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Regulations

In compliance with Organic Law 15/1999, of 13 December, under the Personal Data Protection Act, we inform you that data collected will form part of an automated file, under the ownership of BARCELONA ACTIVE SPM S.A., with registered office at 162-164 Calle Llacuna, Barcelona, with the aim of managing enrollments and of informing of the company's activities and services within its field of action. You will be able to exercise access rights, rectification, cancel cancellation and/or opposition via written communication to the Legal Services of BARCELONA ACTIVE SPM S.A. at the aforementioned address.

 
Get to know this occupation

Description

This professional plans and coordinates all the tasks and logistics required to provide a catering service in a given space or situation. Catering and group services are provided both in the context of one-off events (in celebrations, meetings or events) and on a regular basis in activities that involve feeding users (in schools, residential care homes, hospitals, internment centres or means of transport, among others).

This professional must combine culinary and management skills. His/her main function is to ensure that a good service is offered where everything works correctly, making sure to reach the agreed level of gastronomic quality and service. To do this, he/she supervises the existing budget, orders, quality of the raw material received, the adjustment to the chosen gastronomic guidelines and the work of the staff he/she is responsible for, which includes the correct handling of the products according to health regulations.

Tasks

Service definition
  • Together with the client, set the needs that service must meet, considering factors such as where the event is being held, the number of people attending, the type of service (special diets or nutritional requirements), decoration, etc.
  • Ensure that all documentation required to deliver the service is kept up to date (receipts for collection and delivery of orders, compulsory forms, etc.).
  • Draw up a detailed budget including all the budget items involved in the service and negotiate it with the client.
  • Adapt the service to the client's culinary expectations, making modifications in order to deliver a comprehensive service (decorations, atmosphere, music), with one eye always on the budget.

Service supervision
  • Hire and organise the necessary transport and logistics.
  • Check that the assembly meets the agreed quality level (provision of tableware, necessary material and equipment.
  • Oversee the maintenance and smooth running of electrical appliances and other tools used in the service (ovens, fridges, etc.).
  • Monitor and manage quality in the presentation of food and drink and compliance with health and safety regulations.
  • Responsible for the collection and control once the catering service is finished.

Team planning and coordination
  • Coordinate the preparation and distribution of food in line with different clients' needs.
  • Plan teamwork by scheduling daily tasks to meet the production demand and distribute staff according to service needs.
  • Supervise the work of the employees in different positions.

Quick access and copyright:

Centre per al desenvolupament professional Porta22
Convent de Sant Agustí
Ca n'Andalet

Barcelona Treball (Porta22)
+34 934 019 899
bcn.cat/treball

Barcelona Activa Headquarters
Llacuna, 162-164
08018 Barcelona
+34 934 019 777
bcn.cat/barcelonactiva

Generalitat de Catalunya
Unió Europea FEDER
Unió Europea FSE