Organise and control the food operations at events and other establishments.


Key Responsibilities

  • Discuss catering arrangements with clients
  • Talk with the chef to plan the menu
  • Supervise the purchase and storage of food
  • Plan, coordinate and supervise the activities of workers in dining rooms, kitchens, bars and other areas
  • Make sure that the dining rooms, kitchen, storage facilities and other work areas are kept clean and conform to health regulations
  • Ensure there is adequate security for food and equipment
  • Keep records of payments and expenses
  • Attend to complaints concerning food and service


Growth: Very Strong

Education Pathways: SIT30916 Certificate III in Catering Operations

SIT40616 Certificate IV in Catering Operations