Executive Chef

Description:

We are seeking a highly skilled and experienced Executive Chef with a strong background in catering to lead our culinary operations. The ideal candidate will have a passion for high-quality food, menu innovation, and delivering exceptional catering experiences for corporate events, weddings, and large-scale functions.

Key Responsibilities:

Menu Development & Culinary Excellence:

Design and develop diverse and innovative catering menus, including buffets, plated meals, cocktail receptions, and themed dining experiences.

Ensure menu offerings cater to a variety of dietary preferences and restrictions, including vegetarian, vegan, gluten-free, and allergy-sensitive options.

Maintain the highest standards of food quality, taste, and presentation for all catered events.

Stay updated on culinary trends and introduce new dishes to enhance the catering menu.


Operational & Kitchen Management:

Oversee and coordinate all kitchen operations, ensuring efficiency and adherence to established catering timelines.

Supervise food preparation, ensuring consistency in quality, portion control, and plating.

Develop and implement standardized recipes, portion sizes, and plating guidelines for catering events.

Ensure proper storage, handling, and inventory management of ingredients to minimize waste and control food costs.


Team Leadership & Training:

Lead, mentor, and train kitchen staff, ensuring high performance and teamwork.

Conduct regular training sessions on food preparation techniques, presentation, and safety procedures.

Assign tasks and manage kitchen staff schedules to ensure seamless execution of catering events.

Foster a positive and professional work environment, encouraging creativity and continuous improvement.


Event Execution & Client Collaboration:

Collaborate closely with event coordinators, banquet managers, and clients to customize menus and ensure client expectations are met.

Participate in pre-event tastings and consultations with clients to refine menu selections.

Oversee the setup and execution of live cooking stations, carving stations, and buffet presentations at events.

Ensure seamless coordination between the kitchen and service staff for timely and high-quality food delivery.


Financial & Cost Management:

Monitor food and labor costs to maintain profitability while ensuring quality standards.

Negotiate with suppliers and vendors to source high-quality ingredients at competitive prices.

Maintain accurate inventory records and implement waste reduction strategies.

Develop and manage budgets for catering operations, ensuring cost-effective production.


Compliance & Safety Standards:

Ensure compliance with health, hygiene, and food safety regulations (HACCP certification is a plus).

Implement and enforce proper sanitation procedures in food preparation and kitchen operations.

Conduct regular inspections of kitchen equipment and facilities to maintain safety standards.

Develop and oversee emergency response plans for kitchen and food service operations.


Requirements:

Proven experience as an Executive Chef or Head Chef in the catering industry.

Strong knowledge of large-scale food production, menu planning, and cost control.

Expertise in various cuisines and advanced cooking techniques.

Excellent leadership, organizational, and communication skills.

Ability to work under pressure and manage multiple catering events simultaneously.

Knowledge of food safety and hygiene standards (HACCP certification is a plus).

Degree or diploma in Culinary Arts or a related field is preferred.