Outdoor Catering Chef

Key responsibilities:

• Menu planning and development: Create customized menus based on client needs, dietary restrictions, event themes, and weather conditions, considering the limitations of outdoor cooking.
• Food preparation and execution: Supervise the preparation of all dishes, ensuring proper cooking techniques, portion control, and timely delivery to serving stations.
• On-site kitchen management: Manage the outdoor kitchen setup, including equipment, supplies, and staff, ensuring efficient workflow in a potentially dynamic environment.
• Quality control: Regularly inspect food quality, presentation, and temperature to maintain high standards throughout the event.
• Staff supervision: Lead and train kitchen staff on-site, assigning tasks and ensuring proper food handling practices.
• Inventory control: Manage food and beverage inventory, ordering supplies as needed while considering potential transportation and storage challenges.
• Food safety compliance: Adhere to all local health and safety regulations, including proper food storage, handling, and sanitation procedures.
• Adapting to outdoor conditions: Be prepared to adjust cooking methods and equipment based on weather factors like heat, wind, or rain.
• Client communication: Collaborate with event planners and clients to understand their needs, address concerns, and ensure smooth event execution.

Required skills:

• Culinary expertise: Strong understanding of diverse cooking techniques, flavors, and cuisines to create varied and appealing menus.
• Problem-solving: Ability to quickly adapt to unexpected situations and challenges in an outdoor setting.
• Leadership and teamwork: Effectively manage and motivate a kitchen team while working collaboratively with other event staff.
• Organizational skills: Efficiently plan and execute complex catering operations, including logistics and timing.
• Physical stamina: Ability to work long hours in potentially demanding outdoor conditions.