Hospitality and Kitchen - Brigades

Name the Role: In charge of the whole company and is responsible for whether

it makes a profit. The manager needs to make sure each part of the company is working properly so that it is successful.

• Front of house manager

• General manager

• Floor manager

• None of the above

Name the Role: Make dining and other reservations for patrons, and obtain tickets for events. Provide information about local features such as shopping, dining, nightlife, and recreational destinations.

• Concierge

• Floor manager

• Porter

• Maid

Name the role: Supervise the porter staff and deal with any guest request/issues related to luggage/access.

• Concierge

• Floor manager

• Porter

• General manager

Name the role: welcome guests, carry their luggage and answer their queries.

• Maid

• Floor manager

• Waiter

• Hotel porters

Name the role: Communicates between the kitchen and front-of-house. Checks dishes and makes sure the meal is paced properly.

• Sous chef

• Aboyeur

• Chef de cuisine

• COMMUNARD

Name the role: Responsible for the roasting and braising of meats.

• POISSONIER

• RÔTISSEUR

• SAUCIER

• GARDE MANGER

Name the role: Responsible for most cold preparations:

salads, charcuterie plates, and other cold hors d’oeuvres. They are also in charge of the pantry.

• COMMUNARD

• ENTREMÉTIER

• GARDE MANGER

• SOUS CHEF

Name the role: Often a student gaining practical experience in the kitchen. Usually does not start out at a specific station, like the commis, but must work his/her way up doing other tasks, like peeling vegetables.

• PLONGEUR or ESCUELERIE

• COMMIS Chef

• STAGIARE

• ENTREMÉTIER

What is the Kitchen Brigade?

• A party for all chefs

• Where chefs go to train

• The hierarchy of chefs

• The union for chefs

What is the Hospitality Brigade?

• The hierarchy of job roles in a hotel

• Fire brigade for hotels

• A yearly awards evening for hotels

• None of the above