Jobs in the catering industry

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Jobs in the catering industry

  1. 1. Employment types of jobs hospitality responsibilities• Learning Objectives• To understand the different job rolls within a hotel kitchen brigade• To understand the responsibilities each chef has in the kitchen• To understand what a section is and hoe it is runYou 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
  2. 2. 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
  3. 3. 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
  4. 4. 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
  5. 5. 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
  6. 6. 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. Much ofEscoffiers technique was based on that of Antoine Carême, one ofthe codifiers of French haute cuisine, You could name three jobs You could name five You could name five in the kitchen and their jobs in the kitchen and jobs in the kitchen and responsibilities their responsibilities their responsibilities
  7. 7. 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
  8. 8. 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
  9. 9. 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
  10. 10. 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
  11. 11. 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
  12. 12. Employment types of jobs hospitality responsibilitiesLearning outcomes To know what a traditional kitchen brigade is To know what the different party sections are To Know what the different job rolls are in the kitchen To understand the responsibilities of each job rollYou 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

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