The food industryIn large establishments, the tasks of the chef or manager are mainly administrative, it is only in small establishments that it is necessary for the chef to kitchen deals with food handling. However, although the production kitchen may be considered a small establishment, for learning purposes the head chef is only involved in administrative tasks to experience how their role would be performed in a larger commercial kitchen. Normally, the head chef of a restaurant takes care of tasks such as organizing the kitchen, hiring staff, supervising the kitchen and is responsible for the still room, crockery and is responsible stores. In the long run, purchasing equipment would also be the responsibility of the head chef. This differs slightly in training cooking where the emphasis is on the chef's ability to engage, supervise and delegate to peers. The lecturer usually prepares the menu in advance, but the chef de cuisine is responsible for distributing the class or staff to different sections of the kitchen. The Menu The menu is a three-course table d'hôte offering three courses with two or three choices in each section. . There are three starters, three main dishes accompanied by vegetables and potatoes and two sweets. Tea and coffee are also served but are prepared by restaurant staff in the still room. The kitchen sections are: Pastry Section All treats and pastries are prepared by the pastry chefs. The head chef generally assigns two people to this section, depending on the number of people available and the difficulty of the desserts to prepare. Some examples of desserts made in this year's class include Poire "Belle Hélène", Di...... middle of paper .......SocialThe role of the supervisor is perhaps most clearly seen in the relationships of work because the supervisor has motivated the staff under his responsibility. Once staff are motivated, the supervisor must exercise control. In order to achieve the required result, the staff must be organized. Three functions concerning the staff: organize, motivate, control constitute the essence of good management. During service Generally during service, the chef stands out in front of the counter where the restaurant staff collects the orders. The chef can thus ensure that everything goes well. The sous chef is responsible for announcing orders. The rest of the class usually serves the dish they have prepared, adding finishing touches or reheating it under the salamander before presenting it to the restaurant staff..