Production Chef/ Head Chef

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