Senior Culinary Director

The role of Executive Catering Chef involves overseeing the culinary operation, ensuring food quality and presentation meet established standards. Key responsibilities include developing seasonal menus that align with the brand and customer preferences, managing inventory to maintain profitability, leading a kitchen team, and adhering to health and safety regulations.

• Culinary Operations Management: Oversee daily culinary operations, ensuring efficient workflow and high-quality products.
• Menu Development: Create seasonal menus in alignment with brand requirements and customer preferences.
• Inventory & Cost Management: Monitor food costs, manage inventory levels, and implement waste reduction strategies to maintain profitability.
• Team Leadership: Recruit, train, and supervise kitchen staff, fostering a positive and productive work environment.
• Scheduling & Workflow: Organize kitchen operations for peak service times, ensuring efficiency and smooth execution.
• Compliance & Maintenance: Maintain adherence to health, safety, and sanitation standards, ensuring all equipment is properly maintained and serviced.