86 Catering Staff jobs in South Africa

CORE PURPOSE OF JOB

Assist the Food service Manager or Executive Chef with driving profitability and productivity of the catering outlet by supervising staff, ensuring quality food output at affordable prices, and maintaining customer satisfaction. Implementing good hygiene standards in accordance with applicable legislation relating to health and safety.

KEYPERFORMANCEAREAS

• Supervise quality production and delivery of food.
• Assist with Function, Venue Set Up and Off campus food service.
• Staff Supervision
• Documentation Control and Supervision
• Minimise Financial Risk and Loss
• Stock Management Assistance
• Supervise compliance to food, health and safety requirements.
• Assist with Customer Service Excellence

CORECOMPETENCIES

The incumbent of this position must have:

• Computer skills
• Customer Focus
• Communication
• Planning and Organizing
• Accountability
• Stock management ability
• Sales driven
• Flexibility
• Results-orientation
• Ability to work under pressure.
• Attention to detail.
• Pursuing professional excellence
• Thoroughness
• Knowledge and understanding of food, health, and safety requirements

MINIMUM REQUIREMENTS

• Grade 12or relevant vocational certificatein hospitality industry
• Drivers licence
• 2-3 years experience in customer service

SCREENINGQUESTIONS

• Do you possess a Grade 12or relevant vocational certificate in hospitality industry?
• Are you in possession of a valid driving license?
• Do you a minimum of 2 years experience in the hospitality industry?

REFERENCE CHECKING

• Referees
• Qualifications
• Criminal record checks

DISCLAIMER:Nelson Mandela University is a designated employer committed to pursuing excellence, diversity, inclusion, and redress in achieving its employment equity targets. Preference will be given to suitably qualified (Race and Gender) candidates in accordance with the University's employment equity targets. No applications will be accepted after the closing date Friday, 26 September 2025.

The successful applicant will be responsible for all food service–related activities, including the daily management of kitchen operations, implementation of the production process, food and labour cost control, and ensuring full compliance with HACCP standards.

Key Areas of Responsibility

Manage the daily operations of the assigned catering unit.

Oversee and implement the production process.

Monitor and control food and labour costs.

Ensure compliance with HACCP and food safety standards.

Develop and plan nutritionally balanced menus, including special diets.

Lead and manage the kitchen brigade effectively.

Manage both the strategic and day-to-day operations to achieve operational excellence.

Education & Experience (Compulsory Requirements)

Relevant tertiary qualification in Food & Beverage Services or Culinary Arts.

Minimum of 3 years' progressive kitchen/management experience.

Proven ability to work within budget guidelines to achieve results.

Hospital catering experience is essential.

Strong knowledge of special diets.

Experience in high-volume, complex food service operations (highly desirable).

Knowledge of Health, Safety & Environment (HSE) standards (advantageous).

Knowledge, Skills & Competencies

In-depth knowledge of the catering environment, from fine dining to large-scale institutional catering.

Strong understanding of South African laws and industry-specific regulations.

Excellent customer service, management, and communication skills.

Proven function management skills with the ability to deliver high-quality events.

Strong financial acumen with the ability to balance budgets and reduce costs.

Computer literacy is essential.

Knowledge of HSE compliance.

Between 3 - 5 Years

This role is ideal for a hands-on, detail-oriented Catering Manager with experience in high-volume, complex foodservice operations. If you thrive in a fast-paced environment and are passionate about excellent food quality and customer service, this could be the perfect opportunity for you.

Key Responsibilities:

Manage the daily operations of the assigned catering unit.

Oversee and implement the production process to maintain consistency and quality.

Control and optimise food and labour costs.

Ensure compliance with HACCP standards and all food safety regulations.

Manage and coordinate functions and events to exceed client expectations.

Provide strong leadership to staff, ensuring high performance and continuous improvement.

Maintain excellent client and stakeholder relationships.

Education and Experience Required:

Relevant tertiary qualification in Hospitality and Catering Management (compulsory).

Minimum of 3 years' progressive kitchen or catering management experience (compulsory).

Proven track record of working within budget guidelines to deliver profitable results.

Previous experience in high-volume, contract catering or complex foodservice operations is highly desirable.

Knowledge, Skills, and Competencies:

Strong knowledge of the catering environment, from fine dining to industrial/contract catering.

In-depth knowledge of South African hospitality laws and industry-specific regulations.

Exceptional customer service skills with a focus on client satisfaction.

Proven people management and leadership skills, with the ability to motivate and train staff.

Excellent communication and stakeholder management abilities.

Strong event and function management skills.

Financial acumen with the ability to balance budgets and control costs effectively.

Computer literacy is essential (MS Office, catering systems, reporting tools).

