JOB ROLES, EMPLOYMENT AND TRAINING Flashcards
What is a manager?
A manager is someone who is in charge of the day-to-day running of the company, and is responsible for making a profit and organising every area.
What is an assistant manager?
An assistant manager is someone who is responsible to the manager and may have work delegated to him/her by the manager. He/she will also be in charge in the manager’s absence.
What is a head chef?
The head chef is the person in charge of the kitchen. In a large establishment, this person has the title of ‘executive chef’. The executive chef is a manager who is responsible for all aspects of food production, including menu planning, purchasing, costing, planning work schedules and hygiene.
What is a sous chef?
The sous chef is directly in charge of production, because the executive chef’s responsibilities require spending a great deal of time in the office, the sous chef takes command of the actual production and the minute-by-minute supervision of the staff. Both the sous chef and the executive chef have had many years of experience in all stations of the kitchen.
What is a Pastry chef?
The pastry chef prepares pastries and desserts.
What is a Larder chef?
The Larder chef is responsible for cold foods, including salads and dressings, pates, cold hors d’oeuvres, and buffet items.
What is a sauce chef?
The sauce chef prepares sauces, stews, and hot hors d’oeuvres, and sautes foods to order. This is usually the highest position of all the stations.
What is a vegetable chef?
The vegetable chef prepares vegetables, soups, starches and eggs. Large kitchens may divide these duties among the vegetable cook, the fry cook and the soup cook.
What is the commis chef?
The commis chef helps in all areas of the kitchen, generally doing the easier tasks. The commis may be completing basic training to become a chef.
What are the kitchen porters?
The kitchen porters clean up after the chefs, do the washing and carry goods to and from the store.
