Catering Manager

PRIORITY ONE CATERING - L.L.C -S.P.C; Abu Dhabi; In loco; AED 223.000 - 335.000; Tempo pieno

Descrizione del lavoro

PRIORITY ONE CATERING - L.L.C -S.P.C in the United Arab Emirates seeks an experienced catering operations professional to lead meal production, safety, inventory and team management for remote camps and client sites.

You will plan menus with the Head Chef, ensure HACCP compliance, monitor costs, supervise kitchen staff and coordinate service across locations.

The role emphasizes food safety, quality control, contingency planning and client liaison to deliver consistent meals on time.

Competenze

• Degree or diploma in Hospitality, Catering, Food Service Management, Business Administration or related field.
• Experience managing high-volume catering in labour accommodation, remote camps, offshore sites or comparable contract catering operations.
• Experience supervising kitchen and service teams and coordinating deliveries across service locations.
• Practical knowledge of HACCP, food hygiene, cold-chain controls and audit procedures.
• Experience with UAE contract catering or oil and gas support services is an advantage; NEBOSH or IOSH training is desirable.
• Proficiency in Excel for meal planning, stock reconciliation and operational reporting.

Mansioni

• Confirm daily meal counts with camp management and client representatives, translating counts into production quantities, stock requirements and service schedules.
• Plan menus with the Head Chef within approved budgets and client specifications, considering dietary and cultural needs.
• Oversee preparation, cooking, portioning, packing, dispatch and service; verify meal quality and quantities before release.
• Record shortages, delays and substitutions, and coordinate corrective action.
• Maintain contingency plans for supply shortages, equipment failures, transport delays and demand changes.
• Supervise chefs, cooks, stewards and catering supervisors; train staff in food hygiene and service standards.

Conoscenze

High-volume catering management

Food hygiene & HACCP

Client coordination & reporting

Problem solving & corrective actions

Excel proficiency

Formazione

Hospitality/Catering degree or diploma

NEBOSH or IOSH training

Strumenti

Excel

Descrizione del lavoro

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  Meal Production and Service

  
  
  
  

  • Confirm daily meal counts with camp management and client representatives. Translate those counts into production quantities, stock requirements and service schedules for each location.

  
  

  • Plan menus with the Head Chef, taking into account approved budgets, client specifications and the dietary and cultural needs of residents.

  
  

  • Oversee preparation, cooking, portioning, packing, dispatch and service. Check meal quality and quantities before release.

  
  

  • Confirm that each location receives the correct meals and quantities on time. Record shortages, delays and substitutions, and coordinate corrective action.

  
  

  • Maintain contingency plans for supply shortages, equipment failures, transport delays and unexpected changes in meal demand.

  
  
  
  

  Food Safety and Quality

  
  
  
  

  • Implement site food safety procedures and HACCP controls covering receiving, storage, preparation, cooking, holding, transport and service.

  
  

  • Verify temperature records, cold-chain controls, date labelling, allergen procedures and cleaning schedules.

  
  

  • Conduct regular inspections of kitchens, food stores and dining areas. Record findings, assign corrective actions and verify completion.

  
  

  • Investigate food quality complaints, stop the release of affected meals where necessary and escalates suspected food safety incidents promptly to Operations and HSE.

  
  

  • Coordinate food safety audits, pest control, waste management and kitchen equipment maintenance with the responsible teams.

  
  
  
  

  Inventory, Procurement and Cost Control

  
  
  
  

  • Forecast food and consumable requirements using approved menus, meal counts and stock on hand. Coordinate orders and delivery schedules with Stores and Procurement.

  
  

  • Reconcile quantities requested, issued and used against meals produced, dispatched and returned. Investigate unexplained differences with the relevant teams.

  
  

  • Flag shortages, rejected deliveries and supplier delays before they affect service. Obtain approval for substitutions where required.

  
  

  • Monitor food cost per meal, labour costs, stock variances and waste against the approved budget. Explain variances and implement corrective actions.

  
  
  
  

  Team Management and Client Coordination

  
  
  
  

  • Supervise chefs, cooks, stewards and catering supervisors. Set shift responsibilities and prepare rosters based on workload and service requirements.

  
  

  • Train employees in food hygiene, portion control, safe work practices and service standards. Coordinate staffing and performance matters with HR.

  
  

  • Act as the point of contact for catering service issues. Agree actions and deadlines with clients and site teams, then confirm closure.

  
  

  • Submit regular reports on meals served, food costs, stock shortages, waste, complaints, staffing and food safety findings.

  
  
  
  

Desired Candidate Profile

• Degree or diploma in Hospitality, Catering, Food Service Management, Business Administration or a related field, or equivalent relevant experience.




• Demonstrated experience managing high-volume catering in labour accommodation, remote camps, offshore sites or comparable contract catering operations.




• Experience supervising kitchen and service teams, managing food budgets and coordinating deliveries across service locations.




• Practical knowledge of HACCP, food hygiene, cold-chain controls and audit procedures. Food safety training is preferred.




• Experience with UAE contract catering or oil and gas support services is an advantage. NEBOSH or IOSH training is desirable.




• Proficiency in Excel for meal planning, stock reconciliation, cost tracking and operational reporting.