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Jobs within  the catering industry  lesson 2
 

Jobs within the catering industry lesson 2

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    Jobs within  the catering industry  lesson 2 Jobs within the catering industry lesson 2 Presentation Transcript

    • StarterLook carefully at the information on Marketing, Advertising, PR 5066the board. Media, New media, Creative 2804Discuss with the person next to you Not for profit, Charities 710what you think it means. Oil, Gas, Alternative Energy 1749 Property 2750 Accountancy 6460 Aerospace 748 Public sector Services 1054 Agriculture, Fishing, Forestry 106 Recruitment sales 4759 Banking, Insurance, Finance 8958 Retail, Wholesale 6694 Catering & Hospitality 3191 Construction 5026 Sales 16160 Customer services, Call centres 5778 Science 1621 Education 1898 Secretarial, PAs, Administration 4538 Electronics 2208 Engineering, Manufacturing, Utilities 14400 Senior appointments 1045 Graduate 6459 Social services 1365 Health, Nursing 2807 Telecommunications 1227 Human resources 3001 IT & Internet 10079 Transport, Logistics 3495 Legal 1825 Travel, Leisure, Tourism 3572 Management consultancy 849 You could name three You could name five You could name five jobs in the kitchen and jobs in the kitchen and jobs in the kitchen and their responsibilities their responsibilities their responsibilities
    • Employment Types of jobs Job Roles ResponsibilitiesStarterLook carefully at the information on Marketing, Advertising, PR 5066the board. Media, New media, Creative 2804Discuss with the person next to you Not for profit, Charities 710what you think it means. Oil, Gas, Alternative Energy 1749 Property 2750Accountancy 6460 Public sector Services 1054Aerospace 748 Recruitment sales 4759Agriculture, Fishing, Forestry 106 Retail, Wholesale 6694Banking, Insurance, Finance 8958Catering & Hospitality 3191 Sales 16160Construction 5026 Science 1621Customer services, Call centres 5778 Secretarial, PAs, Administration 4538Education 1898Electronics 2208 Senior appointments 1045Engineering, Manufacturing, Utilities 14400 Social services 1365Graduate 6459 Telecommunications 1227Health, Nursing 2807Human resources 3001 Transport, Logistics 3495IT & Internet 10079 Travel, Leisure, Tourism 3572Legal 1825Management consultancy 849 You could name three You could name five You could name five jobs in the kitchen and jobs in the kitchen and jobs in the kitchen and their responsibilities their responsibilities their responsibilities
    • Employment types of jobs hospitality responsibilities Bar General Manager - City Centre Bar - Sheffield Up to £30k plus bonus This prestigious and ever improving cityLocation: Sheffield, South Yorkshire centre bar is recruiting a Bar GeneralSalary: Manager up to £25k Assistant up to £17kDate posted 11/09/2011 Manager for our operation on West Street. Cook Store Manager - Sheffield - Costa Salary: Up to £7.50 per Location: Sheffield, South Yorkshire hour Salary: £17 - 19.5k plus 60% bonus scheme + benefits Job type: Part Time Job type: Permanent Head Chef Receptionist – Leopold Hotel Sheffield £13,500 Salary: £23,000 The Leopold Hotel opened in June 2007. It is Sheffields first boutique hotel and a member of the Small Luxury Hotels of the World. per annum Our company specialises in Japanese cuisine You could name three You could name five You could name five jobs in the catering jobs in the kitchen and jobs in the kitchen and Industry and their their responsibilities their responsibilities responsibilities
    • Employment types of jobs hospitality responsibilitiesYou could name three jobs You could name five jobs You could name all the jobin the kitchen and their in the kitchen and their rolls in the kitchen andresponsibilities responsibilities their responsibilities
    • Employment types of jobs hospitality responsibilities Assistant Manager Baker Chef Banquet Manager Bar ManagerBar PersonBar WorkBarman Bartender Bistro Manager ButlerCafé AttendantCaterer Catering Manage rChef Chef de Cuisine Chef De Froid Chef De Partie Cocktail Server Cocktail Waitress Commis ChefsConference Manager Conference OrganiserContract CatererCookCorporate CatererCorporate Event OrganiserCounter Service AssistantDemis ChefDeputy ManagerEntertainment ManagerEvent Caterer Event Co-OrdinatorEvent ManagerEvent OrganiserEvents AdministratorEvents ConsultantEvents Event OrganisersExecutive ChefExecutive Pastry Chef Exhibition OrganiserExpediterFast Food CookFood and Beverage ManagerFood Preparation WorkerFood ServerFood Service AssistantFood Service ManagerFood Services DirectorFood-And-Beverage CheckerFood- And-Beverage ControllerFood-And-Beverage DirectorFront of House SupervisorHead ChefHead WaiterHostHostessHotel CatererHotel ClerkHotel ManagerHotel Room AttentandantHotelkeeperHousekeeper Junior Sous ChefKitchen ManagerKitchen PorterKitchen StaffKitchen SupervisorKitchenhandMeat InspectorMobile Event CatererPart PlannerParty OrganiserPastry ChefPastrycooksPersonal ChefYou could name three You could name five You could name fivejobs in the kitchen and jobs in the kitchen and jobs in the kitchen andtheir responsibilities their responsibilities their responsibilities
    • Employment types of jobs hospitality responsibilities Learning Outcomes :  To know the variety of jobs available within the Catering Industry.  To understand what a traditional kitchen brigade is and identify the different party sections.  To understand the different job roles and link them to the skills required to undertake the responsibility of that role.You could name three You could name five You could name fivejobs in the kitchen and jobs in the kitchen and jobs in the kitchen andtheir responsibilities their responsibilities their responsibilities
