ty of staff in an establishment Hospitality Catering

ty of staff in an establishment. Hospitality & Catering : Job Roles

ty of staff in an establishment. To show progress today I should … Be able to identify the hierarchy system for both front and back of house and know who reports to who? Lesson Plan Be able to state the skills and qualities different job roles require and give reasons for my answers. Be able compare and contrast different job roles, explaining fully the importance of having a range of staff.

ty of staff in an establishment. Job Roles What is this person’s job? What responsibilities does he have? Challenge! Who do you think he reports to?

ty of staff in an establishment. Hospitality Brigade GENERAL MANAGER CONCIERGE SECURITY FLOOR MANAGER MAID PORTER BARTENDER WAITER

ty of staff in an establishment. Hospitality Brigade GENERAL MANAGER The manager is in charge of the whole company and is responsible for whether it makes a profit. The manager needs to make sure each part of the company is working properly so that it is successful. SECURITY Monitor CCTV and maintain security of staff and patrons. CONCIERGE FLOOR MANAGER Make dining and other reservations for patrons, and obtain tickets for events. Provide information about local features such as shopping, dining, nightlife, and recreational destinations. PORTER Hotel porters welcome guests, carry their luggage and answer their queries. MAID Cleans and prepares bedrooms, tidiness of general areas around hotel. Laundry services. Supervise the porter staff and deal with any guest request/issues related to luggage/access. WAITER Serves meals prepared in the hotel restaurant. May deliver room service. BARTENDER Prepares and serves beverages.

ty of staff in an establishment. Kitchen Brigade SHRE EXECUTIVE CHEF DE CUISINE ABOYEUR COMMUNARD SOUS CHEF SAUCIER RÔTISSEUR POISSONIER COMMIS ENTREMÉTIER STAGIARE GARDE MANGER PLONGEUR or ESCUELERIE P TISSEUR

ty of staff in an establishment. Kitchen Brigade EXECUTIVE CHEF DE CUISINE An experienced chef who plays a largely An active chef in charge of the entire supervisorial role: managing the business kitchen/team. In smaller restaurants, this aspects of the kitchen (money, food orders), person is the executive chef and has the creating the menu, and directing the staff. same roles listed above. In larger Executive chef and chef de cuisine roles restaurants, the chef de cuisine reports to may sometimes be interchangeable, the executive chef, who is likely not depending on the restaurant’s size and in the kitchen every day. structure. In larger restaurants or hotels— especially ones with multiple locations—the ABOYEU executive chef is more of a figurehead Communicates between the R whose day-to-day work likely involves little kitchen and front-of-house. active cooking. Checks dishes and makes sure the meal is paced properly. SOUS CHEF The sous chefs are basically management people. They verify invoices and handle ordering but they’re also there to support their teams when they need an extra pair of hands. They make sure the stations are set up on time and that the kitchen is clean. COMMUNAR D Prepares staff meal.

ty of staff in an establishment. Kitchen Brigade CHEF DE PARTIE Senior cooks, line cooks. Each is the head of a particular station, which prepares specific dishes or types of cuisine. This includes: SAUCIER Considered the most respected of the chefs de partie, the saucier often reports directly to one of the sous chefs. Their central role is preparation of sauces and possibly sautéed dishes. RÔTISSEUR Responsible for the roasting and braising of meats. In the traditional Escoffier brigade, the rôtisseur would also be in charge of the grillardin and friturier. Today, he or she may simply take on these roles. Grillardin - Grill cook. In charge of the grill, specifically grilled meats. Friturier - Fry cook. Takes care of all frying, specifically deep-frying. POISSONIER Prepares and oversees all fish and seafood dishes. This position usually involves butchering the fish as well. Restaurants with an emphasis on shellfish may also employ an écailler. An écailler prepares fruits de mer or shellfish (i. e. , shucking oysters).

ty of staff in an establishment. Kitchen Brigade CHEF DE PARTIE Senior cooks, line cooks. Each is the head of a particular station, which prepares specific dishes or types of cuisine. This includes: ENTREMÉTIER Entrée preparer/manager. Note that an entrée, under Escoffier, is a starter and not a main dish. Thus, the entremétier traditionally handles vegetable, egg, or soup dishes— generally things that do not involve meat. He or she may supervise the potager and legumier or take on these roles. GARDE MANGER Responsible for most cold preparations: salads, charcuterie plates, and other cold hors d’oeuvres. They are also in charge of the pantry. If a restaurant has their own boucher or charcutier, the garde manger will oversee these roles. Boucher - Butcher. Oversees butchering of meat and poultry. Charcutier - Person in charge of charcuterie. P TISSEUR Makes desserts, sweets, and can prepare pasta. If a restaurant has no boulanger, the pâtissier will oversee breads and baked goods. This position usually has one or several cooks underneath it. Glacier - Ice-cream cook. Boulanger - Baker. Makes breads and certain pastries.

ty of staff in an establishment. Kitchen Brigade JUNIOR ROLES IN THE KITCHEN COMMIS Work at specific stations under one of the chefs de partie. They are responsible for the tools at their station. Also described as a kind of apprentice who is usually a recent graduate of culinary school. STAGIARE PLONGEUR or ESCUELERIE Dishwasher. Often a student gaining practical experience in the kitchen. Usually does not start out at a specific station, like the commis, but must work his/her way up doing other tasks, like peeling vegetables.

ty of staff in an establishment. Job Roles Who is the boss of who? Wine Waiter Head Waiter Restaurant Manager

ty of staff in an establishment. Restaurant Manager • In charge of where customers sit, called front of house. • Responsible for standard of service, taking bookings, hiring new staff and health and safety. • Works with head chef. Head Waiter(ess) • Greets customers and seats them. • Organises and trains waiting staff. • Sometimes handles complaints Wine Waiter • Helps customers choose what wine to drink. • Serves wine and other drinks. • Knows what wines suit which dish. • Chooses and buys wines. Waiting Staff • Set tables, take orders and serve customers their food. • Top up drinks, prepare bill and clear tables.

ty of staff in an establishment. Job Roles DEMO In small groups, choose job roles to mime. The rest of your group must guess.

ty of staff in an establishment. Job Roles Extension: What are the qualities of a good waiter/waitress? Extension: Can you rank them from most to least important? Qualities of a waiter/waitress

ty of staff in an establishment. • • • • Friendly personality Pleasant and polite manner Clean and proper clothing, possibly a set uniform Spotlessly clean hands and nails A pleasant smell, i. e. no overpowering after-shave or perfume and no body odour Fresh breath, discreet make-up, long hair tied back, well-groomed appearance Steady hands to be able to carry and serve food Knowledge of the menu in order to answer any customer queries and advise on allergies, etc Enthusiasm for the job and a willingness to serve others Good health because of long hours on feet Polite, calm and tactful even when dealing with awkward customers Loyalty to place of work and the ability to 'sell' and 'promote' facilities to customers Ability to handle compliments and complaints • Personal Qualities: Reliable, punctual, team worker etc. • Can operate machinery e. g. coffee machines.

ty of staff in an establishment. Job Roles 1. Suggest four qualities wait staff should have. 2. Who is responsible for choosing wine? 3. Who is in charge of where customers sit? 4. What are the responsibilities of the head waiter/waitress? 5. Give two responsibilities of wait staff. 6. What does the assistant manager do? 7. What is the role of a pastry chef? 8. Which chef prepares vegetables? 9. Who is the most senior: Pastry, Sauce or Larder chef? Why? 10. Discuss the qualities that a head chef must have in order to run a successful kitchen. (5 marks)