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:-
- Still room man
- Cleaning waiter
- Bar man
- Station waiter
- Kitchen porter.
- 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