Catering Manager at Kenya Methodist University (KeMU)

Duties and Responsibilities of the Job :

•  Supervision of the Catering Department
•  Authorization of stores/purchase requests for the department
•  Implementation of Catering procedures and policies
•  Quality Assurance and control aspects of the department
•  Coordination on outside catering activities
•  Inspection and coordination of repairs and maintenance in the department
•  analyzing, monitoring and evaluating enterprise profit margins
•  Oversee the management of catering staff, facilities and services in the University.
•  Ensure the quality and sufficiency of food and beverage preparation and provision services in the University.
•  Ensure proper storage of foodstuff in the kitchen store in order to retain their quality and nutritional values and thus meet customers’ nutrition and dietary needs in the University.
•  Prepare and plan procurement list for all kitchen supplies such as foodstuffs, utensils and other materials for use in the catering services of the University.
•  Supervise catering and waiting staff to ensure quality catering.
•  Plan University food and beverage menus in consultation with the Nutritionist, chefs and cooks, according to customers’ dietary needs.
•  Supervise food preparation contents, procedures and process in order to ensure that they meet the required standards of hygiene and nutrition for customers.
•  Ensure public health and sanitation, and safety regulations are strictly observed in order to maintain hygiene.
•  Monitor the quantity and quality of service provided by undertaking regular spot checks in the kitchen and other food handling areas of the University.
•  Ensure maintenance of food stock levels and order new supplies as required in the kitchen and other catering areas of the University.
•  Liaise with suppliers to ensure quality and timely kitchen supplies delivery.
•  Participate in contracting for kitchen suppliers assessing their requirements and ensuring they are satisfied with the service delivered (in contract catering).
•  Ensuring compliance with all fire, licensing, and employment regulations concerning the cafeteria.

Qualifications and experience

•  Diploma in Catering, Hotel Management or an equivalent qualification from a recognized institution
•  Bachelor’s Degree in Hospitality, Hotel Management or Food and Beverages Science from a recognized institution will be an added advantage
•  Medical Fitness Certificate from Public Health Office.
•  A minimum of 5 years’ experience as Assistant Catering Manager in a recognized University or its equivalent.