Roles and responsibilities

There are many job roles available within the hospitality industry. The type of job that will interest you will depend on a range of factors such as your lifestyle choices or career progression.

Let's take a look at the different roles and responsibilities across a range of hospitality industries such as commis chef, kitchen porter, night porter, porter and sous chef.

Restaurant/kitchen staff

Job RoleRoles and responsibilities
Head chefThe head chef is in charge of the kitchen and is responsible for all aspects of food production, including menu planning, purchasing, costing, planning work schedules and hygiene.
Second or Sous chefIs directly in charge of production; they will take command of the actual production and the minute-by minute supervision of the staff. They will prepare and cook dishes on the menu.
Pastry chef (chef patisserie)Prepares pastry and dessert dishes
Sauce chefPrepares sauces, stews, hot hors d’oeuvres and sauté foods that have been made to order.
Vegetable Chef (Entremetier)Prepares vegetables, soups, starches and eggs.
Comis chefHelps in all areas of the kitchen, generally doing the easier tasks. A commis chef may be completing basic training to become a chef.
Kitchen porterCleans up after the chefs, does the washing and carries goods to and from the store.

Associated skills and qualities

  • Time management is important to prevent the burning or spoiling of food
  • Organisation helps with control of ingredients and timing to ensure the dish is served on time
  • Presentation and creative flair will impress the customer and create a good impression
  • Preparation, like weighing and measuring, ensures a high quality dish is produced
  • Cooking, including in-depth knowledge of various methods will enable a variety of dishes to be produced
  • Attention to detail means the food is prepared to a high standard
  • Ability to stay calm under pressure will help to produce dishes to a high quality

Food and beverage service

Job RoleRole and responsibilities
Restaurant ManagerManages the restaurant, takes bookings, relays information to the head chef, arranges training for staff, completes rotas and ensures the restaurant runs smoothly.Deals with complaints and liaises with waiting staff regularly to ensure they know their duties.Trains waiting staff so they have the skills and knowledge to create a good impression with customers.
Head waiterMeet, greet and seat customers and relay information to the staff and will also deal with complaints.
WaiterServes customers, clears tables and check that customers are satisfied with the service.

Associated skills and qualities

  • Deal with customer complaints efficiently and accurately so the customer is left feeling satisfied
  • Good communication skills to greet and interact with the customer so they have an enjoyable experience
  • Ability to work quickly whilst remaining calm is important to ensure the needs of the customer are met
  • Good people skills ensuring the customer is enjoying their dining experience by being attentive and courteous
  • Well-presented to promote a positive image of the business