AC 1.3 Job Roles in Hospitality and Catering

Commis Chef

Head Chef

Sous Chef

Line Chef

le garde manger

le patisierre

sous chef

commis chef

le garde manger

le patisierre

sous chef

commis chef

le garde manger

le patisierre

sous chef

commis chef

le garde manger

le patisierre

sous chef

commis chef

Prepares sauces, stews and hot hors d’oeuvres and sautés food to order

Prepares hot appetisers and often prepares the soups, vegetables, pastas and starches, side dishes

Prepares baked goods such as pastries, cakes, biscuits, macarons, chocolates, breads and desserts ,special occasion cakes.

Prepares and oversees all fish and seafood dishes. This position usually involves butchering the fish as well.

Prepares sauces, stews and hot hors d’oeuvres and sautés food to order

Prepares hot appetisers and often prepares the soups, vegetables, pastas and starches, side dishes

Prepares baked goods such as pastries, cakes, biscuits, macarons, chocolates, breads and desserts ,special occasion cakes.

Prepares and oversees all fish and seafood dishes. This position usually involves butchering the fish as well.

Line Chef

Sous Chef

Head Chef

Commis Chef

Commis Chef

Head Chef

Sous Chef

Line Chef

Thing that you can do well

Personality traits

A chef in charge of a particular work station

Trainee chef

Organises parties

Washes dishes

What the restaurant looks like from outside

All customer service areas

All preparation and cooking areas

Argumentative

Patient

Honest

Opinionated

Self-motivated

Welcome and greet students, teach and mark their papers

Welcome and greet guests, handle guests room bookings and complaints

Welcome and greet customers, take food order and clean up afterwards

Welcome and greet guests, send guests luggage to rooms and run errands requested by guests