Job Roles Flashcards
Who is in overall charge of a catering establishment?
Manager
Who is in second in charge overall of a catering establishment?
Assistant/Deputy manager
Which chef is in charge of the kitchen?
Head chef
Which chef is in second charge of the kitchen?
Second/Sous chef
Which chef prepares desserts and pastries?
Pastry chef/Patissier
Which chef prepares cold foods e.g. salads, pate and buffet items?
Larder chef/Garde manger
Which chef prepares sauces?
Sauce chef/Saucier
Which station chef is normally the most experienced?
Sauce chef/Saucier
Which chef prepares vegetables, soups, starches and eggs?
Vegetable chef/Entremetier
Which chef helps out in all areas of the kitchen?
Commis/Assistant chef
Whose job is it to clean up after the chefs and do the washing up in the kitchen?
Kitchen porter
Which chef has the least experience?
Commis/Assistant chef
If working in a very large catering establishment the head chef is known as what?
Executive chef
What is a group/team of chefs called?
Brigade
What does a head chef do?
Menu planning, purchasing, costing, planning work schedules and kitchen hygiene systems
Where does a head chef spend most of their time?
Office not the kitchen
What does a second/sous chef do?
Supervises the kitchen.
Which two chefs have the most experience?
Head and second/sous chefs
What does the establishment manager do?
Manage the day-to-day running of the kitchen and ensure profits are being made
Which chef starts in the kitchen the earliest?
Pastry chef/Patissier
Who is in charge of the restaurant?
Restaurant manager
What is the kitchen area of an establishment known as?
Back of house
The restaurant part of an establishment is known as what?
Front of house
What does the restaurant manager do?
Takes bookings, passes information to the head chef, arranges staff training, organises the staff schedules and ensures the restaurant runs smoothly
