95 Catering Intern jobs in South Africa

The Main Purpose of the job

The successful applicant will be responsible for all food service - related activities which include managing of daily operations of the kitchen area, implementation of the production process, managing food/labour costs and an overall understanding of HACCP.

Education and Experience required:

• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory.
• Minimum 3 Years of experience of progressive/kitchen management is compulsory.
• Experience working within budget guidelines to deliver results is compulsory.
• High Volume, complex foodservice operations experience is highly desirable.

Knowledge, Skills and Competencies:

• Knowledge of the catering environment ranging from fine dining to restaurant dining.
• Knowledge of South African and industry-specific laws.
• Excellent customer service skills.
• Excellent people management skills.
• Exceptional communication and stakeholder management skills
• Exceptional functions management skills.
• Ability to balance the budget and save on costs.
• Computer literate.

Key areas of responsibility:

• Managing daily operations of the assigned unit.
• Implementation of the production process.
• Managing food/labour costs
• Overall understanding of HACCP
• Events management

1. Collaborate with nutritionists and chefs to develop menus that support healthy eating and corporate wellness goals
2. Adjust offerings for dietary restrictions (e.g., vegan, gluten-free, low-GI)

1. Coordinate daily breakfast/lunch services, meetings, and executive boardroom catering
2. Manage catering for internal events, workshops, and VIP functions
3. Ensure on-time delivery and professional presentation

1. Oversee catering for wellness programs (e.g., yoga retreats, mindfulness sessions, fitness challenges)
2. Support health-aligned meal plans for wellness centre participants

1. Supervise, train, and schedule catering staff
2. Maintain a positive and motivated work environment

1. Manage food and supply budgets, sourcing high-quality ingredients
2. Monitor cost-efficiency without compromising health or quality
3. Maintain inventory and ordering processes

1. Ensure hygiene standards and food safety compliance (HACCP-aligned)
2. Oversee cleanliness of kitchen and service areas
3. Conduct regular quality checks and feedback reviews

1. Tertiary qualification in Hospitality Management, Culinary Arts, or Nutrition (an added advantage)
2. Minimum 5 years + in a catering management or hospitality supervisory role (Essential)
3. Knowledge of nutrition and wellness-oriented meal planning
4. Strong organizational, time-management, and multitasking abilities
5. Excellent communication and client service skills
6. Computer literate (Microsoft Office, basic catering software)

The Main Purpose of the job

The successful applicant will be responsible for all food service - related activities which include managing of daily operations of the kitchen area, implementation of the production process, managing food/labour costs and an overall understanding of HACCP.

Education and Experience required:

• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory.
• Minimum 3 Years of experience of progressive/kitchen management is compulsory.
• Experience working within budget guidelines to deliver results is compulsory.
• High Volume, complex foodservice operations experience is highly desirable.

Knowledge, Skills and Competencies:

• Knowledge of the catering environment ranging from fine dining to restaurant dining.
• Knowledge of South African and industry-specific laws.
• Excellent customer service skills.
• Excellent people management skills.
• Exceptional communication and stakeholder management skills
• Exceptional functions management skills.
• Ability to balance the budget and save on costs.
• Computer literate.

Key areas of responsibility:

• Managing daily operations of the assigned unit.
• Implementation of the production process.
• Managing food/labour costs
• Overall understanding of HACCP
• Events management

We are recruiting for a Catering Manager for a unit in Clanwilliams. The Catering Manager will be responsible for guiding the kitchen staff to perform efficiently, establishing standard menu options and recipes, ordering the necessary food and supplies, and overseeing kitchen and line staff. Ensure high-quality food preparation, presentation, and service meet Feedem standards by adhering to all quality and star grading standards in all areas of responsibility.

About Feedem: Established in 1975, Feedem is a large contract catering company in South Africa managing over 300 sites with more than 5,000 employees, including dieticians, chefs, human capital specialists, and hygiene experts.

We provide a wide range of catering and related services across various industries, customizing our offerings to meet client needs. Our services are delivered with confidence, underpinned by an ethical code and full compliance with industry standards and regulations.

