Executive Chef

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.