Catering Project Manager - Pretoria East

Job Advert Summary
We are recruiting for a Project Manager. The Project Manager will be responsible for guiding the kitchen staff to perform efficiently, establishing standard menu options and recipes, ordering the food and supplies necessary to make these dishes, and overseeing kitchen and line staff. Ensure high quality of food preparation, presentation, and service is up to Feedem standards by meeting all quality/star grading standards in all areas of responsibility.
Minimum Requirements

Tertiary culinary qualification or Chef diploma.
Previous 8 years managerial experience advantageous.
Excellent food skills required and resale experience.
Operational Standards: Performance management, financial analysis, computer proficiency & human resources.
Entrepreneurial skills: Strategic management, outcome focus & productivity.
Interpersonal Skills: Client/customer interface, managing group process & communication skills.
Strong admin skills.
Ability to build and maintain a motivated team in a dynamic environment.
Own transport & a valid driver's license.

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 meetings.
Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients.
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.
Implement company standards, policies, and procedures in line with legislation.
Ensure quality control is in accordance with company standards.
Oversee cash management (control of debtors, stock checks, and cash checks, etc.).
Oversee staff and payroll.
Prevent food waste, ensuring that all health and safety regulations are achieved.
Ensure all menus are calculated correctly to obtain maximum gross profit and actively increase units' profitability.
Train staff to effect good portion control and pleasing presentation of all dishes.
Ensure stocks are ordered to the correct quantities, quality, and price, and expenses are within budgeted limits.
Control hygiene and supervision of kitchen cleaning.
Maintain chef's office (filing, typing of memos, issues, placing orders, food costing).
Production planning.


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