Catering Manager Jobs in Kalumbila

22 Jul 2026 Catering Manager Jobs in Kalumbila at IFS International Facilities Services

• Liaise with the Production Manager or, on sites without production managers, the Camp Manager on all catering issues. • Ensure that costing and issue sheets are captured daily and furnished to the Production Manager or Camp Manager for approval. • Monitor food costs and GP’s on the management accounts in accordance with the site budget and ensure that SMC forecasted GP’s are in line with actual daily GP’s. • Monitor participation per meal and use it to forecast meal quantities to prevent stock over issues. • Oversee the menu planning and implementation according to budget and client specifications and the translation into stock requirements. • Based on the menu, create a complete stock demand one month in advance by means of the SMC and convert into orders by means of the stock analysis, taking stock on hand and in-transit stock into consideration. • Ensure stock orders are placed one month in advance with the Supply Planner, including supporting documentation. • (In conjunction with the Executive Chef, where there is one) Ensure that all meals are cooked and made in accordance with menu specifications and approved recipes. • Conduct daily production meetings with key staff as per the SOP and hold pre-start meetings with production staff on the production, menu, recipes and completion times. • Ensure that the menu cycle is correctly followed and that orders take logistics challenges and time constraints into account and that the 60-day menu cycle is adhered to. • Focus on the consumption of menu dishes during and after the meal intervals to adjust menu requirements, as required. • (In conjunction with the Executive Chef, where there is one) Organise and manage special functions on behalf of the client and ensure that accurate costings and contractually agreed upon mark-ups (if applicable) are submitted prior to the function to the Production Manager or Camp Manager, as applicable, for approval and for inclusion in the next client invoice. • Manage the catering staff work schedule including the daily per shift attendance of staff and overtime management in accordance with the site budget. • Ensure all catering and kitchen equipment is in working order and that a preventative maintenance plan is in place and adhered to in accordance with the HSEQ or site-specific reporting template. • Manage the kitchen and dining room operations (including food preparation, food production and food serving operations and the area cleaning) with particular attention to the dining room immediately prior to and during meal times.