Overseeing the food and being part of the steering group of the fastest growing part of Rosendals Trädgård.
Working with event planner, head of F&B and Head chef to develop new event concepts.
Schedule writing for events.
Writing event menus along side Head chef Billy White.
Keeping the event food costs within 25%.
Keeping the event kitchen staff cost within 30%
Training staff and keeping the moral in the kitchen high whilst also keeping general order in the kitchen.
Working with prepp for events during daytime ( 40% ? )
Working events, lunches primarily but also evenings and weekends at some extent.
Job differs between season. More event evenings during low season, more admin during high season. As event high season is very concentrated to may, June and august there will be hard for you to have your vacation during this period and for more than two weeks without some follow up during summer.