The receptionist is the first person a customer sees when they arrive at a hotel and their role of welcoming and direct information is essential. In some hotels, the receptionist also plays the role of "concierge" and can take care of relations with external events. She also has an important indirect administrative role, upstream of the client's arrival, in
Person who directs, coordinates and supervises the staff who prepare and serve meals in a cafeteria, a hospital center or any other food service establishment. She ensures the proper preparation of food, the rapid and efficient distribution of dishes as well as the respect of hygiene policies and standards in order to contribute to the good reputation of the
A catering service supervisor is a catering service supervisor whose function is to prepare or have prepared various dishes to order for a customer and to ensure the delivery and / or service of these dishes. finds this work function in the catering sub-sector. The companies most likely to hire workers for this job function are restaurants, banqueting
In a restaurant, hotel or private house, the butler is the person in charge of coordinating all the service staff. Wearing a black coat or a tuxedo, he is in charge of welcoming customers to the restaurant and coordinating table service, with the heads of the line under his command. The first butler is responsible for all the rooms of the restaurant;
The restaurant manager has only one idea in mind, to make his establishment a friendly place and appreciated by all. With his varied qualities, he takes part in all restaurant activities to achieve his goals.The restaurant manager supervises all the activities of his restaurant, it is his role to ensure the optimal management of the restaurant. company,
The cook prepares the dishes presented on the menu. For this, he peels and slices the vegetables, empties, flames the poultry, prepares the meats, bakes the pie bases, simmers the sauces. The role of the head cook begins at the market where he determines the quantities to be purchased, negotiates the price and verifies the quality of the products. Some
The cook assistant profession is part of the Catering sector. The cook assistant is at the first level of the kitchen profession. He is considered an apprentice and as such he cannot cook a dish in total autonomy. He performs the extremely diverse tasks requested by chefs de partie, cooks and chef de cuisine. He prepares the necessary ingredients for the
Person who assists the caterer in the preparation of cooked meals for receptions or meetings, in a service counter or for delivery to a place determined by the customer. It must respect established methods to ensure the quality of products and services. She also performs various related tasks such as packing, arranging food on tables, decorating the room,
An accommodation manager is a manager who plans, organizes, directs and controls the activities of the reception in order to meet the needs and expectations of the customers and to ensure the efficiency and the profitability of the service. found this work function mainly in the accommodation sub-sector. The companies most likely to hire
An accommodation manager is a manager who plans, organizes, directs and controls the activities of the reception in order to meet the needs and expectations of the customers and to ensure the efficiency and the profitability of the service. found this work function mainly in the accommodation sub-sector. The companies most likely to hire
