How to Use the Catering Assistant Interview Template

Why structured catering assistant interviews matter

Catering assistants work at the intersection of food safety and guest experience. A poor hire doesn't just mean slow service at a corporate lunch - it means potential allergen cross-contamination, food left at dangerous temperatures, or a guest's wedding reception falling apart because the team couldn't keep up with plated service. The consequences of getting it wrong range from unhappy clients to environmental health investigations.

This template ensures you assess every candidate consistently across the competencies that predict catering assistant success: food safety awareness, customer service instincts, teamwork under event pressure, and the reliability to show up for early starts and late finishes. The 30-minute format keeps things efficient, while the weighted scoring system helps you compare candidates objectively.

Using the same questions and scoring criteria for every candidate also demonstrates fair, non-discriminatory hiring practices - particularly relevant when you're scaling up for seasonal event periods and interviewing high volumes of candidates.

Pre-Interview Preparation

Before the candidate arrives, work through this checklist to ensure you're ready for a productive interview.

Review candidate CV and application form - Look for any catering, food service, retail, or customer-facing experience. Note whether they hold a food hygiene certificate - it's not essential at this level, but it shows initiative. Check their stated availability against your typical event schedule.

Prepare interview room - Choose a quiet space where you can focus. If you have access to your catering prep area or event space, conducting part of the interview there helps candidates visualise the working environment.

Have scoring sheets and pen ready - Document responses immediately rather than relying on memory. This is critical when you're interviewing multiple candidates during a busy recruitment period.

Ensure 30 minutes uninterrupted time - Brief your team that you're unavailable. Interruptions undermine the process and signal to the candidate that the role isn't taken seriously.

Review food safety and catering operation requirements - Refresh yourself on your specific operation's demands. What types of events do you cater? What food safety standards must staff meet from day one? What are the physical demands during a typical event setup and breakdown?

Customisation tips:

• For contract catering operations, add "Review site-specific requirements and client expectations"
• For event catering companies, add "Confirm practical trial materials are ready in the prep area"
• For school or hospital catering, add "Review allergen management and dietary requirement protocols"

Candidate Details

Record the candidate's full name exactly as they prefer to be called. This becomes your reference for all subsequent documentation.

Document when the interview took place. This is essential when comparing multiple candidates interviewed over several days and for any follow-up correspondence.

Work Experience

Why this question matters:

Catering assistant is often an entry point into hospitality, so many candidates won't have direct catering experience. What matters more is whether they've worked in any environment that required serving people, handling food, or working as part of a team under time pressure. A candidate who worked in a busy sandwich shop understands food prep pace. Someone who volunteered at a community centre serving lunches knows the basics of food service. These transferable experiences predict success more reliably than a catering-specific CV.

What good answers look like:

• Specific examples from any customer-facing or food-related work ("I worked at a fish and chip shop for eight months where I handled food orders, worked the fryer, and served customers during the Friday night rush")
• Evidence of working in busy, time-pressured environments even if not food-related ("I worked in a call centre during peak periods handling 60 calls a day - I'm used to maintaining quality when it's non-stop")
• Recognition that catering involves varied, physically active work ("I understand it's not just standing behind a counter - there's setup, serving, clearing, and cleaning, often all in one event")
• Honest acknowledgment of limited experience with genuine enthusiasm ("I haven't worked in catering before, but I cook at home regularly and I've helped organise food for family events and church functions")
• Evidence of sustained employment rather than very short stints at multiple places

Red flags to watch for:

• Cannot describe any previous work or responsibilities in concrete terms
• Dismissive attitude toward food handling ("It's just putting food on plates")
• No awareness that catering work involves early starts, late finishes, and physically demanding event days
• Very short employment periods with no good explanation
• Shows no interest in food, cooking, or hospitality as an industry
• Expects the role to be purely kitchen-based with no customer interaction

Customisation tips:

