To support with sector-based careers education, Caterer.com have compiled a fantastic suite of educational videos that teachers can use as part of classroom learning.
Each video featured below links to a careers guide that helps students explore roles and responsibilities, example salaries, useful skills for the role, and useful qualifications, training and experience to build up over time. Watch and share the videos to inspire your students with real-life stories.
Carlito Carroll (Commis chef apprentice)
The Apprentice Commis Chef assists with the daily operation of the kitchen whilst ensuring that the institution’s reputation for excellent food quality is upheld. The apprentice will also be required to undertake an NVQ 2 in Professional Cookery whilst in the role.
See Careers GuideChantal Simone (Breakfast supervisor)
The Breakfast Supervisor is responsible for running the floor and ensuring that all of the food and beverage service standards are upheld to the highest degree. They will need to have the passion, dedication and vision to inspire other employees in providing impeccable service to guests.
See Careers GuideKeegan Campbell (Demi chef de partie)
The Demi Chef — more formally known as the Chef de Partie — is responsible for keeping a portion of line cooks or station chefs on time and organised during production.
See Careers GuideKeith Bewick (Concierge)
Working at the main entrance of the venue, a Concierge will be the first to meet customers, so first impressions will depend on your friendliness and efficiency.
See Careers GuideTryfon Makopoulos (Restaurant Manager)
As a Restaurant Manager, you’ll have responsibility for the restaurant’s business performance, quality standards, and health and safety, as well as staff and customer satisfaction.
See Careers GuideGary Klaner (Executive Chef)
As an Executive Chef, also known as a Chef Manager or Head Chef, you would be as close to a superhero as it gets in the kitchen, doing everything from designing menus and leading food preparation to training staff.
See Careers GuideAmy Kaur (Front Office Manager)
No pressure, but as Front Office Manager you know that your department is the first and last impression that a guest has of the hotel, so it’s your job to ensure it’s a good one.
See Careers GuideAndrea Occhipintti (Restaurant supervisor)
As a Restaurant Supervisor you’re responsible for the health and safety procedures, quality standards and staff and customer satisfaction. You can explore both your business and creative side, diving into tasks ranging from strategic planning to day-to-day management activities.
See Careers Guide
