Job Responsibilities:
- Manage and coordinate catering activities, including menu planning and food preparation.
- Ensure compliance with health and safety regulations.
- Develop menus considering dietary restrictions and client preferences.
- Oversee food production, ensuring quality and presentation.
- Control food costs while maintaining high standards.
- Supervise and train catering staff.
- Collaborate with event planners and clients to understand catering needs.
- Stay updated with industry trends to enhance dining experiences.
- Monitor customer feedback to improve services.
Skills
Essential Qualifications:
- Proven experience as an Executive Chef in catering.
- Degree or diploma in Culinary Arts or related field.
- Strong leadership and communication skills.
- Ability to work under pressure and meet deadlines.