Problem
For those looking to obtain a position in the food service industry and culinary world, there are a lot of choices as far as what role you want to play. And with each option comes a special set of skills, vocabulary, roles, and responsibilities.
In an effort to keep all of these different roles and everything that they entail organized and fully understood, you will be creating a slideshow presentation.
For each role listed below, you will create one slide that is dedicated only to that role. That slide will include job-specific vocabulary, skills, responsibilities, attire, starting pay, and any other pertinent information related to that specific position. You should also include at least one image for each role that you explore.
The roles that you will include in your slideshow are:
A. Executive Chef
B. Chef de Cuisine
C. Sous Chef
D. Chef de Partie Roles:
a. Sauté chef
b. Boucher
c. Poissonier
d. Grillardin
e. Friturier
f. Pattisier
g. Entremetier
h. Chef de Tournant
E. Dishwasher
F. Kitchen Porter
G. Waitstaff and Hosts
That means that you will have 14 slides total. Some slides will have more information than others, but all should include as much information as you can gather about the role from both the unit and further online research. Within these slides, identify your top five favorite roles in the kitchen with a brief reason why this role interests you.
Make sure that you clearly label each slide with the role that is being explored, clearly define the role, and include all of the other previously stated information in addition to anything else that you find useful or interesting.
At the end of your presentation, you should also create one slide that offers general information on working in the culinary and food service world in general -this includes any vocabulary that is not role-specific and any skills that are not role-specific, among other general information that would be useful to anyone seeking a role in the culinary world, regardless of any specific job.