Job Description

Job Category: Human Resources
:
Culinary Leadership

• Work in coordination with the 3rd 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 3rd 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 3rd 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 years' 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.