Catering Manager

Key Accountabilities

Oversee day-to-day catering operations including food preparation, cooking, serving, and kitchen hygiene.

Supervise chefs, cooks, kitchen staff, storekeepers, and service teams across all shifts.

Ensure meals are prepared and served as per approved menus, portion control, and nutritional standards.

Ensure strict compliance with food safety, hygiene, and sanitation standards in coordination with QHSE Officer.

Plan menus in line with contractual requirements, cultural preferences, calorie requirements, and cost controls.

Monitor food quality, taste, temperature, and presentation standards.

Control food costs, wastage, inventory, and daily consumption records.

Ensure proper storage of food items, raw materials, and chemicals as per HACCP standards.

Coordinate procurement of food items, kitchen equipment, and consumables; verify quality before acceptance.

Conduct daily kitchen inspections and corrective actions for non-conformities.

Prepare duty rosters, leave schedules, and manpower planning for catering staff.

Recommend improvements in menu planning, kitchen operations, and service efficiency.

Handle clients’ complaints related to food quality or service and ensure timely resolution.

Support audits and inspections by authorities such as Municipality, ADAFSA, and Civil Defence.

Prepare daily and monthly catering reports and submit them to management.

Ensure pest control, waste disposal, and cleaning schedules are properly implemented in catering areas.

Respond to emergencies related to food safety or kitchen operations.

Work Location: In person