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Caterer

Also known as Catering Officer.

Caterers organise and control the operations of establishments involved in catering and dining, such as restaurants, cafes, cafeterias and canteens.

TASKS

Caterers may perform the following tasks:

discuss catering arrangements with clients
talk with the chef to plan the menu
supervise the purchase and storage of food
supervise provision of all crockery, cutlery, detergents and kitchenware
ensure there is adequate security for food and equipment
keep records of payments and expenses
plan, coordinate and supervise the activities of workers in dining rooms, kitchens, bars and other areas
manage staff hiring, training and rostering
ensure the dining rooms, kitchen, storage facilities and other work areas are kept clean and conform to health regulations
attend to complaints concerning food and service

PERSONAL REQUIREMENTS

good communication and organisational skills
able to remain calm in difficult situations
able to work as part of a team

Very Good Outlook for this career!

Interest Area

SPECIALISATIONS

Hospital Food Service Manager - plans menus with a dietitian for patients and staff to ensure meals are nutritious, varied, attractive and suit the specific needs of individuals. They also direct and control the purchasing, preparation and presentation of food for public and private wards and staff cafeterias with the assistance of the head cook or chef and assistant catering officers.

EDUCATION & TRAINING

You can work as a caterer without formal qualifications. You will probably get some informal training on the job.

Entry to this occupation may be improved if you have qualifications.

You may like to consider a VOC qualification in catering operations, hospitality or kitchen operations. You may need to be 18 years or older to undertake some units. As subjects and prerequisites can vary between institutions, you should contact your chosen institution for further information.

You can also become a caterer through an apprenticeship or traineeship in Catering Operations, Hospitality or Kitchen Operations.

Entry requirements may vary, but employers generally require Year 10.

Additional Information

To serve alcohol, caterers must be a minimum of 18 years old and hold a responsible Service of Alcohol (RSA) competency card in NSW or a Responsible Service of Alcohol (RSA) certificate in the ACT. RSA short courses are widely offered by TAFE institutes and Registered Training Organisations. Contact the NSW Office of Liquor, Gaming and Racing or the ACT Office of Regulatory Services for further details.

EMPLOYMENT OPPORTUNITIES

Caterers work in large hotels, hospitals, schools, catering firms, department stores and other retail outlets. They also work in industrial and defence centre canteens, restaurants, licensed clubs and casinos. Self-employment is possible.

Positions tend to be filled by promoting an experienced person from within the organisation. People who intend to run their own business are advised to gain experience, both on the job and by studying an appropriate course.