Salary:

R16,000 – R18,000 per month (basic salary)

This is a fantastic opportunity for an ambitious and professional Catering Manager who wants to make an impact in the contract catering industry in South Africa. If you are passionate about food service, team leadership, and delivering top-quality catering solutions, then we want to hear from you

Between 3 - 5 Years

Key Responsibilities

Manage the daily operations of the unit.

Oversee and implement the production process.

Control and monitor food and labour costs.

Ensure full compliance with HACCP standards.

Develop and plan nutritionally balanced menus, including special diets.

Lead and manage the kitchen brigade.

Drive both strategic and day-to-day operational excellence.

Education & Experience (Compulsory Requirements)

Relevant tertiary qualification in Food & Beverage Services or Culinary Arts.

Minimum 3 years of progressive kitchen/management experience.

Experience working within budget guidelines to deliver cost-effective results.

Proven hospital catering experience.

Strong knowledge of special diets.

High-volume, complex foodservice operations experience (advantageous).

Knowledge of Health, Safety & Environment (HSE) (advantageous).

Skills & Competencies

In-depth knowledge of the catering environment, from fine dining to institutional catering.

Strong understanding of South African laws and industry-specific regulations.

Excellent customer service, management, and communication skills.

Proven ability to plan and manage large functions.

Strong financial acumen with the ability to control costs.

Computer literacy essential.

Knowledge of HSE standards.

This is a fantastic opportunity for an ambitious Catering Manager with hospital experience to step into a challenging yet rewarding role within contract catering.

Between 3 - 5 Years

Key Responsibilities

Manage the daily operations of the unit.

Oversee and implement the production process.

Control and monitor food and labour costs.

Ensure full compliance with HACCP standards.

Develop and plan nutritionally balanced menus, including special diets.

Lead and manage the kitchen brigade.

Drive both strategic and day-to-day operational excellence.

Education & Experience (Compulsory Requirements)

Relevant tertiary qualification in Food & Beverage Services or Culinary Arts.

Minimum 3 years of progressive kitchen/management experience.

Experience working within budget guidelines to deliver cost-effective results.

Proven hospital catering experience.

Strong knowledge of special diets.

High-volume, complex foodservice operations experience (advantageous).

Knowledge of Health, Safety & Environment (HSE) (advantageous).

Skills & Competencies

In-depth knowledge of the catering environment, from fine dining to institutional catering.

Strong understanding of South African laws and industry-specific regulations.

Excellent customer service, management, and communication skills.

Proven ability to plan and manage large functions.

Strong financial acumen with the ability to control costs.

Computer literacy essential.

Knowledge of HSE standards.

This is a fantastic opportunity for an ambitious Catering Manager with hospital experience to step into a challenging yet rewarding role within contract catering in Durbanville.

Between 3 - 5 Years

• Technical or trade qualification in Electrical, Mechanical, or Catering Equipment Maintenance
• Proven experience maintaining commercial kitchen and catering equipment
• Knowledge of cooking appliances, refrigeration, and dishwashing systems
• Minimum 24 years experience as a Catering Technician or in a similar role, preferably in hotels or commercial kitchens
• Strong troubleshooting and problem-solving skills
• Attention to detail and commitment to high-quality workmanship
• Ability to work independently and manage multiple tasks
• Team player with strong communication and interpersonal skills
• Must hold a valid South African ID

• Perform preventative and corrective maintenance on catering equipment, including ovens, hobs, fryers, dishwashers, and refrigeration units
• Diagnose faults and carry out repairs to ensure operational continuity
• Install and commission new kitchen appliances
• Ensure all equipment functions at optimal performance levels and meets safety and hygiene standards
• Maintain accurate records of maintenance, repairs, and service schedules
• Follow all health, safety, and PPE requirements
• Collaborate with the engineering, maintenance, and kitchen teams to respond to emergency breakdowns
• Live and promote the companys values of Teamwork, Respect, Innovation, Accountability, Passion, and Integrity

• Basic salary (TBA)
• 50/50 contribution to Pension
• Company contribution to medical aid

• Must hold a valid South African ID
• Only candidates with relevant Catering Technician experience will be shortlisted
• Ensure your CV is 100% updated
• All applicants will attend a virtual introduction interview
• Recruitment aligns with the companys Employment Equity Plan

Duties & Responsibilities

• Take full responsibility and management of the unit
• Need to be able to work in a demanding environment
• Setting and management of service delivery standards
• Lead, motivate, train and develop a team of staff
• Implement and maintain operational controls in line within budgetary requirements
• Ensure quality of food preparation, presentation and service is up to Fedics standards
• Ensure all Fedics policies and procedures are complied with
• Daily HR and IR issues (including training, development & performance management)
• Analyse and pre-empt client needs and possible complaints
• Take responsibility for all functions by organising, preparing & co-ordinating
• Management of all administration, finances, debtors, budgets, etc.
• Process Fedics paperwork and compile & understand weekly & monthly P & L
• Relationship building with the client and customers on a daily basis (essential)
• Must be able to work long hours and over weekends should there be a need
• Stay abreast of latest food trends and best practices

Skills and Competencies

• Strong Business Acumen
• Interpersonal skills
• Time Management skills
• Computer Skills
• Honest and reliable
• Attention to detail
• Innovative approach to streamlining systems
• Communication & organisational skills
• Accuracy

Qualifications

• Matric and Culinary Tertiary qualifications
• Minimum of 5 yrs exp in a similar role/ Management exp Familiar accounting systems
• Previous experience would be highly advantageous.

