Job Roles Flashcards
Management roles
Manager
Assistant manager
Food prep roles
Head chef Second chef Pastry chef Larder chef Sauce chef Vegetable chef Assistant chef Kitchen porters
Food and drink service roles
Restaurant manager
Head waiter/waitress
Wine waiter/waitress
Waiting staff
Manager
In charge of day to day running
Responsible for making a profit and organising
Assistant manager
Responsible to the manager
In charge in managers absense
Head chef
Executive chef
In charge of kitchen
Responsible for all aspects of food production
Second chef
Sous chef
Directly in charge of production
Takes command
Minute by minute supervision of staff
Pastry chef
Patissier
Prepares pastries and desserts
Larder chef
Garde manger
Responsible for cold foods
Sauce chef
Saucier
Highest position of all the stations
Prepared sauces, stews etc
Vegetable chef
Prepares vegetables, soups, starches, eggs
Sometimes split to vegetable, fry and soup cooks
Assistant chef
Commis
May be completing training
Helps in all areas of the kitchen
Kitchen porters
Clean up after chefs
Do washing and carry goods to and from stores
Restaurant manager
In charge of restaurant
Takes bookings etc
Ensures smooth running
Head waiter(ess)
Second in charge
Greet and seat customers
Deal with complaints
Wine waiter(ess)
Responsible for recommending wine
Serve alcoholic drinks
Waiting staff
Serve the customers
Clear tables
Check customers are satisfied
Employment opportunities in catering industry
Full-time staff
Part-time staff
Casual staff
Full-time staff
Permanent job
Contract
Works set shifts or change daily
Works set amount of days a week
Part-time staff
Work on set days
May be permanent
Fewer hours a week than full time staff
Casual staff
Work for specific functions
Employed through an agency
No contract
No set hours
3 main groups of job roles in catering industry
Management + administration
Food preparation
Food and drink service
