Exam conditions *SILENCE* 08 May 2019 Starter Task: Test – Exam conditions *SILENCE* Easy answers (state) ......... will be made of flour, butter, eggs and milk. Clever answers (apply) ..... could be made of flour, butter, eggs and milk because flour is a cheap commodity… and easy to work with. Genius answers (justify) .......could be made of flour, butter, eggs and milk because they are locally sourced ingredients minimising air miles…, therefore ......

Job roles employment and training List the main groups of employment Explain their content and various roles Discuss employment opportunities Lesson Objectives There are a range of jobs in the catering industry which are split into 3 main groups: Management and administration Food preparation Food and drink service

Management and administration Maybe a manager for each area in larger establishments Manager – in charge of the day-to-day running, responsible for profit and organisation Assistant manager – delegated tasks from the manager and in charge in the absence

Food preparation - Chef Depending on the size maybe one or a ‘brigade’, several different types: Head or executive chef in charge of all aspects of food production including menu planning, purchasing, costs, planning work schedules and hygiene Second (sous) chef in charge of all production and staff supervision Pastry (patissier) chef prepares pastries and desserts

Chef Larder (garde manger) chef responsible for cold foods including salads, dressings, pates and cold hors d’ooeuvres Sauce (saucier) chef responsible for sauces, stews, hot hors d’oeuvres and saute foods to order Vegetable (entremetier)chef responsible for vegetables, soups, starches and eggs Assistant (commis) chef helps in all areas Kitchen porters clean up after the chefs

Food and drink service Collectively known as waiting staff and may include: Restaurant manager – ensures smooth running and takes bookings, relays information, to the head chef, arranges training and completes rotas Head waiter/ess is second in charge, greets and seats customers, may deal with complaints Wine waiter serves the customers and clears tables Waiting staff clear the tables and check for customer satisfaction

Food and drink service Task: Choose a local establishment and list what roles they employ

Employment opportunities Catering establishments provide employment opportunities within the community We are encouraged to reduce carbon footprint and buy local produce to support community cohesion Catering establishments may include information such as locally grown/reared to encourage sale Workers employed may be full, part or casual staff

Employment opportunities Full time – permanent with contract working shifts with daily changes depending on business, work a set rotation including weekends Part time – set days and employed permanently, fewer hours than full time but busier periods (meal times) Casual – specific functions sometimes employed through an agency, called in for busier times (Christmas)

Employment opportunities Career paths – employment in kitchen before hotel and then to management, employed in a range of areas with scope to travel Jobs are available locally, nationally and internationally Task: find what jobs are available in your area, research how you can progress up the ladder and what qualifications you need Task: carry out a mock interview Task: list the personal skills you would require in each role above Homework: Complete revision material/revise for test