A real shift
Plan production from event sheets, prep in bulk, then plate up hundreds of covers in tight windows with a big team.
Skills that matter
- Volume production
- Time planning
- Holding and regeneration
- Team coordination
- Dietary requirements at scale
Qualifications
- Level 3 Professional Cookery
- Level 3 Food Safety
- Event catering experience
Where it leads
- Banquet chef
- Executive sous chef
- Events catering head chef
- Contract catering manager
What we'd ask on the show
- Plating 500 dinners in 20 minutes
- Wedding season in a hotel kitchen
- The chicken versus the fish: event menu politics