:-) no prob... So glad im done with studying...
Its all Occupational Health and Safety based, but I need to write up a company profile, and it should be based on a real company that I work for, but I don't work, so I have to make up a hypothetical one. Silly TAFE writing their courses as if everyone studying through them actually has a job
Yep mine was a Saturday night shift. Week shifts we can run on alot less.
Overall we have;
4 floor staff (2 full-time, 2 casuals, 1 full timer & 1 casual are also baristas & short order cooks)
4 chefs (2 full-time, 2 casual)
In small restaurants, most floor staff have 2 or 3 jobs. Kitchen Staff are pretty set in their jobs (eg head chef is head chef, sous chef etc)
On the quietest night of the week we might only have 2 chefs and one floor staff. Floor staff will meet, great & seat, take orders, deliver meals, clear tables, make deserts/breads/salads AND do dishes.
It's only in large restaurants (in my experience) where floor staff have specific jobs for each shift (host, waiter, pass, bar tender, bar pass, cashier etc)
Thank you so much AndrewTheEmu
I think I'll go with small restaurant over a cafe, it gives me more to look at with occupational health and safety and the risks that would be present.
Bar staff, wait staff, kitchen hand
Depends how big/small the restaurant is as to how many staff are needed
I am studying my rsa and hospitality so learnign about this stuff
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