Responsibilities:

• Develop and implement creative and diverse menus that meet the needs and preferences of our clients
• Ensure the highest quality food preparation and presentation, following established recipes and standards
• Manage and oversee all aspects of the kitchen, including food preparation, cooking, and storage
• Supervise and train kitchen staff, ensuring they adhere to food safety and sanitation guidelines
• Monitor inventory levels and order supplies to maintain stock and control costs
• Collaborate with clients to customize menus and accommodate special dietary requirements or preferences
• Stay updated with industry trends and incorporate new techniques and ingredients into menu offerings
• Maintain a clean and organized kitchen, complying with all health and safety regulations
• Work closely with event planners and other staff to ensure smooth coordination and execution of catering events
• Provide excellent customer service and ensure client satisfaction by addressing any concerns or issues promptly

Requirements:

• Proven experience as an Executive Chef, preferably in a catering or banquet setting
• Strong culinary skills and knowledge of various cooking techniques and cuisines
• Excellent leadership and communication skills, with the ability to effectively manage and motivate a team
• Extensive knowledge of food safety and sanitation regulations
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously
• Creative mindset and ability to develop unique and appealing menus
• Strong attention to detail and organizational skills
• Flexible schedule, including evenings, weekends, and holidays, as required for catering events
• Culinary degree or certification is highly desirable