Civil service and customer service have been at the heart of all of my professional successes. In pursuit of a meaningful career, I have spent many early mornings and late nights in restaurant kitchens, sweating through my chef coat and shifting my weight from one foot to the other in my atrociously ugly yet decidedly comfortable slip-ons as I meticulously churned out dishes to the sound of the ticket printer rolling out order after order. Hyper focused on ensuring the satisfaction of each dining guest. On the other end of the professional spectrum, I have spent long hours administering elections, counting votes, and accurately and quickly reporting ballot results as an official for the Madison City Clerk’s Office charged with ensuring the integrity of the democratic process.
While it may not seem as though these two roles share any semblance of commonality, as a sous chef and as a city clerk, success required quick ascension to expertise while
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A dinner ticket (the patron's order printed onto a small ribbon of paper) does not have the emotional heft and importance of a ballot but I took each of these opportunities of providing a service very seriously. Whether it was processing an entire city's promise of tomorrow or timing out a table’s seafood risotto, two ragu and a child's spaghetti, people wanted to know that they were being taken care of. While cooking, much like following the letter of the law during an election cycle, the public depended on me to get it right, the first time, and quickly. And, in the case of the election in 2016, to then check all of our work during the recount of 2016. During all of these services I had to put the product and the process aside to complete the task while maintaining the fidelity of each step along the
Stephen Boos has worked in the food service industry for over 30 years. He started as a bus person and subsequently trained as a chef’s apprentice. Steve’s mother believed that a college education was something that everyone should receive. She felt that a college degree was a good investment in Steve’s future. In 1976 at his mother’s insistence, Boos moved to Northeastern Ohio to attend Kent State University where he earned a bachelor’s degree in business administration. After graduation, Steve began working for East Park Restaurant as a line cook. Using his education as a foundation, Steve made a point to learn everything he could about running a restaurant, from cutting meat to the bi-weekly food and beverage orders. His versatility, keen business sense, and ability to control costs resulted in Steve’s promotion to General Manager, as role he has held since 1995.
In this essay I will explore whether or not members of congress are still doing their job or just trying to keep their good reputation with their constituents for re-election time. The question of whether or not members of congress are doing their job effectively has been a great topic of controversy. Being a member of congress has turned into a long term struggle of constantly working towards reelection and trying to balance keeping their districts happy and still being a part of major legislature. Is there a way for members of congress to keep their district happy and still manage the bigger issues they are expected to deal with? Most Americans will complain that they are not happy and that their representatives are not doing their job in
Professionalism is key in any work environment whether it be the White House or Ms. Brittany’s preschool classroom.
On an uncommonly balmy afternoon in late November, I peer out the window of the Springfield-Vandalia stagecoach. Whereas I should be full of excitement over attending my first session as a legislator, I can’t stop thinking about the embarrassment I suffered a few days ago in Judge Green’s makeshift courtroom.
certain state and local government employees faced significant restrictions on their ability to participate in political
Members of the California State Legislature spend most of their time politically cultivating their districts and the state as they do legislating. To increase efficiency, most legislators direct their attention towards their home constituents. In the book titled Politics In America, Thomas Dye and Bartholomew Sparrow call this legislative tactic as “home style,” which is defined as legislator’s activities that primarily focuses at the constituents’ problems and interests. I believe that creating relationship with district constituents is the most essential factor to become a competent legislator. For instance, Congresswoman Nancy Pelosi has improved San Francisco for 25 years and consistently satisfying the needs of her constituents. In C...
As I come to the close of my first year as Court Administrator, I look back with a thankful heart for the number of blessings and accomplishments we’ve seen. It’s been a year of challenges, still we continue to meet issues straight on and continue to work together even with difficult conversations. As we moved through 2015, we said good-bye to long time co-workers, welcomed new co-workers and continue to nurture programs, both old and new to meet the public need.
