careers in FOODSERVICE
Get ahead of the pack ● Start in a basic role to get grassroots training.
● Work your way up to get a good foundation in hospitality so you earn the respect of your team when you become a manager.
● Get a few qualifications under your belt, whether they are NVQs, BTECs or HNDs in catering and hospitality.
● Look to the future. If you are serious about your career, plan each job move carefully and make sure you stay in the role for at least two years as that level of commitment will persuade a blue-chip employer that you are worth developing.
Wise words from the recruitment expert
Emma Kelleher, managing director, recruitment consultant Caterek If you are ambitious, Kelleher says you should train at ground level and work your way up. That way, you gain a good foundation in hospitality from which to progress – and when you become a manager you gain respect from your team. But in the current competitive climate she
says it’s canny to get some qualifications along the way. “I’d advise people to go to college,” she says. “Five to 10 years ago we used to see a large number of candidates with NVQs, BTECs and HNDs in catering and hospitality, but candidates in recent years have preferred on- the-job training. Now, however, candidates with qualifications have the edge.”
Fabulous facts about foodservice
● It is a growing sector, and with each new contract there is potential for your career to progress quickly.
● It’s much easier to transfer between front- and back-of-house roles than in hotels or restaurants. You don’t have to remain a commis chef – unless you want to. You could work up to become a commercial manager or account manager.
● Compared with restaurants, most contracts tend to offer more sociable hours.
● Large foodservice companies in particular have huge training resources.
● Talent and hard work will pay off. There are lots of examples of people who started low on the career ladder and are now account managers or directors.
● There is no age barrier to becoming a manager; it depends on your ability and drive. Some managers are young, but others grow into the role later.
● As foodservice companies increasingly take on facilities management, such as cleaning, reception duties and car parking, you also get a shot at developing new expertise.
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