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The Sous Chef is second in command of the kitchen. The Sous Chef takes on much of the responsibilities of running the kitchen as the Head Chef has a more...
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Take orders, serve food and drinks, and ensure customer satisfaction.
- Strong Market connections for business development of the bank.
- Strong knowledge of Corporate products...
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A Waiter / Waitress, is responsible for ensuring diners have a positive experience at food establishments by exhibiting excellent customer service. Their duties include greeting diners and taking their orders,...
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The Commis Chef reports to a specific Chef de Partie to learn all about that station and its operation. Commis Chefs usually work alongside completing other culinary training in order...
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Also known as: Kitchen Assistant, Kitchen Hand, Plongeur/Marmiton (Kitchen Porter) Kitchen Porters assist the chefs with the kitchen’s time-consuming tasks like peeling vegetables, tidying up utensils and prepping plates for...
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Assists servers by clearing tables, refilling drinks, and maintaining cleanliness in the dining area.
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A Bar Staff, or a Bar Person, is responsible for serving drinks at hospitality and entertainment venues such as pubs, clubs, bars, restaurants and event spaces. Their duties typically include...
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A Porter, or Hotel Porter, is a person who provides general customer service in a hotel, resort or guesthouse. Their duties include greeting guests, carrying their luggage and showing them...