A Catering Chef in the Kitchen (Back of House) is responsible for planning, preparing, and executing food service for catered events, private functions, and special occasions. This role ensures that all catering operations are delivered to the same high standard of quality, consistency, and presentation expected across the venue, while also meeting event-specific requirements, guest expectations, and operational timelines.
Position Overview
The Catering Chef sits within the back-of-house kitchen team and works closely with the Head Chef, Sous Chef, Banqueting or Events teams, and service staff to ensure seamless catering delivery. Depending on the size of the operation, the Catering Chef may report directly to the Head Chef, Executive Chef, or Banqueting Manager, with accountability for food production, event prep, and on-site execution. The role is both creative and highly operational, requiring strong coordination between kitchen, events, and front-of-house teams.
Key Areas of Responsibility
- Plan, prepare, and cook menu items for catered events, ensuring food quality, consistency, and timely service.
- Support menu development for functions, private dining, and off-site catering, adapting dishes to event style, guest profile, and budget.
- Organise prep schedules, production timelines, and equipment needs to ensure smooth execution during peak event periods.
- Maintain high standards of food safety, hygiene, storage, and kitchen organisation in line with company and legal requirements.
- Work with service and events teams to confirm dietary requirements, portion control, plating style, and service flow.
- Supervise kitchen staff or commis chefs during event preparation and service where required.
- Monitor stock usage, reduce waste, and ensure efficient use of ingredients and labour.
What Success Looks Like
- A successful Catering Chef is highly organised, calm under pressure, and able to manage multiple event demands at once.
- They combine strong culinary skills with excellent planning, communication, and teamwork.
- The role suits someone who is detail-oriented, flexible, and comfortable working irregular hours, including evenings, weekends, and high-volume event days.
- They take pride in presentation, consistency, and delivering memorable guest experiences through food that performs well in both quality and service format.