FRENCH TERM USED FOR STAFF IN CATERING ESTABLIHMENTS

FRENCH TERM USED FOR STAFF IN CATERING ESTABLISHMENTS

The term commonly used in French for staff in catering establishments is “le personnel de restauration” or simply “le personnel.” This refers to the employees working in various roles such as waiters/waitresses, chefs, kitchen staff, bartenders, and other related positions in restaurants, cafes, hotels, or any food service establishment.

S/NO	ENGLISH	FRENCH
1	Head waiter/captain/supervisor	Maitre d’ hotel
2	Station waiter	Chef De Rang
3	Kitchen porter	Le Garcon De Cuisine
4	Head chef	Le Chef De Cuisine
5	Waiter/Server	Commis de rang/ Garcon
6	Barman	Garcon de Comotor
7	Room Service/ Assistance flour waiter	Commis d’etage
8	Still room maid	La Fille d’ Office
9	Still room man	Le Garcon d’ office
10	Cleaning waiter/Bus boys/bus person	Commis De Barrasseur

EVALUATION QUESTIONS

Give the French word used for the following:-

1. Still room man
2. Cleaning waiter
3. Bar man
4. Station waiter
5. Kitchen porter.
6. Head chef

READING ASSINMGNENT: Read more on the FRENCH TERMS used in catering establishments (Catering and craft practice SS3 by Aminu Bariki Pages 87-88)

See also

PORTION CONTROL

CONTROL SYSTEM IN CATERING ESTABLISHMENTS

BILL PREPRATION AND PRESENTATION | BILL METHODS. CHECKS, PREPAID, NO CHARGE & VOUCHER

COSTING | ADVANTAGES, ELEMENTS & DISH COSTING

COCKTAILS – FULL EXPLANATION