Kitchen Staff – Catering

Continental Cook, Assistant Cook, Parota Maker and Cook Helper
Examples of Caterer responsibilities
Create and submit event contracts with regard to meal preparation and delivery
Plan menus with us or our customers to ensure all meals meet the customer’s expectations
Source all ingredients for planned menu in advance of each event
Transport meals and associated items to event venue
Serve meals and beverages to event attendees
Clean up venue after event to ensure no food, plates, beverages or other detritus remain behind
Consult with customers about any meal or head count changes prior to event
Inspect final arrangements with the customer to ensure satisfaction
Submit invoices for customers in accordance with company policies
Communicate with event coordinator

Creativity: Caterers are often in charge of creating new and innovative dishes for celebrations or events, as well as knowing what will be possible to cook all at once. Knowledge of ingredients and how to use them in a creative way will serve you well.
Hand-Eye Coordination: Caterers work with knives and must have excellent technique when cutting and preparing food. Hand-eye coordination is needed.
Sense of Taste and Smell: Serving delicious food brings to customers creates business. Caterers are the last line of defense to make sure each piece of food is safe, prepared correctly and tasty.
Time Management Skills: Kitchens get busy quickly, food can get ruined easily if you cannot manage your time. Great time management will help you avoid burned or spoiled food and angry customers.
Business Acumen: Caterers must understand the business. You have to balance your expenses with your profits, manage the kitchen staff, minimize waste, and keep the kitchen running smoothly.
CV to:
Source: dubaiba

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