Executive Chef for Corporate Catering

Role Overview: As a Menu Development and Kitchen Operations Manager, your primary responsibility will be to develop diverse menus for various corporate events while considering dietary restrictions and event themes. You will oversee all aspects of kitchen operations, including scheduling, food preparation, and ensuring adherence to food safety regulations. Your role will also involve hiring, training, and managing kitchen staff, maintaining high culinary standards, managing food inventory and cost control, executing catering events, communicating with clients, staying updated on culinary trends, and collaborating with management for budgeting and financial planning. Key Responsibilities: - Develop diverse menus for various corporate events, considering dietary restrictions and event themes. - Oversee all aspects of kitchen operations, including scheduling, food preparation, and ensuring adherence to food safety regulations. - Hire, train, and manage kitchen staff, including line cooks, prep cooks, and other culinary professionals. - Maintain high culinary standards, ensuring consistent quality and presentation across all events. - Manage food inventory, ordering, and cost control to ensure profitability. - Oversee the setup, execution, and clean-up of catering events, ensuring a seamless and positive experience for clients. - Collaborate with event planners and clients to understand their needs and preferences. - Stay updated on culinary trends and incorporate new techniques and ingredients into menus. - Work with management to develop and manage the culinary budget. - Ensure strict adherence to food safety regulations and sanitation standards. Qualification Required: - Proven experience in menu development and kitchen operations within the catering industry. - Strong leadership skills with the ability to hire, train, and manage kitchen staff effectively. - In-depth knowledge of food safety regulations and culinary standards. - Excellent communication and collaboration skills with a customer-centric approach. - Ability to innovate and adapt to culinary trends while maintaining profitability. - Proficiency in budgeting and financial planning for culinary operations. (Note: The job description does not contain any additional details about the company.),