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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

Barcelona Treball (Porta22)
Llacuna, 156-162, 08018 Barcelona
bcn.cat/treball

900533175
Monday to Friday from 9 to 18 h

Generalitat de Catalunya
Unió Europea FEDER
Unió Europea FSE