Job Description

Roles & Responsibilities

• Manage and oversee all Central Kitchen operations.

• Plan, organize, and supervise daily food production schedules.

• Ensure consistency in food quality, taste, presentation, and portion control.

• Develop and standardize recipes and production procedures.

• Monitor inventory, food costs, and minimize waste.

• Ensure compliance with HACCP, food safety, and hygiene standards.

• Supervise, train, and motivate kitchen staff to achieve operational excellence.

• Coordinate with Procurement and Stores to ensure timely availability of ingredients.

• Maintain kitchen equipment and report maintenance requirements.

• Ensure all production is completed according to company standards and delivery schedules.

• Conduct regular quality inspections and implement corrective actions where necessary.

• Support menu development and continuous improvement initiatives.

Desired Candidate Profile

• Culinary degree from a recognized institution or equivalent experience in a high-volume kitchen environment.

• A minimum of 5 years of progressive kitchen experience, with at least 2 years in a leadership role.

• Proven track record of menu development and execution in Central Kitchen and upscale dining

• Certification in food safety and hygiene, such as ServSafe or equivalent, is essential for maintaining compliance.