People are often passionate about food. Some people are passionate about the food that they eat, whilst some people are also passionate about the food that they cook. Whatever your preference - cooking, eating, or both - there is a 'foodie' career out there that could give you ultimate job satisfaction. Food is often thought of as a vital element in any sort of celebration or gathering, meaning that there is plenty of opportunity to make a go of a career in the catering industry.
If this is something you've considered, and you think you'd like to change career, then depending on your ultimate goal, as well as your previous experience in catering, there are a few different employment routes that you can take. This article takes a quick look at how to change to a career in catering.
What Job Positions Are AvailableThere are many ways to work within the catering business, and the route you take to changing career may depend on the sort of work you're looking for. For instance, if you have no previous experience of working within a kitchen, you might have to start at employment at a very junior level, such as Kitchen Assistant or Kitchen Porter with the opportunity to learn and progress as you work. Jobs include food preparation, cleaning and dealing with stock. Many employers are keen for their staff to train and become qualified as they work. This sort of approach is very involved and as with many catering jobs, involves long, tiring hours in a hot kitchen. The pay also varies on the establishment in which you choose to work.
However, if you already have some experience of working in a restaurant kitchen, you may be considered for more senior roles in smaller businesses, such as a Sous Chef, or Kitchen Manager/Supervisor. You will probably have to demonstrate your skills and knowledge, as well as providing a good CV with bona fide references when you apply for such a position. You may be involved in creative aspects such as helping to devise menus and plan new dishes, in which case your passion for food and your fresh ideas should be well documented. Experience of supervising staff and managing stock beforehand will also definitely be a bonus.
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If you have a Food Safety and Catering qualification, this will also help your chances of starting a little higher up the ladder in terms of career development, with the potential to earn a good, fair salary. Having a good understanding of food and hygiene is also very important. A food hygiene and safety certificate is also a rudimentary qualification when working for yourself, or running your own business. You'll also need health & safety approved premises from which to base and run your operation.
TrainingMany catering jobs don't require a whole host of GCSEs and A-Levels to begin work. However, to boost your chances of getting the most out of a catering job, you can undertake training towards a valid and recognised qualification. Whatever area of catering you wish to enter into, this can often be done as you work - as with the vast array of catering-related qualifications such as BTEC HND in Professional Cookery, Level 2 Diploma in Professional Cookery and GCSE in Catering for chefs - or as part of a college course that will involve practical training.
If you are looking for a more managerial or supervisory role in catering, then there are also opportunities to train towards an NVQ or BTEC HND in Hospitality Supervision or Hospitality Management. Again, the course you take really depends on your previous experience, and which area of catering that you decide to work in. The main point is that there are a large number of courses to choose from, many of which will allow you to earn as you learn.
Once you have achieved certain qualifications, there is also the opportunity to continually train and develop your skills, particularly if you wish to specialise. If you're serious about a career change into catering, then it may be worth contacting your local college to find out just what training opportunities are open to you.
SkillsWhatever position you choose to work within, in the catering profession there are a few attributes that are considered important for all job roles. You'll firstly have to be physically fit with a good level of stamina. This is because many catering jobs involve working in hot, busy, pressurised kitchens where you have to be constantly thinking on your feet. The ability to multi-task and communicate well are also imperative, with organisational skills being of the utmost importance.
Catering offers great opportunities for career development. To work within this profession you'll obviously need a passion for food, but also have the dedication and motivation to work long and sometimes unsociable hours.
Friday, 16 January 2009
Catering Jobs
The catering industry is a $6 billion business, and it is expected to grow in the future. Given this, it can be expected that there are a lot of employment opportunities in the catering industry. The good new is these opportunities are open to almost all age groups, especially to those who are looking for part time work. This includes college students and homemakers who are looking for extra income. In addition, the high turn over in the catering industry assures people that there are plenty of jobs to go around. Among the jobs that are available include chefs, cooks, wait staff and food preparation workers.
Basically, food preparation workers are the people who prepare the ingredients that chefs and cooks prepare. Some of the most common tasks include slicing fruits and vegetables, peeling them, cutting meat, poultry and fish, and measuring and weighing the ingredients for the chef or the cook. In addition, they clean the equipment used in cooking, dishes and cleaning work areas.
