Job Summary
Design and manage menus for special events, coordinate ingredient sourcing and delivery logistics, lead kitchen and catering staff to ensure smooth operations, and maintain high food quality and customer satisfaction.
Responsibilities
- Design, create, and submit menus tailored for special events of varying sizes to meet client expectations.
- Conduct advanced tastings and practice runs to ensure menu items meet quality standards.
- Organize and source all necessary ingredients for each menu item for every event.
- Transport food, tables, and equipment to event locations to ensure efficient catering service delivery.
- Set up buffet tables independently, including carrying items between van and event site.
- Manage kitchen and catering staff to maintain smooth workflow and timely food service during events.
- Assist with post-event cleanup to ensure no items are left behind and uphold company reputation.
- Handle and manage large catering orders effectively to meet event demands.
- Apply knowledge of vegetarian local cuisine to menu planning and preparation.
- Start work at 3am to prepare for event requirements.
- No weekend off.
- Assist in the restaurant operations during off catering season.
Required competencies and certifications
- Possess a valid driving Class 3 licence to transport food and equipment safely.
Preferred competencies and qualifications
- Experience in budgeting and forecasting for catering events.
- Strong customer service and interpersonal skills to engage with clients and team members.
- Proficiency in digital literacy and event planning to coordinate logistics.
- Knowledge of food quality standards, sanitation, and hotel management practices.
- Leadership skills to manage diverse teams and scheduling efficiently.
