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- Collaborate with senior management to create exciting, diverse menus for event days, executive boxes, and restaurants.
- Lead and manage kitchen staff to ensure all food is prepared to the highest standards.
- Design menus for non-event days, catering to meetings, conferences, and private events, including custom options to meet client needs.
- Oversee kitchen logistics, including menu planning, inventory, and food ordering to ensure timely and efficient service.
- Maintain responsibility for health and safety standards across all kitchen operations, ensuring compliance with regulations.
- Act as the primary liaison between kitchen and client-facing teams.
- Foster a collaborative, positive work environment in the kitchen.
- Participate in recruiting, training, and managing kitchen staff alongside management.
- Proven experience as a chef in a similar setting, ideally with experience overseeing multiple kitchens.
- Previous leadership experience managing a team of chefs and kitchen staff.
- In-depth knowledge of culinary practices and a passion for creating innovative menus.
- Ability to perform effectively in a high-pressure environment.
- Strong communication, organization, and team-building skills.
- Flexible working schedule to meet business demands.
