We think our staff are our most valuable asset and pay good money to ensure we retain the best people in the catering business. We are very selective and only employ staff who have:
– a minimum of 2 years of experience in hospitality
– food hygiene certificates
– the right personality for the job (friendly, hard-working, with a can-do attitude and attention
to detail)
– great presentation skills
– fluent English
In fact we prefer to reject jobs if we feel our staffing levels are insufficient on a particular day rather than send an inexperienced person and let the standards drop.
Each candidate goes through an initial individual interview and is then assigned to work with a senior member of staff until we are sure that what is written in their CV actually matches the candidate’s capabilities. Many in our team are hospitality professionals with a restaurant background looking to explore events industry, full timers in search of extra work or those who have been doing this for a living for a long time as they enjoy the freedom of working as a freelance.