Roles and responsibilities
There are many job roles available within the hospitality industry. The type of job that will interest you will depend on a range of factors such as your lifestyle choices or career progression.
Let's take a look at the different roles and responsibilities across a range of hospitality industries such as Commis ChefHelps in all areas of the kitchen generally doing the easier tasks, and may be completing basic training to become a chef., Kitchen PorterCleans up after the chefs, doing the washing and carrying goods to and from the store., Night PorterCovers the reception at night and ensures queries or complaints are dealt with effectively or reported to management., PorterDelivers luggage to the bedrooms, helps with setting up rooms for conferences and events, deals with lost property and will answers queries from guests. and Sous ChefIs second in command in the kitchen and is responsible for the supervision of staff, undertaking the production, preparing and cooking dishes on the menu. .
Restaurant/kitchen staff
| Job Role | Roles and responsibilities |
| Head chef | The head chef is in charge of the kitchen and is responsible for all aspects of food production, including menu planning, purchasing, costing, planning work schedules and hygiene. |
| Second or Sous chef | Is directly in charge of production; they will take command of the actual production and the minute-by minute supervision of the staff. They will prepare and cook dishes on the menu. |
| Pastry chef (chef patisserie) | Prepares pastry and dessert dishes |
| Sauce chef | Prepares sauces, stews, hot hors d鈥檕euvres and saut茅 foods that have been made to order. |
| Vegetable Chef (Entremetier) | Prepares vegetables, soups, starches and eggs. |
| Comis chef | Helps in all areas of the kitchen, generally doing the easier tasks. A commis chef may be completing basic training to become a chef. |
| Kitchen porter | Cleans up after the chefs, does the washing and carries goods to and from the store. |
| Job Role |
| Roles and responsibilities |
| Head chef |
| The head chef is in charge of the kitchen and is responsible for all aspects of food production, including menu planning, purchasing, costing, planning work schedules and hygiene. |
| Second or Sous chef |
| Is directly in charge of production; they will take command of the actual production and the minute-by minute supervision of the staff. They will prepare and cook dishes on the menu. |
| Pastry chef (chef patisserie) |
| Prepares pastry and dessert dishes |
| Sauce chef |
| Prepares sauces, stews, hot hors d鈥檕euvres and saut茅 foods that have been made to order. |
| Vegetable Chef (Entremetier) |
| Prepares vegetables, soups, starches and eggs. |
| Comis chef |
| Helps in all areas of the kitchen, generally doing the easier tasks. A commis chef may be completing basic training to become a chef. |
| Kitchen porter |
| Cleans up after the chefs, does the washing and carries goods to and from the store. |
Associated skills and qualities
- Time management is important to prevent the burning or spoiling of food
- Organisation helps with control of ingredients and timing to ensure the dish is served on time
- Presentation and creative flair will impress the customer and create a good impression
- Preparation, like weighing and measuring, ensures a high quality dish is produced
- Cooking, including in-depth knowledge of various methods will enable a variety of dishes to be produced
- Attention to detail means the food is prepared to a high standard
- Ability to stay calm under pressure will help to produce dishes to a high quality
Food and beverage service
| Job Role | Role and responsibilities | ||
| Restaurant Manager | Manages the restaurant, takes bookings, relays information to the head chef, arranges training for staff, completes rotas and ensures the restaurant runs smoothly. | Deals with complaints and liaises with waiting staff regularly to ensure they know their duties. | Trains waiting staff so they have the skills and knowledge to create a good impression with customers. |
| Head waiter | Meet, greet and seat customers and relay information to the staff and will also deal with complaints. | ||
| Waiter | Serves customers, clears tables and check that customers are satisfied with the service. |
| Job Role |
| Role and responsibilities |
| Restaurant Manager |
| Manages the restaurant, takes bookings, relays information to the head chef, arranges training for staff, completes rotas and ensures the restaurant runs smoothly. |
| Deals with complaints and liaises with waiting staff regularly to ensure they know their duties. |
| Trains waiting staff so they have the skills and knowledge to create a good impression with customers. |
| Head waiter |
| Meet, greet and seat customers and relay information to the staff and will also deal with complaints. |
| Waiter |
| Serves customers, clears tables and check that customers are satisfied with the service. |
Associated skills and qualities
- Deal with customer complaints efficiently and accurately so the customer is left feeling satisfied
- Good communication skills to greet and interact with the customer so they have an enjoyable experience
- Ability to work quickly whilst remaining calm is important to ensure the needs of the customer are met
- Good people skills ensuring the customer is enjoying their dining experience by being attentive and courteous
- Well-presented to promote a positive image of the business