ObjectivesAll of you: Will be able to give examples of the types of jobs available in the Hospitality and

Catering industry, and will become familiar with the terms:Front of House and Back of House

Most of you: Will increase your awareness of the employment opportunities available in the

Hospitality and Catering industry Will be able to recognise that different skills are needed for different types of jobs

Some of you: Will reflect on your own personalities and skill strengths and weaknesses – what type

of job do you think you could do in in the Hospitality and Catering industry?

Jobs in the Hospitality and Catering industry

Jot down as many different types of jobs that you can think of:Here are a few to start you off:ChefChambermaidBar tender

Now, see if you can match up the job titles with the job descriptions …….

In charge of the day to day running of the establishment.

Is responsible to the manager, will be in charge if the manager is absent.

The person in charge of the kitchen and menu planning, purchasing food, hygiene

In charge of the food production and minute by minute supervision of the kitchen

Prepares pastry and desserts

Responsible for cold food including salads and dressings

Prepares sauces, stews, sautés food to order

Prepares vegetables, soups, eggs

Helps in all areas, doing the easier tasks

Cleans up after the chefs - does washing up, carries goods to and from the stores

Takes bookings, help customers check into the hotel, deals with complaints

 

Delivers cases to the rooms and helps sets up rooms for conferences

Kitchen Porter, Vegetable chef, Head receptionist, Assistant Chef – commis, Porter, Larder chef, Head Chef/executive chef, Sauce chef, Sous chef, Manager, Assistant Manager, Pastry chef,

And the correct answers are…….…….

 Manager

In charge of the day to day running of the establishment.

 Assistant manager

Is responsible to the manager, will be in charge if the manager is absent.

 Head Chef/executive chef

The person in charge of the kitchen and menu planning, purchasing food, hygiene

 Sous chef In charge of the food production and minute by minute supervision of the kitchen

 Pastry Chef

Prepares pastry and desserts

 Larder Chef

Responsible for cold food including salads and dressings

 Sauce chef

Prepares sauces, stews, sautés food to order

 Vegetable Chef

Prepares vegetables, soups, eggs

 Assistant Chef - commis

Helps in all areas, doing the easier tasks

 Kitchen Porter

Cleans up after the chefs - does washing up, carries goods to and from the stores

 Head receptionist

Takes bookings, help customers check into the hotel, deals with complaints 

 Porter

Delivers cases to the rooms and helps sets up rooms for conferences

Now, see if you can say which jobs are done front of house and which are done back of house…….…….

 Manager

In charge of the day to day running of the establishment.

 Assistant manager

Is responsible to the manager, will be in charge if the manager is absent.

 Head Chef/executive chef

The person in charge of the kitchen and menu planning, purchasing food, hygiene

 Sous chef

In charge of the food production and minute by minute supervision of the kitchen

 Pastry Chef

Prepares pastry and desserts

 Larder Chef

Responsible for cold food including salads and dressings

 Sauce chef

Prepares sauces, stews, sautés food to order

 Vegetable Chef

Prepares vegetables, soups, eggs

 Assistant Chef - commis

Helps in all areas, doing the easier tasks

 Kitchen Porter

Cleans up after the chefs - does washing up, carries goods to and from the stores

 Head receptionist

Takes bookings, help customers check into the hotel, deals with complaints

 

 Porter

Delivers cases to the rooms and helps sets up rooms for conferences

Here are some more jobs …….…….

 Restaurant Manager

In charge of the restaurant. Takes bookings, completes staff rotas and training

 Head waiter/ess

Second in charge of the restaurant. They greet and seat customers and may deal with complaints

 Wine waiter/ess (Sommelier)

Responsible for helping guests select the wine

 Wait staff

Serve the customers, clear tables in the restaurant

 Head house keeper

Responsible for seeing all rooms are ready for customers, staff rotas

 Housekeeper

Checking all rooms are cleaned correctly, checking laundry

 Chambermaid

Cleans the rooms, changes the beds, checks enough clean towels

 Maintenance officer

Completes any repairs that can be done in house

What types of skills do you think are needed in some of these jobs?

ChefRestaurant manager

The following skills are needed when working with Chefs:

Organisational – control of ingredients and timing Preparation – weighing and measuring Cooking – grilling, boiling, poaching Manipulative – knife skills, decorating Presentation – artistic, creative Personal – pride in work, personal hygiene

A Restaurant Manager needs: Motivational – leading other staff to aspire

to a quality level Organisational – forecasting demand and

timing, organising equipment, staff and purchase of equipment and some ingredients, control of staff and time