Catering Manager – Pretoria – Department Of Military Hospital

About the Role

The Catering Manager role at the Department of Military Hospital in Pretoria is an essential position that plays a vital part in the public service sector. This role is not just about cooking; it involves the coordination and execution of culinary services for a variety of functions, including banquets and formal events. Working within the vibrant environment of Pretoria, the successful candidate will ensure that every meal served is not only delicious but also presented beautifully, meeting the highest standards of quality and service for guests and officials alike.

In this role, you will have the unique opportunity to contribute to the overall event planning and ensure that the dining experiences reflect the preferences and dietary requirements of the Principal and guests. Your creativity and attention to detail will help to create memorable occasions that resonate with the community and enhance the reputation of the public service.

About the Department

The Department of Military Hospital is committed to providing exceptional healthcare services and support, ensuring that the needs of our military personnel and their families are met with the utmost professionalism. This department plays a pivotal role in the delivery of health services, focusing on the well-being and recovery of those who serve our nation. Working here means being part of a team dedicated to making a positive impact on the lives of others, reinforcing the values of service, integrity, and excellence in public service.

What You’ll Do

• Coordinate and execute catering services for various functions, including formal events and meetings.
• Manage the preparation and service of food and beverages according to specific standards.
• Collaborate with the Household Manager to discuss menus and special arrangements.
• Create decorative food displays and ensure food presentation meets high standards.
• Attend to dietary restrictions and personal preferences of guests.
• Maintain a healthy kitchen environment and uphold food safety standards.
• Supervise kitchen staff and manage daily kitchen operations effectively.
• Stay updated on the latest food trends to innovate catering menus.

What You’ll Need

• A Senior certificate and a National Diploma or equivalent on NQF level 6 in Catering Management or Culinary Studies.
• A minimum of 3-4 years’ experience as an Executive Chef or Sous Chef in a five-star hotel or similar establishment.
• Strong knowledge of kitchen operations and food quality management.
• Excellent communication skills, both oral and written.
• A client-oriented and customer-focused attitude with integrity and creativity.
• Willingness to work extended hours and under pressure when required.
• Knowledge of health and safety regulations within the hospitality industry.

How to Apply

Please submit your application before the closing date as late applications will not be considered.