Our country-wide presence includes our head office in Johannesburg and regional offices in Cape Town, Durban, George, Worcester, Port Elizabeth, Rustenburg, Kimberley, and Bloemfontein.

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Date Posted: 08/19/2025
Req ID: 44891
Faculty/Division: Operations and Real Estate Partnerships
Department: Food Services
Campus: St. George (Downtown Toronto)
Position Number: 00041460

Description:

About us:

Catering and Event Services is a part of the campus Food Services organization, providing a wide range of affordable, sustainable, and nutritious food options to our community through excellent service, commitment to our environment and celebration of food to reflect our diverse community. The Catering and Event Services department is responsible for Chestnut Conference Centre, St. George Catering, and Campus Beverage Services. Providing food, beverage, and event services to groups from 5 to 2500.

Your opportunity:

Under the direction of the Catering Manager, and in collaboration with the Senior Catering Supervisor and the Senior Banquet Supervisor, the Catering &Banquet Supervisor is an on-site point of contact for our event clients and is responsible for the daily operations of the unit. Responsibilities include assisting and directing clients while providing a high level of customer service. The incumbent willlead a team of casual event staff in diverse locations on campus, while providing an equally diverse range of food and beverage services. Duties include but are not limited to: catering and event logistics, preparation, execution and on-site supervision.The incumbent will assist with employee scheduling and payroll, respond to and resolve service issues. The incumbent will also meet and greet clients and make recommendations for service improvements.

Your responsibilities will include:

• Directing the activities of a group all performing a similar function
• Providing detailed explanations on guidelines and expectations to staff
• Determininglogistical details and activities for events and/or programming
• Checking completeness of event information
• Coordinating schedules of staff and coordinating the recruitment and training process of casual staff
• Analyzing client needs and making recommendations on event logistics and options
• Providing food handling training and ensuring compliance to government food safety regulations
• Keeping a record of any incidents or events that happen during a shift

Essential Qualifications:

• College Diploma (2 years) in Hospitality, Culinary, or Event Planning, or acceptable combination of equivalent experience
• Minimum three years' of experience in off-site catering and banquet experience
• The ability to execute events fromstart to finish, including setup, service, and breakdown
• Experience in handling customer inquiries and resolving complex guest concerns
• Experience directing a team performing similar functions, including scheduling staff, and coordinatingthe recruitment, onboarding, and training of casual employees
• Experience in directing and motivating staff, ensuring they adhere to established standards and procedures
• Demonstrated ability of the use of catering software’s and banquet event orders
• The ability to manage multiple tasks simultaneously and prioritize effectively is critical
• Strong verbal and written communication skills to interact effectively with guests, staff, and other departments
• Must be inpossession of a Provincial Class 'G' driver's license in good standing
• Experience with Microsoft Office (Word, Excel, PowerPoint, Outlook, MS teams)

To be successful in this role you will be:

• Accountable
• Articulate
• Diplomatic
• Multi-tasker
• Organized

Closing Date: 08/28/2025, 11:59PM ET
Employee Group: USW
Appointment Type : Ancillary Operations
Schedule: Full-Time
Pay Scale Group & Hiring Zone:
USW Pay Band 08 -- $63,963. with an annual step progression to a maximum of $81,797. Pay scale and job class assignment is subject to determination pursuant to the Job Evaluation/Pay Equity Maintenance Protocol.
Job Category: Facilities/Ancilliary Services

Lived Experience Statement
Candidates who are members of Indigenous, Black, racialized and 2SLGBTQ+ communities, persons with disabilities, and other equity deserving groups are encouraged to apply, and their lived experience shall be taken into consideration as applicable to the posted position.

Diversity Statement

The University of Toronto embraces Diversity and is building aculture of belonging that increases our capacity to effectivelyaddress and serve the interests of our global community. Westrongly encourage applications from Indigenous Peoples,Black and racialized persons, women, persons withdisabilities, and people of diverse sexual and gender identities.We value applicants who have demonstrated a commitment toequity, diversity and inclusion and recognize that diverseperspectives, experiences, and expertise are essential tostrengthening our academic mission.

As part of your application, you will be asked to complete a brief Diversity Survey. This survey is voluntary. Any information directly related to you is confidential and cannot be accessed by search committees or human resources staff. Results will be aggregated for institutional planning purposes. For more information, please see .

