Restaurant manager
Assistant manager
Head chef
Souse chef
Waiters/waitresses
Cleaners
Matradee
Bar staff
Oversees whole running of
establishment, employs staff,
orders, pays employees, hires
and fires. Ensures effective
running of restaurant.
Answerable to restaurant
manager, does some
ordering.
Does most ordering, draws up
menus, ensures safe and
effective running in the
KITCHENS.
Another name for second
chef, answerable to head
chef, takes over when head
chef away. Cooks a lot. Could
be in charge of an area- i.e.
desserts.
Wait on tables, take customer
orders, carry food to tables,
serve.
Washing up, hygiene, floors,
tiles cleaning etc.
Front of house, shows guests
to seats in upper class
restaurants. Takes orders in
some cases, ensures
customer satisfaction.
Serves drinks
Second chef
Another name for souse chef,
in charge when head chef
away, could do ordering,
menu drawing up, cooking,
overseeing.