Teachers notes: print out and cut in half, one set between 2 / 3

Test your knowledge on types of jobs available in the catering industry

Manager In charge of the day to day running of the establishment

Assistant Manager Responsible to the manager, will be in charge if the manager is absent

Head Chef/ executive chef Person in charge of the kitchen and menu planning, purchasing food, hygiene

Sous chef In charge of the food production and minute by minute supervision of the kitchen

Pastry Chef Prepares pastry and desserts

Larder Chef Responsible for cold food including salads and dressings

Sauce chef Prepares sauces, stews, sautés food to order

Assistant Chef - commis Helps in all areas, doing the easier tasks

Vegetable Chef Prepares vegetables, soups, eggs

Kitchen Porter Cleans up after the chefs - does washing up, carries goods to and from the stores

Head receptionist Takes bookings, help customers check into the hotel, deals with complaints

Porter Delivers cases to the rooms and helps sets up rooms for conferences

Now divide your pile into 2. On one side place all the jobs done front of house and on the other pile place the jobs done back of house.

Front of House Back of House

Restaurant Manager In charge of the restaurant. Takes bookings, completes staff rotas and training Head waiter/ess Second in charge of the restaurant. They greet and seat customers and may deal with complaints Wine waiter/ess (Sommelier) Responsible for helping guests select the wine Wait staff Serve the customers, clear tables in the restaurant Head house keeper Responsible for seeing all rooms are ready for customers, staff rotas Housekeeper Checking all rooms are cleaned correctly, checking laundry Chambermaid Cleans the rooms, changes the beds, checks enough clean towels Maintenance officer Completes any repairs that can be done in house Black – front of house, blue – back of house

What types of skills do you think are needed in some of these jobs? Chef Restaurant manager

The following skills are needed when working with Chefs : Organisational – control of ingredients and timing Preparation – weighing and measuring Cooking – grilling, boiling, poaching Manipulative – knife skills, decorating Presentation – artistic, creative Personal – pride in work, personal hygiene

A Restaurant Manager needs: Motivational – leading other staff to aspire to a quality level Organisational – forecasting demand and timing, organising equipment, staff and purchase of equipment and some ingredients, control of staff and time

Now you need to put your knowledge into practice and answer the following exam questions ……………