HORECA professions: hospitality and catering
04 January 2022 · 7 min reading time
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In this article, we'll reveal all the professions that make up the teams in hotels and restaurants – sectors that are hiring!
Hospitality
The organization within a hotel is fundamentally very simple. Below, you can find an organizational chart representing the hierarchy present in a typical hotel. There are numerous career opportunities, and after your temporary assignment, it's possible to obtain a permanent contract (CDI) and then climb the professional ladder. Hospitality jobs are very formative and versatile, involving contact with and service to the customer.
On the floor, the valet or chambermaid ensures the hotel rooms are tidied according to a schedule. As the room is the "showcase" of the hotel, the valet or chambermaid is meticulous, discreet, and quick in order to best fulfill their duties and ensure the good image of the hotel.
The housekeeper supervises the team of valets and chambermaids and ensures the cleanliness of the rooms, paying attention to the smallest details.
At the reception, the bellboy is responsible for transporting guests' personal belongings upon their arrival at the hotel and at the time of departure.
The receptionist, smiling and discreet, serves guests at the hotel reception. They handle guests upon arrival, answer all their questions, and can process payments. They are present 24/7 and are a key element of the hotel.
The concierge is often present in large hotels, in the lobby, and responds to guests' every request.
Catering
There are a multitude of different professions in the catering sector! This sector is divided into two main categories: the dining room and the kitchen.
In the dining room, we first find the room manager who manages all the present staff. Then we have the head waiter who is in charge of the station chefs and supervises the waiters. The station chef is the head waiter's assistant; they supervise a team of waiters called a station. The waiters/waitresses, smiling and with a good memory, move between the tables to serve customers. The commis waiter participates in setting the tables and cleaning the floor; they also serve customers.
The sommelier, a wine expert, helps customers choose the perfect wine to accompany their meal.
In the kitchen, we first have the head chef. They develop recipes, choose the products for their dishes, and supervise a brigade of cooks who will execute their creations. The sous chef is the head chef's right-hand person. Next, we find the chef de partie, who prepares dishes related to their section, plates them, and sends them to the dining room. The commis chef is supervised by their chef de partie and participates in the preparation of recipes under the chef's orders. The dishwasher, for their part, is responsible for cleaning all the utensils used in the restaurant during service.
Each member of a team holds a very important place in the smooth operation of the establishment. The possibility of advancement within a restaurant is very significant, and each of these professions is very formative.
HORECA Jobs Hold No More Secrets for You!
At Staffmatch, we have a significant number of clients in the hospitality and catering sector who trust us. We offer rewarding assignments for both entry-level and experienced profiles.
See you soon, The Staffmatch Team 👋
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