Skill Classifications | Alseasons Hospitality Staff Agency Sydney

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Alseasons' Skills Classifications

F & B SERVICE STAFF

Banquet Waitstaff

Has basic floor and table skills, able to carry 3 plates, serve and clear, open and serve wine bottles under supervision.

Boardroom Waitstaff

Experienced in all facets of waiting and has the experience to work alone, unsupervised. Able to liaise with clients directly.

Supervisor

Has the skills and experience to supervise and co-ordinate fellow staff members and liaise with the client.

Hotel/Club Bartender

Basic bar work, tap beer, wine and spirits, open wine bottles, cash register and money handling.

Banquet Bartender

Basic function bar experience setting up and serving bottled beer, wines and mixed drinks.

Cocktail Bartender

Multi-skilled bar person, can mix cocktails.

Café Waitstaff

Busy cafe/coffee shop-style table service, setting up and clearing, dispensing drinks and filling orders.

A la Carte Waitstaff

Restaurant table service, setting up and clearing, dispensing drinks and filling orders.

Barista

Preparing a range of espresso coffees, texturing milk, preparing cappuccinos, café lattes, macchiato etc.

CHEFS / Cooks

Alseasons' chefs and cooks all hold the equivalent of Australian Commercial Cookery qualifications.

A la Carte Chef

Cooking to order in restaurant kitchens.

Bistro Chef

Cooking grills and bistro menu items to order with direct customer service exposure.

Industrial Chef

Cooking set-menu or to order in institutions such as schools, hospitals.

2nd Chef

General brigade cookery under supervision of head chef.

Head Chef or Chef in charge

Responsible for running of kitchen, may include supervision of other staff, ordering, stocktaking, menu design, responsible to management.

Counter Hand

Counter service, using a cash register, basic food prep, make sandwiches to order.

Equivalent of Cert III Commercial Cookery

KITCHEN STAFF

Kitchen Hand

Washing up, loading and unloading of an industrial dishwashing machine. Familiar with kitchen procedures in commercial kitchens. No food preparation skills.

Larder Assistant or Salad Hand

Basic food prep, knife skills, preparation of salads, vegetables, plating food etc under the supervision of Chef.

Canteen Assistant

Basic food prep skills, sandwich making, setting up salad bars, using a meat slicer, counter service, cash-register.

Counter Hand

Counter service, using a cash register, basic food prep, make sandwiches to order.