6 tasks, each one witnessed by the sources that watched the job — and behind every one, a prompt you can use tonight.
You usually start 4–6 hours before an event. First you confirm the menu with the client and check the Workstream schedule (Workstream is the job-ordering and task app you’ll use).
Then you prep food in the kitchen or pack chilled/frozen items, load the van with equipment, arrive at the venue 2–3 hours before service to set up buffet stations, serve, and clean up afterwards — often finishing 1–2 hours after guests leave.
Use a simple guest count formula: plan one serving per guest for plated meals, or 1.5 servings per guest for buffet style. Record choices and allergies in Workstream so the kitchen and servers see it.
Confirm numbers 48–72 hours before the event and prepare 5–10% extra for last-minute guests. Write down portions (grams or ounces) for each dish so cooks make the right volume.
Yes, but use AI only for drafts. Ask it to scale recipes (e.g., from 4 to 200 people) or make a prep timeline, then check every ingredient and cook time yourself. AI can miss food-safety steps.
Upload final confirmed menus and prep timelines into Workstream so the whole team follows the same, verified plan rather than an unedited AI output.
Typical kits: insulated hot boxes, coolers, chafing fuel and stands, serving utensils, disposable or rented plates and cutlery, cutting boards, and cleaning supplies. List these in Workstream’s gear checklist.
You’ll also need a reliable vehicle that fits racks or boxes. Pack equipment in order of use so setup at the venue is faster and you don’t forget small items like service tongs or thermometers.
Catering mixes both roles: you plan and prepare like a cook, then transport, present, and serve like a server. Unlike a restaurant, you work on-site at a venue and handle setup and teardown.
You also manage logistics—timing food transport, buffet layout, and client communication via Workstream—rather than staying in one kitchen and following a fixed daily menu.
Pay varies by location and contract type. Entry-level hourly work often runs from local minimum wage up to about $15–$20 per hour; event leads or chefs can earn $20–$40+ per hour or a per-event flat fee. Tips often add to server income.
Hours are irregular: nights, weekends, and long event days (8–14 hours). Expect bursts of intense work around events and slower weekday prep or menu-planning time entered in Workstream.
Time management under pressure. You must hit exact cook times, cooling times, and venue arrival windows so food is safe and served hot or cold as planned.
Practice making a prep timeline and check it against real events. Use Workstream to share the timeline and task list with your team so everyone follows the same schedule.