Minimum Academic Qualifications:

• Diploma or Certificate in Culinary Arts, Food Production, or a related field from a recognized institution.
  

Experience:

• At least 2 years of experience in a similar role
  

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.