kok med focus på catering

Responsibilities:

1. Plan, prepare, and execute catering menus for various events and occasions, ensuring high-quality food presentation and taste.
2. Coordinate with the catering manager or event planner to understand client preferences, dietary restrictions, and special requests.
3. Manage inventory and procurement of ingredients and supplies necessary for catering events, ensuring freshness and quality.
4. Follow recipes and cooking techniques to consistently produce delicious and visually appealing dishes.
5. Supervise kitchen staff during catering events, assigning tasks and ensuring adherence to food safety and sanitation standards.
6. Monitor food production to meet client timelines and ensure smooth execution of catering services.
7. Maintain cleanliness and organization of the catering kitchen, equipment, and workstations.
8. Assist in menu development and innovation, keeping abreast of culinary trends and customer preferences.
9. Provide support for off-site catering setups, including transportation of equipment and setup of food stations.
10. Collaborate with the catering team to troubleshoot any issues and ensure customer satisfaction.

Qualifications:

1. Experience as a cook.
2. Ability to work efficiently in a fast-paced environment and manage multiple tasks simultaneously.
3. Excellent communication and teamwork skills, with the ability to interact professionally with clients and colleagues.
4. Attention to detail and commitment to maintaining high standards of food quality and presentation.
5. Knowledge of food safety regulations and sanitation practices.
6. Flexibility to work irregular hours, including evenings, weekends, and holidays, based on catering schedules.
7. Physical stamina to stand for extended periods and lift heavy objects as required in a kitchen environment.

We welcome all qualified candidates to submit their resumes.