The chef or cook prepares the meal by following specific recipes. Often times they also help plan the menu that is offered during the reception. More importantly, it is the job of the chef to direct the operations of the kitchen and to make sure that everything runs smoothly and according to schedule. In addition, it is also the responsibility of the chef to make sure that the kitchen has enough supplies, ingredients and workers. The wait-staff serves food to the guests attending the reception, as well as makes sure that wine glasses and water glasses are filled, etc.
The catering industry is a multi-billion industry that employs a large number of people across most age groups, especially younger people. Among these employment opportunities, some of the most common jobs are those of chef or cook, food preparation workers and wait staff. These are some of the most important jobs in the catering industry because it is the chef that acts as the "director" of the operations of the kitchen and it is the food preparation worker that makes sure that the "director" does his job effectively and the wait staff makes sure that all guests are satisfied and served promptly
Basically, food preparation workers are the people who prepare the ingredients that chefs and cooks prepare. Some of the most common tasks include slicing fruits and vegetables, peeling them, cutting meat, poultry and fish, and measuring and weighing the ingredients for the chef or the cook. In addition, they clean the equipment used in cooking, dishes and cleaning work areas.
The chef or cook prepares the meal by following specific recipes. Often times they also help plan the menu that is offered during the reception. More importantly, it is the job of the chef to direct the operations of the kitchen and to make sure that everything runs smoothly and according to schedule. In addition, it is also the responsibility of the chef to make sure that the kitchen has enough supplies, ingredients and workers. The wait-staff serves food to the guests attending the reception, as well as makes sure that wine glasses and water glasses are filled, etc.
The catering industry is a multi-billion industry that employs a large number of people across most age groups, especially younger people. Among these employment opportunities, some of the most common jobs are those of chef or cook, food preparation workers and wait staff. These are some of the most important jobs in the catering industry because it is the chef that acts as the "director" of the operations of the kitchen and it is the food preparation worker that makes sure that the "director" does his job effectively and the wait staff makes sure that all guests are satisfied and served promptly
Hospitality Industry Jobs
What kind of work can I do?
Opportunities in restaurants include management and chef work. Opportunities for business managers, finance managers and operational staff exist within larger restaurant chains.
Pubs, bars and clubs offer opportunities in licensed retailing, management, promotions and event management.
Hotels offer management, event organisation, restaurant and bar work and a whole range of operational roles, including finance, human resources and marketing.
Contract catering involves providing professional food services such as hospitals, schools, entertainment venues or large public sector organisations.
Events, conferences and meetings are big business. Approximately two-thirds of conferences and events take place in hotels (Trends and Statistics 2006, British Hospitality Association), although there are opportunities available within event companies that operate outside of event venues.
What’s it like working in this sector?
Working in contract catering, providing meals in schools, hospitals and staff restaurants can be a nine-to-five job, whereas working in restaurants and pubs can mean longer but more flexible hours.
Working in hotels usually means longer hours but promises a wide variety of jobs and early responsibility.
Many occupations within the sector may be appropriate for those seeking flexible working hours or who wish to work part time.
Salaries vary and depend on the size of the company, the amount of responsibility involved and the type of organisation. Sometimes, packages can include profit-related pay, subsidised accommodation or meals, pension schemes or health insurance.
Starting salaries for trainee hotel managers can be around £12,000 to £20,000. A starting salary for a restaurant manager can range from £16,000 to £19,000. Starting salaries in event management can range from £13,000 to £21,000 (AGCAS Occupational Profiles, 2006). For more information on working conditions and salaries see explore types of job
How big is this sector?
According to the British Hospitality Association, the industry is made up of about 127,000 businesses and employs a workforce of 1.6 million people.
There are approximately 22,000 hotels and guest houses, plus around 16,000 bed and breakfasts, in the UK .
Restaurants employ over 500,000 full-time and part-time staff.
Contract catering and hospitality services account for 19% of the sector (all figures from Trends and Statistics, 2006, British Hospitality Association).
Opportunities in restaurants include management and chef work. Opportunities for business managers, finance managers and operational staff exist within larger restaurant chains.
Pubs, bars and clubs offer opportunities in licensed retailing, management, promotions and event management.
