Key Responsibilities:
1. Operations Management:
- Plan production schedules to ensure food is prepared and delivered on time.
- Manage stock levels to avoid waste and ensure availability.
- Ensure food quality and hygiene meet safety regulations.
- Continuously improve processes to enhance efficiency.
2. Team Management:
- Hire, train, and supervise kitchen staff.
- Organize staff schedules and assign tasks.
- Evaluate performance and resolve any team issues.
3. Menu Development:
- Ensure consistent food quality across locations.
4. Logistics:
- Coordinate timely delivery of food products.
- Optimize delivery routes to reduce costs.
5. Budget and Cost Control:
- Plan and manage budgets for labor, supplies, and equipment.
- Monitor expenses and find cost-saving opportunities without lowering quality.
6. Safety and Compliance:
- Ensure compliance with food safety and health regulations.
- Maintain a safe working environment for staff.
7. Maintenance:
- Oversee kitchen equipment maintenance and repairs.
- Ensure cleanliness and organization of the facility.
8. Quality Control:
- Produce quality control reports and maintain records.
9. Hands-on Management:
- Be involved in daily operations.
10. Driver’s License:
- A valid Class 4/3 driver's license is required.
Requirements:
- 5+ years in a similar role in food production.
- Strong leadership and organizational skills.
- Excellent communication skills.
- Knowledge of food safety regulations (HACCP, SFA).
- Ability to work in a fast-paced environment and solve problems efficiently.
