Catering

Page last edited 3,114 days ago
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What is the Role?

The idea of a Catering coordinator comes from the need to cope with a growing demand for catering gigs at UNSW. In fact, the deliciousness of the food the co-op is able to provide has made TF catering gigs very famous on campus.

The main responsibilities of the catering coordinator include:

  • communicate with customers and plan catering options that best fit customers’ requests
  • prepare a quote;
  • do the shopping and cook for the event;

if needed, manage a group of vollies giving instructions on what to cook/prepare and providing them all ingredients needed;

  • manage the finance and invoicing of the catering jobs


Why is this role important?

A central figure that coordinates the catering is necessary to organise, drive & provide leadership necessary for catering events to happen and run smoothly. Having a catering business will help both increasing the coop income as well as advertising TF. Catering relatively big event allows more and more people to have a taste of TF foods so that they will want to come and shop at TF & absorb our values.

Timeline: Crucial dates throughout the year

  • O-weeks – Advertise TF Catering to UNSW societies and schools
  • Events - Advertise TF Catering at TF stalls such as the tofu burger stall or the cake stall


Tasks

  • Prepare a list of organic dishes based on coop ingredients, including: ingredients, serves, price. Keep it updated.
  • Think of a little investment: big pots, knives, urns for boiling water, serving trays and plates, containers… (ask around, donations, quote... )
  • Promo: Promote TF catering services by posting regularly on TF website and on fb, prepare fliers to be distribute on campus. This will work best if you cooperate with the Promotions Coordinator.
  • Financial duties: keep records of:
    • cost of goods used for catering events (co-op ingredients including both fruit & veg and groceries and other purchaed items)
    • Coordinator time spent on each event to the finance coordinator (template to be created) so costs and profit margin can be determined (and can inform future quotes/catering options).
    • Receipts are required for reimbursement of items bought.
    • provide details of who invoices need to be made out to, how much for, what for etc. to the finance coordinator so invoices can be prepared. Follow up with organisations TF provides catering for to ensure payment is received within terms.
  • liase with fruit and veg and groceries coordinators as needed for sourcing ingredients for catering events in a timely fashion and coordinate separately these from the coop is selling co-op items.
  • create and maintain 'how to' guides for different catering events, dishes etc.
  • Keep the How to Do Stuff book updated with any content that is helpful for running catering events: expand and alter this document as necessary.
  • be the point of contact between the organisation and Thoughtful Foods
  • ensure food safety, OH and S compliance for catering events
  • Liaise with directors to ensure insurance coverage is adequate for the current scale of catering events.


Wiki editing responsibility

The Catering coordinator is responsible for keeping this role description & the pages under category:Catering up to date. See the link below.