Fedics is in search of a Catering Manager to oversee the day-to-day operational management of a Key Account. The successful candidate will be responsible for maintaining a high-quality standard of deliverables in line with site specific SLA's, manage client relations, perform site visits, support and develop the site management. Overall responsibility is to ensure the site is managed according to budgeted costings and growth targets and to ensure all standards are adhered to in line with best practices.

As a leading African Integrated Workplace Management Solutions Provider, Tsebo Solutions Group offers clients reduced costs, risk and complexities together with increased quality, efficiency and productivity. We specialise in Catering, Facilities Management, Cleaning and Hygiene, Pest Control, Protection, Energy, Procurement, Workspace Design, Engineering, Remote Camps, and more. Developing our people – the heart of Tsebo – is the foundation of our purpose. The result is a knowledgeable workforce that is in touch with every nuance of our clients' needs. DOWNLOAD OUR ONE-PAGER to find out more about who we are in a nutshell.

• Take full responsibility and management of the unit
• Need to be able to work in a demanding environment
• Setting and management of service delivery standards
• Lead, motivate, train and develop a team of staff
• Implement and maintain operational controls in line within budgetary requirements
• Ensure quality of food preparation, presentation and service is up to Fedics standards
• Ensure all Fedics policies and procedures are complied with
• Daily HR and IR issues (including training, development & performance management)
• Analyse and pre-empt client needs and possible complaints
• Take responsibility for all functions by organising, preparing & co-ordinating
• Management of all administration, finances, debtors, budgets, etc.
• Process Fedics paperwork and compile & understand weekly & monthly P & L
• Relationship building with the client and customers on a daily basis (essential)
• Must be able to work long hours and over weekends should there be a need
• Stay abreast of latest food trends and best practices

• Strong Business Acumen
• Interpersonal skills
• Time Management skills
• Computer Skills
• Honest and reliable
• Attention to detail
• Innovative approach to streamlining systems
• Communication & organisational skills
• Accuracy

• Matric and Culinary Tertiary qualifications
• Minimum of 5 yrs exp in a similar role/ Management exp Familiar accounting systems
• Previous experience would be highly advantageous.

Fedics is in search of a Catering Manager to oversee the day-to-day operational management of a Key Account. The successful candidate will be responsible for maintaining a high-quality standard of deliverables in line with site specific SLA's, manage client relations, perform site visits, support and develop the site management. Overall responsibility is to ensure the site is managed according to budgeted costings and growth targets and to ensure all standards are adhered to in line with best practices.

As a leading African Integrated Workplace Management Solutions Provider, Tsebo Solutions Group offers clients reduced costs, risk and complexities together with increased quality, efficiency and productivity. We specialise in Catering, Facilities Management, Cleaning and Hygiene, Pest Control, Protection, Energy, Procurement, Workspace Design, Engineering, Remote Camps, and more. Developing our people – the heart of Tsebo – is the foundation of our purpose. The result is a knowledgeable workforce that is in touch with every nuance of our clients' needs. DOWNLOAD OUR ONE-PAGER to find out more about who we are in a nutshell.

• Take full responsibility and management of the unit
• Need to be able to work in a demanding environment
• Setting and management of service delivery standards
• Lead, motivate, train and develop a team of staff
• Implement and maintain operational controls in line within budgetary requirements
• Ensure quality of food preparation, presentation and service is up to Fedics standards
• Ensure all Fedics policies and procedures are complied with
• Daily HR and IR issues (including training, development & performance management)
• Analyse and pre-empt client needs and possible complaints
• Take responsibility for all functions by organising, preparing & co-ordinating
• Management of all administration, finances, debtors, budgets, etc.
• Process Fedics paperwork and compile & understand weekly & monthly P & L
• Relationship building with the client and customers on a daily basis (essential)
• Must be able to work long hours and over weekends should there be a need
• Stay abreast of latest food trends and best practices

• Strong Business Acumen
• Interpersonal skills
• Time Management skills
• Computer Skills
• Honest and reliable
• Attention to detail
• Innovative approach to streamlining systems
• Communication & organisational skills
• Accuracy

• Matric and Culinary Tertiary qualifications
• Minimum of 5 yrs exp in a similar role/ Management exp Familiar accounting systems
• Previous experience would be highly advantageous.