1.
THE CATERING WORLD
PREPARED BY:
MS. ALYANNA B. GUTIERREZ,LPT

2.
SPECIFIC OBJECTIVES
•Explore the catering world
•Understand the catering industry
•Know the responsibilities of
catering personnel
• Identify Kitchen Personnel and
their job description

3.
OVERVIEW CATERING PERSONNEL
•It evident that at present, food service owners do
not only focus on operating a restaurant but
expand the business by venturing into a catering
service to maximize their earnings. Depending
upon the size of the business, catering personnel
are hired to carry out the various catering functions
of the establishment. In doing so, considerations
should be noted.

4.
• As the owner, you are responsible for the actions and
performance of your staff, whether they are full – time,
part – time or temporary. The right people must be
assigned for the job. The people you hire should
thoroughly understand the nature of the job, know how
it should be done according to your standards, and be
aware of the responsibilities that go with it. The type of
personnel you hire often makes the difference between
success and failure.

5.
THE BASIC BANQUET AND
CATERING SERVICE PERSONNEL

6.
CATERING
MANAGER
Catering managers lead teams of
chefs and catering assistants. They
are responsible for running the
day-to-day catering operations
and services in restaurants, hotels
and resorts.
Catering managers are
responsible for monitoring the
quality of the food and service and
for making sure that their outlets
perform well.

7.
CATERING OR
BANQUET
COORDINATOR
A catering coordinator is in
charge of facilitating the
catering needs for events.
Responsibilities include:
overseeing staff, coordination
of food preparation and
presentation, managing
inventory, communicating with
third party vendors, and
providing excellent customer
service to guests and clients.

8.
CATERING SERVICE
SUPERVISOR
Head waiters/waitresses manage
the food and beverage service in a
hospitality outlet or unit. They
are responsible for the customer's
experience. Head
waiters/waitresses coordinate all
actions involving customers such
as welcoming guests, ordering,
delivering the food & beverages
and supervise financial
transactions.

9.
CAPTAIN
WAITER
A waiter captain, also called
a head waiter, oversees the
wait staff and food service of
a fancy restaurant. High-end
eating establishments or
those with a large staff hire a
very experienced, highly
proficient waiter for this
senior position.

10.
WINE
STEWARD
A Wine Steward supervises the wine list,
assisting in the maintenance of it for the
restaurant. A Wine Steward gives
suggestions about food matching so that it
will be suitable to the chef’s dishes if
needed.
A Wine Steward is capable of discussing,
buying and serving all kinds of wine. A
Wine Steward is comfortable to talk with
customers and capable of giving
recommendations to fit the customers’
tastes.

11.
WAITER
The duties and responsibilities
of a Waiter/Waitress include
welcoming and seating guests,
taking guest orders,
communicating them
effectively to the kitchen and in
addition, memorizing the menu
and offering recommendations
to upsell appetizers, desserts,
or drinks.

12.
BUS PERSON /
DINING ROOM
ATTENDANT
A Bus Person He / She is
responsible to set and clears
restaurant tables, stocks all service
stations and assist food servers
with table service to ensure
total guest satisfaction.
Quickly clear dirty table settings
and prepare table for resetting.
Promptly and consistently reset all
service ware as prescribed.

13.
SECRETARY
The secretary handles
paper works, office
records, and other
pertinent reports. She /
he may entertain client’s
inquiries, handle
bookings, make clients
perform other related
duties as may be
assigned.

14.
PROPERTY
CUSTODIAN
The custodian is
responsible for the proper
safekeeping and insurance
of supplies and
equipment. She / he
maintains and controls
operating equipment used
for the function.

15.
THE KITCHEN PERSONNEL

16.
CHEF DE CUISINE
(KITCHEN CHEF)
is responsible for purchase of
goods, cost control, setting
up the menu, and supervision
of personnel and hygiene in
the kitchen area.

17.
SOUS-CHEF (KITCHEN
CHEF'S ASSISTANT)
represents the kitchen
chef In his absence; in a
target organization, he
takes over some of the
chef's duties.

18.
SAUCIER (SAUCE COOK)
prepares all sauces and the meals that
go with them, as well as all fish dishes
(although in large organizations there is
a poissonier); he is responsible for the
work at the kitchen range, and in
medium-sized establishments.

19.
RÔTISSEUR (ROAST
CHEF)
Primarily responsible for roasting
and braising meats. In modern
kitchens, the responsibilities of the
Rotisseur extends beyond what its
definition implies, they are also
responsible for grilling and frying
meats.

20.
ENTREMETIER
Prepares vegetables, soups, starches,
and eggs. Larger establishments may
employ multiple chefs to work this
station. A potager would be in
charge of making soups, and a
legumier would be in charge of
preparing any vegetable dishes.

21.
GARDE-MANGER
supplies the ready-to-cut meat
and fish preparation, the cold
oppetizers, hors d'oeuvres, and
salads. In large restaurants, this
work is divided between the hors
d'oeuvrier (appetizer cook) and
the boucher (butcher].

22.
PÂTISSIER
makes cookies, cakes, îce cream, and
other desserts; in large restaurants,
the work is divided among the
glacier (ice cream maker), confiseur
(fine pastry cook), and boulanger
(baker of bread, rolls, and other
baked goods)

23.
COMMIS (JUNIOR COOK)
They perform various kitchen
duties, such as assisting chef
de parties in meal
preparations, receiving
deliveries, and rotating stock.

24.
SALAD MAN OR GIRL
produces and serves various
kinds of salads and in some
restaurants is responsible for
the smorgasbord (hors
d'oeuvres] and is subordinate to
the garde-manger

25.
CASSEROLIER
cleans, cares for, and
services all pans,
cooking equipment,
and kitchen
machines.

26.
KITCHEN BOY
cleans the kitchen,
helps with the
preparation of
dishes, and has other
duties.

27.
CONTRÔLEUR
is in charge of supplies,
controls their placement
and storage, and does
the inventory
bookkeeping.

28.
GOUVERNANTE
accepts goods, exercises
control, supervises the
économat, dry storage, linen,
and cleaning materials, and
hands out staples.

29.
DISH WASHER
Maintains a clean kitchen, properly
washes and sorts soiled dishes, and
preps foods as needed. Keeps dish
area free of clutter and organized.
Sets up dish stations, including dish
machines and sinks. Maintains clean
/ dry floors throughout the shift.

30.
THANK YOU! 