Hotels offer management, event organisation, restaurant and bar work and a whole range of operational roles, including finance, human resources and marketing.
Contract catering involves providing professional food services such as hospitals, schools, entertainment venues or large public sector organisations.
Events, conferences and meetings are big business. Approximately two-thirds of conferences and events take place in hotels (Trends and Statistics 2006, British Hospitality Association), although there are opportunities available within event companies that operate outside of event venues.
What’s it like working in this sector?
Working in contract catering, providing meals in schools, hospitals and staff restaurants can be a nine-to-five job, whereas working in restaurants and pubs can mean longer but more flexible hours.
Working in hotels usually means longer hours but promises a wide variety of jobs and early responsibility.
Many occupations within the sector may be appropriate for those seeking flexible working hours or who wish to work part time.
Salaries vary and depend on the size of the company, the amount of responsibility involved and the type of organisation. Sometimes, packages can include profit-related pay, subsidised accommodation or meals, pension schemes or health insurance.
Starting salaries for trainee hotel managers can be around £12,000 to £20,000. A starting salary for a restaurant manager can range from £16,000 to £19,000. Starting salaries in event management can range from £13,000 to £21,000 (AGCAS Occupational Profiles, 2006). For more information on working conditions and salaries see explore types of job
How big is this sector?
According to the British Hospitality Association, the industry is made up of about 127,000 businesses and employs a workforce of 1.6 million people.
There are approximately 22,000 hotels and guest houses, plus around 16,000 bed and breakfasts, in the UK .
Restaurants employ over 500,000 full-time and part-time staff.
Contract catering and hospitality services account for 19% of the sector (all figures from Trends and Statistics, 2006, British Hospitality Association).
Role of Hotel Restaurant Manager
A hotel restaurant manager, or maître d'hôtel, is responsible for the general day-to-day operation of the hotel restaurant and is ultimately responsible for the quality of service provided by the establishment.
Hotel restaurant managers have a clearly defined role with responsibility for the overall hotel management team. They are in constant contact with management, kitchen staff and customer services.
Typical work activities include:
supervising table layout;
welcoming guests and dealing with any complaints;
pre-booking and budgeting for events such as parties and special functions;
setting prices and choosing menu items;
managing finance, for example staff payroll and paying suppliers;
informing the executive chef of day-to-day requests from guests;
managing staff including organising rotas, recruitment and training;
stock control.
Hotel restaurant managers have a clearly defined role with responsibility for the overall hotel management team. They are in constant contact with management, kitchen staff and customer services.
Typical work activities include:
supervising table layout;
welcoming guests and dealing with any complaints;
pre-booking and budgeting for events such as parties and special functions;
setting prices and choosing menu items;
managing finance, for example staff payroll and paying suppliers;
informing the executive chef of day-to-day requests from guests;
managing staff including organising rotas, recruitment and training;
stock control.
Restaurant Manager
Restaurant managers ensure that restaurants operate efficiently and profitably while maintaining their reputation and ethos. Restaurant managers must coordinate a variety of activities, whatever the size or type of the outlet. Managers are responsible for the business performance of their restaurant, as well as maintaining high standards of food, service and health and safety.
Restaurant management combines strategic planning, shift pattern organisation and day-to-day management activities. Depending on the nature of the outlet, the role may have creative aspects, particularly in marketing and business development.
As a key role within the hospitality sector, restaurant management may be fast-paced, highly demanding and very rewarding.
» Typical work activities
Typical work activities will vary depending on the type of restaurant, but usually include:
Business activities:
taking responsibility for the business performance of the restaurant;
analysing and planning restaurant sales levels and profitability;
organising marketing activities, such as promotional events and discount schemes;
preparing reports at the end of the shift/week, including staff control, food control and sales;
creating and executing plans for department sales, profit and staff development;
setting budgets and/or agreeing them with senior management;
planning and coordinating menus.
Front of house:
coordinating the entire operation of the restaurant during scheduled shifts;
managing staff throughout their shift and providing them with feedback;
responding to customer complaints;
ensuring that all employees adhere to the company's uniform standards;
meeting and greeting customers and organising table reservations;
advising customers on menu and wine choice;
recruiting, training and motivating staff;
organising and supervising the shifts of kitchen, waiting and cleaning staff.
