Job roles Flashcards
1
Q
Manager
the management
A
- In charge of the whole company
- Responsible for whether it makes profit
- Ensures each part of the company is working correctly
2
Q
Assistant manager
the management
A
- For larger companies
- Help the manager
- Take over managers role when they are away
3
Q
Head chef
the chefs
A
- Manager of the kitchen
- Overall responsibility of the food
- In charge of planning menus, buying ingredients and costing etc.
- In charge of hiring and firing
4
Q
Sous chef
the chefs
A
- Assistant to the head chef
- In charge of the day-to-day running of the kitchen
- Helps with cooking and managing the other chefs
5
Q
Sauce chef
the chefs
A
- Prepares sauces, stews and hot hors d’oeuvres
- Saute
- Most senior of all station chefs
6
Q
Larder chef
the chefs
A
- Prepares cold foods
e. g. salads, pates, cold meats, cold hors d’oeuvres and buffet items
7
Q
Pastry chef (the chefs)
A
- Makes pastries, desserts and bread
- Responsible for dessert menu
8
Q
Vegetable chef
the chefs
A
- Prepares soups and dishes with vegetables or eggs
- Some establishments may split this role
9
Q
Restaurant manager
service staff
A
- In charge of area where the customers sit (front of house)
- Responsible for: standard of service, taking bookings, hiring new staff and health and safety
- Often works with the head chef
10
Q
Head waiter
service staff
A
- Greeting customers and seating them
- In charge of organising and training the waiting staff
- Sometimes handle customer complaints
11
Q
Wine waiter
service staff
A
- Help customers choose wine
- Responsible for serving wine and other drinks
- Should know which wines are suited to each dish on menu
- Responsible for choosing and buying wines
12
Q
Waiting staff
service staff
A
- Set tables, takes orders and serves food
- Top up customers drinks, prepare bill and clear tables
13
Q
Full time staff
types of employment
A
- Permanent job and work all year round
- Have to sign a contract
- Work for a fixed number of hours each week
14
Q
Part time staff
types of employment
A
- Works fewer hours than full time staff
- Permanent job and have to sign a contract
- Work at peak times
15
Q
Casual staff (types of employment)
A
- Employed for specific functions/busy events
- Pros: Available at short notice, don’t work fixed hours (only when needed) and only paid for the hours they work (no sick/holiday pay)
16
Q
Training
A
- Food prep/front of house
- Can take training course at college before getting the job
- Some employers pay employees training courses (part time/day release)
- Train while at work (in-house training)
