THE FOOD AND BEVERAGE STAFF
At the head of the food and beverage department is the food and beverage manager. The kitchen supervisor is the head chef He is in charge of specialist chefs, cooks and kitchen helpers. The cooks do the actual cooking of meals. The chefs supervise them. The kitchen helpers wash, peel and cut up the vegetables, jvash and cut the meat. There is a pantry in the food and beverage department. It has got the dishes, china, glassware, cruets, napery, facilities for warming up the dishes. Dirty dishes from the guests's tables are also kept here. The storekeeper is in charge of the pantry. Her duties also include dispatching of food and beverages within the department. There is also a wine steward. After the customers have chosen dishes on the menu he recommends and serves wine to them. The main person in the dining-hall is the maitre d'hotel. He is in charge of all restaurant services. He meets, greets and seats the customers. Often he takes the orders from the customers. Waiters and waitresses serve food to the customers. They take orders and bring food to the tables. The busboy helps the waiter. He clears away dirty dishes and cutlery, pours water and brings rolls for the customers. He doesn't take orders or serve food to the guests himself The bartender mixes and pours alcoholic drinks for customers at the bar.
|
