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

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

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

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

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

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

7. Pastry Chef Prepares pastry and desserts

8. Larder Chef Responsible for cold food including salads and dressings

9. Sauce chef Prepares sauces, stews, sautés food to order

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

11. Vegetable Chef Prepares vegetables, soups, eggs

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

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

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

15. 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.

16. Front of House Back of House

17. 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

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

19. 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

20. 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

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