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Industries & Professions /
A caterer is a chef, purchasing agent, personnel director, and accountant. Often a caterer will also play the role of host, allowing clients to enjoy their own party. A caterer's responsibilities vary, depending on the size of the catering firm and the specific needs of individual clients. While preparing quality food is a concern no matter what the size of the party, larger events require far more planning and coordination. For example, a large catering firm may organize and plan a formal event for 1,000 people, including planning and preparing a seven-course meal, decorating the hall with flowers and wall hangings, employing 20 or more wait staff to serve food, and arranging the entertainment. The catering firm will also set up the tables and chairs and provide the necessary linen, silverware, and dishes. A catering company may organize 50 or so such events a month or only several a year. A smaller catering organization may concentrate on simpler events, such as preparing food for an informal buffet for 15 people.
Caterers service not only individual client, but also industrial clients. A caterer may supervise a company cafeteria or plan food service for an airline or cruise ship. Such caterers often take over full-time supervision of food operations, including ordering food and other supplies, supervising personnel and food preparation, and overseeing the maintenance of equipment.
Caterers need to be flexible in their approach to food preparation, that is, able to prepare food both on and off-premises, as required by logistical considerations and the wishes of the client. For example, if the caterer is handling a large banquet in a hotel or other location, he or she will usually prepare the food on-premises, using kitchen and storage facilities as needed. The caterer might also work in a client's kitchen for an event in a private home. In both cases, the caterer must visit the site of the function well before the actual event to determine how and where the food will be prepared. Caterers may also prepare food off-premises, working either in their own kitchens or in a mobile kitchen.
Working with the client is obviously a very important aspect of the caterer's job. Clients always want their affairs to be extra special, and the caterer's ability to present such items as a uniquely shaped wedding cake or to provide beautiful decorations will enhance the ambiance and contribute to customer satisfaction. The caterer and the client work together to establish a budget, develop a menu, and determine the desired atmosphere. Many caterers have their own special recipes, and they are always on the lookout for quality fruits, vegetables, and meats. Caterers should have an eye for detail and be able to make fancy hors d'oeuvres and eye-catching fruit and vegetable displays.
Although caterers can usually prepare a variety of dishes, they may have a specialty, such as Cajun or Italian cuisine. Caterers may also have a special serving style (for example, serving food in Renaissance period dress) that sets them apart from other caterers. Developing a reputation by specializing in a certain area is an especially effective marketing technique.
The caterer is a coordinator who works with suppliers, food servers, and the client to ensure that an event comes off as planned. The caterer must be in frequent contact with all parties involved in the affair, making sure, for example, that the food is delivered on time, the flowers are fresh, and the entertainment shows up and performs as promised.
Good management skills are extremely important. The caterer must know how much food and other supplies to order, what equipment will be needed, how many staff to hire, and how to coordinate various activities to ensure a smooth-running event. Purchasing the proper supplies entails knowledge of a variety of food products, their suppliers, and the contacts needed to get the right product at the best possible price.
Caterers working in a large operation may appoint a manager to oversee an event. The manager will take care of the ordering, planning, and supervising responsibilities and may even work with the client.
As entrepreneurs, caterers have many important day-to-day administrative responsibilities, such as overseeing the budgeting and bookkeeping of the operation. They must make sure that the business continues to make a profit while keeping its prices competitive. Additionally, caterers must know how to figure costs and other budgetary considerations, plan inventories, buy food, and ensure compliance with health regulations.
Caterer helpers may prepare and serve hors d'oeuvres and other food and refreshments at social functions under the supervision of the head caterer. They also help arrange tables and decorations and then assist in the cleanup.
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