Housekeeping:
maintaining high standards of quality control, hygiene, and health and safety;
checking stock levels and ordering supplies;
preparing cash drawers and providing petty cash as required;
helping in any area of the restaurant when circumstances dictate
Restaurant management combines strategic planning, shift pattern organisation and day-to-day management activities. Depending on the nature of the outlet, the role may have creative aspects, particularly in marketing and business development.
As a key role within the hospitality sector, restaurant management may be fast-paced, highly demanding and very rewarding.
» Typical work activities
Typical work activities will vary depending on the type of restaurant, but usually include:
Business activities:
taking responsibility for the business performance of the restaurant;
analysing and planning restaurant sales levels and profitability;
organising marketing activities, such as promotional events and discount schemes;
preparing reports at the end of the shift/week, including staff control, food control and sales;
creating and executing plans for department sales, profit and staff development;
setting budgets and/or agreeing them with senior management;
planning and coordinating menus.
Front of house:
coordinating the entire operation of the restaurant during scheduled shifts;
managing staff throughout their shift and providing them with feedback;
responding to customer complaints;
ensuring that all employees adhere to the company's uniform standards;
meeting and greeting customers and organising table reservations;
advising customers on menu and wine choice;
recruiting, training and motivating staff;
organising and supervising the shifts of kitchen, waiting and cleaning staff.
Housekeeping:
maintaining high standards of quality control, hygiene, and health and safety;
checking stock levels and ordering supplies;
preparing cash drawers and providing petty cash as required;
helping in any area of the restaurant when circumstances dictate
The Role of Catering Manager
Catering managers plan, organise and develop the food and beverage services of organisations and businesses, whilst meeting customer expectations, food and hygiene standards and financial targets.
There are a wide range of jobs in catering management, along with a number of different routes into the industry. Roles include: managing restaurants, bars and other outlets in hotels, resorts or cruise liners; providing catering services at events; or running catering operations in organisations such as hospitals, schools and higher education institutions.
With ongoing growth in the service industry, opportunities in this demanding but rewarding area continue to grow.
» Typical work activities
The role varies according to the size and nature of the establishment: in a small operation, the catering manager has more of a 'hands on' role and will be involved in the day-to-day running of the operation; in contract catering, the catering manager will spend time negotiating with the client organisation, assessing its requirements and ensuring that it is satisfied with the service delivered.
Typical tasks will include:
recruiting and training permanent and casual staff;
organising, leading and motivating the catering team;
planning menus in consultation with chefs;
ensuring health and safety regulations are strictly observed;
budgeting and establishing financial targets and forecasts;
monitoring the quality of the product and service provided;
keeping financial and administrative records;
managing the payroll and monitoring spending levels;
maintaining stock levels and ordering new supplies as required;
interacting with customers if involved with 'front of house' work;
liaising with suppliers and clients;
negotiating contracts with customers (in contract catering).
In more senior posts, principal tasks will involve:
setting and agreeing budgets;
monitoring quality standards;
overseeing the management of facilities, e.g. checking event bookings and allocation of resources/staff;
planning new promotions and initiatives, and contributing to business development;
dealing with staffing and client issues;
keeping abreast of trends and developments in the catering industry such as menus, consumer tastes and management issues
There are a wide range of jobs in catering management, along with a number of different routes into the industry. Roles include: managing restaurants, bars and other outlets in hotels, resorts or cruise liners; providing catering services at events; or running catering operations in organisations such as hospitals, schools and higher education institutions.
With ongoing growth in the service industry, opportunities in this demanding but rewarding area continue to grow.
» Typical work activities
The role varies according to the size and nature of the establishment: in a small operation, the catering manager has more of a 'hands on' role and will be involved in the day-to-day running of the operation; in contract catering, the catering manager will spend time negotiating with the client organisation, assessing its requirements and ensuring that it is satisfied with the service delivered.
Typical tasks will include:
recruiting and training permanent and casual staff;
organising, leading and motivating the catering team;
planning menus in consultation with chefs;
ensuring health and safety regulations are strictly observed;
budgeting and establishing financial targets and forecasts;
monitoring the quality of the product and service provided;
keeping financial and administrative records;
managing the payroll and monitoring spending levels;
maintaining stock levels and ordering new supplies as required;
interacting with customers if involved with 'front of house' work;
liaising with suppliers and clients;
negotiating contracts with customers (in contract catering).
