Staff
in the Catering Industry
Hand
in date
Work should be sent by Frog to Mrs Kanolik and also printed to
be handed in on the 24nd
September
OBJECTIVES
By the end of this
project you will understand the jobs roles in the catering industry
TASK
Produce a
teaching/ revision resource to meet the success criteria below
It can be a power
point/ flash cards/ mind maps/ posters etc
Grades
C
|
A description
of the job role ( not cut and paste)
|
B
|
As above also
including an understanding of the duties of each roll and the impact on the
brigade
|
A
|
As above also
including an understanding of how the job roles interact to produce a smooth
running brigade and/or good customer service
|
KITCHEN BRIGADE
- Head chef
- Sous chef
- Chef de partie (partly trained chefs who study the following disciplines)
- pastry chef
- larder chef
- sauce chef
- vegetable chef
- Commis chef
- Kitchen porter
FRONT OF HOUSE
- Head waiter
- Restaurant manager
- Waiter
- Sommelier
ADDITIONAL JOB
ROLLS
- Casual/ temporary staff
- Seasonal staff
- Agency staff
