Job Purpose The Executive Chef – Catering is responsible for leading large-scale food production operations, ensuring consistent quality, cost control, and timely delivery for events and contracts. The role focuses on menu planning, operational efficiency, and managing high-volume catering services while maintaining strict food safety standards.
Key Responsibilities Oversee all kitchen and food production operations for catering events and contracts. Design and develop diverse menus suitable for corporate, social, and large-scale events. Ensure consistency in food quality, taste, and presentation across all events. Plan and manage high-volume food production and logistics for multiple events simultaneously. Control food costs, portioning, and minimize waste to meet budget targets. Coordinate closely with operations and logistics teams to ensure timely delivery and setup. Manage inventory, procurement, and supplier relationships. Lead, train, and schedule kitchen staff, including chefs, cooks, and support teams. Train and develop chefs to enhance their skills and maintain high culinary standards. Create and introduce new dishes while ensuring alignment with budget and cost targets. Ensure compliance with food safety, hygiene, and local regulations. Conduct site visits for major events to oversee setup, service quality, and execution. Handle client requirements, special requests, and last-minute changes efficiently.
Qualifications & Experience Degree or diploma in Culinary Arts or a related field.8–12 years of experience in catering or large-scale food production.