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Philile Mgojo

Philile Mgojo

Catering Manager | Assistant Catering Manager | High-Volume Kitchen Operations

Talent
MidrandMember since July 2, 2026
Catering operations managementKitchen operationsFood service managementHigh-volume meal productionMenu planningMenu costingStandardised recipesPortion controlQuality controlPresentation standardsStocktakingClosing stockProcurementSupplier orderingInventory controlWastage reductionFood cost controlLabour cost awarenessBudget controlsInvoicesTillsCash-upsP&L supportHACCP awarenessHealth and safetyHygiene inspectionsFood safetyHSE filesCompliance administrationStaff supervision
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Catering operations managementKitchen operationsFood service managementHigh-volume meal productionMenu planning

About

Catering and kitchen management professional with 7+ years of high-volume experience across contract catering, hotel, casino, conference, resort, children's home and health-sector environments. Skilled in daily food service operations, menu planning and costing, stock control, procurement, supplier orders, health and safety files, hygiene inspections, portion control, quality control, staff training, client relationship management, customer complaints, tills, cash-ups, invoices and P&L support. Reliable, service-focused and able to lead kitchen teams under pressure while maintaining food quality, hygiene and cost-control standards.

Experience

Assistant Catering Manager - Health Sector - Empact Group

(2025-05 - 2025-08)

  • Supported daily food service operations in a health-sector environment, including patient diet dishes and special meal requirements.
  • Managed procurement and placed supplier orders to support kitchen production and uninterrupted service delivery.
  • Responsible for stocktaking, stock control and accurate reporting to support cost control and P&L performance.
  • Maintained health and safety files and supported hygiene, food safety and operational compliance requirements.
  • Used WorkSmart for operational administration and supported profit-and-loss reporting/workouts.

Assistant Catering Manager - Tsebo Site Solution

(2023-02 - 2025-04)

  • Assisted with daily catering operations, food service delivery, kitchen administration and operational controls in line with budgetary requirements.
  • Carried out stocktaking, closing stock checks, weekly invoices, procurement and supplier ordering.
  • Assisted with menu planning, menu costing, functions, food and beverage promotions and customer service initiatives.
  • Maintained health and safety files, performed regular hygiene inspections and supported compliance with company policies and procedures.
  • Conducted on-the-job training sessions and supported staff performance, service standards and operational efficiency.
  • Monitored tills, cash-ups, PRP, POS and Travel IT systems to keep daily operations running smoothly.
  • Analysed and pre-empted client needs and possible complaints while building daily relationships with clients and customers.

Chef - Tsebo Site Solution

(2022-07 - 2023-01)

  • Planned and catered for activities and events outside the normal daily menu as required.
  • Prepared meals according to standardised recipes and maintained portion-control standards.
  • Applied correct food preparation and storage methods to reduce wastage and keep food costs controlled.
  • Listened to customer comments and dealt with feedback professionally and appropriately.

Kitchen Manager - Uzwelo Children's Home

(2022-04 - 2022-06)

  • Managed stock control, ordering, quality control and portion control for daily meal operations.
  • Supervised kitchen staff and handled general kitchen administration.
  • Developed nutrition-focused and dietetics dishes to support meal quality and dietary needs.

Head Chef - Ndalo Hotel and Conferencing

(2021-05 - 2022-03)

  • Assigned duties and responsibilities to kitchen staff and supported smooth daily kitchen operations.
  • Managed health and safety requirements within the kitchen environment.
  • Determined food inventory needs, managed stocking and placed orders.
  • Performed stock counts and trained staff on customer service standards.

Pastry Chef - Graceland Hotel Casino Country Club

(2018-12 - 2019-11)

  • Planned menus and prepared desserts, cakes and pastries in a high-volume hospitality environment.
  • Coordinated with the procurement department regarding ingredients and kitchen needs.
  • Handled customer complaints professionally and supported food quality and service standards.

Chef - Forever Resort Badplaas

(2017-07 - 2018-02)

  • Prepared food using appropriate cooking and baking techniques, ingredient selection and kitchen procedures.
  • Supported consistent food quality, preparation standards and kitchen service requirements.

Education

Hospitality and Event Management - IQ Academy

Tourism Management - Tshwane University of Technology (2017)

Matric - Dlomodlomo Secondary School (2013)

Skills

Catering ManagerAssistant Catering ManagerHigh-Volume Kitchen Operations

Reviews