There are a range of jobs within the catering industry, notably three main areas:
- Management and administration
- Food preparation
- Food and drink serivce
Management: In a smaller catering establishment there will only meed to be one manager, who overseas the day-to-day running of the restaurant. However in a larger establishment there may be a need for an assistant manager, who takes over if the manager is absent and/or completes work set by the manager.
Chefs: Likewise a small establishment may only have one chef, whereas a lage establishment may require a group- 'brigade'- of chefs.
- Head chef- in charge of the kitchen- all aspects…