As an Organizing Intern, I became a critical part of the canvassing team for petitioning and fundraising for Evolve. Specifically, my colleagues and I canvassed to garner support for reform of Proposition 13. I was also extensively involved in campaigning efforts for local city officials, which included early door-to-door petitioning and cold-calling individuals to gather votes. Ultimately, my role in campaigning efforts were successful as it led to the election of an Evolve-endorsed candidate, Sandra Lee Fewer, for Supervisor of the Richmond District. In my capacity as Organizing Intern at Evolve, I also played a crucial role in reviving the conversation about Proposition 13 reform by gaining endorsements from two California schools. Furthermore, my position as Congressional Intern for California Congresswoman Judy Chu educated me on the importance of advocacy and legislation at first the state level in order to maximize chances of success on a national level. In my capacity as Congressional Intern, I was invaluable in ensuring the turnout of over 200 individuals to local fundraising events held by Congresswoman
requires of you, and the outlook of this career in the future of the United
Prior to working for the Judiciary, I have worked as an administrative assistant for Rutgers University formerly known as University Medicine and Dentistry of New Jersey. I worked for the VP of Operations, and the director of Physical Plant. I was a floating employee, and my duties varied from general secretarial duties to facility monitoring for the UMDNJ campus wide.
1.1 Explain the value of customer service as a competitive tool Customer service is valued as a competitive tool by many organisations. It gives you the ability to gain customer loyalty while meeting the customer’s expectations. Staff will have the skills and knowledge that will provide a competitive edge. Most organisations are known for the quality of their customer service. This means that they are known for good customer service or poor customer service.
A survey given to forty chefs; for they volunteer to take an occupational stress questionnaire. The results showed a report of higher stress than in previous years. The key variables of stress are excessive workload, feeling undervalued or bullying. The lack of control over demands seems as a strong predictor of lots of stress. Likewise, excessive workload can make a chef go insane or sick. An executive chef carries out big responsibility on its team because his job depends on it. The source is valuable because it gives examples of real chefs in a real life situation. The use of professional chefs and its stories to explain in detail the problems associated with an executive chef. Also, states the consequences a chef might face in the kitchen. Such as, customer complaints or running out of recipe ideas. However, a chef can also struggle with over-eating in the restaurant industry. Lots of hours and passion for cooking fuel the restaurant business. The amount of hours a chef works leads to no breaks or eating healthy. A chef is around food and beverages all the time, yet making it harder not to try a little
Ever since Junior High School, my interests have been thriven by the idea of public service. I have developed a strong passion for community activities and societal services to help raise awareness for different causes, such as charity walks for AIDs and fundraising for anti-human trafficking organization. When I was in junior year, I enrolled in the International Baccalaureate program that was when I experienced a different world opening up to me. As a member of the program, I was required to fulfill several requirements, including CAS program (formerly, Creative, Service, Action) in order to receive the diploma. When I first participated in the CAS project, I was not fond of the idea that we needed to get involve in a range of activities beyond the academic classroom. However, these CAS activities enable me to enhance my personal and interpersonal development through experimental learning and community services. Most importantly, I have rediscovered my passion, learned the significance of public services, and wanted a career in public sectors.
Classic kitchen brigade refers to the way the kitchen in restaurants and hotels are set up, with a hierarchy of positions and responsibilities and duties to go along with each position. The kitchen brigade separates the kitchen into several departments and helps to organize these departments. Every department/station pays an integral role in the kitchen and a well-qualified staff must be presented to ensure efficiency. The individual at the top of the hierarchy is the Chef de cuisine (Executive Chef). This individual ensures that every station and operation in the kitchen is running effectively and efficiently. He is responsible for menu management, ordering, relaying suggestions to the owner of the restaurant or hotel (if he does not own it), supervising the kitchen operations and hiring the right personnel for the kitchen. This is the leader of the kitchen. Next, second in command to the Chef de Cuisine is the Sous-Chef. The Sous Chef’s responsibilities are: report to the Chef de Cuisine; schedule, replace and manage any open stations; assist station chefs if help is needed; relay the orders to the stations; examine plate presentation of ...
Although apprenticeships are pretty easy to get if you look, you do get better hands on experience in college or a culinary institute. Whether you choo...