Kitchen manager/cook vs catering coordinator

Differences between kitchen manager/cook and catering coordinator duties and responsibilities

Kitchen manager/cook example responsibilities.

• Manage kitchen, cashier, prepare sandwiches, clean up, stock merchandise and change fryers.
• Manage kitchen with experience on a flat top and char broiler, running fryers and using other instruments.
• Train and manage kitchen personnel and supervise/coordinate all relate culinary activities; estimate food consumption and requisition of food.
• Cleaned/Sanitize kitchen, dishes and dining area to ServSafe standards.
• Train and manage kitchen personnel and supervise/coordinate all relate culinary activities; estimate food consumption and requisition of food.
• Maintain kitchen in all aspects; operate grill, fryer, steam table and dishwasher.
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Catering coordinator example responsibilities.

• Manage the accuracy and the punctuality of deliveries.
• Manage proposals, conduct red team reviews, and write RFP technical responses.
• Manage RFP's; review contracts; and coordinate with select vendors from planning to implementation.
• Obtain new and manage existing customers by building a reputation of knowledge, punctuality, and accountability.
• Manage and prioritize restaurant reservations.
• Create detailed BEOs to include food, beverage, audio visual, special request, setup and billing details.
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