Accessibility Statement

The University strives to be an equitable and inclusive community, and proactively seeks to increase diversity among its community members. Our values regarding equity and diversity are linked with our unwavering commitment to excellence in the pursuit of our academic mission.

The University is committed to the principles of the Accessibility for Ontarians with Disabilities Act (AODA). As such, we strive to make our recruitment, assessment and selection processes as accessible as possible and provide accommodations as required for applicants with disabilities.

If you require any accommodations at any point during the application and hiring process, please .

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SUMMARY:

Are you the kind of leader who thrives in fast-paced environments, loves people as much as good food, and knows how to bring calm to chaos?

We’re not just looking for a

Recruiter:

AF Consulting

Job Ref:

Her000190/AF

Date posted:

Tuesday, July 8, 2025

Location:

Hermanus, South Africa

Salary:

Monthly

SUMMARY:

Are you the kind of leader who thrives in fast-paced environments, loves people as much as good food, and knows how to bring calm to chaos?

We’re not just looking for a Senior Catering Manager — we’re looking for someone who can lead with heart , manage with precision , and serve with purpose .

This role is central to everything we do — from the hum of a busy kitchen to the quiet details behind the scenes. You’ll manage not only food and coffee but people, systems, and experiences. Think less “clock-in, clock-out” and more ownership, impact, and leadership .

POSITION INFO:

Role: Senior Catering Manager

Location: Hermanus Western Cape

Salary: TBC

What your days might look like:

• Steering a full kitchen and coffee shop operation — no two days are ever the same
• Supporting your team with hands-on guidance and honest leadership
• Balancing the books, stock, and schedules while still making time for a customer conversation
• Coordinating functions that make people feel seen, celebrated, and cared for
• Overseeing customer accounts and ensuring efficient, accurate billing
• Keeping things clean, safe, and always up to standard — from the laundry to the last cup of coffee
• Upholding food safety, hygiene, and quality standards
• Managing suppliers, deliveries, and budget controls with precision
  
  

• A seasoned leader with at least 5–8 years’ experience in a similar senior management role — ideally in a hospital, healthcare, or high-volume catering environment
• Strong understanding of kitchen operations, stock control, portioning, waste reduction, and menu costing
• Experience in running a coffee shop, with a focus on customer service, quality control, and daily operations
• Skilled in coordinating functions and events — from planning to execution
• Knowledgeable in special dietary requirements and how to integrate them into menu planning and service
• Proficient in Point-of-Sale systems, stock systems, and general computer literacy (MS Office, email, basic reporting)
• Experienced in HR processes, including payroll, discipline, staff supervision, and performance management
• Familiar with labour legislation and basic Industrial Relations (IR) procedures
• Excellent communicator — fluent in both English and Afrikaans
• Well-organised, solution-oriented, and calm under pressure
• Able and willing to work evenings, weekends, and public holidays
• A natural people-person who builds strong relationships with clients, staff, and suppliers
• Out-of-the-box thinker who thrives in environments where no two days are the same
• Must have a valid driver’s licence and own transport
• A formal qualification in Culinary Arts, Hospitality Management, or a related field will be a strong advantage
  
  

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Advertising Services

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Main Purpose of the job

The Successful applicant will be responsible for all food service-related activities which include managing daily operations of the kitchen area, implementation of the production process, managing food/labour costs and an overall understanding of HACCP.

Desirable Education and experience:

• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory.
• Minimum 3 Years of experience of progressive/kitchen management is compulsory.
• Experience working within budget guidelines to deliver results is compulsory.
• High Volume, complex food service operations experience is highly desirable.

Knowledge, Skills, and Competencies:

• Knowledge of the catering environment ranging from fine dining to restaurant dining.
• Knowledge of South African and industry-specific laws.
• Customer Service Skills.
• Management Skills.
• Communication Skills.
• Exceptional Functions Skills.
• Ability to balance the budget and save on soft costs.
• Computer literate.

Key areas of responsibility:

• Managing daily operations of the assigned unit.
• Implementation of the production process.
• Managing food/labour costs
• Overall understanding of HACCP.