• For candidates with no work history, ask about home cooking experience, school responsibilities, or voluntary food service
• For candidates from retail backgrounds, explore their customer service skills and ability to work during peak trading
• For candidates with food service experience, ask about specific food safety practices and equipment they've used

How to score:

• 5 - Excellent: Relevant catering or food service experience with strong, specific examples demonstrating reliability and understanding of service demands
• 4 - Good: Some relevant customer service experience in busy environments with clear examples of working under pressure
• 3 - Average: Limited but some work experience; understands the demands even without directly relevant background
• 2 - Below Average: Very limited experience; unclear about what the role actually involves
• 1 - Poor: No relevant experience and unrealistic expectations about the work

Food Safety Awareness

Why this question matters:

Catering assistants handle food that could make people seriously ill if managed incorrectly. Even at entry level, they need to understand that food safety isn't optional or something they'll "get around to learning." A candidate who leaves cooked chicken sitting on a buffet at room temperature for two hours, or who uses the same chopping board for raw meat and salad without cleaning it, creates a genuine public health risk. You're legally responsible for the food your team serves, so this question tests whether candidates grasp the basics before you invest in training.

What good answers look like:

• Demonstrates basic knowledge of handwashing and when it's necessary ("You need to wash your hands after handling raw meat, after using the toilet, and regularly throughout service - not just when they look dirty")
• Shows understanding of temperature control even in basic terms ("Hot food needs to stay hot and cold food needs to stay cold - I know there's a danger zone where bacteria grow fastest")
• Gives practical examples of good food handling ("At the sandwich shop, we always used separate boards for different ingredients and cleaned them between uses")
• Shows awareness that allergens matter ("I understand that some people have serious allergies and you have to be really careful about cross-contamination between different foods")
• Mentions personal hygiene without prompting ("I know you need to tie hair back, keep nails short, and not wear jewellery when handling food")

Red flags to watch for:

• Dismissive attitude toward food safety ("I've always just used common sense")
• Cannot name any specific food safety practice beyond "wash your hands"
• No understanding of why temperature control matters for food
• Shows no awareness of allergens or cross-contamination risks
• Previous food handling experience but cannot describe any safety protocols they followed
• Seems annoyed or bored by the question, suggesting food safety feels like bureaucratic nonsense to them

Customisation tips:

• For operations handling allergens extensively, probe knowledge of the 14 major allergens and segregation practices
• For hot food catering, ask specifically about temperature monitoring and hot holding
• For operations serving vulnerable groups (schools, hospitals, care homes), emphasise the heightened consequences of food safety failures

How to score:

• 5 - Excellent: Strong food safety knowledge with specific examples from previous experience; clearly takes food safety seriously
• 4 - Good: Good understanding of basic food safety principles; can explain key practices with some detail
• 3 - Average: Basic awareness of food safety; understands it matters but limited specific knowledge
• 2 - Below Average: Limited food safety understanding; needs significant training before handling food
• 1 - Poor: No food safety awareness; dismissive attitude toward hygiene and safety protocols

Customer Service

Why this question matters:

Catering assistants are often the face of your operation during events. They're the ones guests interact with at the buffet, the ones clearing plates during a wedding breakfast, the ones answering questions about dietary options at a corporate function. A catering assistant who can't make eye contact, who serves food with visible indifference, or who can't handle a guest complaint with basic professionalism damages your reputation with the client who booked you. Repeat business in catering depends heavily on the service experience, not just the food quality.

What good answers look like:

• Specific examples of helping customers or resolving problems ("A customer in the shop was upset because we'd run out of their usual order. I apologised, suggested an alternative, and gave them a small discount. They came back the next week and thanked me")
• Shows natural empathy and desire to help ("I genuinely enjoy helping people. When someone has a problem, I want to fix it for them, not just go through the motions")
• Understands that service includes anticipation, not just reaction ("At the carvery, I'd notice when the gravy was getting low before customers had to ask, and I'd refill it proactively")
• Demonstrates professional composure when dealing with difficult situations ("A customer was rude to me once about a mistake with their order. I stayed calm, apologised, and fixed it. Getting upset would have made everything worse")
• Recognises the importance of presentation and first impressions ("I always made sure the food display looked fresh and tidy because customers eat with their eyes first")