    • Employment types of jobs hospitality responsibilitiesGeorges Auguste Escoffier (28 October 1846 – 12 February 1935) wasa French chef, restaurateur and culinary writer who popularized andupdated traditional French cooking methods. He is a legendary figureamong chefs and gourmets, and was one of the most importantleaders in the development of modern French cuisine The brigade system was instituted by Escoffier to streamline and simplify work in hotel kitchens. It served to eliminate the chaos and duplication of effort that could result when workers did not have clear-cut responsibilities. Under this system, each position has a station and defined responsibilities, outlined below. In smaller operations, the classic system is generally abbreviated and responsibilities are organized so as to make the best use of workspace and talents. A shortage of skilled personnel has also made modifications in the brigade system necessary. The introduction of new equipment has helped to alleviate some of the problems associated with smaller kitchen staffs. You could name three jobs You could name five in the kitchen and their You could name five jobs in the kitchen and responsibilities jobs in the kitchen and their responsibilities their responsibilities
    • Employment types of jobs hospitality responsibilitiesThe brigade system was instituted by Escoffier to streamline andsimplify work in hotel kitchens. It served to eliminate the chaos andduplication of effort that could result when workers did not haveclear-cut responsibilities. Under this system, each position has astation and defined responsibilities, outlined below. In smalleroperations, the classic system is generally abbreviated andresponsibilities are organized so as to make the best use ofworkspace and talents. A shortage of skilled personnel has alsomade modifications in the brigade system necessary. Theintroduction of new equipment has helped to alleviate some of theproblems associated with smaller kitchen staffs. You could name three You could name five You could name five jobs in the kitchen and jobs in the kitchen and jobs in the kitchen and their responsibilities their responsibilities their responsibilities
    • Employment types of jobs hospitality responsibilitiesThe Head chef is responsible for all kitchen operations, includingordering, supervision of all stations, and development of menuitems. He or she also may be known as the chef de cuisine orexecutive chef.The Sous chef is second in command, answers to the chef, may beresponsible for scheduling, fills in for the chef, and assists thestation chefs (or line cooks) as necessary. Small operations maynot have a sous chef. The range of positions in a classic brigadealso include the following: You could name three You could name five You could name five jobs in the kitchen and jobs in the kitchen and jobs in the kitchen and their responsibilities their responsibilities their responsibilities
    • Employment types of jobs hospitality responsibilitiesTraditional Kitchen BrigadePlease research and find out what the job rolls are of the following chefs Chef de cuisine is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food.Sous-chef de cuisine (deputy kitchen chef; literally "sub-chief") – receives orders directly from the chef de cuisine for the management of the kitchen, and often serves as the representative when the chef de cuisine is not present. You could name three You could name five You could name five jobs in the kitchen and jobs in the kitchen and jobs in the kitchen and their responsibilities their responsibilities their responsibilities
    • Employment types of jobs hospitality responsibilitiesChef de partie (senior chef; literally "chief of party"—party used here as a group ormilitary detail) – is responsible for managing a given station in the kitchen, specializingin preparing particular dishes there. Those who work in a lesser station are commonlyreferred to as a demi-chef.Commis (junior cook) – also works in a specific station, but reports directly to the chefde partie and takes care of the tools for the station. Rôtisseur (roast cook) – manages a team of cooks that roasts, broils, and deep fries dishes. Grillardin (grill cook) – in larger kitchens, prepares grilled foods instead of the rôtisseur. Fruiterer (fry cook) – in larger kitchens, prepares fried foods instead of the rôtisseur. Poissonnier (fish cook) – prepares fish and seafood dishes. Entremetier (entrée preparer) – prepares soups and other dishes not involving meatYou could name three You could name five You could name fivejobs in the kitchen and jobs in the kitchen and jobs in the kitchen andtheir responsibilities their responsibilities their responsibilities
    • Employment types of jobs hospitality responsibilities Potager (soup cook) – in larger kitchens, reports to the entremetier and prepares the soups. Legumier (vegetable cook) – in larger kitchen, also reports to the entremetier and prepares the vegetable dishes.You could name three You could name five You could name fivejobs in the kitchen and jobs in the kitchen and jobs in the kitchen andtheir responsibilities their responsibilities their responsibilities
    • Employment types of jobs hospitality responsibilitiesYou could name three You could name five You could name fivejobs in the kitchen and jobs in the kitchen and jobs in the kitchen andtheir responsibilities their responsibilities their responsibilities
    • Employment types of jobs hospitality responsibilitiesYou could name three You could name five You could name fivejobs in the kitchen and jobs in the kitchen and jobs in the kitchen andtheir responsibilities their responsibilities their responsibilities