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Job Roles
Job roles in the catering industry
| Term | Definition |
|---|---|
| Manager | A manager is in charge of the day to day running of a business. Organises every area and is responsible for it making a profit. |
| Assistant Manager | responsible when the manager is away. They have work delegated to them by the manager. |
| Job roles in the catering industry can be split into three groups ? | Management and administration. Food preparation Food and drink service. |
| Head Chef | Head chef is in charge of the kitchen. They are responsible for ;- food production menu planning Purchasing costing planning work rotas hygiene and cleaning rotas. |
| Sous Chef (second chef) | Directly in charge of food production. Overseas all the food being produced. |
| Sauce Chef (saucier) | prepares sauces, stews and sautes food to order. Considered a high station in the kitchen. |
| Pastry Chef | prepares pastries and desserts to a high standard. |
| Larder Chef (garde manger) | responsible for cold foods including salads, dressings, pates and buffet items. |
| Vegetable chef | prepares all the vegetbales and soups. In large kitchens this job maybe divided into 3 veg cook / fry cook / soup cook. |
| Commis Chef (assistant chef) | A commis chef is normally a chef who has comepelted their basic training. They help in all areas of the kitchen doing easier tasks. |
| Kitchen Porter (KP) | KP's cleanup after cooks, wash up and carry goods from the store. |
| Restaurant Manager | in charge of the restaurnat. Takes bookings, relays information to the head chef, arranges staff training, completes staff rotas and ensure everything 'front of house' runs smoothly. |
| Head waiter/ waitress | second in charge in the restaurant. they greet customers at the door and seat customers. They also deal with complaints. |
| wine waiter | they are responsible for helping the customer select a wine to accompany their meal. They serve only drinks. |
| waiting staff / waiter / waitress | serve customers, take the order, clear tables, check customers are happy with the service. |
| Full time | Full time is often work 5 days a week and all year round. They will have set shifts. They often have a contract. |
| Part Time | Part time staff only work a few days a week and aften work only at busier times to support the full time staff. |
| Casual Staff | Casual staff are only employed to work for certain events or set times for example the Christmas rush. They will not know when they will be needed to work again. |
| Is it better to be a permanent member of staff or casual ? | Permanent job because you will have a contract and specific employment rights like sick pay. |
| How do catering establishments hire casual staff ? | They use agencies who provide the correctly trained staff for the event you require. |
| If you wanted a job in the catering industry where would you look ? | Local newspapers, job websites, large food chain websites, The Caterer website or contact a business directly |
| If a Kitchen porter is not washing up hygienically enough who is responsible for telling them to improve ? | The head chef or the Sous chef must tell them to improve. |
| If a customer is unhappy with their meal who will tell the head chef ? | The restaurant manager or the head waiter. |
| Who makes all the desserts in the kitchen ? | pastry chef |
| If you have completed basic chef training what are you called ? | Commis chef |
| If a customer wants help choosing a wine for their meal who do they ask ? | wine waiter |
| Who is responsible for running the overall business and making sure it makes a profit ? | Manager. |
| Who takes a customers order ? | waiter |
| If you ordered a salad who would make it ? | a larder chef. |
| In the kitchen who plans the menu and costings ? | Head chef |
| What is the kitchen brigade ? | The term used for all the chefs in the kitchen. |
| Who greets a customer as they enter a restaurant ? | the head waiter. |
| What jobs would you class as a supervisor ? | head chef / sous chef / restaurant manager and station head waiter. |
| What job roles would you consider as an operative ? | Operative is someone who does things. Commis chef / kitchen porter and waiting staff. |
| Where does preparation happen ? | kitchen |
| Where is food and drink service ? | front of house in the restaurant. |
| What is 'on the job training' ? | where you can learn as you work. |
Created by:
miss workman
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