| Hotel jobs are very stressful and can be | | | | standards, as well as maintaining the hygiene and |
| extremely tiring as you will work long days | | | | health regulations in the hotel kitchen. The chef de |
| preparing and making food for guests as well as | | | | partie must know everything about the food that |
| catering for functions that the hotel might be | | | | is being made, and works very closely with the |
| hosting like a wedding, party or corporate event. | | | | head chef. You must know how to make all the |
| Qualified chefs are in short supply leaving many | | | | different types of dishes on the menu. |
| jobs unfilled longer than hotels would like. Some of | | | | The demi chef is also known as the demi chef de |
| the chef hotel jobs are the chef de partie or the | | | | partie. You will work directly under the chef de |
| sous chef, the demi chef, hotel cook, head cook, | | | | partie and your job is to ensure that all the food |
| pastry chef, kitchen manager, master chef, | | | | going out of the kitchen is of the highest |
| sommelier, or the director of food. You also get | | | | standards for each section. You will have different |
| the food preparers and other kitchen staff as well | | | | sections to control such as meat, vegetables, |
| as the hotel management checking in every so | | | | pasta, etc, and it is your job to facilitate the |
| often or liaising with you about events that are | | | | smooth running of your particular section. The |
| happening. | | | | demi chef also needs to keep in mind minimum |
| The hotel cook is usually called the head chef, | | | | wastage, correct hygiene and cleanliness, adhere |
| master chef, or executive chef. If you are the | | | | to safety regulations, and take stock counts. |
| head chef in a hotel, you will be responsible for | | | | The commis chef is the next hotel chef in line |
| the running of the entire kitchen as well as the | | | | under the demi chef and your job is to help the |
| creation of the menu and recipes for the other | | | | demi chef prepare the mis en place and ensure |
| chefs to prepare and make. You will oversee the | | | | minimum wastage at all times. The commis chef |
| reparation of the food, check the making of all | | | | will provide an accurate inventory of the |
| the dishes that leave each chef station, help train | | | | ingredients used and clean and prepare the |
| the new apprentice chefs and assistant chefs, and | | | | stations for cooking each shift. The commis chef |
| you will also encourage and lead your team of | | | | has to be efficient and organized. |
| chefs. The head chef will also manage the | | | | One of the sections of the hotel kitchen will be |
| banqueting hall and other food related facilities in | | | | reserved for the pastry chefs. If you are a |
| the hotel like the bars and cafes, the hotel | | | | pastry chef, you are on a slightly different level |
| restaurant and any other food areas. As the head | | | | to the other chefs and will be solely responsible |
| chef it is your duty to produce stunning menus | | | | for making and creating the delicious pastries for |
| and make the recipes that are used each day, so | | | | desert. The pastry chef will also organize and |
| that uniformity is maintained in the food service | | | | oversee the preparation and making of all the |
| along with consistent high standards. You are also | | | | pastries, desserts, and ice creams. The pastry |
| the kitchen manager in a hotel and you will also | | | | chef is basically the master chef of the |
| have the tasks of handling the monetary issues | | | | confectionary department. You must bake cakes, |
| of the hotel kitchen, ordering supplies and | | | | desserts, make pastry, icings, and sugar |
| ingredients, and providing estimated consumption | | | | decorations, and convey your tips and methods |
| cost to the hotel management. | | | | to the other pastry workers in your team. You |
| The chef de partie is the second in command in | | | | will have to help train new chefs in the pastry |
| the kitchen and also known as the sous chef. If | | | | department and give tips and advice. |
| you have this hotel chef job, you are very busy | | | | The sommelier has the hotel job that involves all |
| and are basically the middle man between the | | | | the drinks ordered by the guests. You must |
| head chef and the rest of the kitchen chefs and | | | | ensure that they are all prepared and served |
| staff. You will be responsible for the running of | | | | perfectly. You are also responsible for the correct |
| the kitchen, for the organization of the menu, | | | | pouring of wine and other beverages and have |
| kitchen staff and recipes, of the food preparation, | | | | intricate knowledge of wines and how they |
| and ensuring that the food is up to the correct | | | | complement the food on the menu. |