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The foodservice (US English) or catering (British and Commonwealth English) industry includes the businesses, institutions, and companies which prepare meals outside the home. [1] It includes restaurants , grocery stores , school and hospital cafeterias , catering operations, and many other formats.
Storekeeper (SK) is an enlisted rating in the United States Coast Guard; until 2009 it was also a United States Navy rating, the most common supply rate in U.S. Navy vs. CS (culinary specialist) and SH (Ship's Serviceman) and very much equivalent to the MOS 92 of the U.S. Army.
The chief mate is the head of the deck department on a merchant's vessel, second-in-command after the ship's master. The chief mate's primary responsibilities are the vessel's cargo operations, its stability, and supervising the deck crew. The mate is responsible for the safety and security of the ship, as well as the welfare of the crew on board.
Catering is the business of providing food services at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, festival, filming location or film studio. History of catering
Logistics specialists typically fall under the command or supervision of commissioned officers of the U.S. Navy Supply Corps.The exception to this is in the case of those sailors in the logistics specialist rating who hold the Navy Enlisted Classification of independent storekeeper, which trains logistics specialist 1st class petty officers and above to operate independently of a supply officer.
First World War memorial in Kilkenny, Ireland, giving "Donkeyman" as a rank; such a man was the operator of a steam donkey aboard a merchant ship.. The following equivalent ratings in the Merchant Navy were those officially recognised by the National Maritime Board for British Merchant Navy ocean-going cargo vessels carrying up to six passengers in 1919, 1943, and 1964.
cleans dishes and utensils, and may be entrusted with basic preparatory jobs. [3] Marmiton (pot and pan washer; kitchen porter) in larger restaurants, takes care of all the pots and pans instead of the plongeur. [4] Rôtisseur (roast cook) manages a team of cooks that roasts, broils, and deep fries dishes. [3] Grillardin (grill cook)
By employment, it is the UK's fourth-largest industry. The most jobs in the industry are found in London (around 500,000) and South East England (around 400,000); 18% of workers in the UK industry are in London. There are around 1.5m restaurant workers, and around 0.5m work in hotels.
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