Maître D / Manager / Supervisor

The Maitre D is the first person who welcomes customers. It will be the image of the client. Like an orchestra conductor, the Maitre d’Hôtel will have to coordinate the services between the kitchen and the dining room so that the event runs smoothly. He will meticulously direct the waiters, bussers and all the service staff to guarantee the smooth running and quality of the service. The ideal candidate will be understanding, efficient and highly experienced.

Sommelier

A sommelier is a restaurant services supervisor whose function is to apply the wine and alcohol purchasing policy, to supervise the staff assigned to the wine and alcohol service and to ensure the wine service by advising customers in the choice of wines suited to the dishes served. In other words, he will be the wine expert. The ideal candidate will be highly experienced

Host

The host is responsible for welcoming guests to a specific establishment or event. Depending on how it is organized, the host may also be responsible for directing the guests, responding to calls and other tasks related to welcoming customers. The ideal candidate will be smiling, sociable and outgoing.

Food Service Attendant (FSA)

The food service attendant is a general kitchen and service assistant, normally in a residence or a CHSLD. He will be able to open the kitchen, bring up food trays, serve tables, clean the kitchen, wash dishes and do the cash. Basically, the FSA is a jack-of-all-trades in the kitchen.

Head waiter

The chef de rang, reporting to the Maitre d’hôtel, supervises a section of specific tables. He will make sure to provide outstanding service while helping the servers. A chef de rang can take more initiative than a banquet server. He is very autonomous and can take care of customer contact without problem. Normally, Chefs de rang also have experience in restaurants, not just banquets

Waiter

The waiter must perform, at the request of the Maitre d’hôtel or the chef de rang, service-related tasks such as preparing the room, serving meals and drinks and clearing the tables. He will ensure a constant follow-up on the tables and the guests entrusted to him. The waiter will be able to perform a wave service, a cocktail reception or any other event. He will be able to adapt to each situation and act with the necessary tools. The ideal candidate will understand that speed and professionalism are essential in the service. He will be able to take orders and know the current menu.

Waiter ( banquet and RFE)

The waiter must perform, at the request of the Maitre d’hôtel or the chef de rang, service-related tasks such as preparing the room, serving meals and drinks and clearing the tables. He will ensure a constant follow-up on the tables and the guests entrusted to him. The waiter will be able to perform a wave service, a cocktail reception or any other event. He will be able to adapt to each situation and act with the necessary tools. The ideal candidate will understand that speed and professionalism are essential in the service. He will be able to take orders and know the current menu.

Bartender

The bartender must welcome and serve customers. He will make cocktails and beverages, according to a pre-established menu. He will ensure the supply and the setting up of the various bars before and during the service. He will make sure to communicate well with the barbacks so as not to miss anything. The bartender is always under the supervision of a manager. The ideal candidate will be smiling, efficient and precise.

Head bartender

The bar manager has a lot of experience behind the bar. He knows all the classic cocktails and can even make them to measure. He has a very good knowledge of spirits and alcohols. He will also be able to promote certain products. It can also contribute to customer loyalty and development. Finally, it is the resource person who will be able to organize the distribution of work between the various employees of the bar.

Mixologist

Le mixologue est aux cocktails ce que le chef cuisinier est à la cuisine. Ces barmans, experts du cocktail savent marier et accorder les saveurs avec équilibre. Ils créent des recettes sur mesure ou revisitent de grands classiques existants. Il est le barman qui créera pour vous une recette à votre image. Un mixologue (ou mixologiste) aime vous faire voyager au travers de textures et de saveurs originales et surprenantes.

Barista

The barista is a “coffee artist” and a espresso machine expert, who has an in-depth knowledge of coffee and knows how to prepare, decorate and serve it to the customer.

Barback

The barback must maintain the bar, the bar equipment and the storage rooms, while participating in the setting up of the bar. The barback will act as support to the bartenders on site by providing them with everything they need to do their job. The ideal candidate will be efficient, autonomous and fast.

Busboy

The busboy generally works in pairs with the waiter. It will help the waiter to make the link between the kitchen and the dining room. He will take care of the supply of water, bread to customers as well as clearing. He will sometimes be able to do cleaning and dishwashing tasks to help the staff on site. The ideal candidate will be personable, efficient and smiling.

Coatcheck

The cloakroom clerk welcomes customers and receives coats, bags, umbrellas and other personal effects belonging to them. He will assign a specific number to each item and will give the customer a ticket corresponding to the number of the item given. He will also ensure the cleanliness and storage of the locker room.

N.B. The masculine has been used only to lighten the text.

Chef de cuisine/ executive

The head chef is responsible for developing the menus and preparing the dishes/desserts served. Normally, he will supervise a team of cooks, pastry cooks and clerks. The chef will be responsible for managing the supply of ingredients, costs and expenses and human resources. On a sporadic contract, the tasks may vary from one client to another.

