in charge of the production personnel in the kitchen. An executive chef may perform managerial duties only while the other Chef’s assume production duties.

(a)  

Assists chef’s and prepares soups, sauces, and food items to be sautéed, poached, baked, steamed, braised, roasted, grilled, broiled or fried. They carved meats and prepare cold meats and seafood salad plate, cold sandwiches. Appetizers and canapes.

(a)  

Helps cook prepared foods. They trim, peel, clean, grind, shape, mix, portion foods before cooking and may do simple cooking under instruction or guidance of cooks and chef’s.

(a)  

Chief Stewards are managers who typically oversee porters, dishwashing employees and related personnel, may also be in charge of purchasing at some operations. Stewards perform cleaning task to maintain a high level of cleanliness and sanitation. They may also scrape, wash and store pots and other cooking equipment. Performing janitorial and special cleaning tasks.

(a)  

Supply dining room and banquet pantries with necessary items such as utensils, dinner wares, glass wares, flat wares, and other supplies. May also prepare beverages and assist in serving food when required.

(a)  

Assist in storing, checking, and dispensing storeroom supplies. Help supplier unload food and other supplies and verify that the quality, size and quantity of incoming products meet property’s specification. Also check to make sure the prices of items ordered are correctly recorded on the suppliers invoices.

(a)  

prepares variety of baked products following standard recipes. They can assist senior bakers with other task.

(a)  

Not only manages the dining room but often performs the duties of a hosts as well. Supervise other service employees. Check the condition of menu. Checks the schedule of the service personnel.

(a)  

Also called dining room captain or maître d. directly supervise service employees. Checks dining room preparation. May help seat the guest, present menu and takes guest order. May serve wines, planning for and providing table side preparations. May present the check and also offer after dinner drinks.

(a)  

serve food and beverage to guest. Prepares table setting. Cleans the dining room. Present menu to the guest. Present the check to the guest.

(a)  

includes setting up table and remove dirty dishes, linens, and so on.

(a)  

may take reservations and accept guest payment.

(a)  

give at least 3 qualifications of a server

in charge of entire dining area operations. Does hiring and firing of employees. Supervises bar and bartenders. Masters of his trade with international background.

(a)  

in charge of service in the dining area. Assist the maître d hotel. Plans menu for special parties and banquet. Does the work of Maitre D’ Hotel when latter is off duty.

(a)  

supervise the service. Does carving at the table and other table side cooking. Prepares the fancy desserts. Take orders from guest and recommends specialties. Supervise training of apprentices and gives them lessons in menu translations.

(a)  

in charge of his station and has an assistant. Orders are brought to him and served.

(a)  

waiter who assist Chef de Rang. Brings orders from the kitchen. Removed soiled dishes. Sets the long table banquets. Sees to it that everything is ready for chef de rang.

(a)  

helps waiter in limited extent. Sets up the table. Pours water, supplies bread and butter. Removes soiled dishes. Does side work like preparing coffee and replenishing ice buckets.

(a)  

complete charge of the of the wine cellar. Take orders for wines and serves them.

(a)  

waiter who specializes in wines. Assist chef sommelier.

(a)  

in charge of hor d’ ouerves and cold cuts which is displayed on a large buffet.

(a)  

in charge of the wheeled cart which is where he carves the meat for the guests.

(a)  

Assist chef de trancheur. Supplies the meat from the kitchen. Keeps cart in spotless condition.

(a)  

Checks all places of table preparation, side stands and supplies. Copletes mise-en-place.

(a)