Job Requirements within the Hospitality and Catering Industry

Those wishing to succeed in the hospitality and catering industry typically need to have a combination of both hard and soft skills.
Hard skills include practical abilities like cooking, serving food, or cleaning, which can be learnt and assessed in a direct way.
Soft skills, on the other hand, are interpersonal like communication, teamwork, and problem-solving which are harder to measure, but equally important.
Key traits like patience, adaptability and creativity are highly valued in this customer-focused industry.

Chefs need to have a strong understanding of food preparation techniques, and should be comfortable working with a wide range of kitchen equipment.
The job particularly requires the ability to work under pressure, with high levels of concentration and good organisational skills.
A powerful sense of taste and smell is advantageous for creating and seasoning dishes.

Waiters and bar staff should be comfortable dealing with public interaction, and able to manage customer’s expectations.
They’ll require good communication skills and the capacity to work as part of a team.
Attention to detail, multitasking and being able to deal with difficult situations in a calm manner are key.

Kitchen porters need to be physically fit as the job often requires lifting and long periods on their feet.
They must have an understanding of hygiene standards and ideally some experience or training in health and safety.
A good work ethic, ability to work swiftly and take direction from other kitchen staff are required.

Those in management roles usually need several years of experience and a thorough understanding of all roles beneath them.
Leadership skills, problem-solving, financial planning, and awareness of compliance with health and safety regulations are critical.
They also need to have strong decision-making capabilities and good interpersonal and communication skills.

Continuous training and updating of skills are essential in the catering and hospitality industry because it is a sector that is constantly evolving.
This could involve learning about new recipes or cooking techniques, wine and dine etiquettes, or software systems for table reservations.
There’s a legal requirement for anyone handling food to have training in food hygiene. It is crucial to maintain Food Hygiene Level 2 at least. This ensure that the food prepared remains safe to eat.
Staff should be trained regularly to ensure that they are up-to-date with the latest health and safety guidelines and good practice.
It’s also important to understand and comply with allergen regulations, as service providers have a duty to inform customers about allergens in their food.