Responsibilities
Plan organize and control catering operations in a professional manner ensuring prompt efficient and high-quality service delivery in accordance with contractual specifications and management instructions Ensure food production and service are delivered on time and meet agreed standards and client requirements Monitor and coordinate workflow between kitchen service and support teams to ensure smooth and efficient operations Optimize the utilization of manpower equipment and resources to maximize productivity and minimize waste Implement and enforce Standard Operating Procedures and industry best practices across all operational areas Ensure consistency in food quality taste presentation and portion control at all times Monitor strict adherence to recipes production methods and portion standards Ensure full compliance with food safety standards including HACCP and local regulatory requirements Identify staff training needs and initiate training programs in coordination with senior management Develop and maintain strong working relationships with clients through regular communication and engagement
Qualifications- Bachelor’s degree / Diploma / Certification in Hospitality Management or related field.
- Minimum 8 years of experience in managing catering operations, preferably in catering companies or similar.
- At least 2 years of experience in a supervisory or managerial role.
- Certification in Food Safety and Hygiene.
- Excellent leadership and interpersonal skills, ability to work under pressure and manage a diverse team.
- Strong organizational skills, attention to detail, and ability to work in a remote and challenging environment.
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