Position Summary

The Industrial Chef is tasked with managing the entirety of the kitchen’s operations. This role involves overseeing kitchen management, food preparation, and cooking, as well as supervising and training staff. Key responsibilities include maintaining quality control, food safety, and hygiene standards, while ensuring excellent culinary outcomes. The role also involves researching, developing, and testing new recipes, improving existing ones, and ensuring that all products meet the establishment’s standards on a large scale.

Main Responsibilities

• Maintain top-notch food quality and standards.
• Design and develop recipes in line with the establishment’s culinary vision.
• Ensure a consistent supply of raw materials and ingredients to avoid disruptions.
• Lead the kitchen team to ensure high-quality and safe food preparation.
• Adhere to and suggest improvements for predefined recipes.
• Conduct regular taste tests and inspections to ensure food quality and consistency.
• Oversee all aspects of kitchen operations, including preparation and cooking processes.
• Manage inventory, order supplies, and maintain production equipment.
• Ensure compliance with national food safety regulations and standards.
• Schedule, manage, and train kitchen and production staff, providing guidance and feedback.
• Control food costs and work with management to minimize waste while maintaining food quality.
• Collaborate with stakeholders for efficient operations.
• Communicate clearly with team members and delegate tasks for smooth operation.
• Maintain documentation and address corrective actions from audits.
• Monitor critical control points in line with FSMS/HACCP plans.
• Participate in operational planning and development.
• Ensure cleanliness and hygiene standards are upheld in the kitchen.
• Prepare and implement culinary trends and improvements affecting food quality and processes.
• Uphold food safety and sanitation protocols.
• Supervise the food production process, including budgeting and cost control.
• Stay informed on industry trends and produce regular reports for management.

Work Environment

• Culinary production facility and R&D center.
• The role involves potential stress and long working hours.

Skills

Performance Indicators

• Quality and creativity of food products.
• Implementation of production processes and procedures.
• Cost control and waste management.
• Effectiveness of training programs.

Interactions

• Internal: Management, Production, Quality, and Warehouse Teams.
• External: Auditors, Suppliers, Regulatory Inspectors, and Trainers.

Qualifications, Skills, and Experience

• Culinary degree or equivalent professional training.
• 5-10 years of experience in a senior culinary role within food manufacturing.
• Strong knowledge of cooking methods, ingredients, and cuisines.
• Proven leadership skills with the ability to manage a diverse team.
• Excellent communication, problem-solving, and organizational skills.
• Extensive experience in planning, budgeting, and supply management.
• Passion for culinary innovation and excellence.
• Ability to thrive in a fast-paced environment and handle pressure.
• Proficiency in administrative coordination and project management.
• Flexible availability and adaptability.
• Knowledge of Pack Office, Oracle, and willingness to learn new software.
• HACCP certification is mandatory; ISO 22000 is a plus.