• Ensure that all bills are paid and room keys returned before guest depart from the hotel premises.
• Ensure that hotel shuttle bus service and airport transfer are carried out smoothly and properly.
• Order required newspaper for next day and monitor delivery of newspapers to each occupied guest room.
• Help observe safety and security rules at all times.
• Alert the management of any unattended packages and stranger found in the premises .
• Checks the daily arrival list for VVIP's or guests with special need.
• Prepare for group movements and ensure enough staffing is in place to handle groups.
• Greet all guests in the lobby in a warm and professional manner, make them feel welcome and anticipate their needs before they arise.
• Recognize all returning and VIP guests, and welcome them back. 
• Helping guest service team in escorting guests to and from their accommodations and also orienting them with the property features, facilities and in room equipments.
• Inform guest about all hotel and guest room features, hotel facilities and emergency procedures. 
• Assist guests with their luggage and try to acknowledge them by name.
• Make deliveries to guest rooms as instructed.
• Store and retrieve luggage and other objects for guests.
• Be aware of daily hotel activities, group and VIP arrivals. 
• Communicate special guest requests to the Asst. Front Office Manager / Manager on Duty.
• Ensure the lobby, bell closet and work areas as well as departmental equipment are clean and presentable at all times.
• Assist the security team in scanning all guest luggage's.
• Offer assistance to all guests at times. 
• Provide an efficient luggage storage, delivery and collection service.
• Perform any other works as and when assigned by the management.