View all jobs
Catering Manager
Mitchells Plain, Western CapePOSITION: Catering Manager
LOCATION: Mitchell’s Plain
REPORTING TO: District or Area Manager
The Catering Manager will be responsible for guiding the kitchen staff to perform efficiently, whilst establishing
standard menu options and recipes, ordering the food and supplies necessary to make these dishes, and overseeing
kitchen and line staff. Ensure high quality food preparation, presentation and service is up to company standards by
meeting all quality/star grading standards in all areas of responsibility.
Minimum requirements:
Duties & Responsibilities
LOCATION: Mitchell’s Plain
REPORTING TO: District or Area Manager
The Catering Manager will be responsible for guiding the kitchen staff to perform efficiently, whilst establishing
standard menu options and recipes, ordering the food and supplies necessary to make these dishes, and overseeing
kitchen and line staff. Ensure high quality food preparation, presentation and service is up to company standards by
meeting all quality/star grading standards in all areas of responsibility.
Minimum requirements:
- Must have grade 12
- Must have formal qualification in Hospitality Related
- Previous experience within a hospital environment
- Previous 5 years managerial experience advantageous in the Healthcare Sector Excellent food skills required
- Computer proficiency
- IR/ HR Knowledge
- Interpersonal skills
- Client and Patient Liaison responsibilities
- Unit administration
- Ability to build and maintain a motivated team in fast paces environment
- Working knowledge of Halaal requirements and other special dietary requirements
- Must be able to work shifts and over weekends
- Own transport and Valid driver’s license
- Clear
- Criminal record
Duties & Responsibilities
- Responsible for all aspects of production planning, meal preparation, clean-up, and general upkeep of the kitchen
- To ensure that all menus are calculated correctly to obtain maximum gross profit, and actively increasing the unit’s profitability
- Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients
- Ensure Quality Control is in accordance with the Company standards.
- To ensure that all stocks are ordered to the correct quantities, quality and price, and to ensure expenses are within budgeted limits hygiene and supervision of kitchen cleaning Understand and maintain all financial aspects of the business – budgeting, forecasting. Attend and give updates at weekly staff meetings
- Oversee Cash Management control of debtors, stock checks and cash checks etc) Oversee staff and payroll. prevent food waste, making sure that all health and safety regulations are achieved
- To ensure the company image is projected through excellent client relationships, quality of service, product and productivity.
- Understand and implement company standards, policies and procedures in line with legislation.
- To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes
- Maintain Staff Files