Employment Opportunities in the Industry
Advantages
- Amazing opportunities to work with incredible people and make people happy while making yourself happy
- Feel good about yourself by helping people out
- Learn about different cultures
- Start at the bottom level up to the management level
- Learn skills in dealing with a variety of people
- You can work in a variety of venues
- Feel good about yourself by helping people out
- Learn about different cultures
- Start at the bottom level up to the management level
- Learn skills in dealing with a variety of people
- You can work in a variety of venues
Disadvantages
- Sometimes you have to work for a long time
- It can take a long time to get into the industry
- Pressure of doing well
- High standards of your technique and precision
- It can take a long time to get into the industry
- Pressure of doing well
- High standards of your technique and precision
Lists of Jobs in the Hospitality Industry
Head Waiter: Organises service staff, allocates tables for bookings, greet guests and compiles staff rosters. (maitre'd)
Executive/Head Chefs: Manage the whole operation of the kitchen such as ordering, stock control, planning menus and training kitchen staff. (chefs de cuisine)
Second Chefs: Second in command - manage day-to-day activities of the kitchen. (sous chefs)
Specialist Chefs: Specialist cooks in areas such as sauces, fish, pastries, grills and roasts. (chefs de partie)
Assistant Cooks: They have completed apprenticeships and work in any are of the kitchen preparing, cooking or finishing food. (commis chefs)
Steps to becoming an Executive Chef
- Kitchen hand: carry out cleaning duties and help with simple food preparation
- Apprentices: trainee cooks who work under the direction of a chef
- Commis chef (Assistant Cooks): have completed their apprenticeship and work in any area of the kitchen preparing, cooking or finishing food
- Chefs de partie (Specialist Chefs): specialist cooks in areas such as sauces, soups, fish, pasteries, grills and roasties
- Sous cefs (Second Chefs): second in command - manage day-to-day activities of the kitchen
- Chefs de cuisine (Exectutive/Head Chef): manage the whole operation of the kitchen such as ordering, stock control, planning, menus and training kitchen staff
- Apprentices: trainee cooks who work under the direction of a chef
- Commis chef (Assistant Cooks): have completed their apprenticeship and work in any area of the kitchen preparing, cooking or finishing food
- Chefs de partie (Specialist Chefs): specialist cooks in areas such as sauces, soups, fish, pasteries, grills and roasties
- Sous cefs (Second Chefs): second in command - manage day-to-day activities of the kitchen
- Chefs de cuisine (Exectutive/Head Chef): manage the whole operation of the kitchen such as ordering, stock control, planning, menus and training kitchen staff
Definition of Apprenticeship: One bound by legal agreement to work for another for a specific amount of time in return for instruction in trade, art or business.
Cordon Bleu
The Cordon Bleu is a culinary college based all around the world. Going to this school gives you cooking skills and contact around the world from the other Cordon Bleu's. You can learn back-of-the-house jobs or front-of-the-house jobs, you can study restaurant management or hotel management.