Key Responsibilities:
Menu Development and Cost Management:
- Research and develop seasonal and permanent dishes.
- Calculate food costs accurately and set SOPs for consistent food preparation and delivery.
- Implement portion control measures to minimize wastage and maximize profitability.
Production Operations Oversight: - Direct all operations of the production function within the central kitchen.
- Supervise staff to ensure production targets, portion sizing, and product quality are met.
- Manage production schedules and monitor overall output levels.
- Formulate new food production standards and SOPs to improve efficiency and quality.
- Investigate production and quality issues, recommend solutions, and implement waste reduction strategies.
Quality Control: - Conduct regular quality checks to ensure food meets company standards for taste, temperature, and presentation.
- Coordinate food production schedules, stock management, and quality assurance.
- Oversee cleanliness of kitchen, equipment, and workstations to meet hygiene standards.
Supplier Management and Ingredient Sourcing: - Liaise directly with suppliers to negotiate costs and source new raw ingredients.
- Monitor market trends to optimize ingredient quality and availability.
Central Kitchen P&L Management: - Monitor and manage the central kitchen's profit and loss statement, including cost control measures, budget adherence, and revenue optimization strategies.
- Analyses financial data and operational metrics to identify areas for improvement and cost-saving opportunities.
Requirements:
- Recognised culinary qualification or similar discipline.
- Minimally 8 years of relevant experience in production kitchen and/or hotel industry
- Creative in food preparation and presentation
- Passionate in food product development with proven track record in R&D of Continental/Western cuisines
- Meticulous with good organizational skills
- Team player with good interpersonal skills
