Job Roles in the Catering Industry

Job Roles:

There is a range of jobs available - Split into three groups:

• Management and administration
• Food preparation
• Food and drink service

Management:

Manager is in charge of the whole company and is responsible for making a profit

An assistant manager helps the manager in a large establishment

Management keeps the company going and takes charge of problems

Chefs:

Depending on size there is a varied amount of chefs

A 'brigade' of chefs is the term used for a group of chefs in a kitchen

• Head Chef - Person in charge of kitchen. Can be known as an executive chef - responsible for food production, menu planning, purchasing, costing, planning work, schedules and hygiene
• Sous Chef - In charge of production. Takes command of actual production of food and supervises staff. Many years experience working as a chef
• Pastry Chef - Prepares pastries and desserts. Can be known as patissier chef
• Larder Chef - Responsible for cold foods including salads and dressings. Can be known as garde manager
• Sauce Chef - Prepares sauces, stews and hot sautes to order -…