About the job
- Menu Strategy and Implementation: Design and implement menus tailored to the culinary style and preferences of our clientele, ensuring top-tier food preparation and presentation while managing waste and portion sizes.
- Team Leadership: Train and mentor kitchen staff, including new hires and temporary chefs, while fostering a collaborative and performance-driven environment through regular coaching and feedback.
- Inventory Management: Oversee stock levels and assist the head chef in ordering supplies efficiently to optimize food costs.
- Client Engagement: Build rapport with customers to understand their catering preferences and maintain open communication to address their needs and concerns, consistently seeking feedback to enhance service quality.
- Health and Safety Standards: Collaborate with the head chef to uphold health and safety regulations and food safety protocols, creating a culture of safety in the kitchen.
- Financial Oversight: Develop and manage kitchen budgets under the head chef's guidance, implementing cost-saving measures while maintaining the quality of service.
- Culinary Innovation: Stay abreast of culinary trends and integrate fresh ideas into menu offerings.
- Documentation and Compliance: Maintain precise records of inventory, orders, and food preparation, ensuring compliance with all relevant regulations.