Catering and Hospitality: The Catering Industry
- Created by: Milliemctavish16
- Created on: 26-01-17 09:12
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Job Roles:
There is a range of jobs available - Split into three groups:
- Management and administration
- Food preparation
- Food and drink service
Management:
Manager is in charge of the whole company and is responsible for making aprofit
An assistant manager helps the manager in a large establishment
Management keeps the company going and takes charge of problems
Chefs:
Depending on size there is a varied amount of chefs
A 'brigade' of chefs is the term used for a group of chefs in a kitchen
- Head Chef - Person in charge of kitchen. Can be known as anexecutive chef - responsible for food production, menu planning, purchasing, costing, planning work, schedules and hygiene
- Sous Chef - In charge of production. Takes command of actual production of food and supervises staff. Many years experience working as a chef
- Pastry Chef - Prepares pastries and desserts. Can be known as patissier chef
- Larder Chef - Responsible for cold foods including salads and dressings. Can be known as garde manager
- Sauce Chef - Prepares sauces, stews and hot sautes to order…
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