Catering Division

A head chef is the cheif cook of a large kitchen. Head chefs may also be called executive chefs.

A sous chef is second in command to the head chef. When the head chef is not available, the sous chef will take the position temproarily.

A sous chef has less experience and is a main assistant to the head chef.

The chef de partie is in charge of a particular part of the kitchen.

The junior sous chef is less experienced than the sous chef.

Food and beverage assistants help with the day-to-day running of a restuarant, bar or any other commerical entity that is involved with food and drink. Food and beverage assistants will report to the managers. Assistants will often socialise with customers, ensure that hygiene is in good order and inform staff of food concerns or special requests.

Restaurant manager is the management of a restaurant and will ensure that profits are being made and that will delegate tasks to employees. Restaurant managers should have sound knowledge of management and finance.

Kitchen porters ensure that pans, plates and cutlery are washed before being used again. Kitchen porters may also help with tasks such as salad preperation and general tidiness in the kitchen.

The demi chef de partie is second in line to the chef de partie and will take over the role of the chef de partie if they are not present.

Catering assistants are directly responsible to the catering team leader or manager. Catering assistant roles may include setting up furniture, preparing serving areas, cooking and cleaning.

Grill chefs will be responsbile for preparing food on grills or rotisseur.

Butchers are involved with the cutting and selling of meat in either a shop or restaurant kitchen.

Hospitality jobs will include jobs that are present at hotels, cruise ships, B&Bs and similar places.