Call & WhatsApp to 7042238065
For More Details.
Major Responsibilities:
- Menu Planning: Work with chefs to design menus based on client preferences and budgets.
- Budget Management: Monitor costs, prepare estimates, and ensure profitability.
- Logistics and Inventory: Oversee ordering, delivery, and storage of food, beverages, and equipment.
- Ensure Quality and Safety: Maintain high standards of food hygiene, safety, and presentation.
- Coordinate with Vendors: Liaise with suppliers, venues, and third-party services.
- Handle Complaints: Address and resolve any client or guest concerns during events.
- Post-Event Tasks: Manage clean-up, evaluate event success, and gather client feedback.