Catering Operations Lead: Events & Menu Design

ANNAPOORNA SIGNATURE PTE. LTD.; Dublin; On-site; EUR 40,000 - 50,000; Full time

Job summary

ANNAPOORNA SIGNATURE PTE. LTD. in County Dublin is seeking an experienced catering supervisor to coordinate daily orders, supervise cooks, and plan events.

You will design menus within client budgets, oversee on-site service, and ensure hygiene and presentation standards while managing inventory and reporting monthly orders. This role requires strong leadership, excellent communication, and flexibility to work weekends and holidays.

Qualifications

• Minimum of 5+ years experience in a similar position in F&B industry.
• Knowledge of kitchen food safety, sanitation, food preparation area.
• Knowledge of various catering equipment, their uses and maintenance.
• Possess a valid Food and Hygiene certificate.
• Courtesy and tact in dealing with customers and co-workers.
• Must have ability to work independently in partnership with a team.
• Must be able to work flexible hours including week ends and public holidays.

Responsibilities

• Coordinate day-to-day catering orders, event timelines and service specifications.
• Direct and supervise a team of catering cooks in their day to day duties.
• Plan and execute catered events as needed.
• Design and tailor menus to match client budgets and food trend
• Create daily service schedule to coordinate food and beverage deliveries
• Supervising staff during specific events and handling on-site client requests or issues.
• Ensuring food hygiene, sanitation, and presentation standards match company protocols.
• Managing inventory, ordering daily supplies, and conducting stock checks.
• Provide monthly reports of all catering orders

Skills

Team leadership

Menu design

Event planning

Food safety

Inventory management

Education

Food hygiene certificate

Job description

ANNAPOORNA SIGNATURE PTE. LTD. in County Dublin is seeking an experienced catering supervisor to coordinate daily orders, supervise cooks, and plan events.

You will design menus within client budgets, oversee on-site service, and ensure hygiene and presentation standards while managing inventory and reporting monthly orders. This role requires strong leadership, excellent communication, and flexibility to work weekends and holidays.