parts_jobs_restaurant (1)

1.

Parts of a restaurant,
jobs in a restaurant
Veldyaeva T.A.

2.

Main entrance

3.

This person is responsible for the desserts in the
menu. They develop recipes and prepares
desserts such as cookies, cakes, souffles, etc.
Pastry chef

4.

storeroom

5.

This person makes the server’s work more
efficient and easier, takes the meal from the
kitchen, when it is ready, and brings it to the
customer
Food runner/
server assistant

6.

Buffet

7.

This person is responsible for the dishes
hygiene, dishwashers take care of the garbage
and the kitchen cleaning as well
dishwasher

8.

Pastry section

9.

This person prepares the ingredients needed for
the menu items (dishes)
Prep cook

10.

Walk-in freezer

11.

This person cleans the interior of the building.
Cleaner /
janitor

12.

pantry

13.

restrooms

14.

This person makes bread, pastries, pies, cookies,
cakes, quiches, etc.
baker

15.

Hot kitchen

16.

This person takes orders and sends them to the
kitchen and takes personal care of each and
every customer.
server/waiter

17.

Dining room

18.

This person is in charge of preparing meats and
poultry before they are delivered to the stations
butcher

19.

Private dining
room

20.

This person supervises the waiting staff,
welcomes guests and assigns tables to them,
takes reservations, and ensures that guests are
satisfied
captain
head waiter
maitre-d’hotel

21.

Cloakroom /
coat check

22.

This person usually greets the customers and
takes them to their table.
hostess/host

23.

Waiter station

24.

fridges

25.

This person is in charge of all activities in the
kitchen: menu creation, management of kitchen
staff, ordering and purchasing of inventory,
controlling raw material costs and plating design
chef de cuisine
head chef
executive chef

26.

dishwashing
section

27.

The person whose job is to receive and pay out
money
cashier

28.

Cold kitchen

29.

This person is in charge of a particular area of
production or a station
chef de partie
station chef
line cook

30.

Cold meat
section

31.

The person who cleans and prepares tables.
When a guest leaves and a table becomes free,
this person cleans it and prepares it for the next
customers
Busser/busboy/
bus girl

32.

Play area
playroom

33.

This person is a basic chef in larger kitchens who
works under a chef de partie to learn the
station's responsibilities and operation. This
may be a chef who has recently completed
formal culinary training or is still undergoing
training
commis (chef)