In charge of the whole company and responsible for whether or not it is working properly and makes a profit
2 of 24
Explain the role of the assistant manager of the company
Helps the manager do their job and will take over the duties of the manager if they are away
3 of 24
Explain the role of the head chef
Manager of the kitchen, responsible for making sure food is of good quality, plan the menu, buying & costing ingredients and they hire and train the other chefs.
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Explain the role of the sous chef
Assistant to the head chef, in charge of the day to day running of the kitchen, help with the cooking and manage the other chefs to make sure that each dish is to a high standard
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Explain the role of the sauce chef
Prepares sauces, hot hors d'oeuvres and stews. Will also saute foods. Most senior of all of the station chefs.
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Explain the role of the larder chef
Prepares cold foods such as salads, pates, cold meats, cold hors d'oeuvres and buffet items.
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Explain the role of the pastry chef
Makes pastries, bread and desserts.
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Explain the role of the vegetable chef
Prepares soups, and dishes with vegetables or eggs.
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Explain the role of the commis chef
Training to become a chef. They help the other chefs with the easiest tasks. They work with different chefs to improve their skills.
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Explain the role of the kitchen porter
Wash and put away dishes. Cleans whole kitchen. Helps moving tables. Can help chefs if required.
11 of 24
Which four chefs are known as the station chefs?
Sauce chef, larder chef, pastry chef and vegetable chef
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Which chef is the most senior out of the four station chefs?
Sauce chef
13 of 24
Explain the role of the restaurant manager
In charge of the area where customers sit and eat. Responsible for the standard of service, taking bookings, hiring new staff and health and safety in the restaurant. They often work alongside the head chef when deciding how dishes are served.
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Explain the role of the waiting staff
They set tables, take orders, serve customers food, make sure customers are satisfied, prepare the customers bill and clean up the tables after customers leave.
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Explain the role of the wine waiter
Helps customers to choose wine, serve the wine and other drinks, suggest suitable wines for their meal.
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Explain the role of the head waiter/ assistant restaurant manager
Greet and seat customers, organise training for staff and may have to handle complaints.
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Name the three types of employmewnt in the catering industry
Full time, part time and casual employment
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What is meant by full time employment?
Permanent job, work all year round, have to sign a contract, work a fixed number of hours per week (divided into different days or shifts)
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What is meant by part time employment?
Work fewer hours than full time staff, must sign a contract, often work at busy times eg. evenings or weekends.
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What is meant by casual employment?
Employed for specific functions or busy periods of the year eg. summer holidays. Can be available at short notice, dont work fixed hours, only paid for the hours they work.
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What is 'in house training'?
Where employers train people while they are at work.
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What is 'day release'?
When an employee is paid to go to college one or two days a week.
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What is the difference between an employer and employee?
Employer= provides work for people. Employee= Is a worker.
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Other cards in this set
Card 2
Front
Explain the role of the manager in the company
Back
In charge of the whole company and responsible for whether or not it is working properly and makes a profit
Card 3
Front
Explain the role of the assistant manager of the company
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