Hospitality Supervisor Level 3
Hospitality supervisors provide vital support to management teams and are capable of independently supervising hospitality services and running shifts.
Chef de Partie Level 3
A chef de partie is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers, which they must keep organised so that dishes go out on time and the work area remains clean and orderly.
Supply Chain Warehouse Operative Level 2
Warehouse Operatives work in a variety of warehouse environments. Individuals in this role are highly competent in using industry-recognised systems and associated services (e.g. Traffic/Warehouse Management Systems) and will be able to work under pressure to tight deadlines.
Hospitality Team Member Level 2
A Hospitality Team Member can work across a range of hospitality settings including bars, restaurants, cafés, conference centres, banqueting venues, hotels or contract caterers. The role is varied and individuals tend to specialise in an area and have to be adaptable and ready to support team members across the business.
Retailer Level 2
The main purpose of a retailer is to assist customers when they purchase products and services, which requires a good understanding of the stock being sold, the variety of ways customers can shop and the ability to process payments, for example, using a till.
Food and Drink Process Operator Level 2
Food and Drink Process Operators work in one of the largest, most dynamic and fastest growing sectors of industry. Every day, producers, manufacturers and retailers make and sell millions of innovative food products to consumers in the UK and around the world.
Production Chef Level 2
Production chefs work as part of a team in time-bound and often challenging kitchen environments, for example; schools, hospitals, the Armed Forces, care homes and high street casual dining or pub kitchens. They report to the Senior Production chef or appropriate line manager.
Commis Chef Level 2
A commis chef is the most common starting position in many kitchens and in principal the most junior culinary role. A commis chef prepares food and carries out basic cooking tasks under the supervision of a more senior chef.
