Responsibility :
Catering manager are responsible for monitoring the quality of the food and service and for making sure that their outlets perform well.
The most important part of the job is achieving good quality within a budget and maintaining high standards of hygiene and customer satisfaction.
Lead teams of chefs and catering assistants. They are responsible for running the day-to-day catering operations.
Catering managers are responsible for monitoring the quality of the food and service and for making sure that their outlets perform well.
Full Job Description :
- Ordering supplies
- Planning menus in consultation with chefs
- Hiring, training, supervising and motivating permanent and temporary staff
- organising staff rosters
- Ensuring that health and safety regulations are strictly observed, recorded and archived
- Monitoring the quality of the product and service provided
- Keeping to budgets and maintaining financial and administrative records.
- Abel to work week end & public holidays.
- Familier and good experiance in South & North indian cuisines.
Travel is not normally part of the working day of a catering manager, apart from those working in location catering such as the media industry or event catering (eg conferences, weddings and sports events). There are opportunities to work abroad, including on cruise liners.
Shift work and unsocial long hours are most common in hotels, restaurants and resorts..
