Responsibilities:

• Meal schedules and arrangements according to the planned menu
• Control of food and beverage servings
• Last-minute catering in case of changes in the client's work and travel schedule
• Preparation of barbecue, grill or other outdoor meal options during the weekends and holidays
• Management of the waitressing service and delivery
• Organisation of banquets and buffet receptions, control of guest lists, quality service
• Write-off and disposal of out-of-date food products, cleaning and checking fridges on a regular basis
• Enforcement of sanitary norms at cooking facilities
• Monitoring repairs or replacement of faulty equipment in food preparation facilities and their sanitary condition
• Orders preparation of various dishes for the buffet (control over the procurement process and availability of products)
• Working with suppliers and stores to find the necessary supplies (tableware and kitchen devices, appliances, equipment, and consumables)
• Searching and selecting suppliers to outsource specific (e.g. low-calorie, gluten free etc.) products for the menu as requested by the Head Chef or the client
• Preparation of food gifts as instructed by the client
• Working with personnel: enforcement of labour discipline and compliance with work instructions by waiters and cooks, orientation, and training
• Dealing with organisational issues related to personnel rotation and schedule arrangements, rota management
• Assisting various contractors as required
• Preparing for staff meetings, organising staff lunches and dinners
• Collaboration with kitchen and butlering teams on catering arrangements
• Service performance control during the absence of General Manager