Central Kitchen Head Chef - #1112025

JOB SUMMARY 

We are seeking a highly skilled and experienced Head Chef to lead the operations of our Central Kitchen. The ideal candidate will be responsible for overseeing all aspects of food preparation and production for 13 outlets, ensuring consistency, quality, and efficiency. This role demands strong leadership, excellent organizational skills, and a deep understanding of large-scale food operations.

The Central Kitchen Head Chef will manage kitchen staff, control food costs, ensure compliance with health and safety regulations, and collaborate closely with procurement and logistics teams. The successful candidate will be passionate about culinary excellence and capable of maintaining high standards across high-volume operations.

Job Description

• Lead all central kitchen operations to achieve production goals and maintain product quality.

• Oversee production timelines and develop new food production standards and standard operating procedures.

• Identify production and quality problems, propose corrective actions, and implement strategies to minimize waste.

• Manage team members to uphold strict standards in portion sizing and overall production.

• Oversee inventory and supply levels to maintain sufficient stock while reducing waste and spoilage. Track inventory and monitor related expenses.

• Precisely determine food costs and establish standard operating procedures to ensure consistent food preparation and service.

• Enforce portion control practices to reduce waste and enhance profitability.

• Engage with suppliers to secure competitive costs and source premium ingredients.Monitor market trends to optimize ingredient quality and availability

• Perform routine quality inspections to verify that food complies with company standards for flavor, temperature, and presentation.

• Manage food production timelines, inventory control, and quality assurance activities.

• Maintain cleanliness of the kitchen, equipment, and workstations in accordance with hygiene regulations.

• Oversee and control the profit and loss statements for the central kitchen.

• Enforce cost management practices, maintain budget adherence, and enhance revenue generation.

Job Requirement

• Possess a minimum of 5 years of relevant experience in catering, banqueting, or a high-volume production kitchen.

• Diploma or degree in culinary arts or an equivalent hospitality-related field.

• Strong understanding of menu development and food cost control.

• Driven by a passion for developing new food products and bringing creativity to the culinary process.

• Thrives in fast-moving, high-pressure settings with dynamic and demanding workflows.

• Detail-oriented with excellent organizational and planning abilities.

• Strong leadership abilities with proven supervisory experience.

• Works well in team environments, maintaining a positive outlook and excellent people skills.

• Holds a valid Food Hygiene and Safety certification.

• Available to start work on short notice. 

• Available to work 5 to 6 days per week, including weekends and public holidays.