2 Head Chef Remote Event Catering Management jobs in whatjobs
Head Chef - Remote Event Catering Management
Posted 13 days ago
Job Viewed
Job Description
Our client is looking for an experienced and visionary Head Chef to manage and oversee remote event catering operations. This is a unique, fully remote role, focusing on the conceptualization, menu development, and quality control of catering services provided for various events. You will not be physically present at the events but will guide and direct culinary teams through established protocols and remote management tools. Your expertise will be crucial in defining culinary standards, sourcing high-quality ingredients (through designated supply chains), and ensuring exceptional food experiences for clients.
Key responsibilities will include:
Key responsibilities will include:
- Designing innovative and appealing menus for a diverse range of events, considering client preferences, dietary restrictions, and current culinary trends.
- Establishing and maintaining rigorous food quality and safety standards across all catering operations.
- Developing standardized recipes and preparation guidelines for culinary teams to follow consistently.
- Managing food costs and inventory, working closely with procurement to ensure cost-effectiveness and quality sourcing.
- Training and guiding remote culinary teams on preparation techniques, presentation standards, and hygiene protocols.
- Conducting remote taste panels and quality assurance checks on menu items.
- Collaborating with event planners and clients to understand their vision and translate it into exceptional culinary offerings.
- Troubleshooting any culinary challenges or client feedback remotely, providing swift and effective solutions.
- Staying updated on global culinary trends and incorporating them into menu development.
This advertiser has chosen not to accept applicants from your region.
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Head Chef - Remote Event Catering Management
Posted 13 days ago
Job Viewed
Job Description
Our client is seeking a talented and innovative Head Chef to lead their remote event catering management operations. While this is a remote role, it requires strong leadership, menu development, and operational oversight for catering services. You will be responsible for conceptualizing and designing exceptional menus for a diverse range of events, ensuring culinary excellence and client satisfaction. This position demands a creative culinary mind coupled with strong organizational and logistical skills to manage food preparation, sourcing, and quality control remotely. You will work closely with event planners and client representatives to understand their vision and deliver unforgettable dining experiences. Your expertise in food safety, cost management, and inventory control will be essential. The ideal candidate will have a proven track record in high-volume catering or fine dining, with an exceptional understanding of various cuisines and dietary requirements. This remote position requires a self-starter who can effectively manage kitchen operations and culinary teams from a distance, relying on strong communication and delegation skills.
Responsibilities:
Qualifications:
Responsibilities:
- Develop creative, high-quality menus for various events, considering seasonality, client preferences, and dietary restrictions.
- Oversee all aspects of food preparation, presentation, and quality control in collaboration with remote culinary teams.
- Source and procure ingredients, ensuring quality, cost-effectiveness, and sustainability.
- Develop and manage food cost budgets, maintaining profitability for catering services.
- Implement and enforce strict food safety and hygiene standards (HACCP).
- Collaborate with event coordinators to plan menus, logistics, and staffing for events.
- Train, mentor, and manage remote kitchen staff, fostering a positive and productive work environment.
- Conduct taste tests and refine recipes to ensure culinary excellence.
- Stay updated on industry trends, new culinary techniques, and emerging food technologies.
- Manage inventory and supplies, minimizing waste and ensuring availability.
- Troubleshoot and resolve any culinary-related issues that arise during event execution.
Qualifications:
- Culinary degree or equivalent professional certification.
- Minimum of 7 years of progressive experience in professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role, preferably in catering or event management.
- Demonstrated expertise in menu development, food costing, and inventory management.
- Strong knowledge of food safety regulations and best practices.
- Excellent leadership, communication, and interpersonal skills, adapted for remote management.
- Proven ability to manage and motivate teams effectively in a remote setting.
- Creative flair and a passion for high-quality cuisine.
- Ability to work under pressure and manage multiple events simultaneously.
- Proficiency with inventory management software and online communication tools.
This advertiser has chosen not to accept applicants from your region.
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