FRENCH TERM USED FOR STAFF IN CATERING ESTABLIHMENTS

FRENCH TERM USED FOR STAFF IN CATERING ESTABLISHMENTS

The term commonly used in French for staff in catering establishments is “le personnel de restauration” or simply “le personnel.” This refers to the employees working in various roles such as waiters/waitresses, chefs, kitchen staff, bartenders, and other related positions in restaurants, cafes, hotels, or any food service establishment.

S/NO ENGLISH FRENCH
1 Head waiter/captain/supervisor Maitre d’ hotel
2 Station waiter Chef De Rang
3 Kitchen porter Le Garcon De Cuisine
4 Head chef Le Chef De Cuisine
5 Waiter/Server Commis de rang/ Garcon
6 Barman Garcon de Comotor
7 Room Service/ Assistance flour waiter Commis d’etage
8 Still room maid La Fille d’ Office
9 Still room man Le Garcon d’ office
10 Cleaning waiter/Bus boys/bus person Commis De Barrasseur

EVALUATION QUESTIONS

Give the French word used for the following:-

  1. Still room man
  2. Cleaning waiter
  3. Bar man
  4. Station waiter
  5. Kitchen porter.
  6. Head chef

READING ASSINMGNENT: Read more on the FRENCH TERMS used in catering establishments (Catering and craft practice SS3 by Aminu Bariki Pages 87-88)

See also

PORTION CONTROL

CONTROL SYSTEM IN CATERING ESTABLISHMENTS

BILL PREPRATION AND PRESENTATION | BILL METHODS. CHECKS, PREPAID, NO CHARGE & VOUCHER

COSTING | ADVANTAGES, ELEMENTS & DISH COSTING

COCKTAILS – FULL EXPLANATION

Leave a Comment

Your email address will not be published. Required fields are marked *

Move to Study in the US, UK

Acadlly
error: Content is protected !!