Oversees the operation of the dining room and coordinates food service activities. Supervises and trains employees, consults with food. A career in the food industry can be incredibly rewarding, offering a variety of positions from kitchen staff to waiters and front desk personnel.
Food serviceworkers are responsible for all aspects of meal preparation, from ensuring the highest quality of each dish to keeping the kitchen clean and tidy.
No prior experience is necessary to become a food service worker, although a high school diploma or GED equivalent is preferred. Attention to detail and organizational skills are essential for success in this role, as well as an understanding of food safety regulations. Food service workers may also need to help cooks prepare meals and create simple dishes such as salads. Table 2 lists the brigade system job titles that are still in common use and describes how they fit into the modern structure of the restaurant.
These include cold food servers, who prepare salads, cold appetizers, desserts, sandwiches, salad dressings and cold banquet dishes; cooks who prepare grilled, grilled or roasted products; and waiters who describe the menu and specials of the day, take orders, serve food and make sure customers have everything they need to enjoy their meals. Leading the provision of professional food services is also an important part of this role, as it helps to ensure profitability, positive financial results, customer satisfaction and a positive public image. Food service workers may also work in banquet and reception rooms, hotels and resorts, or with companies that offer on-site catering services. Because work schedules can be flexible and little or no training is required for this job, the food service industry employs a considerable number of people.
Candidates may consider starting their career path as a waiter or other job in a restaurant across the house to familiarize themselves with the customer service elements of the job.