Those are very basic job descriptions. Some of the jobs are simple, others have lots of different parts to them.

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2 Job roles There are a range of job roles in the catering industry. They can be split into 3 main groups: Management and administration Food preparation Food and drink

3 Activity 1 What are these Job Descriptions Waiter Restaurant manager Head chef Sous chef Chambermaid or room attendant Housekeeper Kitchen porter Porter or concierge Receptionist Hotel manager Commis chef Pastry chef - Serves meals - Runs the restaurant - Runs the kitchen - Is second chef - Cleans rooms - Runs the room cleaning - Washes dishes and pans - Carries bags and books taxis, etc - Books people into their rooms - Runs the hotel - Is a trainee chef - Is the chef who makes bread, cakes and desserts

4 Activity 2 What are these Jobs? Those are very basic job descriptions. Some of the jobs are simple, others have lots of different parts to them. Can you work out from these job adverts what job is being advertised? We have a great opportunity for an experienced xxx with friendly and warm attitude, who can work hard and respect people that he s working with. Your duties will include: washing-up, cleaning cooking and service equipment, cleaning and preparation of vegetables for Chef, setting up and striking of tables and equipment for functions, etc.

5 The job: You will be responsible for cleaning rooms to the standard established and for ensuring a high level of guest care. What we are looking for: Basic school education. Good understanding of English. Previous experience advantageous but not essential as training will be given. Awareness of general cleaning of a room and bathroom. Good eye for detail. The ideal candidate will have: Front office experience - Innova, Entirety or similar. Previous customer service experience. Ability to work shifts on a 5 days out of 7 basis. Effective communication skills. IT skills, including Word & Excel proficiency. Cash handling skills. Approachable and enthusiastic disposition.

6 Manage the operation of the kitchen and food preparation. Knowledge of relevant legislation, company policies and procedures, quality control, stock rotation, dietary requirements. People management. To ensure that all dishes are prepared, cooked and presented to high standards, are of the highest quality and that regular temperature checks are carried out and pre-planning. To manage and be responsible for the whole process of stock ordering and stock taking. To effectively plan and co-ordinate team resource on shift. To lead, develop and motivate the kitchen team. To be able to identify training needs and coach individuals within the team as needed. To oversee training of staff. To maintain the relevant documentation. To ensure all wastage is recorded and actioned. Must have 3 years experience in a similar role from a quality restaurant or hotel.

7 A simple traditional staff structure in a hotel Hotel Manager Bar: Head bar person Barmen /maids Kitchen: Head chef Sous chef Section chefs (chef de partie) Commis chefs Restaurant : Manager Supervisors Waiters Wine waiter Front of house staff: Receptionist Porter / concierge Housekeeping: Housekeeper and chambermaids (room attendants) Kitchen porter

8 A traditional kitchen brigade: Head chef (Chef de cuisine) Sous chef (Second chef) Pastry chef (chef patissier) Larder chef (chef gardemanger) Section chefs (chef de partie): Saucier - sauce, poissonnier - fish. Grillardin grill,entremetier vegetable, potage soup. Commis chefs (trainee or assistant) Kitchen porters / pot washers

9 Job Skills There are different types of jobs in Catering for different levels of skill. Some establishments have structured staffing where everyone has a specialized job to do. Some establishments expect you to be flexible and do all sorts of jobs. For example: Serve breakfast, clean rooms and serve lunch on a morning shift. Be in reception, serve dinner and work in the bar on a later shift.

10 Staff Skills What skills does each of these job types need? Restaurant jobs chefs Job skills management