Red flags to watch for:

• Describes difficult customers with contempt or frustration rather than problem-solving
• Cannot provide any example of good customer service from any context
• Shows no interest in guest satisfaction ("I just serve the food, it's not my problem if they don't like it")
• Gets visibly uncomfortable discussing customer interaction, suggesting it's not a natural strength
• Previous customer service roles but only negative stories about customers
• No awareness that catering service directly affects whether the client books you again

Customisation tips:

• For corporate catering, emphasise professional discretion and maintaining a neutral, business-appropriate manner
• For wedding and social event catering, explore their comfort with emotional situations and flexibility
• For school or care home catering, probe their patience and adaptability when serving children or elderly guests

How to score:

• 5 - Excellent: Strong service orientation with genuine examples of going beyond basic expectations; natural empathy and problem-solving
• 4 - Good: Good customer focus and helpfulness with clear examples from previous experience
• 3 - Average: Basic customer service understanding; polite and willing but limited depth of experience
• 2 - Below Average: Limited customer focus; needs significant development in service attitude
• 1 - Poor: Poor customer service attitude; dismissive toward guest needs or comfort

Teamwork

Why this question matters:

Catering events are team efforts where timing is everything. When 200 plates need to go out simultaneously for a sit-down dinner, every person in the chain matters. A catering assistant who works at their own pace, ignores what colleagues are doing, or can't communicate during the pressure of service creates a bottleneck that guests notice. Plates arrive cold, courses run late, and the event coordinator is fielding complaints. You need people who naturally look around, see what needs doing, and coordinate with others without being micromanaged.

What good answers look like:

• Specific examples of team contribution under pressure ("During the Christmas period at work, we were massively understaffed. I stayed late without being asked, helped colleagues with their tasks, and we got through it together")
• Evidence of communication during busy periods ("In my last team job, we used quick verbal check-ins during rushes to make sure everyone knew what stage they were at")
• Understanding that team success matters more than individual achievement ("I'd rather the whole event goes perfectly than me personally having an easy shift")
• Shows flexibility and willingness to do whatever's needed ("If the kitchen needs help plating and I've finished clearing, I'd jump in rather than standing around")
• Awareness that different team members have different strengths ("I'm good at the physical setup work, so I'd naturally take on more of the heavy lifting while someone with better attention to detail handles the table settings")

Red flags to watch for:

• "I prefer to work alone" or any reluctance toward team-based work
• Conflict stories where the other person is always entirely to blame
• Rigid job boundaries ("That's not in my job description")
• Cannot describe supporting a colleague in any context, even outside work
• Competitive mindset that could create friction during high-pressure events
• No awareness that catering events require coordinated timing between kitchen, service, and front-of-house teams

Customisation tips:

• For large catering teams (10+), ask about working within structured hierarchies and following team leaders
• For small mobile catering operations, emphasise versatility and the need to switch between tasks rapidly
• For operations where teams change frequently (agency staff, seasonal workers), explore how they build rapport quickly with new colleagues

How to score:

• 5 - Excellent: Strong team player with genuine examples of collaboration under pressure; naturally looks to support others
• 4 - Good: Works well with others; provides real examples of helpful team behaviour
• 3 - Average: Can work in a team when needed; basic cooperation but limited proactive support
• 2 - Below Average: Prefers working alone; limited evidence of effective teamwork
• 1 - Poor: Difficulty working with others; shows poor attitude toward collaborative work

Reliability and Flexibility

Why this question matters:

Catering work is unpredictable. Events start early, finish late, run over, get cancelled at short notice, and happen on weekends and bank holidays. A catering assistant who's unreliable or rigid about their hours becomes a liability rather than an asset. When you've committed to staffing a 300-person wedding reception on a Saturday and someone doesn't show up, you can't simply adjust - you're scrambling to cover their role while trying to deliver a flawless event. Reliability in catering isn't just about showing up; it's about showing up every time, including when it's inconvenient.

