1.3 Job Roles, Employment and Training | Job Roles 0.0 / 5 ? OtherHospitality and CateringGCSEWJEC Created by: Becky_strawberryCreated on: 13-12-18 17:23 In charge of day-to-day running of the company, responsible for making profit and organising every area Manager 1 of 22 responsible to the manager Assistant Manager 2 of 22 In charge of the kitchen Head Chef 3 of 22 Another name for Head Chef Executive Chef 4 of 22 directly in charge of production Sous Chef 5 of 22 chef that spends a lot of time in the office Sous Chef 6 of 22 prepares pastry and desserts Pastry Chef 7 of 22 Also known as the patissier Pastry Chef 8 of 22 Responsible for cold foods Larder Chef 9 of 22 Another name for the Larder Chef garde manger 10 of 22 prepares sauces, stews and hot hors d'oeuvres Sauce Chef 11 of 22 Another name for sauce chef saucier 12 of 22 Highest position if all stations Sauce Chef 13 of 22 prepares vegetables, soups, starches and eggs Vegetable chef 14 of 22 another name for the vegetable chef entremetier 15 of 22 Helps in all areas of the kitchen assistant chef 16 of 22 another name for the assistant chef commis 17 of 22 clean up after the chefs kitchen porters 18 of 22 in charge of the restaurant, takes booking etc. restaurant manager 19 of 22 second in charge of the restaurant head waiter/ess 20 of 22 responsible for helping guests to select wine wine waiter/ess 21 of 22 serve customers waiting staff 22 of 22
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