Catering - Executive Chef

Key Responsibilities:

🔪 Culinary Leadership & Execution

• Design and execute creative, seasonal, and high-quality menus for the club’s restaurants and all catered events (weddings, banquets, private parties).

• Ensure consistency and excellence in food presentation, flavor, and hygiene across all outlets.

• Supervise food production for à la carte, buffet, and off-site catering setups.

• Adapt menus to meet client requests, dietary restrictions, and current trends.

👨‍🍳 Team Management

• Recruit, train, and mentor kitchen staff across both departments.

• Assign roles, manage schedules, and ensure proper coverage across all shifts and events.

• Foster a disciplined, respectful, and professional kitchen culture.

📈 Operational Oversight

• Maintain a strong presence during peak service hours and major events.

• Collaborate with FOH managers and Catering Manager/Event Coordinator to ensure smooth event execution.

• Monitor food inventory levels and oversee purchasing to ensure fresh and cost-effective sourcing.

• Lead kitchen safety protocols, sanitation practices, and compliance with food safety regulations.

💰 Cost Control & Profitability

• Manage food costs and labor budgets for both club operations and catered events.

• Analyze sales data and adjust menus and suppliers to maximize profit margins.

• Implement portion control, waste reduction, and prep efficiency practices.

🎯 Strategic Input

• Partner with General Manager and F&B Director to align culinary strategies with the club’s vision.

• Participate in business planning, marketing initiatives (e.g., featured chef nights), and member feedback sessions.

• Stay updated on F&B trends to bring innovative offerings to both club and catered menus.

 

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Requirements:

• Proven experience as an Executive Chef or Head Chef in a fine-dining, banquet, or country club setting.

• Strong knowledge of culinary techniques, seasonal menu planning, and food safety standards.

• Demonstrated success in managing large-scale catering and à la carte operations simultaneously.

• Exceptional leadership, communication, and organizational skills.

• Proficiency in cost control, inventory management, and kitchen budgeting.

• Culinary degree or equivalent certification preferred.