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-time
Pay: €47,000.00-€50,000.00 per year
Work Location: In person