Catering Coordinator -LABOUR CAMP / Staff Accommodation

Key Responsibilities:

• Catering Operations Management:
• Supervise daily meal preparation and service, ensuring meals are served on time and meet the nutritional requirements of residents.
• Monitor food portions, quality, and variety to ensure adherence to set menus and dietary guidelines.
• Coordinate with camp management and suppliers to maintain adequate food stock levels and ensure timely replenishment.
• Oversee the cleanliness, organization, and safety of kitchen, storage, and dining areas to maintain a hygienic environment.
• Staff Supervision & Training:
• Supervise a team of catering staff, including cooks, kitchen helpers, and dining hall attendants.
• Assign duties, prepare duty rosters, monitor attendance, and ensure proper shift coverage.
• Train staff on food handling, hygiene standards, and customer service to maintain high standards in food preparation and service.
• Food Safety & Hygiene:
• Ensure compliance with HACCP guidelines, municipal food safety regulations, and company health & safety standards.
• Conduct regular inspections of food storage, preparation, and serving areas to ensure proper hygiene practices are followed.
• Ensure that all catering staff adhere to hygiene practices, including wearing proper uniforms, gloves, and PPE (Personal Protective Equipment).
• Resident & Service Support:
• Address resident feedback or complaints regarding food quality, service, or dining conditions promptly and professionally.
• Coordinate special dietary requirements, cultural preferences, and medical restrictions where possible, ensuring all residents’ needs are met.
• Ensure dining areas are maintained to high standards of cleanliness and safety before and after each meal service.
• Inventory & Cost Control:
• Monitor food and beverage stock levels and maintain proper inventory control.
• Prepare daily and weekly consumption reports to track food usage and prevent wastage.
• Implement portion control practices to minimize waste and ensure efficient use of food supplies.
• Verify deliveries against purchase orders and report any discrepancies or issues to the camp management or suppliers.
• Reporting & Coordination:
• Submit daily meal count, consumption, and waste reports to camp management.
• Coordinate with suppliers, the purchasing team, and camp administration to ensure smooth operations.
• Report equipment breakdowns, maintenance needs, or supply shortages promptly to prevent disruptions in service.

Qualifications & Skills:

• Education: Diploma or certificate in Catering, Hospitality, or Food & Beverage Management (preferred).
• Experience: 3–5 years of experience in catering operations, with at least 1–2 years in a supervisory role (experience in labour camps or staff accommodations is preferred).
• Skills:
• Strong knowledge of large-scale food service, kitchen operations, and food safety standards (HACCP).
• Excellent communication skills in English (knowledge of Hindi, Arabic, or other languages is a plus).
• Strong leadership skills with the ability to manage and motivate a team.
• Ability to manage inventory, control costs, and minimize wastage.
• Basic computer literacy for reporting, documentation, and communication purposes.

Job Types: Full-time, Permanent

Pay: QAR2,200.00 - QAR2,500.00 per month