Glossary: Hospitality

Sous Chef / Kitchen Manager
Primary Function: The operation and organisation of a designated part of the kitchen.

Duties and Responsibilities are:

To take charge in the Head Chef's absence
Plan and organise prep lists and workflows
Assist with menu development and follow recipes
Produce all items related to the designated part of the menu to the establishment’s standards in order to satisfy guest’s expectations
Impart knowledge and train cooks to encourage high standards
Ensure equipment and work environment are operational
Control quality and costs
Manage staff roster in conjunction with Head Chef

Pastry Chef / Chef De Partie
Primary Function: To manage the operation and organisation of the pastry section of the kitchen.

Duties and Responsibilities:

Liase with Head / Executive Chef to develop dessert menus
Plan and organise work flows, order food items where required
Produce all items related to the menus and functions to the establishment’s standard, to satisfy guest’s expectations
Impart knowledge and train staff to encourage high standards
Cost all pastry recipes and develop menu items for the establishment
Keep recipe book up to date
Ensure equipment and work environment are operational
Attend all kitchen meetings

Breakfast Chef (Chef De Partie Level)
Primary Function: Produce all items relating to the menu to the establishment standards to satisfy customers' expectations.

Duties and Responsibilities:

Produce breakfast menu
Prepare mise-en-place for day shifts if required
Communicate with support and peers
Produce items for functions as required

Chef De Partie
Primary Function: Produce all items relating to the menu to the establishment standards to satisfy customers' expectations.

Duties and Responsibilities:

Take charge in the absence of the Sous Chef
Work unsupervised to establishment standard
Order food items when required
Communicate with and support peers
Train new staff
Maximise quality whilst containing food and labour costs

Commis Chef
Primary Function: Produce stipulated items relating to the menu to establishment standards to satisfy customer expectations.

Duties and Responsibilities:

Communicate with and support peers

Steward / Kitchen Assistant
Primary Function: Assisting Chefs and cooks and cleaning all areas.

Duties and Responsibilities:

Wash dishes and equipment to establishment standards
Keep kitchen environment and equipment clean and tidy
Ensure dishwasher is functioning correctly
Keep all cleaning equipment orderly

Food & Beverage Waiter
Primary Function: Ensure, under the guidance of the Maitre d’ that a high and correct standard of service is maintained.
Duties and Responsibilities:

Ensure that customers receive good and courteous service at all times
Have a good knowledge of local and international food and beverage
Be flexible in relation to working late night hours or additional hours other than standard opening times
Follow establishment policies - particularly in regard to wastage, breakage and personal grooming
Carry out any requests by the Maitre d’ or supervisors
Maintain a high standard of establishments equipment, crockery, cutlery and utensils etc
Maintain a high standard of table service
Keep the establishment clean and tidy

Wine Waiter
Primary Function: Setting up, serving and clearing and cleaning for meals / events.

Duties and Responsibilities:

Ensure storage areas and back of house is kept tidy at all times
Attend to all customer queries and requests courteously and efficiently to establishment standards. Report to the Supervisor on duty
Ensure that all property is handled with due care
Maintain good working relationships with fellow staff and supervisors
Be fully conversant with establishment standards, operations and services and carry out duties to these standards
Assist with inventories as required

Bar Manager
Primary Function: Ensure that all beverages served to customers meet the establishment’s standards.

Duties and Responsibilities:

Interview and select staff, and manage appropriate rosters
Ensure all equipment and work environments are operational
Responsible for imparting knowledge skills and training to all bar staff
Ensure appropriate stock levels are maintained
Maintain costs to establishment standards
Set and maintain standards for food safety in the bar area
Communicate with and support kitchen and wait staff
Follow establishment policies and procedures
Undertake staff appraisals and disciplinary action when required

Bar Staff
Primary Function: Ensure the quality of drinks served to customers meets establishment standards.

Duties and Responsibilities:

Receive, process & deliver all drink orders
Preparation of garnishes to establishment standards
Maintain service areas to establishment standards
Communicate with support and peers
Follow establishment policies - particularly in regard to wastage, breakage and personal grooming
Order supplies as required
Process payments for drink orders

Barista
Primary Function: Ensure, under the guidance of the Maitre d’ that a high standard of coffee service is maintained.

Duties and Responsibilities:

Ensure that customers receive good and courteous service at all times
Have a good knowledge of coffee and coffee beverage
Maintain a high standard of coffee service
Follow establishment policies - particularly in regard to wastage, breakage and personal grooming
Carry out requests by the Maitre d’ or supervisors
Maintain a high standard of restaurant equipment, crockery, cutlery and utensils etc
Keep barista area clean and tidy.

Cashier
Primary Function: Ensure accurate accounting of all transactions.

Duties and Responsibilities:

Check cash drawer at beginning of shift
Code different menu items
Collect cash, cheque or credit card payment from customers
Reconcile cheques, cash receipts and charge sales with total sale
Optional: Greet customers, take food and beverage orders