
Central Kitchen Head Chef
4 days ago
JOB SUMMARY
We are seeking a highly skilled and experienced
Central Kitchen Head Chef
to lead our centralized food production facility. The ideal candidate will be responsible for overseeing all kitchen operations, ensuring consistency, quality, and efficiency in food preparation across all outlets. This role involves menu planning, recipe standardization, inventory control, team leadership, and strict adherence to food safety and hygiene standards. The Head Chef will work closely with management to align culinary output with the company's brand and customer expectations.
Job Description
Direct all operations within the central kitchen, ensuring production targets and product quality are met
Manage production schedules and formulate new food production standards and SOPs
Investigate production and quality issues, recommend solutions, and implement waste reduction strategies
Supervise staff to maintain high standards in portion sizing and overall output levels
Manage inventory levels and supplies, ensuring adequate stock levels while minimizing waste and spoilage. Maintain inventory and tract expenses.
Accurately calculate food costs and set SOPs for consistent food preparation and delivery
Implement portion control measures to minimize wastage and maximize profitability
Liaise with suppliers to negotiate costs and source high-quality ingredients
Monitor market trends to optimize ingredient quality and availability
Conduct regular quality checks to ensure food meets company standards for taste, temperature, and presentation
Coordinate food production schedules, stock management and quality assurance processes
Ensure cleanliness of the kitchen, equipment and workstations in compliance with hygiene standards
Monitor and manage the central kitchen's profit and loss statement
Implement cost control measures, adhere to budget constraints and optimize revenue
Job Requirement
At least 5 years relevant experience working in catering/banqueting or in a production kitchen
Recognized culinary qualification or similar discipline
Good knowledge in menu planning and food costing
Passionate about food product development and approaches food in a creative way
Able to work under pressure in a fast paced, dynamic and challenging work environment
Meticulous with strong organizational & planning skills
Excellent leadership & supervisory skills
A team player with positive attitude and good communication/interpersonal skills
Possess Food Hygiene & Safety Certificate
Ability to commence work within short notice
Works 5–6 days per week , including
weekends and public holidays
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