Requirements
The ideal candidate will have at least 7 years of experience in catering operations, with prior hands-on experience as a Chef in a catering business. Strong understanding of large-scale food production, banquet operations, and catering services is essential. Proven experience in managing catering teams, menu planning, food quality standards, and operational execution is required. Prior experience transitioning from a culinary role into catering or hospitality management is highly preferred. Excellent planning, organization, communication, time management, reporting, and stakeholder management skills are also necessary.
Description
II. JOB PURPOSE Responsible for overseeing all catering operations, ensuring exceptional service standards, personalized guest experiences, and seamless execution of catering events. The role manages catering teams, coordinates with kitchen and operations departments, maintains quality standards, and ensures client satisfaction for high-profile guests and eventsIII. KEY RESPONSIBILITIESManage daily catering operations and event execution.Ensure the highest standards of food quality, presentation, and service.Coordinate with chefs, service teams, and external stakeholders.Handle guest requirements and special requests professionally.Monitor staffing, scheduling, and team performance.Maintain compliance with food safety, hygiene, and company standards.Manage catering budgets, inventory, and operational costs.Build strong relationships with clients and stakeholders to enhance guest satisfaction.IV. KEY PERFORMANCE INDICATORSMeasurable DeliverablesTBDV. JOB REQUIREMENTS Minimum Qualifications and Technical SkillsMandatory Requirement:Previous experience working as a Chef in a catering business is essential.Strong understanding of large-scale food production, banquet operations, and catering services.Proven experience in managing catering teams, menu planning, food quality standards, and operational execution.Prior experience transitioning from a culinary role into catering or hospitality management is highly preferred.Minimum 7 plus years of experience in catering operations, with prior hands-on experience as a Chef in a catering business.Experience managing high-volume catering, corporate events, functions, and large-scale food service operations.Strong knowledge of kitchen operations, food costing, menu development, and service delivery standards.Behavioral SkillsPlanning and organization skillsCommunication skillsTime management skillsReporting SkillsStakeholder ManagementLanguage SkillsEnglishArabic is a plusVI. KEY INTERACTIONSKey Internal ContactsKey External ContactsDirectorsAll Stake Holder Managers, Suppliers, clients etc