Catering Manager (Lesotho)
Lesotho – On site
Key purpose and responsibilities:
- To plan, organise and manage the overall catering function on the site including the kitchen and the dining room.
- To ensure client expectations are met in terms of food, hygiene and service standards.
- Catering Management.
- Liaise with the Production Manager or, on sites without production managers, the Camp Manager on all catering issues.
- Ensure that costing and issue sheets are captured daily and furnished to the Production Manager or Camp Manager for approval.
- Monitor food costs and GP’s on the management accounts in accordance with the site budget and ensure that SMC forecasted GP’s are in line with actual daily GP’s.
- Monitor participation per meal and use it to forecast meal quantities to prevent stock over issues.
- Oversee the menu planning and implementation according to budget and client specifications and the translation into stock requirements.
- Based on the menu, create a complete stock demand one month in advance by means of the SMC and convert into orders by means of the stock analysis, taking stock on hand and in-transit stock into consideration.
- Client liaison regarding client needs and requests.
- String Health and Safety Compliance.
- Stock control and management.
- Staff management.
Required knowledge and qualifications:
- Lesotho National.
- Recognised qualification in Catering and Hotel Management.
- 8 years catering experience in an industrial kitchen of which 4 years should be at supervisory or management level.