Some of your duties will include:
- Responsible to lead catering operations in a high-volume, fast-paced environment, applying international best practices from cruise ship or large-scale hospitality operations; to ensure compliance with modern food safety and quality frameworks, including HACCP, ISO 9000/22000, and other relevant international standards; to develop and coach teams in leadership, delegation, and time management to deliver consistent service excellence.
- Build a strong supervisory and line-staff culture through delegation of responsibility, time management coaching, and team building: Act as a role model by fostering accountability, problem-solving, and ownership across the catering team; Lead ongoing leadership development sessions to strengthen managerial pipeline within Catering.
- Ensure strict adherence to HACCP protocols and facilitate periodic training refreshers for staff.
- Implement ISO 9000/22000 quality management principles within catering workflows, linking food production to international certification standards.
- Benchmark service delivery against international cruise ship / high-volume hospitality standards to drive continuous improvement.
- Ensure the Catering process is in line with the Standard Operation Procedure (SOP)
- Check and regularly validate the business process done by the business partner, to ensure the result meet the company standard expectation.
- Ensure the Menu plan in line with the plan of the row material to be prepared.
- Monitor and control the workflow process started from row supply, receiving the row material, storing, material preparation, cooking, packing, delivering, and servicing.
- Monitor and control the cleanliness of Kitchen in Daily
- Work with business partner and build communication with departments for monitoring the satisfaction on service related to catering.
- Monitor, control and asses the dropping point to ensure the dropping point is meet with Hygiene standard.
- Monitor and control the cleanliness of Mess Hall including the supporting facilities around the mess hall
- Do plan of improvement base on analysis and evaluation of the Catering operation.
- Doing a daily, weekly, and monthly inspections and make the report based on inspections for improvement quality of services.
What skills and experience do you need
- Bachelor degree in Hospitality Management, Business Administration, or a related field.
- At least 15 years of experience in managing catering services as Catering/ Food & Beverages Manager; Has extensive applying international best practices from high level Cruise ship or Hotel or large-scale hospitality operations; Working experience in the remote mining industry as additional consideration.
- Proven experience in managing large-scale catering operations, including menu planning, food procurement, preparation, and service delivery
- Strong project management skills, including budget management, cost control, and forecasting.
- Have a knowledge of Catering scope of work and food scope details; Have a knowledge about the operation of kitchen Equipments and capable to analyses the catering work process for improvement.
- Strong leadership and organizational, scheduling & time management skills; Experience in managing and leading a diverse team of employees; Problem detection and resolution skills essential.
- Excellent communication skills in English both verbal and written and computer literate.