Job Purpose
The Catering Manager will be responsible for overseeing the catering unit, ensuring the preparation and provision of safe, nutritious, and timely meals for patients and staff. The role involves managing kitchen operations, supervising catering staff, and adopting leadership
responsibilities to ensure efficient service delivery and high standards of hygiene and food
safety.
Key Responsibilities
 Plan, supervise, and coordinate all catering and kitchen activities.
 Lead and guide the catering team to ensure efficient and effective service delivery.
 Prepare and cost menus for patients and staff.
 Develop and implement kitchen protocols and standard operating procedures.
 Monitor and guide daily catering operations.
 Oversee food and snack preparation to meet quality standards.
 Ensure timely preparation and serving of meals.
 Maintain high standards of food hygiene, sanitation, and safety.
 Monitor food storage, stock levels, and proper handling of kitchen supplies.
 Ensure cleanliness of the kitchen, equipment, and food preparation areas.

Ensure compliance with health regulations and food safety standards.
 Prepare reports and maintain records related to catering operations.
 Perform any other duties assigned by management.
Required Qualifications
 At least a qualification in catering or 3 years’ experience in catering.
 Ability to lead and work in a team.
 Knowledge of food safety, nutrition, and sanitation practices.
Skills and Competencies
 Strong leadership and team management skills.
 Good organizational and planning abilities.
 Excellent communication and interpersonal skills.
 High level of cleanliness and attention to hygiene.
 Ability to work under pressure and manage multiple tasks.