Executive Head Chef

Menu Planning: Creating personalized menus that align with your Venue/event's theme, dietary restrictions, and preferences. Food Procurement: Sourcing high-quality, fresh ingredients from local suppliers. Staff Management: Organise, train, and supervise your team of chefs Roster Creation: Developing efficient work schedules to ensure adequate staffing for all events. Quality Control: Ensuring the highest standards of food quality, presentation, and taste. Cost Control: Managing food costs and minimizing waste to maximize profitability. HACCP Compliance: Adhering to all food safety regulations and maintaining a clean and hygienic kitchen environment. Event Coordination: Collaborating with event planners and clients to ensure a smooth and successful culinary experience.