HEAD CHEF

Job description

Kitchen Operations Management: - Oversee all daily kitchen, bakery, pastry, and food production operations. - Ensure efficient workflow, production planning, and timely execution of all menu items. - Monitor operational performance to achieve productivity and quality objectives. - Ensure all kitchen activities comply with company standards and operational procedures. Menu Development & Product Innovation: - Develop, review, and enhance food, bakery, pastry, and dessert menus. - Introduce innovative recipes, seasonal offerings, and signature products aligned with market trends. - Conduct product testing and quality evaluations before launching new items. - Collaborate with management on new concepts, promotions, and business opportunities. Food Quality & Presentation Control: - Establish and maintain quality standards for all products. - Conduct regular inspections to ensure consistency in taste, appearance, portioning, and presentation. - Ensure all products meet the employer’ premium brand standards. - Address quality concerns and implement corrective actions promptly. Production Planning & Inventory Management: - Plan daily, weekly, and seasonal production schedules based on sales forecasts and operational requirements. - Monitor inventory levels of raw materials, ingredients, and kitchen supplies. - Ensure proper stock rotation and inventory control to minimize waste. - Coordinate with Procurement and Store teams to ensure uninterrupted supply of ingredients and materials. Cost

Requirements

• Diploma in Hotel, restaurants and catering
• Team Work
• Perseverance
• Organization

Skills