1 Executive Chef Catering Manager Remote jobs in whatjobs
Executive Chef / Catering Manager (Remote)
Posted 21 days ago
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Job Description
Our client is seeking a highly creative and experienced Executive Chef / Catering Manager to lead their culinary operations in a fully remote capacity. This unique role requires a visionary leader with exceptional culinary expertise, strong management skills, and a passion for delivering outstanding catering experiences. You will be responsible for menu development, food quality control, inventory management, and supplier relations, all managed remotely. The ideal candidate is adept at conceptualizing and executing diverse menus for various events and occasions, ensuring seamless logistical planning and exceptional client satisfaction. This position demands excellent organizational skills, attention to detail, and the ability to thrive in an independent, virtual work environment.
Key Responsibilities:
Qualifications:
Key Responsibilities:
- Develop innovative and appealing menus for a wide range of events and dietary requirements.
- Oversee all aspects of catering operations, ensuring high standards of food quality, presentation, and hygiene.
- Manage inventory, including sourcing high-quality ingredients and negotiating with suppliers.
- Control food costs and manage budgets effectively to ensure profitability.
- Develop and implement operational procedures for efficient catering delivery.
- Maintain strict adherence to food safety and sanitation regulations.
- Foster strong relationships with clients, understanding their needs and exceeding expectations.
- Coordinate with event planners and logistics teams to ensure smooth execution of catering services.
- Train and manage remote culinary teams or external service providers.
- Stay updated on culinary trends and industry best practices.
- Conduct quality control checks and gather client feedback for continuous improvement.
Qualifications:
- Culinary degree or equivalent professional training.
- Minimum of 7 years of experience in professional cooking and catering management, with a strong portfolio of menu development.
- Proven experience in managing food costs and inventory control.
- In-depth knowledge of various cuisines, cooking techniques, and presentation styles.
- Excellent understanding of food safety and sanitation standards (e.g., HACCP).
- Strong organizational and multitasking abilities, with exceptional attention to detail.
- Excellent communication, interpersonal, and client management skills.
- Proficiency in using digital tools for communication, planning, and management.
- Ability to work independently, take initiative, and manage tasks effectively in a remote setting.
- Experience in menu costing and pricing strategies.
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