In the restaurant industry, employment opportunities can be sorted into three general categories based on training and experience. These skill categories are entry-level, skilled, and supervisory.
The first category of jobs is entry-level. Entry-level usually don’t need any particular skills or experience. At this level, front of house workers will work as hosts/hostesses, and back of house workers usually do basic jobs such as washing vegetables, preparing hamburgers in fast-food outlets, or even washing pots and pans. In the past, many chefs started working in the industry at this level. Even today, workers who have just completed professional cooking courses may often start in entry-level positions. However, these students probably will move on to more challenging jobs quicker than their untrained co-workers.
The second category of jobs can be described as skilled and technical. Skilled workers in the hospitality industry are those who have taken professional cook training or apprenticeship programs and, for the front of house, hospitality training or bartending programs. These are the workers who actually carry out the tasks needed for a food service operation to be successful.
The third category of jobs is supervisory in nature. People working in supervisory roles need to be experienced in the industry and can effectively organize and motivate other skilled workers. In addition to front line and skilled technical experience, the supervisor should be able to control costs, schedule production, manage budgets, and work well with other people even in the most pressure-packed situations.
Want to learn about these skills categories in person? Visit our Partners at the Franschhoek Hospitality Academy.
Info gathered from Working in the Food Service Industry. (Under Creative Commons License)