The Role
As a Kitchen Operations Associate, you will collaborate with chefs and kitchen leadership to guarantee that food is prepared, packaged, and dispatched with efficiency, while upholding stringent standards of quality, hygiene, and food safety.
This position offers an active and dynamic work environment, ideal for individuals who thrive under pressure and seek long-term growth in the food service and operations sector.
Oversee a comprehensive range of duties encompassing strategic planning and operational execution, ensuring alignment with organizational objectives, while fostering innovation and efficiency across all assigned functions. Develop, implement, and monitor policies, procedures, and performance metrics to drive continuous improvement and maintain high standards of quality and compliance. Lead cross-functional teams by delegating tasks, providing mentorship, and cultivating a collaborative work environment that encourages accountability and professional growth. Analyze complex data sets to identify trends, mitigate risks, and optimize resource allocation, supporting informed decision-making at all levels of the organization. Serve as a liaison between senior leadership and operational staff, translating high-level directives into actionable plans and ensuring seamless communication and execution.
Facilitate seamless kitchen operations to uphold consistent production and service standards on a daily basis.
Food must be meticulously prepared and packaged in strict adherence to established recipes and quality benchmarks.
Perform thorough quality inspections of completed products prior to shipment to ensure adherence to established standards.
Ensure compliance with health and safety regulations by overseeing kitchen cleanliness, hygiene standards, and food safety protocols.
Our responsibilities include maintaining accurate stock counts, ensuring timely replenishment of ingredients, and implementing proper stock rotation procedures following the FIFO (First-In, First-Out) method.
Track waste and promptly escalate operational concerns to the Kitchen Leads for resolution.
Accurate completion of production records and daily checklists is essential, ensuring meticulous documentation of all processes.
Effectively collaborate with kitchen staff to guarantee timely preparation of all orders.
Contribute to the upkeep of a tidy, well-structured, and productive workspace.
Identify issues promptly and escalate them as needed to maintain seamless operational efficiency.
Provide training and facilitate the onboarding process for new team members as needed.
Seeking a highly motivated candidate with a strong background in project management, exceptional organizational skills, and the ability to thrive under pressure. The ideal applicant must possess a degree in a relevant field, such as business administration or engineering, along with at least five years of experience in a similar role. Proficiency in industry-standard software, including Microsoft Project and SAP, is essential, as is a proven track record of delivering projects on time and within budget. Strong communication and leadership abilities are also required to effectively manage cross-functional teams and stakeholders.
A qualification in Food Production, Hospitality, Culinary Arts, Business, Operations, or an equivalent discipline is required.
0–2 years of experience in restaurants, hospitality, retail, customer service, manufacturing, or food production would be beneficial.
Detail-oriented professional with a proven capacity to thrive in high-pressure environments.
Effective interpersonal communication and collaborative abilities are required.
Demonstrates exceptional organizational capabilities along with a proactive approach to assuming responsibility.
Able to adapt to varied shift schedules, including weekends and public holidays as needed.
Familiarity with Microsoft Excel or Google Sheets is considered beneficial.
Nice to Have
HACCP certification or a valid Food Handler’s Certificate is required.
Proven experience in restaurant operations, cloud kitchen environments, catering services, or food manufacturing facilities is required.
Proven experience in inventory management and quality control methodologies is essential.
Qualifications
BA/BSc/HND , Diploma , Professional Certificate
Experience Required
0 - 2 years
