Chef De Cuisine (Catering)

About the role

The Chef de Cuisine leads culinary operations for a high‑volume central catering unit and oversees on‑site execution of external catering events. Reporting to the Executive Chef, this role ensures food quality, safety, and presentation meet the brand’s standards.

Key responsibilities

• Lead, supervise and mentor all culinary staff during production shifts and event setups.
• Oversee menu execution, ensuring recipes, quality, portion size and timelines are strictly followed.
• Implement and monitor quality‑control measures for taste, presentation and consistency.
• Collaborate on inventory management, minimise waste and assist with ordering and receiving ingredients.
• Enforce HACCP and all health, safety and sanitation regulations in the kitchen.
• Direct culinary logistics, setup and on‑site kitchen operations for off‑site catering events.
• Maintain professional client interaction, ensuring expectations are met or exceeded.
• Train, develop and schedule staff, and support menu R&D and reporting to senior chefs.

Required profile

• Proven strong leadership ability to manage a large, diverse culinary team under pressure.
• Exceptional organizational skills for handling simultaneous production and event logistics.
• Excellent verbal and written communication for coordination with management, staff and clients.
• Decisive problem‑solving and quick‑thinking in fast‑paced environments.
• Adaptability to thrive in both central kitchen and varied off‑site locations.

Required skills

• HACCP compliance and food safety standards.