Job Description
1. The Catering Executive ¡s responsible for overseeing external and internal contractor for all catering initiated by Company entities. The incumbent will be responsible for communicating with clients about food requirements, coordinating the preparation of menu options and handling customer service issues.
2. Plans, organizes, controls, integrates and evaluates the work of the catering staff.
3. Implements and administer policies and procedures set by Company and the party involved in the catering event within the Company.
4. Directs and participates in determining needs of the service and catering requirements of the event produced.
5. Assist in planning, implementing, and evaluating catering services and ensures that the service is up to standards and meets the requirements of the Company.
6. Studies trends and needs and evaluates efficiency of catering services provided to the community.
7. Conducts the daily supervision of approval of daily supply of food and hygiene material.
8. Initiates menu choices, variety and the development of menus.
9. Implement policies and procedures pertaining to hygienic issues as well as kitchen day-to-day operations.
10. Plans, coordinates and implements overall provision of Food Service to all students, staff and visitors and provision of high-class hospitality at special functions.
11. Assists in selection, evaluation of food vendor and contractors and help in establishing and administer their operations based on end-user requirements.
12. Ensures that food and safety practices are adhered to by Contractor and directly supervising their control and reporting any and all incidents.
13. Supervises chefs, cleaners and all catering assistants, whose duties include preparation of food, setting up serving, transport and cleaning in dining areas.
14. Assists in organizing and the set-up of special functions using the appropriate processes and procedures.
15. Makes arrangements for catering, including menu and venue set-up.
16. Coordinates and discusses plans for each function with appropriate personnel
17. Provides functional leadership in the technical aspects of all catering management.
18. Performs other duties as assigned that support the overall objective of the position.
