In places like schools, institutions, and the military, a food service specialist prepares and serves food to large groups of people. To get a job, the specialist usually needs at least a high school diploma and usually works with a team of other people. Food preparation, cleaning, and equipment operation are all important aspects of the job. A food service specialist may also be responsible for creating menus, ordering products, and keeping records. This position necessitates a person who is good with people and enjoys working in a kitchen.
A large part of a food service specialist’s job is food preparation. Because the food is usually prepared for a large group, there is a lot of work to be done before it is served. For example, chopping vegetables for salads, portioning main courses, and making sauces are all examples of this. Depending on the specific job he or she is hired for, the preparation required can vary on a daily basis or an individual can be responsible for the same thing every day. Using equipment such as blenders, ovens, and knives is a part of the preparation process.
A food service specialist is in charge of plating and serving the food after it has been prepared. Plating entails arranging food on plates so that it can be eaten, as well as garnishing plates to make them look nice. The food is then delivered to the tables by the food service specialist or servers. A food service specialist places the food on the buffet line and ensures that it remains filled as needed in buffet situations.
After the food is eaten, the plates, dishes, equipment, and kitchen must be cleaned, which is usually the responsibility of a food service specialist. In professional kitchens, it’s critical to maintain high cleaning standards, so sanitizing and scrubbing are frequently required at the end of the day. The food that was served and the cleaning that was done at the end of the shift are both recorded.
A food service specialist’s other responsibilities may include keeping inventory or counting and recording all of the items in the kitchen. This is usually done during off-peak hours when no food is being prepared. When items run out, it is sometimes the specialist’s responsibility to place an order for more.