• Assist the Executive Chef in all food preparation, time management and delegation of responsibilities related to company and large-scale events.
• Assist in food inventories, receive and verify deliveries, check product quality standards kitchen management, cleaning and equipment maintenance, food preparation, menu creation, and related duties.
• Manage kitchen operation and staff, maintaining food handling standards and that food and supply orders are properly placed.
• Direct and supervise operations and training personnel. Participate and support client tastings, as assigned.
• High School diploma, minimum of three years of experience as a Sous Chef for catering events, certificate in Culinary or Commercial Cookery, experience in Large Scale events, as example: Olympic games, World Cup and Championships.
• Experience in catering for +1000 people per day.
• Available to travel worldwide, bimonthly.