Job roles
- Created by: [email protected]
- Created on: 05-02-15 18:28
View mindmap
- Job roles
- Management and administration
- Manager
- In charge of day-to-day running
- Responsible for making profit
- Organises every area
- Assistant manager
- Responsible to the manager
- Assigned work by manager
- In charge as manager is absent
- Manager
- Food service and drink
- Restaurant manager
- In charge of restaurant
- Takes bookings
- Relays information to the head chef
- Arrange staff training
- Head waiter/ess
- Second in charge of the restaurant
- 'Greet & Seat' customers
- Deal with complaints
- Informs staff of updates and changes
- Wine waiter/ess
- Help advise customers on the appropriate wine to match their meal
- Serve wine and other alcoholic drinks
- Waiting staff
- Serve customers
- Clean tables
- Check up on customers, akin if their meal is alright
- Restaurant manager
- Food service
- Head Chef
- In charge of kitchen
- In charge of menu creating
- In charge of punching equipment and food
- In charge of costing
- In charge of staff rota
- Checks hygiene on regular basis
- Sous Chef
- As the head chef is mainly in his/her office, the sous chef is left mainly in charge of food production
- Mainly supervising other staff, trainees
- One of the most experienced chefs
- Pastissier (pastry chef)
- Prepares pastrys
- Prepares desserts
- Garde manager (larder chef)
- In charge of cold foods
- In charge of buffet items
- Saucier (sauce chef)
- Prepares sauces
- Prepares stews
- Prepares hot hors d'oeuvres
- Sautés food to order
- Entremetier (Vegetable chef)
- Prepares vegetables
- Prepares soups
- Prepares starches and eggs
- Commis chef
- Helps in all areas of the kitchen
- Does easier tasks
- Normally a trainee, so unskilled
- Kitchen porters
- Clean pots
- Carries stuff to and from the store room
- Head Chef
- Management and administration
Similar Hospitality resources:
Teacher recommended
Comments
Report
Report