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Worksheets

Job roles

Total questions: 36

Worksheet time: 18mins

Name
Class
Date
1.

An example of a commercial residential provider is a bed and breakfast.

a)

True

b)

False

2.

An example of a commercial non-residential provider is Airbnb.

a)

True

b)

False

3.

A Michelin three stars means the standard of cuisine will be exceptional.

a)

True

b)

False

4.

A Banquet is a type of buffet.

a)

True

b)

False

5.

Who is someone who works in the industry and has an employment contract?

a)

Employee

b)

Contractor

c)

Intern

d)

Freelancer

6.

Who hires staff to work for them?

a)

Employer

b)

Employee

c)

Customer

d)

Supplier

7.

Who is someone who works in the industry but does not have an employment contract?

a)

Worker

b)

Manager

c)

Employer

d)

Contractor

8.

Workers who are employed during times when demand for work increases, such as Christmas, New Year, or summer, are called ________.

a)

seasonal workers

b)

permanent workers

c)

freelance workers

d)

contract workers

9.

Managers in general are responsible for ________ satisfaction.

a)

customer

b)

employee

c)

product

d)

financial

10.

Who is responsible for assisting guests by carrying their luggage?

a)

Concierge

b)

Valet

c)

Porter

d)

Receptionist

11.

What is a beverage?

a)

A drink other than water

b)

Water only

c)

Soft drinks only

12.

Who does the Head Receptionist supervise?

a)

A) Valet, Porter, Concierge, Receptionist

b)

B) Barista, Sommelier, Waiter

c)

C) Housekeeper, Maintenance

d)

D) Sous chef, Chefs de partie

13.

The Head Chef supervises the Kitchen Porter.

a)

True

b)

False

14.

Who is responsible for maintenance in a hotel?

a)

Head housekeeper

b)

Receptionist

c)

Chef

15.

Who does the Restaurant Manager supervise?

a)

A) Head waiter, Barista, Sommelier, Waiter

b)

B) Housekeeper, Maintenance

c)

C) Valet, Porter, Concierge

d)

D) Sous chef, Chefs de partie

16.

Fill in the blank: The __________ answers to the owner, develops the business, and maintains the hotel’s reputation.

a)

Hotel/general manager

b)

Head Chef

c)

Housekeeping staff

d)

Marketing manager

17.

Fill in the blank: The __________ plans weddings and conferences, liaises with customer, restaurant manager and chef, and arranges IT, music and decorations.

a)

Events manager

b)

Sous chef

c)

Marketing manager

d)

Accountant

18.

Fill in the blank: The __________ creates menus, deals with food and drink suppliers, and manages budgets.

a)

Food and beverage manager

b)

Receptionist

c)

Housekeeping supervisor

d)

Event coordinator

19.

Who is in charge of the restaurant and responsible for the standard of service in?

a)

Restaurant manager

b)

Head chef

c)

Waiter

d)

Receptionist

20.

Who manages chefs, designs menus, budgeting and dealing with suppliers?

a)

Executive/head chef

b)

Sous chef

c)

Pastry chef

d)

Grill chef

21.

What is the main difference between 'Front of house' and 'Back of house' staff?

a)

A) Front of house staff have direct contact with customers, while back of house staff do not have direct contact with customers.

b)

B) Front of house staff work in the kitchen, while back of house staff work at the reception.

c)

C) Both have direct contact with customers.

d)

D) Back of house staff are always managers.

22.

Which of the following is a skill needed for front of house staff?

a)

Friendly

b)

Smart

c)

Good communication

d)

Teamwork

23.

Fill in the blank: Examples of back of house staff include head chef, kitchen assistant, ________.

a)

kitchen porter

b)

waiter

c)

receptionist

d)

concierge

24.

Select the skills needed for back of house staff:

a)

Good communication

b)

Work well under pressure

c)

Teamwork

d)

All of the above

25.

Front of house staff have direct contact with customers.

a)

True

b)

False

26.

Back of house staff do not have direct contact with customers.

a)

True

b)

False

27.

Which one of these manager roles are front of house?

a)

Head chef

b)

Restaurant Manager

c)

Head receptionist

28.

Which role is part of the Head chef's team?

a)

Porter

b)

Sous chef

c)

Valet

d)

Barista

29.

Who works under the Restaurant manager?

a)

Head waiter

b)

Maintenance

c)

Kitchen porter

d)

Concierge

30.

The person in charge of the kitchen is called:

a)

Head Chef

b)

Waiter

c)

Manager

d)

Sous chef

31.

Which role is at the top of the kitchen brigade hierarchy?

a)

Sous chef

b)

Executive chef/head chef

c)

Kitchen porter

d)

Commis chef

32.

Fill in the blank: The ________ is responsible for assisting the chef de partie in the kitchen brigade.

a)

Commis chef

b)

Sous chef

c)

Pastry chef

d)

Executive chef

33.

The structure of the kitchen brigade may vary depending on the size of the provision.

a)

True

b)

False

34.

Which role comes directly below the Sous chef in the kitchen brigade hierarchy?

a)

Kitchen assistant

b)

Chef de partie

c)

Kitchen porter

d)

Executive chef/head chef

35.

Fill in the blank: The ________ is responsible for basic cleaning and washing tasks in the kitchen brigade.

a)

Kitchen plongeur

b)

Sous chef

c)

Pastry chef

d)

Saucier

36.

Which of the following is NOT a role listed in the kitchen brigade pyramid?

a)

Kitchen porter

b)

Pastry chef

c)

Commis chef

d)

Kitchen assistant

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