CATERING

A caterer is responsible for preparing food for events, be they personal gatherings or business occasions. Duties include menu arrangements, serving courses, delivery and presentation, in addition to staff management (dependant on seniority/role specifics).

Caterers must adhere to regulations for food handling and safety; be able to communicate with suppliers, etc.; be able and willing to discuss any changes with clients; check that sites meet appropriate standards and evaluate kitchen facilities, layout, etc.; estimate costs and invoice accordingly (dependant on seniority/role specifics)

Please note: Catering Assistants require the Level 2 Food Hygiene and Safety for Catering. Catering Supervisors / Managers require the Level 3 Food Hygiene and Safety for Catering.

The FSA also advises that Food Allergen Awareness Training is completed.