Sous-chef

The sous chef coordinates and supervises the work of the chefs de partie and cooks as directed by the head chef. He will participate in the preparation of the dishes and will collaborate in the development of the menus. He will be able to work alone in a kitchen, under the clear and established directives of the manager. The ideal candidate will be autonomous, methodical and able to follow instructions

Chef de partie

The chef de partie is like a responsible cook. He has experience in micro-management. He will be able to manage a few clerks and able to work on all positions on the line. He will usually work hand in hand with the sous chef. In the absence of a sous chef, he will be the person in charge and will be able to provide a full service. The ideal candidate will be serious, autonomous and efficient.

Cuisinier de ligne

The line cook is responsible for preparing and cooking dishes from menus and recipes. He can also take care of preparation and set-up tasks for events. He will also be the one who takes care of plating the dishes and doing the preparation upstream. He will be under the orders of a chef, a sous chef or a chef de partie during his contract. The ideal candidate will be versatile and efficient.

Help cook/ banquet cook

The help cook is responsible for preparing and cooking dishes from menus and recipes. He can also take care of preparation and set-up tasks for events. He will also be the one who takes care of plating the dishes and doing the preparation upstream. He will be under the orders of a chef, a sous chef or a chef de partie during his contract. The ideal candidate will be versatile and efficient.

Food Service Attendant (FSA)

The food service attendant is a general kitchen and service assistant, normally in a residence or a CHSLD. He will be able to open the kitchen, bring up food trays, serve tables, clean the kitchen, wash dishes and do the cash. Basically, the FSA is a jack-of-all-trades in the kitchen.

Oyster schucker

The oystershucker has the task of opening all kinds of oysters in a clean and efficient way. It will also be able to prepare seafood platters without any problem. The ideal candidate will be quick, efficient and experienced

Pastry chef

The pastry chef makes cakes, confectionery, pastries, chocolates or petit fours. He also manages his stock, makes orders, carries out inventories and has a good sense of contact to advise his customers. Like the chef, he will be able to supervise teams of clerks. The ideal candidate will be creative, experienced and autonomous.

Pastry cook

The role of the pastry clerk is to assist the other members of the brigade such as the chef de partie, the sous-chef and the pastry chef. He is in charge of preparing the ingredients needed to make desserts and pastries. The ideal candidate will be versatile, fast and efficient.

Baker

The baker is a professional specialist in the production of bread, its derivatives and pastries. In particular, he has knowledge of the raw materials of the pasta, the working times and the different types of cooking. The ideal candidate will be meticulous, patient and experienced.

Butcher

The butcher is the meat specialist. He chooses his meat carcasses, cuts them, then prepares them using several techniques (in fillets, skewers, roasts, etc.). In addition, he masters the techniques for deboning, denervating or defatting, and the art of tying up a roast. Normally, the butcher will have to prepare the meats and cold cuts according to the recipes established by the head chef .

Dishwasher

The dishwasher is responsible for washing dishes and other utensils to help staff keep the kitchen clean. In general, other tasks can also be entrusted to him. The ideal candidate will be autonomous and fast.

N.B. The masculine has been used only to lighten the text.

Receptionist

The receptionist’s mission is to welcome and inform the client about the progress of his stay. Responsible for reservations, he will also be in charge of settling the administrative procedures relating to the registration of customers. The ideal candidate will be smiling, empathetic and attentive to customers.

Reception supervisor

The Front Desk or Accommodation Supervisor ensures that a high level of service is provided to guests through effective management and proper scheduling of front desk and crew activities. He will actively participate in the smooth running of operations and will demonstrate a great sense of listening and empathy in his interactions with guests and members of his team. He will develop the standards of customer service and will ensure their application by providing the members of his team with the supervision and support necessary for the proper performance of their work.

The room service attendant is an employee of the food services of an accommodation whose function is to take orders for food and drinks from customers and to deliver and serve them to their room. The ideal candidate will be efficient, proactive and resourceful.

Royal service

The royal service attendant is in charge of hotel reservations and confirmations (rooms, activities, catering). In particular, he will respond to customer requests by telephone and email. He will maintain exemplary communication with other departments (service requests, call follow-up, etc.) and must keep himself informed using available information on upcoming events and changes.

Banquet assistant

The banquet assistant must set up the rooms and ensure that they comply with the client’s requests. In particular, he will have to supervise the inventory of the equipment and ensure that it is in good condition. He will normally act under the orders of a team leader (called 1st banquet clerk) or a service manager

Bellman

The doorman is the first person guests meet when they arrive at the hotel. He will spend most of his time in the lobby and at the door responding to customer needs. In addition, he will take care of carrying the luggage and will lead the customers to their room. Finally, one of his tasks will be to inform customers about the hotel facilities in an informative and useful way.

Hotel concierge

The hotel concierge is an employee whose main functions are to welcome, inform and advise customers. He is thus required to make reservations for his clients: restaurants, tourist visits, taxis, hairdressers, plane/train tickets, etc. This function implies a great knowledge of the local environment. The ideal candidate will be attentive to needs, involved and knowledgeable.

N.B. The masculine has been used only to lighten the text.

Administrative Assistant

The Administrative assistant is responsible for a variety of executive administrative duties to support businesses in their day-to-day operations. He will manage paper and electronic mail, answer the telephone, process and classify documents, monitor and format administrative files, disseminate information and receive and verify accounting documents. He may also be required to welcome, guide and inform customers. The ideal candidate will be organized, methodical and serious.

