Catering Manager

Fouche & Co Recruitment; Pietermaritzburg; On-site; ZAR 203,000 - 243,000; Full time

Job summary

Fouche & Co Recruitment in Pietermaritzburg seeks a Catering Manager to take full operational, culinary, and financial responsibility for the retirement village catering department. You will oversee daily kitchen operations, meal preparation, portion control, and dining hall service.

The role requires HACCP knowledge, menu planning for senior residents, strict food safety, cost controls, and staff leadership.

Qualifications

• Matric is required or equivalent.
• Relevant hospitality management, culinary arts, or food service management qualification is beneficial.
• 3–5 years of experience as a Catering Manager.
• Sound knowledge of menu planning, dietary requirements, and food cost controls.
• Practical understanding of HACCP and occupational health and safety standards.
• Valid driver’s licence and own vehicle.

Responsibilities

• Oversee daily kitchen operations, meal preparation, portion control, and dining hall service.
• Manage food costing, stock control, ordering, menu planning, and monthly budget targets.
• Lead, schedule, train, and mentor the kitchen and service staff.
• Maintain strict hygiene, health, and safety standards in accordance with HACCP regulations.
• Plan balanced, nutritious menus tailored to the specific dietary needs of senior residents.
• Liaise directly with facility management and residents to ensure high satisfaction levels.

Job description

A well-established South African contract catering company providing professional, large-scale food service management across the corporate, healthcare, education and residential care sectors.

The Catering Manager will take full operational, culinary, and financial responsibility for the catering department within a retirement village in Pietermaritzburg. This role focuses on delivering wholesome, high-quality meals, managing kitchen staff, enforcing strict food safety standards, and building strong relationships with residents and facility management.

Key Responsibilities

• Oversee daily kitchen operations, meal preparation, portion control, and dining hall service.
• Manage food costing, stock control, ordering, menu planning, and monthly budget targets.
• Lead, schedule, train, and mentor the kitchen and service staff.
• Maintain strict hygiene, health, and safety standards in accordance with HACCP regulations.
• Plan balanced, nutritious menus tailored to the specific dietary needs of senior residents.
• Liaise directly with facility management and residents to ensure high satisfaction levels.

Requirements

• Matric
• A relevant qualification in Hospitality Management, Culinary Arts, or Food Service Management would be beneficial.
• 3 to 5 years of experience as a Catering Manager.
• Sound knowledge of menu planning, dietary requirements, and food cost controls.
• Practical understanding of HACCP and occupational health and safety standards.
• Valid driver's licence and own vehicle.

Attributes

• Empathetic and patient demeanor suited to an eldercare environment.
• Strong team leadership and interpersonal communication skills.
• High standards of hygiene, organization, and attention to detail.
• Solution-focused attitude with strong problem-solving skills under pressure.

Salary

R20 000 CTC per month