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WorksheetsWJEC Hospitality and Catering 1.1.2 Job Roles
Total questions: 20
Worksheet time: 10mins
Which is the highest level role out of the following:
Answer choices?
Station chef
Sous chef
Commis chef
Executive chef
What is the main role of a kitchen porter/plongeur?
Answer choices
Stock rotation
Carry boxes
Washing up
Plating up
Which of these roles is front of house?
Answer choices
Patissiere
Stock manager
Kitchen porter
Waitress
Which is the highest level role out of the following:
Answer choices
Kitchen porter
Pastry chef
Sous chef
Commis chef
Which of these is a real job role?
Answer choices
Master chef
Plate chef
Pudding chef
Sauce chef
What does a Sommelier do?
Answer choices
Chooses wines
Agrees the menu
Arranges the tables
Looks after the chefs
Who is responsible for designing the dishes on a menu?
Answer choices
Commis chef
Head chef
Menu chef
Sous chef
Housekeeping staff work behind the scenes, roles include:
Answer choices
Parking customers' cars
Taking bookings
Organising functions
General cleaning
A hotel porter's role is to...
Answer choices
Arrange taxis
Look after lost bags
Deal with customer complaints
Help customers and their bags to their rooms
A concierge is responsible for...
Answer choices
Cleans general areas
Helps people to their rooms
Takes bookings
Advising customers with tourist trips
Which best describes a contract catering service?
Answer choices
Caterers who deliver food
Caterers who supply the public
Caterers who make food
Caterers who supply other businesses
A manager is responsible for:
Answer choices
Ordering supplies
Cleaning
Taking bookings
Employing staff
The administrators role includes:
Answer choices
Checking people in
Planning the strategy
Dismissing staff
Typing and filing
The team who work in the kitchen are called...
The kitchen crew
The kitchen brigade
The kitchen team
The kitchen army
Is a barista front of house?
Answer choices
Yes
No
Which personal attribute is the most important for a receptionist?
Answer choices
Good computer skills
Can make tea
Ability to multi task
Helpful/approachable
Which of the following is NOT a personal attribute required for working in the industry?
Calm and composed
Unsociable
A sense of humour
Helpful and approachable
Which of the following would NOT be suitable for a head chef in a busy kitchen?
Answer choices
Easily stressed
Ability to multitask
Reliable
Good communicator
A waitress in a busy restaurant would need to be:
Answer choices
Friendly
Quiet
Introverted
Surly
Who is not a member of the front of house staff?
Answer choices
Receptionist
Concierge
Commis Chef
Porter
