Brief Summary
Join a dynamic team to oversee daily operations and ensure the efficiency and quality of food production in a central kitchen environment. This role focuses on management, supplier relationships, and compliance with food safety standards.
Responsibilities
- Oversee the daily operations of the central kitchen to ensure efficient food production. Develop production schedules based on operational requirements and forecasts. Manage food preparation, cooking, portioning, packing, storage, and distribution. Lead the sourcing and evaluation process for food suppliers and packaging materials. Negotiate supplier pricing, payment terms, and supply agreements. Monitor food quality, portion control, and presentation standards. Ensure compliance with food safety regulations and hygiene standards. Manage inventory and procurement planning to minimize waste and shortages. Prepare for inspections and audits, implementing necessary corrective actions. Lead and manage kitchen staff, ensuring adherence to hygiene standards. Drive continuous improvement in food quality and production efficiency.
Requirements
- Relevant educational qualifications. WSQ Food Safety Course Level 3 / Food Hygiene Officer certification preferred. HACCP certification or similar food safety qualification is advantageous. Experience in sourcing and managing food ingredient suppliers. Proven experience in operating a central kitchen for multiple outlets or high-volume meal production.