In more senior posts, principal tasks will involve:
setting and agreeing budgets;
monitoring quality standards;
overseeing the management of facilities, e.g. checking event bookings and allocation of resources/staff;
planning new promotions and initiatives, and contributing to business development;
dealing with staffing and client issues;
keeping abreast of trends and developments in the catering industry such as menus, consumer tastes and management issues
Hospitality Schools
Until now, you had heard about this subject plenty of times, but really didn't understand what all the fuss was about. When a prospective learner is looking to focus a culinary or hospitality instruct, there are some aspects that they should believe before they make their result. They first want to reveal if the instruct the institution submits hysterics the goals they have set for themselves. Next, they should look at the instructs accreditation. Also, they want to know if the institution rallies trade values by contacting the accrediting action, The American cooking Federation.
Question about the faculty. What print of values must the instructor rally in order to show at that particular institution? The learner also wants to know that on completion of their exercise, they will be frequent with and be able to maneuver utensils that are worn in that trade. Students should find out from the institution where their graduates are running and what print of assistance is presented to help graduates find employment after graduation.
Fortunately, there are a lot of opportunities nowadays for learners to arrange for hospitality and culinary instruct career exercise. Many high instructs and vocational instructs submit an open type of program linked to the hospitality trade. While winning these program, learners have the opportunity to be intricate in instruct banquets, catering instruct trial and/or running with their instruct refectory.
If you liked the first section of this article, stay tuned because we have more to follow in the next section! Somebody looking to focus hospitality instructs or instructs should see what print of job openings linked to the hospitality trade might be presented in their question. This not only arranges them for their official exercise, but it also gives them a good idea of what the hospitality trade is all about.
Squeal with people that are presently running in this burgeoning trade. Make an incline of questions you may have and get enter from a type of sources. This way the learner can get an idea of what it is like to work in the hospitality tackle.
There are certain qualities that are the keys to a successful career in culinary arts. First, one's plea to become a cook is of chief importance. Following is commitment, to manually and to the profession. This helps when life does not go according to their diagram. Professional outlook is next on the incline. It is important to be assured in your dress, your interactions and the errands you do. If you are perceived as a professional, you will be treated as one.
Last, are culinary and hospitality skills. Each learner must have the fundamental skills wanted to fastened an access-echelon arrange in the trade. These qualities are the shop blocks of a career and should to be the cornerstones of a learner's culture. Having this information handy will help you a great deal the next time you find yourself in need of it.
Question about the faculty. What print of values must the instructor rally in order to show at that particular institution? The learner also wants to know that on completion of their exercise, they will be frequent with and be able to maneuver utensils that are worn in that trade. Students should find out from the institution where their graduates are running and what print of assistance is presented to help graduates find employment after graduation.
Fortunately, there are a lot of opportunities nowadays for learners to arrange for hospitality and culinary instruct career exercise. Many high instructs and vocational instructs submit an open type of program linked to the hospitality trade. While winning these program, learners have the opportunity to be intricate in instruct banquets, catering instruct trial and/or running with their instruct refectory.
If you liked the first section of this article, stay tuned because we have more to follow in the next section! Somebody looking to focus hospitality instructs or instructs should see what print of job openings linked to the hospitality trade might be presented in their question. This not only arranges them for their official exercise, but it also gives them a good idea of what the hospitality trade is all about.
Squeal with people that are presently running in this burgeoning trade. Make an incline of questions you may have and get enter from a type of sources. This way the learner can get an idea of what it is like to work in the hospitality tackle.
There are certain qualities that are the keys to a successful career in culinary arts. First, one's plea to become a cook is of chief importance. Following is commitment, to manually and to the profession. This helps when life does not go according to their diagram. Professional outlook is next on the incline. It is important to be assured in your dress, your interactions and the errands you do. If you are perceived as a professional, you will be treated as one.
Last, are culinary and hospitality skills. Each learner must have the fundamental skills wanted to fastened an access-echelon arrange in the trade. These qualities are the shop blocks of a career and should to be the cornerstones of a learner's culture. Having this information handy will help you a great deal the next time you find yourself in need of it.
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