What good answers look like:

• Clear, realistic availability that matches your event schedule ("I'm available weekends, evenings, and early mornings. I understand catering events don't follow a 9-to-5 pattern")
• Evidence of reliability in previous roles ("My manager at my last job said I was the person they could always count on. I was never late and I covered other people's shifts when they needed help")
• Practical strategies for managing irregular hours ("I keep a clear calendar and always confirm my shifts in advance. I've also got reliable transport so getting to events at different locations isn't a problem")
• Honest about limitations rather than overpromising ("I can't do Thursday evenings because of a regular commitment, but I'm completely free otherwise including weekends and school holidays")
• Understanding of why flexibility matters in catering ("Events don't always finish on time. If dinner service runs 30 minutes over, you can't just leave - the guests are still there")

Red flags to watch for:

• Vague about availability without committing to specifics
• History of unreliable attendance with excuses rather than accountability
• Cannot work weekends or evenings, which is when most events happen
• Shows no understanding that catering hours are inherently irregular
• Transport issues they haven't thought through for early starts or late finishes at different venues
• Expects strictly defined hours with no flexibility for events that run over

Customisation tips:

• For mobile catering companies, specifically ask about willingness to travel to different venues
• For school catering, discuss term-time patterns and whether they want holiday work too
• For event catering, explore their comfort with very early starts (5am setup) and very late finishes (midnight breakdown)

How to score:

• 5 - Excellent: Fully flexible and highly reliable with strong track record and practical plans for managing irregular catering hours
• 4 - Good: Good availability and genuine reliability with evidence from previous roles
• 3 - Average: Reasonable flexibility; some limitations but mostly workable for your schedule
• 2 - Below Average: Limited availability that could significantly affect scheduling
• 1 - Poor: Cannot meet your availability requirements or shows poor reliability history

Practical Trial

Why practical trials matter:

Interviews reveal how candidates describe themselves. Trials reveal how they actually work. A 30-45 minute practical trial in your catering prep area shows food handling habits, pace of work, attention to presentation, and whether they naturally maintain hygiene standards or cut corners when they think nobody's watching. Some candidates who interview brilliantly are painfully slow during setup, while quiet candidates who seemed unremarkable turn out to be efficient, methodical workers.

What to observe:

Handled food safely and hygienically - Did they wash their hands before starting? Did they use separate utensils for different foods? Did they wear appropriate PPE? Watch for unconscious habits - touching their face then handling food, or picking food up off the floor and putting it back.

Set up service areas correctly - Can they lay a table to a reasonable standard? Do they understand the logic of buffet layout (plates first, cutlery last, napkins accessible)? Do they create a clean, inviting presentation?

Interacted appropriately with customers - If you simulate a guest interaction, do they make eye contact, smile, and respond helpfully? Do they maintain a professional and friendly manner?

Worked efficiently and with good pace - Watch whether they work methodically through tasks or flit between activities without finishing anything. Efficient setup and clearing is essential for event turnaround times.

Followed instructions accurately - Give clear instructions and see if they're followed. Do they ask clarifying questions when unsure, or guess and get it wrong?

Maintained clean work area - Do they clean as they go? Do they notice spills and deal with them? Do they leave their workspace tidy, or does mess accumulate?

Setting up an effective trial:

• Use your actual catering prep area and equipment
• Set realistic tasks: lay a table, arrange a buffet display, portion desserts, clear and reset a station
• Brief current staff to interact naturally with the candidate
• Observe from a distance where possible to see natural behaviour
• Include a food handling element to assess hygiene instincts

How to score the trial:

• 5 - Exceptional: Exceeded expectations in all areas; natural food handler with good pace and professional presentation
• 4 - Strong: Met all requirements comfortably; would contribute effectively from their first event
• 3 - Adequate: Basic requirements met with some coaching needed; trainable within first few events
• 2 - Below Standard: Struggled with some requirements; significant development needed before working a live event
• 1 - Inadequate: Cannot meet minimum standards; not suitable for food service work

Cultural Fit Assessment

Beyond skills and experience, cultural fit determines whether a catering assistant will stay and thrive. Select all indicators that genuinely apply to this candidate based on your observations throughout the interview and trial.

