Jobs releated with restaurants,taverns,bars and cafeterias…

WAITER/WAITRESS• Duties: His/her duties are to welcome the customers,

place them at the suitable table, prepare the table, receive the orders, serve the food and drinks, receive the payment of customers and settle the complaints of customers about the food or other services.

• Working conditions: A waiter/waitress is expected to work in shifts and he/she sometimes face difficulties with the customers.

• Qualifications: Waiter’s job needs specific qualification. Average job experience, degree of tourism studies, pleasant appearance, age of 20 between 35, good knowledge of English, knowledge of extra language would be highly appreciated, adaptability and team spirit, professional appearance and business attitude, the ability of perfect communication and co-operation, good knowledge of market, basic cognition on computers, kind personality, nice skillnes on customer management, responsibility on duty.

Cook• Duties: A cook is responsible for the menu and

the preparation of food. He also has to order, store up and conserve the food supplies. He is responsible for the organization and he has to distribute the responsibilities of every employee at the kitchen.

• Working conditions: A cook has many responsibilities and he works for many hours and even in closing days. It is a really tiring and stressful job.

• Equipment: cookers, bakeries, saucepans, scoops ( ladles ), plates, knifes and various electric devices like blender.

• Qualifications: Attendance at a Cookery school as well as skills like organizing ability, fantasy, mastery, taking initiatives etc.

CHΕF • Most chefs start as fast-food or short-order cooks, or in

other lower skilled kitchen positions. These positions require little education or training, and most skills are learned on the job. After acquiring some basic food handling, preparation, and cooking skills, these workers may be able to advance to an assistant cook position.

• Qualifications: A high school diploma is not required for beginning jobs, it is recommended for those planning a career as a cook or chef (up 16 years old).

• Basics for a chef: If you're planning a career as a chef, it's good to know the basic structure of a kitchen. Most professional kitchens are very hierarchical; the structure will, of course, change according to how many people a particular restaurant serves and how large (or small) the kitchen staff is. Below are some common terms that you should be familiar with.

• Aides: often trainees. This is usually the first port of call for those new to working in professional kitchens

• Commis chef: the first rung of the ladder for newly trained chefs. The commis will usually work under a chef de partie, learning basics such as vegetable preparation.

• Chef de partie: responsible for running sections of the kitchen. The chef de partie will make sure the food goes out during service and will also cook. All the commis chefs will be expected to help the chef de partie during service.

• Sous chefs: essentially the head chef's right-hand man. The sous chef will fulfil any role the head chef asks him or her to do in their absence.

• Head chef/chef de cuisine: the boss. Will plan menus, hire and fire staff and deal with suppliers and manage costs and budgets. Depending on their profile and other commitments, the head chef will often leave much of the day-to-day work to the sous.

• Executive chef: larger establishments such as hotels will have an executive chef. This person may have much the same responsibilities as the head chef of a restaurant but on a larger scale. They may be responsible for planning the menu and setting the agenda for the style of the cuisine served, for example.

DISHWASHER/CLEANER

• Duties: His duties include cleaning the kitchen and washing all the plates and culinary equipment.

• Working conditions: A dishwasher/cleaner works hard and certainly not in a pleasant environment.

• Equipment: washing machine, gloves, detergents and other similar things.

Barman/barwoman

• Duties: A barman’s duties are to make sure that the drinks that he gives are not adulterate…

• Working conditions: A barman is standing up for the whole night so he has to wear comfortable shoes…

• Equipment: Lot of drinks, glasses and ice…

• Qualifications: A barman doesn’t need any qualifications…

We also asked 17 people about their jobs….

• 6 of them are working in a cafeteria

• 11 are working in a resstaurant• 5 are working in a tavern• 5 are working in a bar

• 8 people are working at the kitchen• 11 people are working as

waiter/wiatress• 2 people are working as cleaners• 5 people are working as

barmans/barwomens

At the question if they have to wear a specific uniform

• 12 people answered yes• And 15 people answered

no

At the question: In which season of year do you believe that the business have more customers?

• 4 people answered : At Winder• 6 people answered : At Spring• 17 people answered : At Summer

At the question: How many days do you work?

• 3 people answered: The whole week

• 12 people answered: 5 days• 11 people answered: 4 days• 1 person answered: 3 days

At the question: How many hours do you work per day?

• 20 people answered: 8 hours• 5 people answered: 10 hours• 2 people answered: 12 hours

And at the last question: How much many is your monthly earnings?

• 2 people answered: 400-600 €• 14 people answered: 600-800€• 8 people answered: 800-100€• 3 people answered: 1000€+

Thanks for watching…….

Markoulakis StavrosKontoroucha Debbie

Kourti AlkistiVoutsadaki Klio

Maragoudaki Stefania