hosp

• What is the primary responsibility of a Sous Chef?

  In charge of food production
• What experience is typically required to become an Executive or Sous Chef?

  Years of experience in kitchen stations
• What is the role of a Section Chef?

  In charge of a particular section
• How does a chef de partie typically operate in a kitchen?

  Usually the only chef in that section
• What does a Pastry Chef/Patissier prepare?

  Pastries and sometimes bread
• What additional tasks might a Pastry Chef perform?

  Sometimes makes pasta when needed
• What is the role of a Commis Chef?

  Helps in all areas of the kitchen
• What type of tasks does a Commis Chef typically perform?

  Generally does easier tasks
• Who does a Commis Chef report to?

  Reports directly to chef de partie
• What is the primary responsibility of a Kitchen Porter?

  Cleans dishes and utensils
• What additional tasks might a Kitchen Porter perform?

  May do some basic prep work
• What is the main responsibility of a Restaurant Manager?

  Responsible for all front of house staff
• What does an Assistant Manager do?

  Has designated jobs from the manager
• When is the Assistant Manager in charge?

  Only when the manager is gone
• What are the responsibilities of Wait Staff?

  Prepares tables and takes customer orders
• What do Wait Staff do after serving food?

  Cleans up before and after service