JOB REQUIREMENTS:
• Diploma or bachelor’s degree in Culinary Arts, Hospitality Management, or a related field.
• Minimum of 7-10 years of relevant experience in the culinary field.
• Proven experience as a Head Chef in the catering industry, preferably with leading catering companies.
• Strong leadership and management skills.
• Hands-on approach with a willingness to be actively involved in kitchen operations.
• Expertise in menu design and food presentation.
• Excellent knowledge of kitchen operations and food safety standards.
• Ability to work under pressure and handle multiple tasks.
• Strong communication and organizational skills.
• Flexibility and creativity in adapting to client needs and preferences.
• Good command of French and English.
JOB RESPONSIBILITIES:
• Lead and manage the kitchen team to deliver exceptional culinary experiences.
• Develop and design menus that meet client expectations and dietary requirements.
• Oversee food preparation, cooking, and presentation, ensuring consistency and quality.
• Manage food inventory, procurement, and cost control.
• Ensure compliance with health and safety regulations in all kitchen operations.
• Collaborate with event planners and clients to tailor catering services to specific needs.
• Train and mentor kitchen staff to maintain high standards of culinary excellence.
• Monitor kitchen equipment maintenance and ensure cleanliness.