Catering Manager

Key Responsibilities

• Lead and supervise end-to-end catering operations, including menu planning, food preparation, production, packing, and delivery.
• Ensure all dishes are prepared consistently according to company recipes, quality standards, and food safety regulations.
• Develop and standardize recipes while maintaining food quality and cost efficiency.
• Conduct food trials and continuously improve menu quality and production processes.
• Monitor food cost, yield, waste, and inventory to achieve operational targets.
• Train, coach, and develop kitchen and catering teams to improve productivity and culinary skills.
• Coordinate with Purchasing, Warehouse, QA/QC, and Operations to ensure smooth production.
• Ensure compliance with HACCP, GMP, sanitation, and company SOPs.
• Prepare operational reports and recommend improvements for catering performance.

Qualifications

• Minimum Diploma (D3) in Culinary Arts, Hospitality, Food Technology, or a related field.
• Minimum 5 years of experience in Catering, Central Kitchen, Restaurant, or Food Production, with at least 2 years in a managerial position.
• Hands-on cooking skills and able to work directly in the kitchen when needed.
• Strong knowledge of Indonesian cuisine and large-scale food production.
• Experience in menu development, recipe standardization, and food cost control.
• Strong understanding of HACCP, GMP, food safety, and hygiene standards.
• Excellent leadership, planning, communication, and problem-solving skills.
• Proficient in Microsoft Office (especially Excel).