Head Chef – Catering Division
Job Description
Lead and manage catering kitchen operations and culinary teams. Design and develop multi-cuisine menus including Indian, Western, Asian, and Continental dishes. Plan and execute large-scale catering events such as weddings, corporate events, and social gatherings. Set up catering kitchens and food production systems from the ground up. Ensure compliance with food safety, hygiene, and quality standards. Manage food production planning, procurement, and inventory control. Train and supervise kitchen staff to maintain high culinary standards. Coordinate with event teams and management for smooth catering operations.
Benefits
- Competitive USD salary (Non-Taxable)
- Accommodation provided
- Transportation provided
- Medical coverage
- International work exposure
Education & Experience
Education
Diploma / Degree in Culinary Arts, Hotel Management, or Hospitality Management
Experience Level
Minimum 8+ Years of experience in Catering / Hospitality Industry, preferably handling large-scale catering operations
Additional Information
Candidates with strong experience in large-scale catering operations and multi-cuisine menu development will be highly preferred.