Catering Cook Job Description for Resume

Updated: August 24, 2017

Position Overview

A catering cook is a regular cook – with a difference. He or she is required to work in an environment where there is need for mass food production.

As a catering cook, you will be performing a lot of work activities such as conferring with clients to determine requirements for their events, providing suggestions such as popular cuisines and food items, and ensuring that the details of assigned events are handled properly, as they relate to food management.

Position Requirements

To be considered eligible to work as a catering cook, you have to possess a degree in a culinary discipline, although some employers may hire you even if you do not have formal education but have sufficient experience. You have to possess great knowledge of culinary principles, and world cuisines, especially if you want to work for an organization that caters to a diverse clientele.

In addition to this, you will need to be exceptionally well-versed in handling kitchen staff, and managing the kitchen as a whole. Knowledge of food rotation procedures and inventory management are all part of the game, so you will need to know much about these areas. Working as a catering cook is demanding in the sense that you have to keep an eye out for the quality of the food items that you offer.

Some of the main duties that you will be performing in the role of a catering cook include:


Job Description for Catering Cook Resume


• Engage clients in conversation to effectively gauge their catering requirements

• Confer with clients to determine the type and size of event for which catering is required

• Provide clients with suggestions on popular cuisines that may gel in well with their event types

• Create and provide cost estimates to clients based on their food quantity and type decisions

• Ascertain that all ingredients and supplies are made available at the beginning of each shift

• Prepare food items such as meats, fruits, vegetables and cheeses according to set recipes

• Cook dishes according to the specific instructions of clients, ensuring that quantity levels are maintained

• Ascertain that high-quality food items are served at clients’ events, and make sure that all dishes are kept filled at all times

• Provide instructions to catering staff on how to set up and break down catered events, as they pertain to food service

• Handle food rotation and inventory management activities on a regular basis

• Communicate low food items or supplies situations to the procurement or kitchen manager

• Ascertain that the kitchen area is kept clean and sanitized, and that appliances are maintained on a regular basis