Working days: 6 days per week
Job Description:
- Manage and participate in daily central kitchen food production.
- Prepare food in bulk according to approved recipes, specifications, and production schedules.
- Ensure sufficient production quantities to meet outlet requirements.
- Prepare stocks, broths, soups, sauces, marinades, cooked products, semi-finished products, and other central kitchen items.
- Ensure correct cooking temperatures, preparation methods, cooling procedures, storage conditions, and shelf-life controls.
- Monitor production progress to ensure orders are completed according to schedule.
- Coordinate production priorities according to outlet requirements and expected sales volume.
- Follow and enforce standardized recipes and preparation procedures.
- Ensure consistency in taste, texture, appearance, portion size, and product quality.
- Conduct regular tasting and quality checks during production.
- Maintain accurate recipe specifications, ingredient quantities, cooking times, yields, and portion standards.
- Identify production inconsistencies and implement corrective actions.
- Assist management and the Executive Chef with recipe testing and new product development.
- Monitor daily ingredient requirements and stock levels.
- Check incoming ingredients for freshness, quality, quantity, and specifications.
- Ensure ingredients are stored correctly and safely.
- Conduct regular stock counts.
- Monitor high-value and high-usage ingredients.
- Maintain proper stock rotation to reduce expired or damaged inventory.
- Report shortages and purchasing requirements promptly.
- Coordinate with purchasing and warehouse personnel to maintain appropriate stock levels.
- Supervise Cooks, Kitchen Assistants, Production Assistants, and other central kitchen employees.
- Allocate daily production duties according to workload and staff capability.
- Train employees on recipes, preparation methods, portioning, hygiene, and safety procedures.
- Monitor employee performance and productivity.
- Maintain discipline, teamwork, and good communication within the kitchen.
- Any other ad-hock tasks assigned.
Job Requirements:
- Have professional kitchen experience.
- Good knowledge of food preparation, cooking, portioning, packing, and storage procedures.
- Good understanding of food hygiene, sanitation, and food-safety requirements.
- Knowledge of inventory control, FIFO/FEFO, food costing, and waste management.
- Ability to supervise and train kitchen employees.
- Ability to work according to production schedules and deadlines.
- Physically capable of working in a fast-paced kitchen environment.
- Good organizational and time-management skills.
- Strong attention to detail and commitment to product consistency.
- Willingness to work shifts, weekends, and public holidays.
