Job Roles

Question 1

Who is in overall charge of a catering establishment?

Answer 1

Manager

Question 2

Who is in second in charge overall of a catering establishment?

Answer 2

Assistant/Deputy manager

Question 3

Which chef is in charge of the kitchen?

Answer 3

Head chef

Question 4

Which chef is in second charge of the kitchen?

Answer 4

Second/Sous chef

Question 5

Which chef prepares desserts and pastries?

Answer 5

Pastry chef/Patissier

Question 6

Which chef prepares cold foods e.g. salads, pate and buffet items?

Answer 6

Larder chef/Garde manger

Question 7

Which chef prepares sauces?

Answer 7

Sauce chef/Saucier

Question 8

Which station chef is normally the most experienced?

Answer 8

Sauce chef/Saucier

Question 9

Which chef prepares vegetables, soups, starches and eggs?

Answer 9

Vegetable chef/Entremetier

Question 10

Which chef helps out in all areas of the kitchen?

Answer 10

Commis/Assistant chef

Question 11

Whose job is it to clean up after the chefs and do the washing up in the kitchen?

Answer 11

Kitchen porter

Question 12

Which chef has the least experience?

Answer 12

Commis/Assistant chef

Question 13

If working in a very large catering establishment the head chef is known as what?

Answer 13

Executive chef

Question 14

What is a group/team of chefs called?

Answer 14

Brigade

Question 15

What does a head chef do?

Answer 15

Menu planning, purchasing, costing, planning work schedules and kitchen hygiene systems

Question 16

Where does a head chef spend most of their time?

Answer 16

Office not the kitchen

Question 17

What does a second/sous chef do?

Answer 17

Supervises the kitchen.

Question 18

Which two chefs have the most experience?

Answer 18

Head and second/sous chefs

Question 19

What does the establishment manager do?

Answer 19

Manage the day-to-day running of the kitchen and ensure profits are being made

Question 20

Which chef starts in the kitchen the earliest?

Answer 20

Pastry chef/Patissier

Question 21

Who is in charge of the restaurant?

Answer 21

Restaurant manager

Question 22

What is the kitchen area of an establishment known as?

Answer 22

Back of house

Question 23

The restaurant part of an establishment is known as what?

Answer 23

Front of house

Question 24

What does the restaurant manager do?

Answer 24

Takes bookings, passes information to the head chef, arranges staff training, organises the staff schedules and ensures the restaurant runs smoothly

Question 25

Who is second in charge of the restaurant?

Answer 25

Head waiter/waitress

Question 26

What does the head waiter/waitress do?

Answer 26

Greet and seat customers, relay information to staff ad deal with complaints.

Question 27

Which waiter can offer advice about wine?

Answer 27

Wine waiter

Question 28

Who serves tables?

Answer 28

Waiting staff

Question 29

What do the waiting staff do?

Answer 29

Serve customers, clear tables and check that customers are happy

Question 30

In large establishment what waiting staff take food to tables?

Answer 30

Food runners

Question 31

Which type of staff work the most hours?

Answer 31

Full time staff

Question 32

Which type of staff work less than 16 hours a week?

Answer 32

Part time staff

Question 33

Which type of staff work for specific times of the year?

Answer 33

Casual staff

Question 34

Which two types of staff have contracts?

Answer 34

Full time and part time