Hospitality

Chef de Cuisine
The head chef. In charge of the entire kitchen, including menu creation, food quality, staff management, and ordering supplies.

Sous Chef
The second-in-command in the kitchen. Assists the head chef and takes charge when the Chef de Cuisine is absent.

Chef de Partie (Station Chef)
A chef responsible for a specific section of the kitchen, such as grill, sauté, pastry, or sauces.

Tourant (Relief / Swing Cook)
A flexible chef who fills in at different stations as needed, covering for other chefs.

Garde Manger (Cold Kitchen Chef)
The chef in charge of cold dishes such as salads, appetizers, cold meats, and sometimes desserts.

Plongeur (Dishwasher)
Responsible for washing dishes, utensils, and kitchen equipment; helps maintain cleanliness in the kitchen.

Maître d’ (Maître d’Hôtel)
The head of the dining room. Greets guests, manages reservations, oversees service staff, and ensures customer satisfaction.

Front of House (FOH)
All areas of the restaurant where guests are served (dining room, bar, host stand). Includes servers, hosts, and bartenders.

Back of House (BOH)
All kitchen and food prep areas not usually seen by guests. Includes chefs, cooks, and dishwashers.

Entrepreneur
A person who starts, owns, and manages a business, taking financial risks in hopes of making a profit.

Enthusiasm
Showing excitement, passion, and a positive attitude toward your work.

Flexibility
The ability to adapt to changes, such as new tasks, schedules, or responsibilities.

People Skills
The ability to communicate and work well with others, including customers and coworkers.