What type of hotel restaurant jobs are available?

Answer 1

Quite a few

There could be several positions. Let's start in the back of the house ... the part you rarely see. there are, or might be, chefs, cooks, prep cooks, dishwashers, bus people, janitors, inventory clerks. In the front of the house, you would typically find a manager/asst. manager, wait staff, host/hostess, bartenders, and the bussers mentioned earlier.

Answer 2

Different Types of Chef The commis is an entry-level position. Also known as an assistant or apprentice, the commis works under the line cooks to learn particulars of a station, through food preparation and plating. Though the commis may seem to have a lowly position in the kitchen, the experience is invaluable. Besides gaining knife and prep skills by working with chefs, the commis will experience the pace, pressure, and demands of a kitchen. Pastry chefs must have the knowledge to create different kinds of baked goods and confections, as well as be able to take on special projects. They must also be creative, have a good aesthetic eye, and understand the principles of taste and flavor in desserts. In the corporate environment of a large hotel, the pastry chef typically reports to the Executive Pastry Chef, who reports to the Corporate Pastry Chef. Below pastry chefs, in the typical restaurant structure, are Assistant Pastry Chefs and line employees. A good pastry chef must be an exceptional manager of people, be able to coordinate staffing with production requirements. Must be able to keep track of costs and be in charge of ingredient ordering. Among the kitchen positions known as "section chefs," the saucier is relatively prestigious. This person makes all the sauces, and sometimes might make meat dishes cooked in a particular sauce. Because sauces are the foundation of French haute cuisine, the saucier might be considered "the keeper of the flame" in the traditional French-based restaurant kitchen. The classically trained saucier knows that the basis of all sauces are the five "Mother sauces." The first is Espagnole (or Brown Sauce), made from a dark roux of cooked flour and butter, along with brown stock made from roasted bones and vegetables. Volute is a white sauce, made with a pale roux and a light stock. Bechamel is a basic white sauce made of flour, butter, and milk, to which cheese is often added. Vinaigrette is oil and vinegar, usually flavored with garlic, shallots, or herbs. And Hollandaise represents the emulsified sauces of egg and oil or butter, which include Mayonnaise. Executive chefs plan and direct food preparation and cooking activities in restaurants, hospitals or other establishments with food services. They plan menus, ensure that food meets quality standards, estimate food requirements, and may also estimate food and labour costs. They supervise the activities of sous-chefs, specialist chefs, chefs and cooks, and they recruit and hire staff. They may cook food on a regular basis for special guests or functions. Some executive chefs are very hands-on, in their restaurants every day and night, actually preparing dishes or finishing the plates to make sure everything that leaves their kitchen is perfection. At the opposite extreme, the executive chef may have created the dishes and settled the menu, but leaves the sous chef to do all the day-to-day running of the kitchen while the executive takes time to write a cookbook or travel. Like most kitchen positions, the Garde Manger is a highly specialized line cook who is responsible for all cold food presentation, such as composed salads, pates, canapés and hors d'ouevres--everything cold that might appear on a buffet table. The garde manger chef handles all cold sauces, such as vinaigrettes and dressings, as well as aspics, pickles, chutneys and relishes. In a large corporate setting, the garde manger chef could be responsible for ice sculpture and large-scale food still life's to decorate a buffet table. A Personal Chef is someone who loves to cook and help families gather around the table again for a meal together. Busy, time-starved families need the services of a Personal Chef in order to avoid frozen Pizza, fast food joints, or expensive restaurant dining. A Personal Chef will complete a family interview to determine dinner time favorites, discuss Allergies and dislikes, then shop for all the fresh ingredients and go to their client's homes to prepare delicious meals to their client's specifications. Different Types of Chef The commis is an entry-level position. Also known as an assistant or apprentice, the commis works under the line cooks to learn particulars of a station, through food preparation and plating. Though the commis may seem to have a lowly position in the kitchen, the