Head Chef

Description

We are looking for a dynamic and experienced Head Chef to lead our central kitchen operations. This role requires a strategic thinker with hands-on culinary experience and the leadership skills to guide a high-performing team. You will be responsible for managing end-to-end kitchen processes, maintaining top-tier food quality, and ensuring compliance with all regulatory standards.

Responsibilities and Duties

Kitchen Leadership & Operations *Lead and manage daily kitchen operations, ensuring all production activities meet efficiency and quality targets. *Oversee staff performance, providing mentorship and fostering a culture of teamwork and excellence. *Plan and organize workflows to support timely and consistent food production. Culinary Management *Operate and oversee use of advanced kitchen equipment including combi ovens, blast freezers, tumblers, and tilting pans. *Ensure standardized recipes are followed and maintained, minimizing food waste and ensuring portion control. Quality Assurance & Regulatory Compliance *Enforce strict food safety, hygiene, and sanitation practices in compliance with HACCP, ISO 22000, GMP, and SFA regulations. *Conduct regular internal audits to maintain consistent product quality and food safety standards. Production & Inventory Management *Develop efficient production schedules to meet demand while optimizing resources. *Supervise inventory control, ensuring timely procurement and minimizing spoilage or stockouts. *Maintain kitchen equipment in excellent condition to avoid operational disruptions. Cost Control & Budgeting *Monitor production costs and adjust recipes or processes to improve cost efficiency without compromising quality. *Introduce and implement cost-saving measures where appropriate. Data & Systems Management *Maintain comprehensive records of inventory, production volumes, and quality metrics. *Utilize kitchen management or inventory software to streamline processes and enhance operational oversight. Staff Training & Development *Design and deliver structured training programs to enhance culinary and operational skills. *Conduct regular performance reviews and support professional growth for team members. *Cross-functional Collaboration & Customer Experience Work closely with other departments to align production with business objectives. *Respond promptly and professionally to customer or stakeholder feedback regarding food quality or service issues.

Qualifications and Requirements

*Diploma or professional certification in Culinary Arts or a related field. *At least 10 years of experience in a senior kitchen leadership role, preferably within a central production facility or high-volume kitchen. *Expertise in regulatory standards such as HACCP, ISO 22000, GMP, and food safety protocols. *Strong leadership skills, with a proven track record in staff development and performance management. *Familiarity with digital kitchen systems and inventory management software is a plus. *Excellent organizational, communication, and problem-solving abilities.

Working Condition

Salary

Basic Salary 6000