Entry Level Positions As A Caterer

Wednesday, January 8, 2014

Entry Level Positions As A Caterer

Entry level catering jobs are available in and out of the kitchen.

Landing an entry level catering job allows beginners time to learn the trade while increasing their understanding of the business. Unlike a standard restaurant gig, catering involves additional challenges, such as preparing food in one venue and transporting it to another without sacrificing quality. Caterers also provide services in unfamiliar settings, often having to improvise, especially in situations where the site equipment may not be fully adequate. People new to catering will quickly learn to appreciate the high level of organization skill required to execute each successful event.

The Catering Business

Caterers provide food for any number of occasions, from large weddings and charitable events to small private parties. Some caterers operate with very few employees and provide self-serve, buffet style meals, while others offer a full dining experience, bringing along a full complement of staff, including waiters, bartenders and all the plates, glasses, cutlery and accompanying service ware. Larger outfits tend to have more positions available for entry level workers, so those seeking these types of job may want to start with larger businesses first.

Dishwashers

Entry-level jobs within the catering kitchen staff often start with dishwashing or prep work, both necessary positions. Dishwashers also may provide double duty as the set-up and tear-down crew, as well as making sure the kitchen is clean both before and after the service. While this may seem like sheer grunt work, a good dishwasher can make or break a crew, and that hard work will not go unnoticed by the management. Dishwashers interested in getting out of the dish pit and into the kitchen as quickly as possible can show initiative by working hard enough to afford a few minutes to give the prep crew a hand.

Prep Cooks

Next in line are the prep cooks, another position essential to the smooth operation of any good kitchen crew. Prep cooks take the first steps in putting meals together. These workers make sauces and dressings, cut up the vegetables, and prepare and season any meat or fish. They are responsible for maintaining portion control and executing the menu as designed by the chef. Prep cooks also help ready the food for transport to the event venue and serve on the buffet line if necessary. Workers coming into a catering outfit at this level must understand kitchen basics, including safe food handing techniques and read a recipe, as well as be able to work quickly and cleanly.

Front of House

Entry-level catering positions exist outside the kitchen as well, particularly in the larger companies that provide full-service, high-end meals. Starting positions at the front of the house include bussers and waitstaff, both jobs entailing a higher level of customer service than those working in the kitchen. People looking to come into the business on this side of the service must employ excellent people skills, be attentive to the needs of the guests, follow the protocols put in place by management, and maintain a professional personal appearance. Workers at this level who can maintain these standards and work well with their team may find themselves advancing to a head waiter position and management down the road.

Not stop draining

Wednesday, January 8, 2014