Job Roles

An operational or general _______________ is in charge and run the business. They are responsible of the business.

Chef

Owner

Manager

The responsibilities of a manager are:

Responsible for the overall work of several teams, Prepare staff schedules, Carry out staff training ect

They are responsible to order supplies, including food, dishes and utensils, cooking supplies, and other items necessary in the kitchen.

The role is designed to move from station to station, assisting with any tasks, as needed.

Craft staff are:

Have trained to acquire specific practical skills

� Ensure that the customer needs are being met

� Receive orders and deliveries

The Chef de partie

Is responsible for all the chefs in the kitchen

Is responsible for a particular section in the kitchen

Is responsible for ordering and accepting deliveries of food

Boucher is a chef who prepares

Fruit and vegetables

Grilling food

Meat and poultry

Patissier is responsible

Make desserts

Bake bread and pastry

Make croissants for breakfast

Kitchen, Restaurant and Room division section form part of the ______________ staff

Hotel

Hospitality

Operative

Manager

What is the main duty of operative staff?

To carry out the day-to-day tasks needed for the business to run smoothly.

To be in charge of the restaurant only

Food and beverage server must

Takes orders, serve food and drinks, clear the tables and make the clients feel welcome. Can work in different places such as cafes', cafeterias, restaurants and hotels.

Takes orders only

I am responsible for keeping the guest rooms (and other public areas such as corridors) clean, safe and comfortable, so that the guests can have a pleasant stay. Who am I?

Chef

Food and beverage server

Room attendant

Concierge

I am responsible for providing a welcoming atmosphere for the, dealing with check-ins and check-outs, and handling requests made by the guests..Who am I?

Concierge

Manager

Front office receptionist

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