Responsibilities

• Manage kitchen staffs and delegate tasks and stations effectively
• Ensure all food is prepared and maintained to the highest level of safety, quality and hygiene standards.
• Maintain a clean and organized kitchen environment
• Oversee inventory and purchase supplies as needed
• Work closely with the General Manager on food costs and budget
• Manage logistics requirements. Oversee the delivery and breakdown of catering equipment and supplies.
• Manage time efficiently to meet tight deadlines.
• Ensure proper storage and handling of all food items.
• Adapt to last-minute changes and requests.
• Conduct oculars and compile database on venues.

Job Requirements

• Proven Experience as a Catering Executive Chef or similar role
• Strong Knowledge of food safety and sanitation standards.
• Excellent organizational and leadership skills.
• Ability to work under pressure and meet tight deadlines.
• Ability to manage a team effectively.
• Detail oriented and has strong problem-solving, communication and interpersonal skills
• Ability to work flexible hours, including evenings and weekends.
• Physical stamina to stand for long periods and lift heavy items.
• Commitment to delivering exceptional service.