Catering managers are in charge of overseeing the food service operations in a variety of settings, including camps.
Key Responsibilities:
* Team Management: Supervise and manage catering teams to ensure they meet high standards of quality.
* Menu Development: Collaborate with clients to develop menus that meet their requirements and preferences.
* Quality Control: Conduct regular quality control checks to maintain compliance with health and safety regulations.
* Financial Management: Monitor expenses and ensure financial targets are met.
* Compliance: Ensure adherence to workplace health and safety regulations and industry standards.
Applicants for this position should have a minimum Certificate III in Commercial Cookery or a similar qualification and at least 5 years' experience in managing a kitchen. They must also be skilled in supervising staff and maintaining high-quality food standards. Strong communication and problem-solving skills are essential for success in this role.