Job Description

Duties & Responsibilities

Menu Planning and Development: Product and Recipe Development

Create innovative and diverse menu options that cater to the specific needs and preferences of various events. Collaborate with clients to customize menus and accommodate special dietary requirements. Stay updated with culinary trends and incorporate them into menu offerings. Develop and innovate home meal replacement offerings. Create recipes optimized for shelf life, nutrition, and taste. Conduct ongoing research and development for new products and menu items.

Kitchen Management:

Oversee all kitchen operations, ensuring a smooth flow of production. Lead and manage a team of chefs, sous chefs, and kitchen staff. Monitor inventory levels and manage kitchen supplies and equipment.

Quality Control:

Maintain strict quality control standards for food preparation and presentation. Conduct regular tastings to ensure dishes meet or exceed client expectations.

Budget and Cost Control:

Manage food and labour costs to ensure profitability. Monitor inventory to reduce food waste and control expenses.

Health and Safety:

Ensure strict adherence to food safety and sanitation guidelines. Train and enforce safe kitchen practices among staff.

Event Coordination:

Work closely with event planners and coordinators to ensure seamless event execution. Supervise on-site food preparation and service during events.

Staff Development:

Recruit, train, and develop kitchen staff, fostering a positive and motivated team. Conduct performance evaluations and provide feedback to enhance skills and teamwork.

Client Relations:

Build and maintain strong client relationships, addressing their culinary needs and concerns. Act as the culinary expert in client meetings, offering suggestions and solutions.

Food Production & Planning:

Lead production planning and execution in a high-volume kitchen environment. Ensure efficiency in food preparation while maintaining top-tier quality standards. Manage high-volume food production operations including batch cooking, packaging, and dispatch.

Compliance & Food Safety:

Maintain expert-level compliance with food safety, hygiene, and health standards. Implement and monitor HACCP and other safety protocols across the kitchen.

Team Management:

Lead and mentor a large team of cooks and chefs. Schedule and allocate kitchen tasks to ensure smooth operations and timely output. Conduct performance evaluations and provide training to upskill staff.

Menu & Costing:

Oversee menu development aligned with seasonal trends and customer preferences. Collaborate on cost analysis and operational finance to maximize profitability. Monitor food costs, wastage, and portion controls to maintain adherence.

Event & Special Production:

Plan and execute large-scale culinary events and special projects. Coordinate with cross-functional teams for logistics and delivery.

Desired Experience & Qualification

10 years' experience as an Executive Chef or Production Chef in a similar setting. Culinary degree or equivalent professional certification Strong knowledge of banqueting and large-scale event culinary operations. Creativity in menu development and presentation. Excellent cooking and food preparation skills. Ability to direct and plan food preparation. Ability to manage and control kitchen staff. Excellent leadership and team management skills. Strong organizational and multitasking abilities. Budget management and cost control skills. Knowledge of food safety and hygiene standards. Exceptional communication and interpersonal skills. Inventory management experience. Ability to make sound decisions Budget management.
Job Type: Full-time

Work Location: In person