The Head Waiter is responsible for the supply of all food products in his/her area, culinary production in his/her area and their conservation, the application of hygiene standards and customer satisfaction in the catering trade.
Manage and lead the team working in his/her area;
Guaranteeing the consistent quality of the products produced in his/her area;
Participate in achieving the objectives in terms of quality and cost of the products served by his/her section;
Applying the health and safety rules and procedures in force in the restaurant;
Check that HACCP procedures are applied;
Ensure the cleanliness of the kitchen and its area, and the condition of the equipment and materials used;
Relay the chef's communications to his/her team;
Develop your skills through observation, sustained practice and exchanges with your colleagues;
Pass on his/her knowledge to his/her assistants and ensure that they are properly integrated;
Communicating product requirements for orders to management.
Key qualities:
Be familiar with the philosophy and spirit of CAPU BIANCU cuisine
general knowledge of gastronomic cooking
Know how to use a technical data sheet
Know how a kitchen is organised
Know the rules of hygiene and safety Cooking techniques: Sauce section Cooking techniques: Fish section
Cooking techniques: Meat section
Mastering cooking and seasoning techniques
Waste management
The basic diploma is the CAP, although more advanced training such as the Bac or BTS can facilitate more rapid career development. However, experience as a commis is often necessary to acquire mastery of a specific culinary area and to progress to the position of chef de partie.
Bac+2: BTS in hotel and catering, option B Culinary arts, the art of the table and service
Bac: Catering vocational baccalaureate or a catering technology baccalaureate
CAP: Cooking CAP
Careful
Orderly
Versatile
Organised
Thorough