The Head Catering Chef will be responsible for leading the culinary operations of the catering department, ensuring the highest standards of food quality, safety, and presentation. This role involves menu development, team management, event coordination, and hands-on cooking. The ideal candidate is a creative, organized, and experienced culinary professional with a passion for delivering exceptional food experiences tailored to diverse events and client needs.
Menu Planning & Execution
- Design and develop event-specific menus that meet client expectations and dietary requirements.
- Collaborate with clients and event planners to create customized culinary experiences.
- Ensure consistent taste, quality, and presentation of all menu items.
Food Preparation & Production
- Oversee food preparation, cooking, and presentation for catering events.
- Maintain high standards of cleanliness, hygiene, and safety in all food handling.
- Conduct tastings and quality control prior to and during events.
Team Leadership
- Manage, train, and supervise catering kitchen staff, including cooks, prep staff, and temporary event chefs.
- Assign tasks and ensure efficient workflow during high-volume production.
- Foster a positive and collaborative team environment.
Event Support
- Attend event setups and provide on-site culinary oversight when required.
- Coordinate with front-of-house staff for seamless event execution.
- Troubleshoot and resolve any issues during events promptly and professionally.
Inventory & Cost Control
- Monitor inventory levels and place orders to maintain stock.
- Control food costs and minimize waste without compromising quality.
- Maintain accurate records of purchases, usage, and wastage.
Compliance & Safety
- Enforce compliance with all health department regulations and food safety standards.
- Ensure that kitchen and food storage areas are clean, organized, and properly maintained.
- Stay updated on industry best practices and legal requirements.
Job Requirement
- Culinary degree or relevant professional certification preferred.
- Minimum 5 years of culinary experience, with at least 2 years in a catering chef or leadership role.
- Strong knowledge of diverse cuisines, food trends, and dietary needs.
- Proven ability to lead and manage a kitchen team under pressure.
- Excellent organizational and communication skills.
- ServSafe or equivalent food safety certification required.
Job Type: Full-time
Experience:
- Head Catering Chef : 5 years (Required)
Language:
- English (Required)
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