job roles Flashcards
(17 cards)
Who is in charge of the kitchen
Head chef
Who is second in charge of the kitchen
Sous Chef
What does the back of house mean
The staff that normal go unseen i.e. the cleaners, kitchen brigade, maintenance team, security and house keeping
Name 2 of types of food poisoning
Campylobacter, Salmonella, E Coli, Listeria,
What are visible symptoms of food poisoning?
Vomiting, Diarrhoea, Pale or sweating skin, Chills
What are non visible symptoms of food poisoning?
Feeling sick, stomach ache, nausea, headache
What does a full time contract mean?
An employee who works 5 days a week and legally works up to 48hrs a week
What are the benefits of working full time?
Holiday and sickness pay, working pension, Maternity/Paternity etc and paid salary each month
State 3 personal attributes that an employer would look for in an employee?
Self-motivation, team player, initiative, Honesty, Patience
What is a contract?
A legal agreement between the employer and employee that sets out what the job involves
Name two qualifications that a Head Chef would need?
English, Maths or Hospitality and Catering
Explain 2 job roles that a receptionist would need to carry out?
Answering the phone, checking customers in and out, Making booking, Dealing with complaints, taking payments, communicating with other departments etc
What duties would waiting staff carry out in a restaurant?
Taking customers food and drink orders, cleaning the tables, setting the tables, dealing with complaints, communication with the kitchen brigade.
What is a kitchen porter?
A kitchen porter cleans up after the chef and may do some very basic preparation for them
What is an apprentice?
A member of the kitchen brigade, who will train them ‘on the job’ helping them gain knowledge and experience of the role.
How can a head chef ensure that their kitchen is environmentally friendly?
Food that is left over can be used to make another dish, recycle jars and containers, use washable cloths rather than disposable ones, use low-energy light bulbs, turn off lights when not in use or have automatic sensors for lights. avoiding waste, recycle or reuse as much as possible
What overheads are restaurants, Kitchens and hotels faced with?
Utilities, wage costs/salary, government taxes, rewards and bonus,, sickness pay, maternity/paternity, pension funds
