Head Chef

• Manage and oversee all Central Kitchen operations. • Plan, organize, and supervise daily food production schedules. • Ensure consistency in food quality, taste, presentation, and portion control. • Develop and standardize recipes and production procedures. • Monitor inventory, food costs, and minimize waste. • Ensure compliance with HACCP, food safety, and hygiene standards. • Supervise, train, and motivate kitchen staff to achieve operational excellence. • Coordinate with Procurement and Stores to ensure timely availability of ingredients. • Maintain kitchen equipment and report maintenance requirements. • Ensure all production is completed according to company standards and delivery schedules. • Conduct regular quality inspections and implement corrective actions where necessary. • Support menu development and continuous improvement initiatives. • Culinary degree from a recognized institution or equivalent experience in a high-volume kitchen environment. • A minimum of 5 years of progressive kitchen experience, with at least 2 years in a leadership role. • Proven track record of menu development and execution in Central Kitchen and upscale dining • Certification in food safety and hygiene, such as ServSafe or equivalent, is essential for maintaining compliance.