As the Executive Chef of our Central Kitchen, you will be responsible for overseeing all aspects of food production, kitchen operations, and menu development. You will lead a talented team of chefs, cooks, and kitchen staff to ensure that all culinary operations run smoothly, efficiently, and in line with our standards for quality, safety, and hygiene.
Key Responsibilities
*Lead the culinary team in producing high-quality meals consistently.
*Develop and innovate menus in line with customer expectations, dietary requirements, and market trends.
*Maintain high standards of food safety, sanitation, and kitchen cleanliness.
*Manage kitchen staff, including training, mentoring, and performance evaluations.
*Ensure all food is prepared in accordance with recipes and specifications, maintaining portion control and food costs.
*Oversee inventory management, ordering, and supplier relations to ensure quality ingredients are available.
*Monitor and manage food cost controls, ensuring budget adherence without compromising quality.
*Coordinate with the operations team to ensure timely delivery of food and compliance with client specifications.
*Collaborate with other departments for operational efficiency and process improvements.
Qualifications
*Proven experience as an Executive Chef, Head Chef, or similar leadership role in a central kitchen or high-volume food production environment.
*Exceptional culinary skills and a passion for food and innovation.
Strong leadership abilities, with experience managing large kitchen teams.
*Excellent organizational and time-management skills.
In-depth knowledge of food safety regulations, kitchen equipment, and best practices.
*Ability to work under pressure and thrive in a fast-paced environment.
Strong communication skills and ability to work collaboratively with other departments.
*Culinary degree or equivalent experience preferred.