1. Chapter 1.3 Job roles, employment and training

2. Job roles Jobs available in the catering industry can be split into three main groups: Management and administration Food preparation Food and drink service Within each of these groups there are various jobs.

3. Management A small establishment may have one manager while a larger place may have managers for all the different areas within the establishment. ManagerIn charge of the day-to-day running of the company. They are responsible for making a profit and organising every area. Assistant Manager They are responsible to the manager and may have work delegated to them by the manager. They will be in charge in the manager’s absence.

4. Chefs There may be one chef with a kitchen porter, or there may be a whole brigade of chefs. Head chefIn charge of the kitchen. In a large establishment they may be office based; menu planning, purchasing, costing, planning work schedules and hygiene. Second chef (sous chef) In charge of production and minute-by-minute supervision of the staff. Assistant Chef (commis) They help in all areas, generally doing the easier tasks. They may be completing basic training to become a chef. Kitchen porter They clean up after the chefs, they do the washing and carry goods to and from the store.

5. pastry chef (patissier) Prepares pastries and desserts. larder chef (garde manger) Responsible for cold foods, including salads and dressings, pates, cold hors d’oeuvres and buffet items. sauce chef (saucier) Prepares sauces, stews and hot hors d’oeuvres. They sautés foods to order. This is usually the highest position of all the stations. vegetable chef (entremetier) Prepares vegetables, soups, starches and eggs. Large kitchens may divide these duties among the vegetable cook, the fry cook and the soup cook.

6. Food and drink service These staff are collectively known as ‘waiting staff’. Restaurant manager They are in charge of the restaurant. They take bookings, relays information to the head chef, arranges training for staff, completes rotas and ensures the restaurant runs smoothly. Head waiter/ess They are second in charge of the restaurant. They greet and seat customers and relay information to the staff. They may also deal with complaints. Wine waiter/ess They are responsible for helping guests select wine. They serve the wine and other alcoholic drinks to customers. Waiting staff They serve the customers, clear the tables and check the customers are satisfied with the service.

7. Employment opportunities Full-time staff Have permanent jobs and work all year. They will have a contract with terms of employment in writing. They may work set shifts or shifts that change daily depending in how busy the establishment is. They will work a set amount of days over a seven-day week, including weekends. Part-time staff May work on set days in the week, or have set shifts. They may be employed permanently, but do fewer hours a week than full-time staff. Casual staff May work for specific functions and are often employed through an agency. They do not have a contract or set hours of work, but are called in during busier times of the year e.g. Christmas.