Describe a typical day on the job?

Answer 1

I need help on how to describe my job , and this is what I do

• Receives visitors and telephone calls from high-ranking officials of the Federal government, non-DoD agencies, members of Congress, the Executive Branch, foreign governments, representatives of industry, and staff and regional directors.
• Maintains exclusive control over scheduling the Director's appointments, with complete authority for commitments of time. Independently makes arrangements for substitute attendees at high-level and other meetings, when supervisor is on travel status or appointments conflict.
• Keeps the Director apprised of forthcoming events, status and progress of special studies and assignments in which the Director is interested.
• Monitors and screens all incoming correspondence for the Director for matters that can be handled personally or by other members of Agency staff. Submits correspondence to the Director with background materials as to appropriate Agency staff office action and suspense notation. Screens all correspondence prepared for Director's signature or approval to ensure clarity, completeness of reply, grammatical accuracy, proper coordination, and compliance with policy.
• Acts as liaison between Director and Agency personnel by providing accurate timely advice on procedures, reports and other matters necessary to implement Director's policies, directives and instructions.
• Makes all travel and hotel arrangements, both foreign and domestic, for the Director and assure that arrangements are appropriate for the Director's schedule and personal interests.
• Uses office automation applications to create a variety of documents.

Answer 2

I am a pastry chef, but I was trained in culinary, as well. I am an instructor. I have worked in several restaurants so hopefully I can help you. The typical day in most restaurants is not what you might think. It is not like they show on TV. It is a lot of very hard work! It takes a very passionate person to be able to work in the industry for a long period of time. That being said, I can honestly say that I love my career choice. I enjoy what I do. The exact duties do vary significantly based on the job title. However, in most places, there is always plenty of prep work to do. This includes things like chopping vegetables, making sauces, making base recipes, etc. Typically once the prep is done, you begin setting up the line to get ready for service. This means organizing prepped items, raw proteins, garnishes, pots pans, and other equipment for efficient and easy access. You do this so when an order comes in, everything you need to make the dish and plate it up comes together quickly. The next part of the typical day is "working the line" This means every order that comes in, is cooked as needed and plated efficiently. Plates are sent out to the guest. The last part of the day is taking down the line (wrapping and putting all ingredients away properly) and cleaning everything in the kitchen.

Usually in restaurants, the kitchen staff are working pretty late hours, sometimes quite long days. This is because the kitchen staff does not leave until the last guest has eaten, and the entire kitchen is clean.

The description of a day in the life of a chef would be different because Chefs also design menus, write recipes, maintain food and labor cost, etc.

Hope this helps!