Catering Manager
Job Summary
Job Duties
- Lead and work within a team to prepare, cook, and present food that meets organisational standards and customer expectations.
- Ensure that all food is prepared and served quickly, safely, and efficiently to fulfil orders and meet customer demand.
- Maintain consistent quality across all menu items, ensuring that food presentation aligns with the company’s marketing and promotional strategies.
- Adhere to food safety regulations and organisational policies, particularly in the preparation and production of food, while providing advice on allergens and ensuring procedures minimise risks.
- Implement and oversee a robust stock rotation procedure, limiting food wastage, and keeping accurate records to support budgetary targets.
- Monitor production yield, ordering processes, portion control, and costs to ensure that budgetary targets are achieved without compromising quality.
- Ensure that the appropriate team structure is in place to guarantee the smooth operation of the kitchen, while keeping staff motivated and productive.
- Ensure that all catering staff are adequately trained and updated on food preparation techniques, safety standards, and organisational procedures.
- Oversee procedures to ensure that all required stocks are available, of the right type and quality, and are well-managed to avoid shortages or excess.
- Develop and maintain contingency plans to address potential issues that could disrupt food service operations.
- Record all relevant information related to food preparation and production before and during service to ensure compliance and traceability.
- Ensure that customers receive clean, undamaged service items, condiments, and accompaniments, and that their dining areas are kept clean, welcoming, and well-maintained.
- Maintain a tidy, hygienic work area free from rubbish and food debris during service and ensure proper handling of equipment post-service.
- Regularly inspect and update food production arrangements, continually reviewing and refining procedures based on experience and arising issues during service.
Requirements
- Proven experience in cooking and kitchen management, with a strong background in leading and motivating a team.
- Strong leadership and management skills, with the ability to coordinate and inspire a team to achieve high standards.
- Excellent organisational skills with the ability to manage multiple tasks simultaneously, ensuring efficiency and quality in all operations.
- In-depth knowledge of food safety regulations and best practices in catering and hospitality.
- Strong communication skills, capable of effectively interacting with staff, management, and customers.
- Ability to anticipate and address issues proactively, ensuring smooth and continuous kitchen operations.
Bodmin, Cornwall, GB, PL30 3PL