Eduqas Level 1/2 Hospitality and Catering (5409) · Spec 1.1.2
Job roles, attributes and qualifications
Read the notes, then try the questions. Each one is marked the moment you press Check, and shows the right answer and why.
Key ideas
- Jobs sit in four areas: front of house (receptionist, concierge, head waiter, waiting staff), housekeeping (chambermaid, cleaner, maintenance), kitchen and management (food and beverage manager, housekeeping manager, marketing manager).
- The kitchen brigade runs from senior to junior: executive chef (runs the kitchen and plans the menu), sous chef (second in command), chef de partie (runs one section), commis chef (junior who assists), kitchen porter (washes up and cleans).
- A receptionist checks guests in and out and takes bookings. A concierge arranges taxis, tours, luggage and local information.
- A skill is something you can do. A personal attribute is a quality of the person, such as being calm, organised or friendly. Link an attribute to the job: a receptionist needs to be a good communicator because guests ask questions and sometimes complain.
- Qualifications are gained through study or training, such as a food hygiene certificate or a college course. Experience is time spent doing the work, such as summer work or an apprenticeship.
Key terms
- Sous chef
- Second in command in the kitchen, after the executive chef.
- Chef de partie
- A chef who runs one section of the kitchen, such as sauces or fish.
- Commis chef
- A junior chef who assists a chef de partie.
- Kitchen porter
- Washes up and keeps the kitchen clean. A back-of-house role.
- Concierge
- Arranges guests' taxis, tours, bookings and local information.
- Apprentice
- Learns on the job while working towards a qualification.
Common mistakes
- Writing only 'chef' for a brigade role. Give the exact title, such as chef de partie.
- Calling a concierge and a receptionist the same job. The receptionist handles check-in and bookings. The concierge arranges extras for guests.
- Giving a list of tasks when asked to describe a role. Say what the person does and how.
- Saying a personal attribute is a qualification. An attribute is a quality of the person. A qualification is a certificate or award.
Exam tip
For 'describe the role of...' questions, give what the person does and how they do it. For 'suggest an attribute', say why that quality matters in the job. A bare word usually scores one mark at most.
Free practice questions
7 questions, 15 marks. Answer, then press Check. The marking guide explains how the marks are worked out. Nothing is saved.
- Question 1 · Multiple choice[1 mark]
Which kitchen job is second in command to the head chef?
- Question 2 · True or false[1 mark]
True or false: a chef de partie is in charge of one section of the kitchen.
- Question 3 · Fill the gaps[1 mark]
An ___ learns on the job while working towards a qualification.
Word bank: porter · apprentice · manager · concierge
- Question 4 · Matching[4 marks]
Match each kitchen role to what the person does.
- Question 5 · Multiple choice[1 mark]
A guest in a large hotel needs a taxi and a restaurant table. Which role arranges this?
- Question 6 · Put in order[1 mark]
Put these kitchen roles in order, from the most senior to the most junior.
Use the arrows to put these in the right order, first at the top.
- 1Chef de partie
- 2Executive chef
- 3Sous chef
- 4Commis chef
- Question 7 · Sort into groups[6 marks]
Sort each job into front of house or back of house.
Commis chef
Kitchen porter
Bartender
Host
Receptionist
Sous chef