Thursday, May 27, 2010


v) Trainee / Commis De Barraseur
The trainees work closely with the waiters, fetching orders
from the kitchen and the bar, and clearing the side station in
a restaurant. They serve water and assist the waiter. They
are mainly responsible for the mise-en-place, and stacking
the side board with the necessary equipment for service. The
debarrasseur is the ‘learner’, having just joined the food
service staff, and possibly wishing to take up food service as
a carreer.
vi) Wine Waiter / Sommelier
Wine waiters have an important role to play in reputed
establishments. Their job is to take orders for the service of
wine and alcoholic beverages and serve them during the
meal. Hence they should be knowledgeable about wines that
accompany a particular dish and the manner in which they
should be served. They should also be aware of the licensing
laws prevalent in the city and should be efficient sales
vii) Room Service Waiters / Chef D’etage
Room service waiters work in the room service outlet,
serving food and beverage to guests in their rooms. The
order is placed by the guest on telephone, and is recorded on
a Kitchen Order Ticket (K.O.T). It is then passed on to the
duty captain. The duty captain in turn places the order in the
kitchen or the bar, as the case may be. The room service
waiter who has been assigned that order, sets the tray
according to the food or beverage ordered, picks up and
delivers the order when it is ready.
viii) Carver / Trancheur
The carver is responsible for the carving trolley and the
carving of joints at the table as required. The carver will plate
up each portion with the appropriate accompaniment.
ix) Floor Service Staff / Floor Waiter
The floor service staffs are often responsible for an entire
floor in an establishment or, depending on the size of the
establishment, a number of rooms or suites. Floor service of
all meals and breakfast is offered either throughout the day or
in a limited time depending on the size of the establishment.
The floor service staff would normally work from a floor pantry
or from a central kitchen with all food and drink reaching the
appropriate floor and the required room by lift and in a heated
x) Lounge staff / Chef de sale
Lounge staff may deal with lounge service as a specific duty
only in a first class establishment. The lounge staff is
responsible for the service of morning coffee, afternoon teas,
aperitifs and liqueurs before and after both lunch and dinner,
and any coffee top ups required after meals. They would be
responsible for setting up the lounge in the morning and
maintaing its cleanliness and presentation throughout the
xi) Cocktail Bar Staff
The person who works on the cocktail bar must be
responsible, well versed in the skills of shaking and stirring
cocktails and should have thorough knowledge of all alcoholic
and non-alcholic drinks, the ingredients necessary for the
making of cocktails and of the licensing laws.
xii) Buffet Assistant / Buffet Chef / Chef de buffet
The chef de buffet is in charge of the buffet in the room, its
presentation, the carving and portioning of food and its
service. This staff would normally be a member of the kitchen
team. The cashier is responsible for the takings of the food
and beverage operation. This may include making up bills
from food and drink check or, alternatively, in a cafeteria, for
example, charging customers for their selection of items on a
xiii) Counter Assistants
Counter assistants are found in cafeterias where they would
stock the counter and sometimes serve or portion food for
customers. Duties may also include some cooking of call
order items.
xiv) Table Clearers
Table clearers are responsible for clearing tables and
trolleys, specially designed for good stacking of crockery,
glassware, cutlery, etc.

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