Jobs at Elvaridah

Role Summary

• The Event Manager owns end-to-end planning and execution of all catered events, ensuring seamless delivery, brand representation, and client satisfaction from initial consultation through post-event follow-up.

Key Responsibilities

• Plan, coordinate, and execute catering logistics for events of varying scale — weddings, corporate functions, product launches, and private parties.
• Serve as the primary client-facing contact for event bookings: gather requirements, guest counts, menu preferences, dietary restrictions, and budget expectations.
• Liaise closely with the Head of Kitchen to translate client requirements into feasible menus and production timelines.
• Develop detailed event run-sheets covering staffing, logistics, setup, service, and breakdown.
• Source, negotiate with, and manage third-party vendors (equipment rentals, décor, transport, waitstaff agencies) where needed.
• Prepare and manage event budgets; track actual costs against budget and report variances.
• Recruit, brief, schedule, and supervise event-day staff (servers, setup crew) to ensure professional service delivery.
• Oversee on-site event execution, troubleshooting issues in real time to protect guest experience and brand reputation.
• Coordinate with the Inventory Officer to ensure all materials, packaging, and supplies are available ahead of each event.
• Build and maintain relationships with corporate clients and event planners to secure repeat and referral business.
• Ensure all food handling, presentation, and service during events comply with food safety and hygiene standards.
• Track event performance post-execution, gather client feedback, and report ROI and insights to management.
• Represent the brand at industry events, bridal fairs, and business development/networking opportunities.

Qualifications & Skills

• Degree or certification in Events Management, Hospitality, Marketing, or a related field.
• Minimum of 2 years' proven experience in event planning and execution, ideally within catering, F&B, or hospitality.
• Strong project management, organizational, and multitasking abilities.
• Excellent client-facing communication, negotiation, and relationship-building skills.
• Demonstrated experience managing vendors, budgets, and on-site teams.
• Willingness and ability to work flexible hours, including evenings and weekends, around event schedules.

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Role Summary

• The Head of Kitchen leads all kitchen production, ensuring consistent quality, safety, and timely output across both catered events and daily individual/corporate food package deliveries.
• This role combines hands-on culinary leadership with production planning and team management.

Key Responsibilities

• Oversee all kitchen operations, ensuring consistent quality and on-time production for events and daily delivery orders.
• Plan and manage kitchen production schedules aligned with the event calendar and delivery order volumes.
• Develop, standardize, and document recipes, portion sizes, and quality benchmarks.
• Recruit, train, supervise, and coach kitchen staff (cooks and kitchen assistants).
• Ensure strict compliance with food safety, hygiene, and sanitation standards across the kitchen.
• Coordinate with the Inventory Officer to plan ingredient needs and minimize stockouts or wastage.
• Manage food costs and kitchen budget, identifying opportunities to control costs without compromising quality.
• Conduct quality checks and tastings prior to dispatch for deliveries or service at events.
• Work closely with the Event Manager on menu planning for catered events, including special requests and dietary requirements.
• Collaborate with the Head of Operations on production capacity planning and scaling for business growth.
• Maintain kitchen equipment, cleanliness, and workplace safety standards.
• Innovate and develop new menu offerings and seasonal specials to keep the brand competitive.

Qualifications & Skills

• Culinary degree/certification or equivalent proven professional experience.
• Minimum of 3 years' experience in a professional kitchen, catering, or food production environment, including supervisory experience.
• Strong knowledge of food safety and HACCP standards.
• Proven leadership, team management, and staff training skills.
• Strong organizational and time-management skills, with the ability to manage multiple event and order deadlines simultaneously.
• Ability to remain calm and effective under pressure.