various vocational qualifications are available at Levels 2 to 4
restaurant and catering establishment managers and proprietors plan, direct and co-ordinate the catering services of restaurants, hotels and large-scale catering services within other organisations
entry requirements of this job: Entry is possible with a variety of academic qualifications and/or relevant experience
Requirements
bar management: 1 year
supervising experience: 1 year
plans catering services and directs staff; • decides on range and quality of meals and beverages to be provided; • discusses customer’s requirements for special occasions; • purchases or directs the purchasing of supplies and arranges for preparation of accounts; • verifies that quality of food, beverages and waiting service is as required, that kitchen and dining areas are kept clean and appropriate hygiene standards are maintained in compliance with statutory requirements; • plans and arranges food preparation in collaboration with other staff and organises the provision of waiting or counter staff; • checks that supplies are properly used and accounted for to prevent wastage and loss and to keep within budget limit; • determines staffing, financial, material and other short- and long-term requirements
hospitality: 1 year
restaurant management: 1 year
customer service: 1 year
management: 1 year
supervising experience: 2 years
sous chef
Trade
food Preparation & Service
Food Preparation & Service
Salary
salary
Responsibility
chefs plan menus and prepare, or oversee the preparation of food in restaurants and catering sites /events
Requirements
there are no formal academic requirements
training is provided off- and on-the-job
NVQs/ SVQs, BTEC Certificates and Diplomas and foundation degrees are available
apprenticeships leading to an NVQ/SVQ at Level 3 are also available
courses are also run by private cookery schools
cooking: 1 year
requisitions or purchases and examines foodstuffs from suppliers to ensure quality; • plans menus, prepares, seasons and cooks foodstuffs or oversees their preparation and monitors the quality of finished dishes; • supervises, organises and instructs kitchen staff and manages the whole kitchen or an area of the kitchen; • ensures relevant hygiene and health and safety standards are maintained within the kitchen; • plans and co-ordinates kitchen work such as fetching, clearing and cleaning of equipment and utencils