Commissionaire

1. Commissionaire – Comicionista

a commissionaire is an attendant, messenger or subordinate employed in hotels, whose chief duty is to attend at railway stations, secure customers, take charge oftheir luggage, carry out the necessary formalities with respect to it and have it sent on to the hotel.

Comisionista es un asistente, mensajero o subordinado empleados en hoteles, cuyo principaldeber es asistir en las estaciones ferroviarias, clientes seguros, hacerse cargo de su equipaje, llevar a cabo los trámites necesarios con respecto a la misma y que le sea enviada al hotel.

2. SousChef - Cocinero

A Sous-Chef de Cuisine also Under-chef of the kitchen is a chef who is the “the second in command in a kitchen; the person ranking next after the head chef.” [1] Because thesous-chef is second in command, he or she holds a lot of responsibility in the kitchen, which can eventually lead to promotion to becoming the executive chef. A sous-chef is employed by an institution thatuses a commercial grade kitchen, such as a restaurant, hotel, or cruise ship.

Un Sous-Chef de Cuisine también Bajo-chef de la cocina es un chef que es el "segundo al mando en una cocina; la personaque la clasificación siguiente después el jefe de cocina. "[1] Debido a que el sous-chef es el segundo al mando, él o ella tiene una gran responsabilidad en la cocina, lo que eventualmente puedeconducir a la promoción de convertirse en el chef ejecutivo. Un sous-chef es empleado por una institución que utiliza una cocina de calidad comercial, como un restaurante, un hotel o crucero.

3.Receptionist – Recepcionista

A receptionist is an employee taking an office/administrative support position. The work is usually performed in a waiting area such as a lobby or front office desk of anorganization or business. The title "receptionist" is attributed to the person who is employed by an organization to receive or greet any visitors, patients, or clients and answer telephone calls.

Una...