experience is invaluable. Besides gaining knife and prep skills by working with chefs, the commis will experience the pace, pressure, and demands of a kitchen. Pastry chefs must have the knowledge to create different kinds of baked goods and confections, as well as be able to take on special projects. They must also be creative, have a good aesthetic eye, and understand the principles of taste and flavor in desserts. In the corporate environment of a large hotel, the pastry chef typically reports to the Executive Pastry Chef, who reports to the Corporate Pastry Chef. Below pastry chefs, in the typical restaurant structure, are Assistant Pastry Chefs and line employees. A good pastry chef must be an exceptional manager of people, be able to coordinate staffing with production requirements. Must be able to keep track of costs and be in charge of ingredient ordering. Among the kitchen positions known as "section chefs," the saucier is relatively prestigious. This person makes all the sauces, and sometimes might make meat dishes cooked in a particular sauce. Because sauces are the foundation of French haute cuisine, the saucier might be considered "the keeper of the flame" in the traditional French-based restaurant kitchen. The classically trained saucier knows that the basis of all sauces are the five "Mother sauces." The first is Espagnole (or Brown Sauce), made from a dark roux of cooked flour and butter, along with brown stock made from roasted bones and vegetables. Volute is a white sauce, made with a pale roux and a light stock. Bechamel is a basic white sauce made of flour, butter, and milk, to which cheese is often added. Vinaigrette is oil and vinegar, usually flavored with garlic, shallots, or herbs. And Hollandaise represents the emulsified sauces of egg and oil or butter, which include Mayonnaise. Executive chefs plan and direct food preparation and cooking activities in restaurants, hospitals or other establishments with food services. They plan menus, ensure that food meets quality standards, estimate food requirements, and may also estimate food and labour costs. They supervise the activities of sous-chefs, specialist chefs, chefs and cooks, and they recruit and hire staff. They may cook food on a regular basis for special guests or functions. Some executive chefs are very hands-on, in their restaurants every day and night, actually preparing dishes or finishing the plates to make sure everything that leaves their kitchen is perfection. At the opposite extreme, the executive chef may have created the dishes and settled the menu, but leaves the sous chef to do all the day-to-day running of the kitchen while the executive takes time to write a cookbook or travel. Like most kitchen positions, the Garde Manger is a highly specialized line cook who is responsible for all cold food presentation, such as composed salads, pates, canapés and hors d'ouevres--everything cold that might appear on a buffet table. The garde manger chef handles all cold sauces, such as vinaigrettes and dressings, as well as aspics, pickles, chutneys and relishes. In a large corporate setting, the garde manger chef could be responsible for ice sculpture and large-scale food still life's to decorate a buffet table. A Personal Chef is someone who loves to cook and help families gather around the table again for a meal together. Busy, time-starved families need the services of a Personal Chef in order to avoid frozen pizza, fast food joints, or expensive restaurant dining. A Personal Chef will complete a family interview to determine dinner time favorites, discuss allergies and dislikes, then shop for all the fresh ingredients and go to their client's homes to prepare delicious meals to their client's specifications.

Answer 3

Escoffier created whats called the classical kitchen brigade

-Chef de cuisine (executive chef)

-Sous chef (2nd in command)

-chef de partie (station chef who reports to executive and sous chef)

-saucier (saute chef)

-poissonier (fish chef)

-Rotisseur (roast chef/sauces or jus)

-Grillardin (grill chef)

-friturier (fry chef)

-entremetier (vegetable chef)

-garde manger (cold kitchen chef)

-patissier (pastry chef)

-tournant (swing cook)

-aboyuer (expiditer)

but in contemporary kitchens the stations are simpilar with executive chef, sous chef and their assistant chefs.

Answer 4

the waitor/waitress the smoothie taster and the smoothie maker

Answer 5

There are many hotel restaurant jobs available to those that are looking for that type of job. The main jobs offered by hotel restaurants are waiter, cook and dish washer.

Answer 6

Most restaurants have servers, cooks and dishwashers. There are a few other positions available such as management, host positions or even "bus boy".