Shows willingness to learn - Did they ask questions about your operation? Accept feedback during the trial? Show genuine interest in developing their catering skills?

Demonstrates reliable attitude - Did they arrive on time? Do they seem genuinely committed to showing up consistently? Is there evidence of reliability in their background?

Shows customer-focused mindset - Do they naturally think about guest experience? Do they understand that presentation matters, not just getting food onto plates?

Availability matches our needs - Can they work when you actually need them, including weekends and irregular event hours? Have they been realistic about limitations?

Interest in catering/hospitality career - Do they see this as a meaningful role, or just "something for now"? Candidates who care about the industry invest more in doing the job well.

Positive attitude toward varied tasks - Catering assistant work shifts between setup, service, clearing, cleaning, and everything in between. Do they embrace variety, or do they seem to want a narrow, predictable routine?

Weighted Scoring

The weighted scoring system reflects what matters most for catering assistant success in most operations.

Service skills carry the highest weight because catering assistants are the visible face of your operation at events. Rate 1-5 based on customer service responses and trial performance, then multiply by 0.35.

Food safety is non-negotiable in catering. A catering assistant who doesn't maintain hygiene standards puts your business, your clients, and their guests at risk. Rate 1-5 based on food safety awareness and observed handling during the trial, then multiply by 0.30.

Cultural fit affects retention and team dynamics during high-pressure events. Rate 1-5 based on the cultural fit assessment indicators, then multiply by 0.20.

Reliability is fundamental for event-based work where last-minute no-shows cause immediate problems. Rate 1-5 based on availability match, stated commitment, and employment history, then multiply by 0.15.

Add all weighted scores together for the final result. Maximum possible is 5.0.

Interpretation:

• 4.0 and above: Strong hire - offer the position with confidence
• 3.5 to 3.9: Hire with development plan - good candidate who'll need support during first few events
• 3.0 to 3.4: Consider second interview - potential but questions remain about event readiness
• Below 3.0: Do not proceed - significant concerns that training alone cannot address

Customisation tips:

• Corporate catering might increase Service Skills to 0.40 and reduce Cultural Fit to 0.15
• School catering where food safety scrutiny is intense might increase Food Safety to 0.35 and reduce Service Skills to 0.30
• Small teams doing varied events might increase Cultural Fit to 0.25 and reduce Reliability to 0.10

Final Recommendation

Based on all assessments, select your hiring decision:

• Strong Hire - Offer position immediately: Exceptional candidate with natural service instincts, solid food safety awareness, and the reliability to commit to irregular event hours; secure them before a competitor does
• Hire - Good candidate, offer position: Solid choice who meets your requirements and will contribute effectively after basic induction
• Maybe - Conduct second interview or check references: Potential but need more information; consider a trial shift at an actual event
• Probably Not - Significant concerns, unlikely to hire: Issues identified that training alone probably can't resolve; only reconsider if no other candidates are available
• Do Not Hire - Not suitable for this role: Clear misfit; don't proceed regardless of staffing pressure

Additional Notes

Record any observations, concerns, or follow-up actions that don't fit elsewhere. This might include:

• Whether they hold or are willing to obtain a Level 2 Food Hygiene certificate
• Specific reference check questions to ask previous employers
• Training needs if hired (allergen awareness, specific equipment, event procedures)
• Transport arrangements for events at different venues
• Dietary or religious requirements that might affect scheduling
• Notable strengths to leverage from their first event

What's next

Once you've selected your catering assistant, proper onboarding is essential for retention and rapid productivity. See our guide on Catering Assistant onboarding to ensure your new hire integrates smoothly and starts delivering effective event support from day one.