Caterers organise and control the operations of establishments involved in catering and dining, such as restaurants, cafes, cafeterias and canteens.
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
- make sure 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
- make sure that 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.
Hospital Food Service Manager
A hospital food service manager plans menus with a dietitian for patients and staff to make sure that 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.
- good communication and organisational skills
- able to remain calm in difficult situations
- able to work as part of a team.
Education and Training, Employment Opportunities and Additional Information
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