Catering and Hospitality

HEAD CHEF/CHEF DE CUISINE (Approx £23,000 per annum)

Most chefs train on the job while they complete their studies for vocational qualifications. In this environment, staff are likely to work their way up through the ranks by increasing their qualifications and experience. A Head Chef is the top position in any kitchen, and they are in charge of creating the kitchen's menu and ensuring quality. They take a lead on organising how the kitchen is run; considering everything from staffing to budgets to sourcing supplies. They make key decisions for the business and manage all of the staff under them.

HOTEL/GENERAL MANAGER (Could earn an average £28,000 per annum)

A hotel manager will be responsible for the overall image of the hotel; including the safety and comfort of the visitors as well as the recruiting and managing of staff. A hotel is made up of lots of different parts such as the house keeping, reception, bar, restaurant and entertainment/events. It is important that these parts work together effectively to produce a successful business. Routes into this role can include graduate programmes as well as internal progression through work in hotels.

FOOD AND BEVERAGE MANAGER (£27,040 approx per annum)

As a food and beverage manager you will be planning, directing and coordinating the catering services of restaurants, hotels and large-scale catering services within other organisations. This will include managing staff, making orders for stock and being on hand to deal with inquiries throughout the day. In some cases you may decide on what is served or what deals will be available. You will be responsible for ensuring the products and services are kept clean and up to code as well as making sure budgets balance.