Career advice

The Breakfast Supervisor is responsible for running the floor and ensuring that all of the food and beverage service standards are upheld to the highest degree. They will need to have the passion, dedication and vision to inspire other employees in providing impeccable service to guests.

No pressure, but as front office manager your department is the first and last impression that a guest has of the hotel, so it’s your job to ensure it’s a good one. Top of the list of responsibilities is to make sure your receptionists on the front desk are well-trained, friendly and offer a warm welcome and speedy, efficient check-in and check-out service for guests.

The demi chef, more formally known as the chef de partie is responsible for keeping a portion of line cooks or station chefs’ on time and organised during production. While smaller kitchens can use the chef de partie as a station cook himself, most commercial kitchens use the chef de partie as a station manager. A demi chef is the kitchen’s third in command; therefore, they need to be trustworthy, experienced and management material.

This role is available in a variety of exciting settings, including hotels, restaurants, and member’s clubs to name a few! The content of this career guide will have a focus on Concierges within a hotel setting but the requirements and skills can be applied to all. Working at the main entrance of the venue, you will be the first to meet customers, so first impressions will depend on your friendliness and efficiency.

The Apprentice Commis Chef assists with the daily operation of the kitchen whilst ensuring that the institution’s reputation for excellent food quality is upheld. The apprentice will also be required to undertake an NVQ 2 in Professional Cookery whilst in the role.