Transcript users.sch.gr

Jobs releated with restaurants,taverns,bars
and cafeterias…
WAITER/WAITRESS
• Duties: His/her duties are to welcome the customers, place
them at the suitable table, prepare the table, receive the orders,
serve the food and drinks, receive the payment of customers
and settle the complaints of customers about the food or other
services.
• Working conditions: A waiter/waitress is expected to work in
shifts and he/she sometimes face difficulties with the
customers.
• Qualifications: Waiter’s job needs specific qualification.
Average job experience, degree of tourism studies, pleasant
appearance, age of 20 between 35, good knowledge of
English, knowledge of extra language would be highly
appreciated, adaptability and team spirit, professional
appearance and business attitude, the ability of perfect
communication and co-operation, good knowledge of market,
basic cognition on computers, kind personality, nice skillnes
on customer management, responsibility on duty.
Cook
• Duties: A cook is responsible for the menu and the
preparation of food. He also has to order, store up and
conserve the food supplies. He is responsible for the
organization and he has to distribute the responsibilities of
every employee at the kitchen.
• Working conditions: A cook has many responsibilities and
he works for many hours and even in closing days. It is a
really tiring and stressful job.
• Equipment: cookers, bakeries, saucepans, scoops ( ladles ),
plates, knifes and various electric devices like blender.
• Qualifications: Attendance at a Cookery school as well as
skills like organizing ability, fantasy, mastery, taking
initiatives etc.
CHΕF
• Most chefs start as fast-food or short-order cooks, or in other lower
skilled kitchen positions. These positions require little education or
training, and most skills are learned on the job. After acquiring some
basic food handling, preparation, and cooking skills, these workers may
be able to advance to an assistant cook position.
• Qualifications: A high school diploma is not required for beginning
jobs, it is recommended for those planning a career as a cook or chef (up
16 years old).
• Basics for a chef: If you're planning a career as a chef, it's good to
know the basic structure of a kitchen. Most professional kitchens are
very hierarchical; the structure will, of course, change according to how
many people a particular restaurant serves and how large (or small) the
kitchen staff is. Below are some common terms that you should be
familiar with.
• Aides: often trainees. This is usually the first port of call for those new
to working in professional kitchens
• Commis chef: the first rung of the ladder for newly trained chefs. The
commis will usually work under a chef de partie, learning basics such as
vegetable preparation.
• Chef de partie: responsible for running sections of the kitchen. The chef
de partie will make sure the food goes out during service and will also
cook. All the commis chefs will be expected to help the chef de partie
during service.
• Sous chefs: essentially the head chef's right-hand man. The sous chef will
fulfil any role the head chef asks him or her to do in their absence.
• Head chef/chef de cuisine: the boss. Will plan menus, hire and fire staff
and deal with suppliers and manage costs and budgets. Depending on
their profile and other commitments, the head chef will often leave much
of the day-to-day work to the sous.
• Executive chef: larger establishments such as hotels will have an
executive chef. This person may have much the same responsibilities as
the head chef of a restaurant but on a larger scale. They may be
responsible for planning the menu and setting the agenda for the style of
the cuisine served, for example.
DISHWASHER/CLEANER
• Duties: His duties include cleaning the kitchen and
washing all the plates and culinary equipment.
• Working conditions: A dishwasher/cleaner works hard
and certainly not in a pleasant environment.
• Equipment: washing machine, gloves, detergents and
other similar things.
Barman/barwoman
• Duties: A barman’s duties are to make sure that
the drinks that he gives are not adulterate…
• Working conditions: A barman is standing up for
the whole night so he has to wear comfortable
shoes…
• Equipment: Lot of drinks, glasses and ice…
• Qualifications: A barman doesn’t need any
qualifications…
We also asked 17 people about their jobs….
• 6 of them are working in a cafeteria
• 11 are working in a resstaurant
• 5 are working in a tavern
• 5 are working in a bar
• 8 people are working at the kitchen
• 11 people are working as waiter/wiatress
• 2 people are working as cleaners
• 5 people are working as barmans/barwomens
At the question if they have to wear a specific uniform
• 12 people answered yes
• And 15 people answered no
At the question: In which season of year do you
believe that the business have more customers?
• 4 people answered : At Winder
• 6 people answered : At Spring
• 17 people answered : At Summer
At the question: How many days do you work?
• 3 people answered: The whole week
• 12 people answered: 5 days
• 11 people answered: 4 days
• 1 person answered: 3 days
At the question: How many hours do you
work per day?
• 20 people answered: 8 hours
• 5 people answered: 10 hours
• 2 people answered: 12 hours
And at the last question: How much many is your
monthly earnings?
• 2 people answered: 400-600 €
• 14 people answered: 600-800€
• 8 people answered: 800-100€
• 3 people answered: 1000€+
Thanks for watching…….
Markoulakis Stavros
Kontoroucha Debbie
Kourti Alkisti
Voutsadaki Klio
Maragoudaki Stefania