If you are passionate about delivering a quality service and are hard working and dedicated, then a career in hospitality or events management could be an exciting and rewarding option. The events industry involves planning, organising and delivering events both in the UK and abroad. Hospitality offers excellent opportunities for progression to senior management positions and the opportunity to work with a wide range of people.
Our courses equip you with the skills to deliver outstanding service, manage an event and supervise a team. In our Skills Kitchen you will develop practical food preparation skills. Our courses are delivered by tutors with a wealth of industrial experience and you will also have the opportunity to gain real life work experience with renowned local employers.
London Stansted Airport is home to many famous and highly reputable brand names in the hospitality and events industry. You could be offering hospitality to one of the many VIP and Escape Lounges; preparing and making food for restaurants as well as supplying food for airlines. You could also be working in an international hotel; planning and hosting events for a highly reputable, globally recognised company or even running your own business.
Hospitality managers work across a huge variety of organisations including bars, restaurants, cafés, conference centres, banqueting venues, hotels and contract caterers. These managers generally specialise in a particular area, however their core knowledge, skills and behaviours are aligned. Common to all managers in this role is their passion for exceeding customers’ expectations. Hospitality managers have a high level of responsibility and are accountable for fulfilling the business vision and objectives which requires excellent business, people and customer relation skills. Individuals in this role are highly motivated team leaders that combine a talent for management and specific industry skills and thrive on the customer facing nature of the role.
Senior production chefs strive to produce customers’ meals consistently to perfection according to predetermined specifications. They have the ability to work independently and lead a team in often hot and highly challenging kitchen environments. Production Chefs are likely to work in organisations where brands, recipes and menus have been created by a central development team. Production chefs and their teams work quickly and efficiently, producing food often in high volumes, which is repeated day after day, requiring energy, highly methodical organisational skills and attention to detail.
A chef de partie is responsible for running a specific section of the kitchen. This type of chef usually manages a small team of workers, which they must keep organised so that dishes go out on time and the work area remains clean and orderly. However, in smaller kitchens a chef de partie may work independently as the only person in their section. Also known as a station or section chef, the chef de partie reports to the senior chef and has a very important role in any kitchen.
A commis chef is the most common starting position in many kitchens and in principal the most junior culinary role. A commis chef prepares food and carries out basic cooking tasks under the supervision of a more senior chef. The primary objective of the commis chef is to learn and understand how to carry out the basic functions in every section of the kitchen. Therefore having the opportunity to experience, consider and value each section with a view to choosing an area where they feel most inspired. The learning journey of any chef will vary considerably from one individual to the next; however it is necessary to understand and have experience in the basics that this role provides in order to progress to any future senior chef role.
An Event Assistant is an entry level position, typically working within a team of people in an events company or within the events department of a larger organisation. The role will usually involve providing support to a number of event planners or project managers by carrying out a diverse range of tasks necessary to plan, organise and deliver an event. Around 75% of events are conferences, meetings, trade shows and exhibitions. Other events include outdoor events, cultural events, sporting and music events. As well as holding events in the UK, events agencies and events departments organise events in different countries around the world.
This course is focused on developing a broad range of skills used in the hospitality industry. In our skills kitchens you will develop your practical skills using a variety of foods and equipment. Away from the kitchen you will also gain an excellent understanding of delivering outstanding service. You will benefit from our excellent links with highly reputable businesses and industry experts.
This course is focused on developing a broad range of skills used in the hospitality and events industry. It will equip you with key front of house skills and organising techniques to enable you to co-ordinate functions, events and conferences. You will also develop a deeper understanding of the role required for management and supervision. It encompasses everything you need to know in order to deliver outstanding service, manage an event, and supervise a team.
Hospitality supervisors work across a wide variety of businesses including bars, restaurants, cafés, conference centres, banqueting venues, hotels or contract caterers. They provide vital support to management teams and are capable of independently supervising hospitality services and running shifts. They typically work under pressure delivering fantastic customer service and motivating a team is essential to their role. The majority of supervisors’ skills and knowledge are the same but supervisors may specialise in specific functions or work across a variety of functions which reflect the multi-functional nature of the industry.
A hospitality team member can work in a range of establishments, for example bars, restaurants, cafés, conference centres, banqueting venues, hotels or contract caterers. The role is very varied and although hospitality team members tend to specialise in an area, they have to be adaptable and ready to support team members across the business, for example during busy periods. The most important part of the role is developing hospitality skills and knowledge such as recognising customer needs, knowing how to match them to the products and services of the business and working as part of a team to ensure that every customer, whether they are eating in a restaurant, drinking cocktails in a bar, ordering room service in a hotel or attending a business conference feels welcomed and looked after.