Hotel Staff

What is the role of the sous chef ?

• To prepare cold dishes.

• To prepare soup.

• To take over from the head chef.

• To wash dishes and empty the rubbish.

What is the role of the patissiere

• To make the bread, pastry and cakes.

• To train the staff who make pate.

• To prepare the fish dishes.

• To organise the work rotas and train staff.

What term best describes the Chef de partie

• Organises parties at the hotel for guests.

• Has a particular cooking role in the kitchen.

• Organises the kitchen staffs Christmas party.

• Makes sure the dishes are ready on time.

Who has a higher position in the kitchen brigade.

• Commis Chef

• Kitchen porter

• Apprentice

What type food is le poissonier responsible for ?

• Vegetable dishes.

• Poultry dishes.

• Fish dishes.

• Pasta dishes.

What term best describes the commis chef ?

• Head chef

• Second chef

• Assistant Chef

• Apprentice chef

What staff area does a secretary belong to ?

• Front of house

• Back of house

• Administration

• Management

What staff area does an accountant belong to ?

• Back of house

• Front of house

• Administration

• Management

What area of staff does a receptionist belong to ?

• Front of house

• Back of house

• Administration

• Management

What staff area does a sous chef belong to ?

• Front of house

• Back of house

• Administration

• Management