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 with 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

Key Responsibilities and Duties

• Manage kitchen staff 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, including 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