Becoming a Caterer

Caterers are responsible for producing attractive, appetizing food in a variety of settings. The work requires specialized skills, a high degree of manual dexterity, creativity, and the ability to withstand the hot, steamy, and hectic conditions often found in busy kitchens. The work is physically demanding, with long periods of standing and plenty of lifting and carrying. It also requires working early or late and on weekends.

The job:

Duties depend on the setting. In a fast food restaurant or snack bar, a call order cook prepares meals as customers come in, probably using a microwave oven. Staff may work on a rota, taking turns to prepare, cook, and serve customers.

In a hotel or traditional restaurant, the work may be more specialized. Each section of the kitchen is run by a chef de partie who is responsible for a particular part of the work and food preparation: sauces, pastry, including sweets, breads, and patisserie, fresh and cooked vegetables, larder (starters, cold meats, and salads). A commis chef, who is learning the job, will spend three to six months in each section to acquire the necessary skills. A head chef, or sous chef, needs to be skilled in all aspects of kitchen work, but the head chef's responsibilities are also concerned with the management of the kitchen.

Sometimes known as executive chef, or maitre chef de cuisine, the head chef's responsibilities include planning to use, ordering supplies, controlling costs, managing staff and budgets, and achieving profit targets. If the profit targets are not being met, it could be that portions are too large or food is being wasted or pilfered. The chef would need to deal with this. Split shifts are common in hotels, with kitchen staff working until late with time off in the afternoon.

Cooks and chefs are also employed in hospitals, schools, staff restaurants, and the armed forces. In some cases, the range of work does not need as much skill as working in a restaurant. These setting could vary from an oil production platform, catering for production workers, to a prestigious city center office block, which is busiest at lunchtime.

There are also opportunities to cater for small numbers working in directors dining rooms or for private dinner parties. This work is often carried out on a freelance basis.

Because of the need for food safety and hygiene, and to ensure teamwork in apparently chaotic conditions, discipline and protocol in kitchens are very important, with strict rules on uniform, covering up hair, and not wearing jewelry.

Training involved:

Entry is usually by means of on-the-job training, often with college study provided by the employer. Full-time college courses lasting from 1 to 3 years can also equip school leavers with some of the necessary skills. Despite having followed this route, students may still start as a trainee, or commis chef. A number of private cookery schools offer courses of varying length, from a few weeks to one year. Students may go from these courses to specialist areas, such as working in directors' dining rooms or function catering.

Future prospects:

There is a huge imbalance between the industry's demand for staff and the output from colleges and training schemes. Once trained and experienced, it is easy to move from one sector of the industry to another, particularly during the early stages of a career. Craft training can be used as a way in to supervisory and management positions and, with years of practice, chefs can work their way up the ladder to reach the well-paid jobs. Many shafts start up a restaurant, hotel or some other catering business.

There are fashions in food and an intending cook should be prepared to be inundated and to learn new styles of cuisine, techniques, and presentation. There are opportunities to travel and work in most parts of the world, especially where the tourist industry is established.

For further information, please contact a professional training the body, such as hotel and catering and institutional management Association.