Main Purpose of the jobSuccessful incumbent in this role, will be focusing on food service and day to day operations in the kitchen, including menu planning, working on specialised diets, staff supervision functions and logistics. Catering Manager are required to understand budgets ensure compliance on health and safety standards (HACCP). Maintain good relations with clients and guarantee exceptional customer service.
Education and Experience requiredTertiary qualification in Food & Beverage Services or Culinary Arts Minimum 3 years’ progressive kitchen management experience Proven track record of delivering results within budget High-volume, complex foodservice experience Special diets knowledge Strong understanding of HSE regulations (advantageous) Excellent leadership, communication, and customer service skills Computer literacy and solid HACCP knowledge
Knowledge, Skills and Competencies:
Deep understanding of food hygiene, HACCP principles, and local health regulations. Comprehensive knowledge of food preparation, different cuisines, dietary restrictions, and standardized recipe scaling. Knowledge of business management, strategic planning, resource allocation, and profit margins. Understanding of different service styles (e.g., plated, buffet, cocktail) and catering equipment. Financial acumen to balance budgets, manage inventory, price menus, and minimize waste. Strong organizational and planning skills to synchronize vendors, staff, and event timelines. Experience with event management software, scheduling systems, and inventory POS tools. Exceptional verbal and written communication to coordinate seamlessly with clients, kitchen brigades, and front-of-house staff. Ability to lead, motivate, and delegate tasks effectively to kitchen and serving staff. High emotional intelligence to assess client needs, handle feedback, and exceed customer expectations. Quick, critical thinking to resolve unexpected issues under pressure. The capacity to multitask and ensure all meal services and event schedules are executed on time
Key areas of responsibilityOverseeing daily kitchen operations in a high-volume setting Implementing and monitoring production processes Managing food and labour costs within budget Maintaining full compliance with HACCP standards Planning and developing menus for varied dietary requirements Leading, motivating, and managing the kitchen brigade Supporting strategic and day-to-day operational decisions Strong understanding of HSE regulations (advantageous) Excellent leadership, communication, and customer service skills Computer literacy and solid HACCP knowledge
Closing Date 12 August 2026
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