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Key Responsibilities and Required Skills for Catering Assistant

💰 $ - $

🎯 Role Definition

The Catering Assistant supports seamless food service delivery at events, functions, and day-to-day catering operations. This role focuses on event setup and breakdown, food handling and portioning, front-of-house service, back-of-house support, stock control, and maintaining high standards of hygiene and customer service. Ideal candidates demonstrate strong food safety awareness (HACCP), physical stamina, teamwork, and the ability to work to tight timelines across weddings, corporate events, banquets, and regular catering shifts.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Kitchen Porter / Catering Porter
  • Waiter/Waitress or Front of House Team Member
  • Hospitality or Catering Apprentice

Advancement To:

  • Catering Supervisor / Head Waiter
  • Event Coordinator / On-site Events Manager
  • Senior Catering Assistant / Team Lead
  • Chef de Partie or Commis Chef (for those focused on food prep)

Lateral Moves:

  • Front of House Supervisor
  • Food & Beverage Assistant
  • Banquet Coordinator
  • Delivery & Logistics Coordinator

Core Responsibilities

Primary Functions

  • Prepare, portion, plate and present food items according to established recipes and event specifications, ensuring consistency in portion control and appearance for banquets, buffets and plated services.
  • Set up event spaces and service stations: lay tablecloths, arrange place settings, position buffet chafing dishes, set up beverage stations, signage and serving utensils to client specifications and venue guidelines.
  • Load and unload catering vehicles, transport food, equipment and serviceware safely to and from event sites, using correct manual handling techniques and ensuring fragile items are protected.
  • Operate dishwashing and cleaning equipment to maintain a steady supply of clean plates, cutlery and glassware during service while complying with hygiene and safety regulations.
  • Serve food and beverages to guests in a professional, courteous manner; clear, buss and reset tables quickly to maintain smooth service flow and customer satisfaction.
  • Monitor hot and cold food temperatures, log temperature checks, and follow safe holding practices to meet HACCP and local food safety legislation.
  • Follow allergy and dietary requirement protocols: label dishes, prevent cross-contamination and communicate specific guest needs to chefs and supervisors.
  • Replenish buffet and service stations throughout events, responding proactively to demand and ensuring continuous service presentation standards.
  • Assist chefs and kitchen staff with basic food preparation tasks such as chopping, portioning, assembling platters, and finishing dishes during busy production periods.
  • Receive, inspect, and store deliveries; rotate stock according to FIFO (first in, first out); label and date products; report discrepancies to management.
  • Execute event breakdown and packing: clean and stow equipment, load vehicles, return rented items, and ensure venues are left in line with contractual obligations.
  • Maintain and document cleaning schedules for kitchen, service areas, equipment and storage spaces to ensure regulatory compliance and a safe working environment.
  • Operate point-of-sale (POS) systems, take payments when required, and accurately record cash/card transactions and end-of-shift reconciliation.
  • Assist with setup walkthroughs and last-mile adjustments on-site, liaising with clients, event managers and venue staff to resolve on-the-spot requests and ensure client satisfaction.
  • Maintain and secure catering equipment: perform basic checks, report faults promptly and coordinate repairs or replacements with supervisors.
  • Implement responsible alcohol service practices where relevant, following licensing requirements and refusing service when necessary for guest safety.
  • Support portion cost control and waste minimization through careful portioning, accurate plating and assisting with food waste logging and suggestions for improvement.
  • Keep accurate service and incident logs—documenting customer feedback, incidents, or health and safety concerns—and communicate findings to the supervisor.
  • Assist with training and mentoring of new or temporary catering staff on standard operating procedures, service etiquette and food safety practices.
  • Respond to customer questions professionally and proactively upsell additional services where appropriate (e.g., extra platters, hot drinks, desserts) in line with upselling guidelines.
  • Follow emergency procedures and contribute to a safe workplace by identifying hazards, maintaining clear walkways, and using PPE and safety equipment correctly.
  • Support pre-event menu tastings and mock-ups by preparing sample portions, assisting chefs, and collecting client feedback for final menu confirmation.
  • Adapt to varied shift patterns including early mornings, evenings, weekends and occasional overnight work for multi-day events or large scale functions.

Secondary Functions

  • Maintain digital and physical checklists for event setups, equipment returns and post-event audits to streamline recurring operations.
  • Assist with inventory audits and simple stock ordering suggestions based on consumption trends and upcoming bookings.
  • Contribute to continuous improvement initiatives—suggest workflow efficiencies, waste reduction measures, and client service enhancements.
  • Support marketing and client engagement by providing event photos and on-site feedback to the catering team for social channels and case studies (as approved).
  • Participate in pre-shift briefings and post-shift debriefs to align on special requests, service standards and operational learnings.
  • Help maintain sustainable catering practices by sorting recycling, minimizing single-use items and recommending greener alternatives.

Required Skills & Competencies

Hard Skills (Technical)

  • Food safety and hygiene (HACCP-certified or equivalent understanding of safe food handling practices)
  • Buffet and banquet setup, plating and service techniques
  • Basic food preparation: portioning, finishing, simple cooking and hot-holding procedures
  • Temperature control and food storage best practices (cold chain management)
  • Inventory management fundamentals and FIFO stock rotation
  • Manual handling and safe lifting techniques for safe transport of equipment and supplies
  • Operation of dishwashers, glass washers and basic kitchen equipment
  • POS systems operation, basic cash handling and end-of-shift reconciliation
  • Allergen management and dietary requirement handling (gluten-free, vegan, nut-free, etc.)
  • Cleaning and sanitation procedures for front-of-house and back-of-house areas
  • Basic equipment troubleshooting and reporting for ovens, hot boxes and service equipment
  • Event logistics coordination: loading plans, timing, and equipment placement

Soft Skills

  • Strong customer service and guest-facing communication skills, friendly and professional manner
  • Teamwork and collaboration across front-of-house and kitchen teams under pressure
  • Attention to detail in presentation, portioning and record-keeping
  • Time management and ability to meet tight deadlines during event turnarounds
  • Flexibility and adaptability to changing event needs, shift patterns and locations
  • Problem-solving and calm decision-making on-site when issues arise
  • Reliability, punctuality and strong work ethic for early starts and extended events
  • Stamina and physical resilience for sustained standing, lifting and manual tasks
  • Positive attitude and willingness to learn new processes and improve skills
  • Discretion and professionalism when handling client information and high-profile events

Education & Experience

Educational Background

Minimum Education:

  • High school diploma, GED or equivalent; demonstrable hospitality experience is often acceptable in lieu of formal qualifications.

Preferred Education:

  • NVQ/SVQ or certificate in Food Hygiene, Catering, Hospitality or related vocational qualification.
  • Formal HACCP or ServSafe certification (or country-equivalent food safety training).

Relevant Fields of Study:

  • Culinary Arts / Cookery
  • Hospitality Management
  • Catering & Events
  • Food Service Management
  • Customer Service / Front of House Training

Experience Requirements

Typical Experience Range: 0–3 years in catering, hospitality, banqueting, or food service roles.

Preferred: 1–2 years working in a catering environment, events company, hotel banqueting team, or large-scale food service operation with demonstrated competence in service setup and food safety.

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