A real shift
Morning prep for breakfast and lunch, high-volume service, then cleaning and ordering. Evenings and weekends usually free.
Skills that matter
- Volume cooking
- Nutrition standards
- Allergen management at scale
- Budget control
- Teamwork
Qualifications
- Level 2 or 3 Professional Cookery
- Level 2 or 3 Food Safety
- School food standards training
Where it leads
- Contract catering chef
- Head chef in contract catering
- Catering manager
- Development chef
What we'd ask on the show
- Leaving restaurants for Monday-to-Friday
- School food and the nutritional standards
- Stadium catering on a match day