Transcript Jobs in the Hospitality and catering industry

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
Activity 1 – What are these
Job Descriptions
•Waiter
- Serves meals
•Restaurant manager
- Runs the restaurant
•Head chef
- Runs the kitchen
•Sous chef
- Is second chef
•Chambermaid or room attendant
- Cleans rooms
•Housekeeper
- Runs the room cleaning
•Kitchen porter
- Washes dishes and pans
•Porter or concierge
- Carries bags and books taxis, etc
•Receptionist
- Books people into their rooms
•Hotel manager
- Runs the hotel
•Commis chef
- Is a trainee chef
•Pastry chef
- Is the chef who makes bread,
cakes and desserts
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.
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.
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.
A simple traditional staff structure in
a hotel
Hotel Manager
Bar:
Kitchen:
Head bar
person
Head chef
Barmen
/maids
Sous chef
Section chefs
(chef de
partie)
Commis chefs
Kitchen
porter
Restaurant Front of house
:
staff:
Manager
Receptionist
Supervisors
Porter /
concierge
Waiters
Wine
waiter
Housekeeping:
Housekeeper
and
chambermaids
(room
attendants)
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
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.
Staff Skills
What skills does each of these job types need?
Restaurant
jobs
chefs
Job
skills
management