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,******-€50,****** per year
Work Location: In person