F&B Manager

This staff member is responsible for seeing that the policies of the establishment are carried out and met. This means he or she is responsible for ensuring that the required profit margins are achieved for each food and beverage service area in each financial period; for updating and compiling new wine lists according to availability of stock, current trends and customer needs; for compiling in liaison with the chef, menus for various food service areas and for special occasions; for the purchasing of all materials, both food and drink, and ensuring that quality in relation to the price paid is maintained; for determining portion size in relation to selling price; for departmental training and promotions, and the maintenances of highest professional standards; for employing and dismissing staff, and for holding regular meetings with section heads to ensure all areas are working effectively, efficiently and are well co-ordinated.

Restaurant Manager

This person has overall responsibility for the organisation administrationof particular food and beverage service areas. These may include the lounges,floors, grill rooms, restaurants and possibly some of the private banquetingsuites. The restaurant manager sets the standards for service and is responsiblefor any staff training that may have to be carried out on or off the job.With the assistance of the head waiter he or she may make out duty rotas,holiday lists, and hours on and off duty so that all the service areas runefficiently and smoothly. All staff would be engaged after interviews withthe personnel manager and the restaurant manager.

Maître d’hôtel (Maître d’)

The maître d’ has overall charge of the staff team in the dining roomand is responsible for seeing that all the duties necessary for the pre preparationfor service are efficiently carried out and nothing forgotten. The maîtred’ will aid the reception head during the service and possibly take some ordersfor the head waiter is very busy. The maître d’ helps with the compilationof the duty rotas and holidays lists, will relieve the restaurant managerthe day off. This is assuming there is no assistant restaurant manager.

Chef the range

The chef the range has the overall responsibility for the team of staff andserving a set number of tables, which could be anything form 4-10 in number,from one sideboard. The set of tables under the chef the range’s control iscalled a station or section. The chef the range must have a good knowledgeof food and wine and its correct service and be able to instruct other membersof the staff. The chef the range will take the order and carry out all theservice at the table with the help of the demi chef the range or commis derange.

Commis de range

The commis de range acts by instruction from the chef de range. The commisde range mainly fetches and carries, may do a little service of either vegetables,sauces, offering rolls, placing plates upon the table and so on, also helpingto clear the tables after each course. During the pre preparation period,some of the cleaning and preparatory tasks may be carried out.


The sommelier is responsible for the service of all alcoholic drinks duringthe service of meals. This employee must have a thorough knowledge of winesthe best pairing of food and of the licensing laws in respect of the particulararea. He is employeed in the rank of a Headwaiter and therefore he has toact in accordance with highest level of customer service. Next to sellinghis main points of effort are: purchasing, storage, menu and wine list compilation,tastings of wine and champagne. Calculation skills are as vital as skillsand knowledge about the production and the service of non alcoholic drinks,beer and spirits for his position.

The work of the chefs and their parties

The Head Chef

In large establishments the duties of the Chef de Cuisine, Head Chef or personin charge are mainly administrative; only in small establishments would itbe necessary for the chef to be engaged in handling the food.

His functions are:

  • To organise the kitchen
  • To compile the menus
  • To order the foodstuffs
  • To show the required profit
  • To engage the staff
  • To supervise the kitchen (particularly at service time)
  • To advise on purchase of equipment

And in many cases to be responsible wholly or partially for the stores, stillroom and the washing up of silver, crockery, etc.

The Second or Sous Chef

The Second Chef relieves the head chef when he is off duty. He is the chef’sright-hand man, whose main function is to supervise the work in the kitchenso that it runs smoothly and according to the chef’s wishes. In large kitchensthere may be several sous chefs with specific responsibility for separateservices such as banquets, grill room, etc.

The Chef the Partie

The Chef de Partie is in charge of a section of the work in the kitchen. Usually the chef in charge of the sauce “partie” is next in status to the sous chefs; and the larder chef, being responsible for the perishable foods, is often considered of a higher status than the other chefs except the pastry chef. This is the job of the specialist. The chef de partie organises his own section, delegates the work to his assistants and is in fact the “backbone”” of the kitchen.

The Commis Chef

The Chef the partie is assisted by the commis, the number varying with the amount of work done by the party, e.g. the vegetable party is larger than the fish party, due to the quantity of work to be prepared, so there are more commis at the party. The first commis is usually capable of taking over a great deal of the responsibility, and in some cases will take charge of the party when the chef is off duty.

The Apprentice

The apprentice is learning his trade and is moved to each of the parties to gain knowledge of all sections in the kitchen.

The sauce Party (head: le Chef Saucier)

Le Chef Saucier prepares the entrées; that is to say all the meat,poultry and game dishes which are not roasted or grilled. This includes allmade-up dishes such as, vol-au-vents, stews, raised, oiled, poèledand sautéd dishes. The Chef sauciere will prepare certain garnishesfor these dishes and make the meat, poultry and game sauces.

The Roast Party (head: le Chef Rôtisseur)

All roasted and grilled meat, poultry and game are cooked by the Chef rôtisseur.All grilled and deep-fried fish and other deep-fried foods, including potatoes,are cooked by this chef, as well as many savouries. The only deep-fried foodswhich may not be cooked by the Chef rôtisseur are cooked in the pastry.The work of the rôtisseur includes the garnishing of the grills androasts; he therefore grills the mushrooms and tomatoes and makes the Yorkshirepudding and roast gravy.

The Fish Party (head: le Chef Poissonnier)

Except for gilled and deep-fried fish, all fish dishes and fish sauces andgarnishes are cooked by this Chef, as well as béchamel, sauce hollandaiseand melted butter. The preparation of the fish is usually done by a fishmongerin the larder.

The Vegetable Party (head: le Chef Entremettier)

All the vegetables and potatoes, other than deep-fried, and the egg and farinaceousdishes are the responsibility of the Chef entremettier as well as the vegetablegarnishes to the main dishes. Such things as savoury soufflees and in someplaces pancakes will be cooked by this Chef

The Soup Party (head: le Chef Potager)

In large establishments there will be a separate Chef to make the soups andtheir garnishes. In some brigades, the eggs and farinaceous dishes will bethe responsibility of this Chef.

The Larder Party (head: le Chef Garde-manger)

The Chef garde-manger is mainly concerned with the preparation of food whichis cooked by the other Chefs. This includes the preparation of poultry andgame and in smaller establishments the preparation of meat. The fish is preparedby a fishmonger in the larder by cleaning, filleting and portioning.

All the cold soup, egg, fish, meat, poultry and game dishes are decoratedand served by this Chef. This work is done by the chef du froid and will entaila certain amount of cooking.

The sandwiches and certain work for cocktail parties such as canapésand the filling of bouchées is done here.

The hors d’oeure and salads are made up by the horse d’oeurier in his ownplace which is near to the larder.

All cold sauces are prepared in the larder.

The oysters, cheeses and the dessert fruits may also be served by a personin the larder.

The Pastry Party (head: le Chef Pâtissier)

All the sweets and pastries are made by the pastry chef, also items requiredby other parties, such as vol-au-vents, bouchées, noodles, etc., aswell as the covering for pies.

Ice creams and petits fours are also made here. Formerly, a glacier was employedto make all the ice cream, but the majority of ice cream is now produced infactories.

The bakery goods such as croissants, rioche, etc., may e made by the pastrywhen there is no seperate bakery.

The Butcher

Usually the butcher works under the direct control of the head chef or souschef and he dissects the carcasses and prepares all the joints and cuts readyfor cooking.

The Baker

The baker will make all the bread, rolls, croissants, etc., but few hotelstoday employ them.