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Title
Text copied to clipboard!Catering Head Chef
Description
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We are looking for an experienced Catering Head Chef to lead our kitchen and ensure the highest quality of meals served at events, corporate functions, and other catering services. The ideal candidate will have proven experience in kitchen management, team leadership, and compliance with health and safety regulations. This role requires creativity, organizational skills, and the ability to manage high-volume orders with consistency and quality.
The Catering Head Chef will be responsible for menu planning, ordering ingredients, training kitchen staff, and ensuring timely and high-quality meal delivery. They will work closely with the sales and event planning departments to tailor menus to client needs. Additionally, they must manage food costs and ensure kitchen efficiency.
If you are passionate about cooking, experienced in catering environments, and possess strong leadership skills, we invite you to join our team and contribute to the success of our services.
Responsibilities
Text copied to clipboard!- Design and develop menus for events and catering services
- Supervise and guide the kitchen team
- Ensure quality and presentation of meals
- Manage inventory and order ingredients
- Comply with health and safety regulations
- Collaborate with sales to meet client needs
- Control food costs and kitchen efficiency
- Train new kitchen staff
- Handle kitchen issues and crisis management
- Maintain cleanliness and organization in work areas
Requirements
Text copied to clipboard!- Culinary degree or relevant diploma
- At least 5 years of experience in catering or restaurant kitchens
- Leadership and team management skills
- Knowledge of health regulations and HACCP
- Creativity and menu planning ability
- Ability to work under pressure and in fast-paced environments
- Experience in cost and inventory management
- Excellent organizational and communication skills
- Flexible working hours
- Basic computer skills (e.g., Excel, POS systems)
Potential interview questions
Text copied to clipboard!- What is your experience in catering kitchens?
- How do you handle pressure during large events?
- What is your approach to menu planning?
- How do you ensure compliance with health regulations?
- Do you have experience managing food costs?
- How do you train and lead your team?
- What is the biggest challenge you've faced in a kitchen?
- How do you handle customer preferences and allergies?
- What is your philosophy on customer service through food?
- What tools do you use to organize the kitchen?
