The restaurant and catering industries have undergone explosive growth in the last two years. Reality TV shows focusing on the restaurant business and cooking shows have become very popular have fueled this trend, as has a growing health consciousness among the public. Catering alone is a $6 billion a year sector of the economy and growing.
With so much money to be made, it is no surprise that catering companies are hiring like never before. This is in addition to the high hiring rate the field has always had due to high turnover in catering. Especially now though, there are always openings for catering jobs like cooks, dishwashers, bartenders and wait staff at these companies.
Unlike at a restaurant where a dishwashers job is merely to wash dishes, a dishwasher in catering also performs the duty of busing tables, cleaning bus stations and keeping an eye on the levels of food wasted. Of course, the dishwasher must do the actual dishwashing as well.
Food preparation is probably one of the most daunting of positions. It means a lot of chopping, cutting, slicing and packaging. It is your job to make sure the cooks have the ingredients they need when they need them. If they need ten onions chopped then it is your duty to make sure they are chopped and ready for when he needs them. You may have to handle meats as well as vegetables and pastas. Food preparation workers make salads and soups a lot of times as well as the chef is busy preparing the entre.
Chefs are the most important members of the catering team. In charge of getting all food prepared in a timely fashion and out to the tables, this is far from an easy job. Cooking and plating dishes to make them appealing are the major elements of their work when out on a catering job. The chef also takes care of purchasing ingredients, determining menu items and staffing the catering crew. A chef generally will have a few assistants to farm out some of this work to so that they do not become overburdened. A chef is usually the man (or gal) Friday of the catering company owner. In many cases the owner is also the head chef.
In the catering industry, wait staff have one and only one function. This is of course making sure that the food gets out to the tables. Each wait staff person will have one to four tables to handle, their job being to get each course out to all of their diners in at the same time. Being quick is essential, as is having some class and courtesy; a catering job is not quite the same thing as working at your corner greasy spoon.
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