Description:
Our client is seeking a full-time talented and experienced Catering Manager to oversee all aspects of a kitchen, dining room, and customer service operation. The role requires an innovative, hands-on approach in culinary leadership, stock management, staff supervision, and customer relationship management.
Job Description
Kitchen management
Plan, direct and supervise food preparation and culinary activities
Ensure compliance with health and safety regulations.
Develop and maintain standard recipes to ensure consistent quality. Monitor food costs to achieve budget targets.
Stock Management
Order and maintain inventory levels of food and kitchen supplies.
Conduct weekly stocktaking and manage suppliers to ensure timely deliveries.
Optimize stock rotation and minimize waste.
Keep to pre-set meal specs.
Staff Supervision and Training
Recruit, train, and supervise kitchen staff.
Set work schedules and ensure adequate staffing levels.
Foster a positive work environment and provide coaching and feedback.
Customer Accounts Management
Build and maintain strong relationships with customers.
Handle customer inquiries, feedback, and complaints promptly and professionally.
Ensure a high level of customer satisfaction through excellent service delivery.
Function and Event Coordination
Plan and execute catering for functions and events, ensuring seamless service.
Collaborate with clients to customize menus and meet specific dietary needs.
Coordinate logistics, including staffing, setup, and breakdown.
Set up of decor.
Quality Control
Maintain high standards of food quality, hygiene, and presentation.
Conduct regular inspections and implement corrective actions as needed.
Stay updated with industry trends and incorporate new techniques and recipes.
Requirements
Proven experience as a Chef or Kitchen Manager in a similar establishment. Strong leadership and managerial skills with the ability to motivate and developa team.
Excellent organizational and multitasking abilities. Solid understanding of culinary techniques and kitchen operations. Knowledge of food safety and sanitation regulations. Exceptional communication and customer service skills. Degree or certification in Culinary Arts or Hospitality Management is a plus. Availability to work evenings, weekends, and holidays when needed.
Location: Kommetjie
Consultant: Carole Dreyer