The jobholder is responsible for planning, preparing, and overseeing the production of high-quality meals for catered events, functions, and special occasions within the university. The Catering Chef ensures all dishes are prepared in accordance with food safety standards, event requirements, and quality expectations, while supervising kitchen staff involved in function catering. Duties & Responsibilities: Menu Planning and Food Preparation: Develop function-specific menus in collaboration with the Executive Chef and catering team. Prepare and cook food items for special events, ensuring taste, presentation, and timing align with event schedules. Modify recipes or menus to accommodate dietary restrictions or customer preferences. Supervision of Catering Kitchen Operations: Coordinate food production activities for catered events, including staff task allocation and timelines. Monitor kitchen staff to ensure consistency, quality control, and adherence to recipes and standards. Ensure timely preparation and dispatch of meals for service at events. Inventory and Cost Control: Maintain high standards of cleanliness and sanitation in food preparation and storage areas. Ensure compliance with food safety regulations, kitchen hygiene practices, and occupational safety protocols. Monitor use of PPE and safe handling of kitchen equipment by staff. Health and Safety Compliance: Ensure food handling, cleaning, and waste disposal practices comply with safety regulations. Monitor staff hygiene practices and correct any deviations. Support cleaning of the cafeteria before, during, and after service. Event Logistics and Setup Support: Oversee the transport and arrangement of food and kitchen equipment for off-site or large events within campus. Collaborate with service teams to ensure proper food layout, portioning, and replenishment during service.
