Lead and oversee all culinary operations across the Company's pastry, bakery, dessert and gelato production facilities, ensuring the highest standards of quality, consistency and presentation.
Develop and execute the Company's culinary vision, including seasonal collections, signature products, special occasion offerings and new product innovations.
Drive menu and product development through creativity, market awareness and technical expertise, ensuring products remain commercially relevant and aligned with the brand's positioning.
Manage the end-to-end production process, including production planning, inventory management, procurement, scheduling and resource allocation.
Establish, implement and continuously improve recipes, production procedures, quality standards and operational workflows.
Ensure strict adherence to food safety, hygiene, sanitation and workplace safety standards, including compliance with all applicable SFA regulations and internal policies.
Lead cost management initiatives, including food cost control, yield optimisation, waste reduction and inventory accuracy to achieve operational and financial targets.
Recruit, train, mentor and develop kitchen personnel, fostering a high-performance culture focused on excellence, teamwork and continuous improvement.
Conduct regular quality assurance reviews to ensure all products consistently meet established standards for taste, appearance, texture and presentation.
Work closely with Management on business strategy, sales forecasting, production capacity planning and expansion initiatives.
Oversee supplier relationships, sourcing strategies and purchasing decisions to ensure product quality, supply continuity and cost efficiency.
Monitor kitchen performance, identify operational improvements and implement best practices to enhance productivity and profitability.
Ensure all production facilities, equipment and workstations are maintained in excellent condition and operated in accordance with safety and hygiene requirements.
Provide leadership and support during peak seasonal periods, special projects, corporate events and new outlet launches.
Undertake such other duties and responsibilities as may be assigned by Management from time to time.
Requirements
Proven experience as an Executive Chef, Head Pastry Chef, Central Kitchen Manager or similar senior culinary leadership role.
Strong expertise in pastry, desserts, bakery production and large-scale food operations.
Demonstrated experience in menu development, product innovation and commercial kitchen management.
Strong leadership, people management and coaching abilities.
Sound knowledge of food costing, inventory control, procurement and kitchen financial management.
Excellent understanding of food safety, hygiene and regulatory compliance requirements.
Ability to thrive in a fast-paced environment while maintaining exceptional quality standards.
Passion for innovation, craftsmanship and continuous improvement.
