1. Catering outlets and job descriptions

2. 1. The Catering Industry Types of outlets: Commercial Catering:
Hotels, restaurants, clubs, wine bars and pubs.
Run to make a profit.
Types of outlets:
Public Sector Catering or Welfare Catering:
Hospitals, prisons, schools and Armed Forces.
Do not make a profit.
Transport Catering:
Railways, cruise liners.
Run to make a profit.
Outside/ Franchise Catering:
A catering company who goes out to events and does the catering for them.
Run to make a profit.
Industrial Catering:
Run by industries to feed workers, assuming better fed workers produce better work.
Run to make a small profit, meals subsidised for staff

3. Types of Establishments
Residential accommodations include:
Hotels
Guest houses
Holiday parks
Farmhouses that offer accommodation
Public houses that offer accomodation
Bed and breakfast establishments

4. Non-residential establishments only provide food. These include:
Restaurants
Cafes
Fast-food outlets
Public houses
Wine bars
Delicatessen and salad bars
Take-away outlets
School meals and transport catering
Burger vans

5. There are also non-commercial residential establishments within the industry. These include:
Hospitals
Residential homes
Prisons
Armed services

6. Contract Caterers
These are caterers who provide food and drink for a function where catering facilities are not already provided.
They prepare the food for functions such as, weddings, banquets, garden parties and parties in private houses. They may prepare and cook the food in advance and deliver it to the venue, or they may cook it on site. They may also provide staff to serve the food, if required. Contract caterers are used by a wide range of organisations as it relieves them of the pressures involved in catering for such events.

7. Types of service and client groups
Businesses
These often use facilities and services in relation to work, such as conference facilities, food and accommodation for meetings, training sessions and other courses. These services are usually paid for by the business. They may use contract caterers to provide food and drinks for in-house meetings.

8. Private
This is where a customer’s individual demands are met. Private events may include weddings and parties and can be held in a variety of establishments, such as hotels, restaurants, local venues or at a home.

9. Groups
This section includes tourists, associations, clubs etc. They have a variety of catering requirements. For example, the ‘Young Farmers’ group may require outdoor catering, such as barbecue. Some customers may have special dietary or culture requirements. Customers can also be grouped into ages; children, young people, adults, elderly people. Each group will have their own needs.

10. JOB DESCRIPTIONS CHEFS
Depending on the size of the establishment, there may only be one chef with a kitchen porter to help, or there may be a whole brigade of chefs. A ‘brigade’ is the term used for a group of chefs in a kitchen. There are several different kinds:

11. The head chef is the person in charge of the kitchen
The head chef is the person in charge of the kitchen. In a large establishment, this person has the title of ‘executive chef’. The executive chef is a manager who is responsible for all aspects of food production, including menu planning, purchasing, costing, planning work schedules and hygiene.

12. The second (sous) chef (‘soo shef’) is directly in charge of production. Because the executive chef’s responsibilities require spending a lot of time in the office, the sous chef takes command of the actual production and the minute-by-minute supervision of the staff. Both the sous chef and the executive chef have had many years of experience in all stations of the kitchen.

13. The pastry chef (patissier) (‘pa-tees-syay’) prepares pastries and desserts

14. The larder chef (garde manger) (‘gard-mawn-zhay’) is responsible for cold foods, including salads and dressings, pates cold hors d’oeuvres, and buffet items.

15. The sauce chef (saucier) (‘so-see-ay’) prepares sauces, stews and hot hors d’oeuvres, and sautes food to order. This is usually the highest position of all the stations

16. The vegetable chef (entremetier) (awn-truh-met-i-ay) prepares vegetables, soups, starches, and eggs. Large kitchens may divide these duties among the vegetable cook, the fry cook, and the soup cook.

17. The assistant chef (commis) helps in all areas of the kitchen, generally doing the easier tasks. The commis may be completing basic training to become a chef.

18. The kitchen porters clean up after the chefs, do the washing and carry goods to and from the store.

19. Catering Manager/Head Chef:
Hiring, firing, ordering food, menu planning, kitchen brigade organisation (organising the chefs), communication with restaurant staff, checking orders for quantity & quality, health, safety & hygiene, training of staff.

20. Restaurant Manager:
Hiring, firing, ordering equipment, napkins etc, restaurant brigade organisation (organising the waiting staff), communication with kitchen staff, checking orders for quantity & quality, health, safety & hygiene, training of staff, hosting, seating & greeting and customer service, dealing with complaints.

21. Head Waiter/Waitress Waiter/Waitress: Wine waiter/waitress
Is second in charge of the restaurant. They greet and seat customers and relay information to the staff. They may also deal with complaints
Waiter/Waitress:
hosting, dealing with customers, greeting and seating, taking orders, taking the orders to the kitchen, keeping the tables clear at the end of the meal and during the meal, dealing with orders for beverages, serving food and drink, (silver service), dealing with requests for condiments, (sauces, salt and pepper), handling complaints, take bookings, dealing with the bill, laying tables.
Wine waiter/waitress
responsible for helping guests to select wine. They serve the wine and other alcoholic drinks to customers