Kitchen Manager / Head Chef

• Menu Development: Design and implement innovative menus suitable for both immediate serving and freezing, ensuring consistent quality and reheating suitability.
• Kitchen Management: Oversee all aspects of the kitchen's daily operations, ensuring efficient production workflows.
• Staff Supervision: Lead, hire, and train kitchen staff, creating a culture of high performance and adherence to safety standards.
• Quality Control: Ensure all dishes meet strict standards for quality, presentation, and taste.
• Inventory Management: Manage inventory efficiently, ensuring optimal stock levels, cost control, and minimal waste.
• Health and Safety Compliance: Enforce and uphold all safety and hygiene standards in line with HACCP regulations. Ensure continuous education and compliance among the team.
• Cost Control: Effectively manage the kitchen's budget and food costs, ensuring profitability without compromising on quality.
• Customer Satisfaction: Drive efforts to achieve high customer satisfaction through top-quality culinary products.
• Continuous Improvement: Remain current with industry trends and customer feedback, adjusting menus and processes to enhance the overall dining and meal experience.
• SOP Development and Oversight: Develop, oversee, and audit Standard Operating Procedures (SOPs) for all back-of-house (BOH) sections to ensure operations align with best practices and regulatory requirements.

• Professional culinary qualification or extensive experience in culinary arts.
• Minimum of 3-5 years' experience in a leadership role within a kitchen, preferably involving large-scale meal production.
• Expert knowledge of food preparation and preservation techniques.
• Demonstrated leadership skills with a focus on team management and training.
• Excellent problem-solving and multi-tasking abilities.
• Strong knowledge of HACCP standards and the ability to implement and maintain these standards.
• Experience in developing and overseeing SOPs for kitchen operations.

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