THE CATERING TEAM

Sells and plans events. S/He interfaces directly with the executive chef and maître d’hôtel.

• Event planning personnel

• Captain

• Wait staff

• Bus persons

• Maître d’hôtel

Waitperson in charge of a section of the dining room and carries out the orders of the maître d’hôtel.

• Event planning personnel

• Captain

• Wait staff

• Bus persons

• Maître d’hôtel

Serves the food and beverages to guests.

• Event planning personnel

• Captain

• Wait staff

• Bus persons

• Maître d’hôtel

Assist in setting up the dining room; serve water, clear, and clean up.

• Event planning personnel

• Captain

• Wait staff

• Bus persons

• Maître d’hôtel

Supervises the banquet setup crew; orders tables, chairs, portable bars, and other room equipment from storage; and supervises the tear-down of the room after the event has concluded.

• Event planning personnel

• Banquet setup manager

• Wait staff

• Banquet manager

• Maître d’hôtel

Sources quality products from purveyors, handles the ordering, then checks the original order against the invoice to ensure that delivered goods are correct and of good quality.

• Purchasing/receiving agent

• Prep cooks

• Head/executive chef

• Expediter/food checker

Responsible for maintaining the general cleanliness and orderliness of the kitchen.

• Purchasing/receiving agent

• Kitchen Steward

• Head/executive chef

• Expediter/food checker

Responsible for maintaining the general cleanliness and orderliness of the kitchen.

• Purchasing/receiving agent

• Kitchen Steward

• Head/executive chef

• Expediter/food checker

Responsible for the physical condition of the kitchen and supervises kitchen personnel.

• Purchasing/receiving agent

• Pot washer and dishwashers

• Sous chef

• Expediter/food checker

Wash pots and dishes and put them away.

• Purchasing/receiving agent

• Pot washer and dishwashers

• Sous chef

• Expediter/food checker