Job Description

Culinary Leadership

Work in coordination with the 3 rd party Supplier to: Plan, prepare, and execute high-quality meals that align with client expectations and brand standards. Create seasonal and custom event menus, accommodating dietary requirements and preferences. Ensure consistent food quality, presentation, and portion control. Maintain kitchen hygiene and safety standards in accordance with health regulations. Train, supervise, and mentor kitchen staff.

Process Excellence

Ensure the delivery service complies with all legal, health, and safety regulations. Implement and enforce food safety, allergen, and HACCP standards. Conduct regular audits of kitchen and service operations to ensure continuous improvement. Stay current with catering industry regulations and best practices.

Customer Experience

Maintain high standards of customer service and handle client feedback proactively. Liaise with colleagues and stakeholders to ensure expectations are met or exceeded.Adapt menus and services to accommodate dietary needs and client preferences. Maintain presence and communication through various streams.

Team Management

Train, supervise, and mentor Miral team. Actively mentors and performance manages. Drive an engaged and high-performing team

Operation Management

Ensure the menu quality and quantity is delivered in line with agreed 3 rd party supplier agreement Monitor food costs and waste, ensure the contract value is accurate. Awareness of measuring quantities and bulk catering costing in line with market rates. Oversee inventory, purchasing, and vendor relationships. Maintain compliance with licensing, sanitation, and safety regulations. Lead by example in professionalism, punctuality, and customer service

Contract Management

Manage contract terms and conditions, KPI Manage contract expiry and renewal timelines. Drive efficiency of 3 rd party supplier through knowledge of catering service delivery ensuring cross charges are within industry standards to maximize contract cost savings. Ensure timely payment of invoices.

Budget/ Profitability

Collate, review and manage budget requirements. Analyze financial performance and report on key metrics regularly.

Education and Qualifications

Culinary Degree or equivalent. Food Safety and Hygiene Level 3 (or higher). Strong knowledge of HACCP and allergen procedures. IT literacy - able to use catering software, spreadsheets, and scheduling tools.

Years of Experience

5-10 yearsaEUR(TM) experience in the experience in a large-scale or high-volume catering environment.

Knowledge, Languages and Skills

Strong culinary background with formal training (Culinary Degree or equivalent). Proven experience in banqueting, catering, or high-volume event management. Results driven. Excellent leadership and team management skills. High attention to detail and commitment to quality. Strong organizational and time-management abilities. Exceptional communication and interpersonal skills. Analytical and critical thinking skills. Ability to work under pressure and adapt to changing priorities. Financial acumen for budget planning and cost control. Creative approach to menu development and problem-solving. * Flexibility to work evenings, weekends, and holidays as required.