1. Objectives All of you:  Will be able to give examples of the types of jobs available in the Hospitality and Catering industry, and will become familiar with the terms: Front of House and Back of House Most of you:  Will increase your awareness of the employment opportunities available in the Hospitality and Catering industry  Will be able to recognise that different skills are needed for different types of jobs Some of you:  Will reflect on your own personalities and skill strengths and weaknesses – what type of job do you think you could do in in the Hospitality and Catering industry?

2. Jobs in the Hospitality and Catering industry Jot down as many different types of jobs that you can think of: Here are a few to start you off:  Chef  Chambermaid  Bar tender

3. Now, see if you can match up the job titles with the job descriptions …….

4. In charge of the day to day running of the establishment. Is responsible to the manager, will be in charge if the manager is absent. The person in charge of the kitchen and menu planning, purchasing food, hygiene In charge of the food production and minute by minute supervision of the kitchen Prepares pastry and desserts Responsible for cold food including salads and dressings Prepares sauces, stews, sautés food to order Prepares vegetables, soups, eggs Helps in all areas, doing the easier tasks Cleans up after the chefs - does washing up, carries goods to and from the stores Takes bookings, help customers check into the hotel, deals with complaints Delivers cases to the rooms and helps sets up rooms for conferences Kitchen Porter, Vegetable chef, Head receptionist, Assistant Chef – commis, Porter, Larder chef, Head Chef/executive chef, Sauce chef, Sous chef, Manager, Assistant Manager, Pastry chef,

5. And the correct answers are…….…….

6. Manager In charge of the day to day running of the establishment. Assistant manager Is responsible to the manager, will be in charge if the manager is absent. Head Chef/executive chef The 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 Vegetable Chef Prepares vegetables, soups, eggs Assistant Chef - commis Helps in all areas, doing the easier tasks 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

7. Now, see if you can say which jobs are done front of house and which are done back of house…….…….

8. Manager In charge of the day to day running of the establishment. Assistant manager Is responsible to the manager, will be in charge if the manager is absent. Head Chef/executive chef The 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 Vegetable Chef Prepares vegetables, soups, eggs Assistant Chef - commis Helps in all areas, doing the easier tasks 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

9. Here are some more jobs …….…….

10. 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

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

12. 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

13.  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