Executive Chef

**About Us**: Mangifera is a leading corporate catering company specializing in delivering high-quality, large-scale food services to diverse sectors including corporate clients, industrial sites, and large-scale events. We pride ourselves on our commitment to culinary excellence, innovation, and exceptional customer service.

**Job Summary**: As the Executive Chef, you will be the culinary leader responsible for overseeing all aspects of food production and kitchen management within our industrial catering operations. You will lead a team of chefs and kitchen staff to ensure the preparation and delivery of high-quality, consistent meals that meet the needs and preferences of our clients. Your role will involve menu development, kitchen operations management, and maintaining high standards of food safety and hygiene.

**Key Responsibilities**:

- **Menu Development**: Design and create diverse, nutritious, and appealing menus that cater to the specific needs of our industrial and corporate clients. Incorporate seasonal ingredients and current culinary trends to enhance offerings.
- **Kitchen Management**: Oversee daily kitchen operations including food preparation, cooking, and presentation. Ensure efficient kitchen workflows, proper staffing, and effective communication among team members.
- **Quality Control**: Maintain high standards of food quality, taste, and presentation. Implement and enforce food safety and hygiene standards in accordance with industry regulations.
- **Staff Leadership**: Recruit, train, and mentor kitchen staff. Foster a positive and productive work environment. Conduct performance evaluations and provide ongoing support and development opportunities for the team.
- **Cost Management**: Monitor and manage food costs, inventory levels, and waste. Develop and implement cost-effective strategies while maintaining quality and consistency.
- **Client Relations**: Collaborate with clients to understand their needs and preferences. Address any concerns or special requests, ensuring client satisfaction and maintaining strong relationships.
- **Innovation**: Stay abreast of industry trends and new technologies. Introduce innovative culinary techniques and menu items to keep offerings fresh and competitive.
- **Compliance**: Ensure compliance with health and safety regulations, including proper handling, storage, and preparation of food. Conduct regular audits and training to maintain high standards.
- **Logistics**: Coordinate with suppliers and vendors for timely delivery of ingredients and kitchen supplies. Ensure all equipment is maintained and functioning properly.

**Qualifications**:

- Proven experience as an Executive Chef or Head Chef in a large-scale catering or food service environment.
- Culinary degree or equivalent professional certification preferred.
- Strong leadership skills with a track record of managing and developing a team.
- Expertise in menu development, food preparation, and presentation.
- In-depth knowledge of food safety and hygiene standards.
- Excellent organizational and time management skills.
- Ability to work under pressure and adapt to changing demands.
- Strong communication and interpersonal skills.
- Proficiency in budget management and cost control.

**Benefits**:

- Competitive salary and performance-based incentives.
- Health and wellness benefits.
- Opportunities for professional development and career advancement.
- Supportive and dynamic work environment

**Benefits**:

- Food provided
- Provident Fund

Schedule:

- Day shift
- Morning shift
- Weekend availability

Supplemental Pay:

- Performance bonus

**Experience**:

- total work: 5 years (preferred)

Work Location: In person