Catering Manager

Requirements

A Senior certificate plus an appropriate National Diploma or equivalent on NQF level 6 in Catering Management or related field in Culinary Studies. Minimum 107 of 3-4 years’ working experience as an Executive Chef or Sous Chef in a five- star hotel or equivalent hospitality establishment. Sound knowledge and experience in managing daily kitchen operations, supervising staff and ensuring food quality. Competencies: Good communication skills (both oral and writing) client orientated, customer focused, honest, have integrity and be innovative and creative. Willing to work extended hours when necessary and working under pressure. Execute healthy, delicious and beautiful well- presented meals, in a very short notice. Have knowledge of health and Safety within the Hospitality Industry. Be up to date with the latest food trends and be able to execute these menus. Teach, develop and inspire subordinates. Develop a focus on food and excellent service.

Key Responsibilities

Co-ordination and execution of cooking and catering for functions e.g. Banquets, Formal Events, Meetings and Family Meals. Managing and co- ordinating the preparation and service of food, beverages, setting-up of tables and room or venue in accordance with standards and specifications (menu, type of function and preferences of the Principal). Contribute in overall event planning. Liaise with Household Manager discuss menus, special arrangements, serving plans (waiters) of all Catering in the Residence for the day. Determine how food should be presented and create decorative food displays. Attend to Principals and Guests personal preferences, dietary restrictions and requirements. Setting and maintain the standard for preparation of food and beverages and ensure a healthy environment and that the general objectives of the household are achieved. Obtain guest lists and make logistical arrangements.

How to Apply

Enquiries

Ms T Manase Tel No: (012) 342 2566

Notes

NB: Email applications must on the subject line state only the Reference number: CATERING/PRES/2026 (with no spaces).