Key Responsibilities:

• Plan and execute food menus for events based on client requirements, ensuring a seamless and memorable dining experience.
• Coordinate with clients to understand their specific culinary preferences, dietary restrictions, and special requests.
• Design and develop creative and innovative menu options that are in line with current food trends.
• Train and manage a team of kitchen staff, ensuring efficient operations and adherence to health and safety standards.
• Oversee food preparation, plating, and portion control to maintain consistency and quality.
• Manage inventory, ensuring adequate stock level for event requirements while minimizing waste.
• Maintain an organized and clean kitchen environment, adhering to sanitation standards and food handling guidelines.
• Collaborate with other chefs and kitchen staff to create new dishes and improve existing recipes.
• Stay updated with industry trends, attend workshops or training programs to enhance culinary skills.
• Ensure compliance with all applicable food regulations and licensing requirements.

Qualifications:

• Proven experience as a Chef de Partie or higher, preferably in a function or event setting.
• Culinary degree or equivalent certification from a recognized culinary institute.
• Extensive knowledge of various cuisines, cooking techniques, and food presentation.