Catering Manager- Rondebosch at Feedem

Job Advert Summary

• Established in 1975, Feedem is a large contract catering company in South Africa which manages in excess of 300 sites and employs more than 5 000 people ranging from dieticians, chefs and human capital specialists to hygiene experts.
• We provide a wide range of catering and associated services to clients in all industries. We customise our catering and services according to their needs. Our services are offered with confidence as everything we do is underpinned by an ethical code and full compliance with all the relevant industry standards and regulations.

Minimum Requirements

• Tertiary culinary qualification or Chef diploma.
• Previous 5 years managerial experience advantageous in the Retirement Sector
• Housekeeping and Cleaning experience
• Excellent food skills required incuding knowledged of special diets
• Computer proficiency (Excel and Word)
• IR/HR Knowledge
• Interpersonal Skills: Client/Patient Liaison required
• Unit administration / financial Control
• Ability to build and maintain a motivated team in a dynamic environment
• Working knowledge of Halaal requirement
• Must be able to work shifts and over weekends
• Own transport & a valid driver's license
• English speaking with additional african language advantagous

Duties and Responsibilities

• Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen
• Attend and give updates at weekly staff meeting
• Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients
• To ensure the company image is projected through excellent client relationships, quality of service, product and productivity.
• Understand and maintain all financial aspects of the business – budgeting, forecasting.
• Understand and implement company standards, policies and procedures in line with legislation.
• Ensure Quality Control is in accordance with the Company standards.
• Oversee Cash Management (control of debtors, stock checks and cash checks etc)
• Oversee staff and payroll.
• prevent food waste, making sure that all health and safety regulations are achieved
• To ensure that all menus are calculated correctly to obtain maximum gross profit, and actively increasing the units profitability
• To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes
• To ensure that all stocks are ordered to the correct quantities, quality and price, and to ensure expenses are within budgeted limits
• Control hygiene and supervision of kitchen cleaning
• Maintain employees files
• Production planning

Closing Date

• 2025/12/25