Key Responsibilities:

• Menu Development: Design and oversee menu planning for all catering services, ensuring high standards of quality and consistency.
• Culinary Collaboration: Work closely with culinary teams to create exceptional dining experiences for events and functions.
• Cost Management: Implement cost-effective strategies to optimize food and labor costs while maintaining superior quality.
• Client Relations: Build and nurture strong relationships with clients to understand their needs and provide tailored catering solutions.
• Inventory Management: Maintain inventory levels and oversee the ordering of food and catering supplies.
• Health & Safety Compliance: Ensure adherence to health and safety regulations, maintaining a clean and sanitary work environment.
• Industry Awareness: Stay updated on culinary trends and techniques, making recommendations for menu updates and service enhancements.

Qualifications:

• Proven experience as an Executive Chef or similar role within the catering industry, with a minimum of 5 years in a high-volume environment.
• Strong knowledge of various cuisines and catering techniques, with a passion for creating innovative and delightful dining experiences.
• Exceptional leadership and communication skills, capable of effectively managing a team and collaborating across departments.
• Experience in food and labor cost management, budgeting, and financial reporting.
• Familiarity with health and safety regulations and best practices.
• Flexibility to work evenings, weekends, and holidays as needed.

Thank you for considering a career with BAAN Holding. We look forward to reviewing your application and potentially welcoming you to our team!