Office clerks

Office clerks typically fill lower or entry-level positions that require minimal experience in the admin field. Office clerks vhandle a broad range of supportive tasks, including answering phones, filing documents, preparing the mail and making copies. Office clerk jobs are ideal for those with limited experience but who are organized, serious and meticulous.

Executive assistant

Unlike administrative assistants who provide general (support to the entire company or departments), executive assistants primarily work with the executive team and the management team. These professionals are expected to have prior experience working in administration and the ability to handle day-to-day tasks with little to no supervision. Candidates with basic accounting, marketing and technical experience will have a significant advantage when applying for executive assistant roles.The ideal candidate will be calm, attentive and experienced

Customer service representative

Customer service representatives play a vital role in the overall customer experience. They handle customer complaints, answer consumer questions and help to resolve any customer issues as quickly as possible. he ideal candidate will be personable, helpful and proactive.

N.B. The masculine has been used only to lighten the text.

Brand ambassador

The promotional agent or ambassador takes care of transmitting the client’s message to the targeted clientele. The latter can therefore distribute items or even walk around to promote services. It will be the image of a brand. The ideal candidate will be smiling, sociable and outgoing.

Event coordinatorts

Event coordinators, also known as event specialists or event planners, are responsible for every aspect of event planning. Their main duties include selecting venues, determining the cost, arranging event services, and monitoring client approval. The ideal candidate will be organized, experienced and autonomous.

Cashier

A cashier is a person who handles the cash register at various locations such as the point of sale. The ideal candidate will be honest, serious and attentive

Valet

A parking valet is a candidate who will take care of parking the guest vehicle. He will also be able to welcome and guide guests at the entrance of the establishment. The ideal candidate will be personable, helpful and proactive

N.B. The masculine has been used only to lighten the text.

Housekeeping supervisor

The Housekeeping Manager or Supervisor oversees the organization of housekeeping work in the hotel. He will supervise the team while ensuring compliance with the establishment’s cleanliness standards. He will be in charge of training and supervising a small housekeeping team while having his own maintenance tasks to perform. He will also actively participate in housekeeping within the hotel. The successful candidate will play an important role, together with the Hotel Manager, in optimizing the quality of the product and exceeding the expectations of guests.

Housekeeping attendant

The housekeeping attendant is generally called upon to perform various tasks to ensure that the establishment is clean and sanitary; such as cleaning floors and walls, dusting and washing various surfaces, cleaning bathrooms, washing windows, taking care of garbage, keeping the equipment he uses clean and in good condition or cleaning ventilation hatches. The attendant may be assigned to various related tasks deemed necessary by the person in charge on site.

Maintenance attendant

The maintenance attendant is generally called upon to perform various general maintenance tasks in and on the building. He may be required to carry out repairs in residents’ apartments, common areas and equipment. Normally, the candidate will have to be able to lift heavy loads and may often be required to carry out various jobs in plumbing, electricity, plastering and painting. The ideal candidate will be serious, autonomous and efficient.

Hygiene and sanitation attendant

The hygiene and sanitation attendant is generally called upon to perform various tasks to ensure the maintenance of the cleanliness and safety of the establishment; such as cleaning floors and walls, dusting and washing various surfaces, cleaning bathrooms, washing windows, taking care of garbage, keeping the equipment he uses clean and in good condition or cleaning ventilation hatches. The attendant may be assigned to various related tasks deemed necessary by the person in charge on site.

N.B. The masculine has been used only to lighten the text.

Warehouseman

The warehouseman is responsible for handling the goods stored in a company’s depot. He will intervene in particular in the operations of reception, storage, preparation, packaging and physical inventory. In addition, the warehouseman will move, carry and pack the products using non-motorized machines: hand trucks, rolls, hoist, straps, etc. He will be called a “forklift operator” if he handles them using motorized machinery (crane, forklift, pallet truck, etc.). The ideal candidate will be organized, proactive and resourceful

Forklift operator

A forklift operator is a person who drives a forklift used to move goods within a warehouse. The driver will perform all kinds of missions such as routing, storage or destocking. Thus, he will be responsible for the availability of the goods and will have to avoid stock shortages in order preparations or in the production chain. The ideal candidate will be organized, proactive and resourceful

Order picker

The order picker is responsible for order picking, inspection and recording of product shipments. He will also be responsible for loading packages and checking their contents to ensure that they correspond to customer orders. The ideal candidate will be organized, proactive and resourceful

Day labourer

A day laborer is responsible for carrying out several tasks that are often different from day to day. He will be considered as a general helperl properly speaking. The ideal candidate will be proactive, resourceful and efficient.

General helper

The general helper is required to help managers or any other staff of the establishment in their daily tasks. The ideal candidate will be versatile, discreet and efficient . Support tasks will generally be simple and light and will not require specific training. Any resourceful person will be able to do this job well.

Delivery driver

A delivery driver is a person responsible for the supply and delivery of various products. He can be responsible for several types of delivery for a customer. The ideal candidate will be calm, organized and helpful

N.B. The masculine has been used only to lighten the text.