Different Hotel Careers

Chef coats hotel –

A concierge is an employee who lives on the premises and serves as a janitor and general caretaker.

In medieval times, the concierge was an officer of the King who was charged with executing justice, with the help of his bailiffs. Some larger apartment buildings or groups of buildings retain the use of a concierge, without the traditional disposition whereas the concierge saw all comings and goings. In hotels and certain other facilities, a concierge assists guests with various tasks like finding taxicabs, restaurants, and interesting places to visit. Additionally there are private concierge service companies, that cater to individuals or organizations and provide a whole range of services. Typically provided services include travel arrangement, event planning, vacation planning, homewatch management and errand services to name a few. These independent concierges generally charge a fee on top of the cost of the service, to cover their time and expenses.

The owners and operators of concierge and errand service businesses are supported and advocated by the non-profit International Concierge and Errand Association and the National Concierge Association. These associations serve their members through essential resources, continuing education, networking opportunities and other professional endeavors.

Hotel concierge staffs in the US have their own professional association – Les Clefs d'Or. Bathroom attendants are workers stationed in a bathroom that provide tap water, soap, towels and an assortment of toiletries. Chef is a term commonly used to refer to an individual who cooks professionally. The Chef de Cuisine's placement within the kitchen can vary depending on the individual restaurants hierarchy setup. Generally, it is either equivalent to an Executive Chef position, or a position equivalent to a Sous Chef, under the command of an Executive Sous Chef.

The sous chef (pronounced "soo-shef"—French for "under chef") is the direct assistant of the Executive Chef. The Sous Chef often shares some duties with the executive chef, such as menu planning, costing and ordering. Larger kitchens often have more than one sous chef, with each covering a certain shift or having his or her own area of responsibility, such as the banquet sous chef, in charge of all banquets, or the executive sous chef, in charge of all other sous chefs.

A chef de partie, also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In larger kitchens, each station chef would have cooks and assistants (commis) that help with the particular duties that are assigned to that area. With experience, assistants may be promoted to station cooks and then to station chefs.

A valet or gentleman's gentleman is a gentleman's male servant. The valet performs personal services such as maintaining his employer's clothes, running his bath and perhaps (especially in the past) shaving his employer. In a bachelor's household the valet might perform light housekeeping duties as well.