AC 1.1 Jobs and roles in the industry Flashcards
finance manager job (management)
in charge of all finances and security of the business
general manager job (management)
responsible for the day to day running, responsible for making a profit, ensuring that staff complete work to reasonable standard, make sure good customer service is provided
examples of kitchen brigade staff
- sous chef
- head chef
- junior chef
- chef de partie
- commis chef
- relief chef
- fish chef
- pastry chef
- roast chefs
- vegetable chef
role of head/ exec chef
in charge of the kitchen
- job includes menu planning, food production, ordering and choosing from suppliers, costing dishes, managing stock,, kitchen hygiene, training and recruiting staff
role of sous chef
directly in charge of food production, often in charge of daily running of kitchen.
role of chef de partie (section chef)
has responsibility for a particular section of menu or area of the kitchen, also has responsibility for a lot of staff which they allocate tasks to
role of commis chef or assistant chef
does easier tasks
may be part of an apprenticeship scheme or studying at college, must enjoy cooking and be good communicators
role of kitchen porter
washes up and does basic vegetable preparation
role of stock controller
in charge of all aspects of store and keeping stock control
what skills do all chefs need
- good practical skills, accuracy, consistency and good communication with other staff,
being able to work under pressure,
good timing
examples of front of house staff
- receptionist
- waiting staff
- bar staff (baristas, sommeliers)
- concierge
role of receptionist
- meets customers and directs them to the correct person/ place
- they also manage visitor lists, booking systems
what do waiting staff do
- prepare tables
- give out menus
- take orders
- serve food
- take payment
what do bar staff do
- serve drinks
- take food orders
- wash/ clear tables
- change barrels/ fill shelves
examples of housekeeping jobs
- head housekeeper
- room attendants
- maintenance
