Job Roles Flashcards
What is a head chef?
The person in charge of the KITCHEN. They are sometimes called the executive chef. They are responsible for the menu planning, kitchen staff rotas, purchasing, costing etc.
What is a sous chef?
They are responsible for overseeing the food production as the head chef is often not in the kitchen. They will supervise the kitchen staff.
What is a Patissier Chef?
They prepare the pastries and desserts in the restaurant.
What is a Garde Manger (Larder Chef)?
They are responsible for the production of cold foods, including salads and dressings, pates, buffet items etc.
What is a saucier chef?
They prepare the sauces, stews and hot starters, as well as sauté foods to order.
What is a vegetable (entremetier) chef?
They prepare the vegetables, soups, starches and eggs. Large kitchens may divide these duties amongst the vegetable cook, fry cook and the soup cook.
What is a commis chef?
They help in all areas of the kitchen, generally doing the easier tasks. This is a basic position and commis are often completing their training.
What is a kitchen porter?
They will clean up after the chefs; washing up, carrying of goods etc.
What is the kitchen brigade?
It is all the chefs and porters that are involved in the food production.
What does front of house mean?
It relates to all the staff who liase with the customers (i.e. not the kitchen).
What is a restaurant manager?
They have overall charge of the restaurant. They will take bookings, relay information to the head chef, arrange training and ensure the restaurant runs smoothly. They will also arrange training of restaurant staff.
What is a head waiter/waitress?
They are second in charge of the restaurant. They greet and seat customers if the restaurant manager is not available. They may also deal with complaints.
What is a Wine Waiter/Waitress (Sommelier)?
They are responsible for helping guests select wine. They also serve the wine and any other drinks.
What are waiting staff?
They serve the customers, clear tables and ensure the customers are satisfied with the service.
Suggest three important qualities a restaurant manager would look for when appointing new wait staff.
Pleasant manner, smart appearance, willingness to learn, honest, reliable, good time-keeping, previous experience, an understanding of the menu and food service.
Describe the main qualities of a successful chef.
Good manipulative skills, creative flair, presentation skills, able to organise and delegate, good understanding of food and menu creation, well qualified, hygienic and well presented, good communication skills, team player.
A customer complains that the hot food served from the buffet is luke warm. Explain how to deal with this situation.
Apologise to the customer, inform the chef/manager, offer another meal, be understanding and polite, offer some form of compensation, DO NOT REHEAT.
What does ‘full time’ mean?
The employee has a permanent job and works all year round. They should have a contract of employment and often work set hours each week.
What does ‘part time’ mean?
They work set days each week but not all week. They may be permanent staff members.
What does ‘casual staff’ mean?
They work for specific functions, or as the business needs them. They do not have set contracts or hours. Often used during busy periods.
