WorksheetsKitchen Brigade
Total questions: 40
Worksheet time: 20mins
What does front of house mean?
Directly dealing with customers
Not dealing directly with customers
Who manages the restaurant?
Head chef
Restaurant manager
Which kitchen job title is responsible for monitoring the quality of the food being served, creating menus, and managing legal legislation?
Sous chef
Head chef/Executive chef
Kitchen porter
Apprentice/Commis chef
Which kitchen job title assists with cleaning, deliveries, and stock take, and helps in all areas of the kitchen to gain experience?
Chef de partie
Kitchen assistant
Apprentice/Commis chef
Kitchen plongeur
Which job title is responsible for cleaning all the pots, dishes, and utensils, as well as wiping down walls, tiles, fridges, and freezers?
Kitchen assistant
Kitchen porter
Kitchen plongeur
Chef de partie
The person who covers when the Executive chef is absent is:
Sous chef
Pastry chef
Line cook
Restaurant manager
The commis chef answers to:
the sous chef
the head waiter
the pastry chef
the restaurant manager
Which jobs are not performed by skilled workers?
Kitchen assistant/porter/plongeur
Executive chef
Pastry chef
Sous chef
Are the kitchen staff front of house or back of house?
Back of house
Front of house
Who supplies the uniform according to the kitchen dress code?
Employee
Employer
Customer
Manager
According to the kitchen dress code, the uniform should be washed every ______.
day
week
month
shift
According to the kitchen dress code, the uniform must be changed into ______.
at work
at home
in the car
after work
Why should kitchen uniforms be loose fitting according to the kitchen dress code?
To look stylish
To avoid burns
To save money
To keep warm
What is the main purpose of the chef's hat (Toque blanche)?
To keep the chef warm
To stop sweat from dripping in food
To look stylish
To protect from burns
Why should hair be tied back and hair/beard nets be worn in the kitchen?
To look neat
To protect food from physical contamination
To keep hair clean
To avoid burns
Chef jackets/whites are designed to cover arms to avoid burns and spillage. What feature makes them easy to remove in an emergency?
Zippers
Buttons or poppers
Velcro
Laces
Non-slip shoes should be comfortable and protect the feet from ________ and sharp objects.
spillages
sunlight
cold air
dust
Chef trousers are usually loose fitting to avoid burns/hot liquids and have an ________ waist so they can be easily removed in an emergency.
elastic
buttoned
zipped
tied
What is a beverage according to the chart?
A type of food
A drink other than water
A cleaning tool
A hotel room
Who is at the top of the hotel staff hierarchy in the chart?
Hotel manager
Receptionist
Housekeeping supervisor
Valet
Who does the Head housekeeper supervise?
Housekeeper and Maintenance
Reception and Concierge
Chefs and Waiters
Security and Valet
Which of the following is NOT a role under the Head chef?
A) Sous chef
B) Waiter
C) Chefs de partie
D) Commis chef
Fill in the blank: The person responsible for assisting guests with their luggage is called a _______.
Porter
Valet
Receptionist
Housekeeper
Which department does the Sommelier belong to?
Housekeeping
Reception
Restaurant
Kitchen
Who is responsible for cleaning and maintaining rooms in the hotel?
Head chef
Housekeeper
Concierge
Barista
Who is at the top of the Housekeeping structure?
Housekeeper
Maintenance
Head housekeeper
Cleaner
A Head housekeeper supervises other housekeepers.
True
False
A Head housekeeper does not clean unless short staffed.
True
False
Fill in the blank: A housekeeper makes beds and changes _______.
bedding
curtains
furniture
paintings
A housekeeper should be trustworthy.
True
False
Who fixes things?
Head housekeeper
Housekeeper
Cleaner
Maintenance
Who sorts out staff rotas?
Head housekeeper
Housekeeper
Cleaner
Maintenance
Who cleans the reception area?
Head housekeeper
Housekeeper
Cleaner
Maintenance
Who would deal with a complaint about a dirty room?
Head housekeeper
Housekeeper
Cleaner
Maintenance
Which of the following is NOT a role shown in the restaurant structure diagram?
Sommelier
Chef
Bar staff
Head waiter
In the restaurant structure, who does the Bar staff report to?
Head waiter
Sous chef
Restaurant manager
Pastry chef
The restaurant manager ensures the smooth running of the restaurant.
True
False
What position is the head waiter in charge of at the restaurant?
First
Second
Third
Fourth
What is one of the responsibilities of the head waiter?
Cooking food
Greeting and seating customers, relaying information to the staff
Cleaning the kitchen
Managing finances
The head waiter deals with..........
complaints
menus
reservations
orders
