The Corporate Catering Head Chef is responsible for overseeing all culinary operations for corporate B&I site 5 over 7, day to day operation. This role involves menu planning, food preparation, quality control, and team management to ensure the highest standards of food service.Key Responsibilities:Menu Creation:Design diverse and appealing menus tailored to corporate clients' preferences and dietary requirements.Incorporate seasonal ingredients and current culinary trends.Food Preparation:Lead the kitchen team in preparing and presenting dishes to the highest standards.Ensure all food is prepared in a timely manner and meets quality standards.Quality Control:Maintain high standards of food safety and hygiene.Conduct regular inspections of the kitchen and food storage areas.Team Management:Supervise and train kitchen staff, fostering a collaborative and efficient work environment.Delegate tasks effectively and ensure staff productivity.Budget Management:Manage food costs and inventory to stay within budget while maintaining quality.Order supplies and ingredients as needed.Client Interaction:Work closely with corporate clients to understand their needs and ensure satisfaction.Handle any special requests or dietary restrictions.Administrative Duties:Maintain records of payroll, attendance, and kitchen operations.Ensure compliance with nutrition and sanitation regulations.Requirements:Proven experience as a Head Chef or in a similar role.Exceptional kitchen management skills.Strong leadership and communication abilities.Up-to-date with culinary trends and optimized kitchen processes.Good understanding of useful computer programs (e.g., MS Office, restaurant management software).Credentials in health and safety training.Degree in Culinary Science or a related field is preferred.Job Type: Full-timePay: €47,000.00-€50,000.00 per yearWork Location: In person