About the role
Burn is seeking an experienced Head Chef to oversee all aspects of kitchen and cafeteria operations, maintaining stringent standards in food quality, hygiene, cost management, and operational effectiveness. The position encompasses leading a team of kitchen staff, overseeing inventory and procurement procedures, and fostering ongoing enhancements within food service operations.
Oversee and execute a range of critical tasks and obligations to ensure seamless operations, including managing project timelines, coordinating team efforts, and maintaining high standards of quality across deliverables. Collaborate with cross-functional departments to align objectives, streamline processes, and drive efficiency while adhering to company policies and industry regulations. Monitor performance metrics, identify opportunities for improvement, and implement strategic initiatives to enhance productivity and achieve organizational goals. Foster a culture of accountability, innovation, and continuous development by providing guidance, mentorship, and constructive feedback to team members.
Responsible for managing comprehensive kitchen operations and ensuring seamless coordination of all tasks.
Maintain uniform food quality, flavor profiles, portion sizes, and visual appeal across every meal service.
Craft cost-efficient, nutritionally balanced menus that meet operational requirements and deliver consistent performance.
Maintain unwavering adherence to all food safety, hygiene, and sanitation regulations and protocols.
Oversee kitchen expenditures meticulously, ensuring all operational costs align with the preapproved budgetary constraints throughout each fiscal period.
Observe and oversee food preparation procedures to verify compliance with established quality benchmarks, consistency requirements, and standard protocols.
Monitor inventory levels and coordinate procurement planning and stock management activities to ensure optimal supply levels are maintained at all times.
Handle Service Requests (SRQs) and Problem Reports (PRs) via Microsoft Dynamics NAV, ensuring accurate documentation and timely resolution within the system.
Prepare daily, weekly, and monthly reports to track food cost, consumption, and wastage, ensuring accurate analysis of operational efficiency.
Assess potential areas to minimize food wastage and enhance overall operational efficiency.
Oversee the development, guidance, and evaluation of staff through training initiatives, leadership oversight, and performance assessments to ensure optimal productivity and professional growth.
Properly plan and allocate kitchen resources to ensure efficient operations across all shifts.
Address and rectify elevated operational concerns while ensuring adherence to food quality standards and addressing any service-related grievances from customers.
Ensure the cafeteria consistently meets and exceeds operational standards and service quality benchmarks.
Maintain the proper operation, upkeep, and safety of all kitchen equipment and facilities.
Enhance kitchen operations and boost productivity through continuous improvement initiatives.
Performs additional tasks as directed by management.
Seeking a candidate with a proven track record in [specific skills, e.g., project management, data analysis, etc.], demonstrated through [X years] of relevant experience in [industry/field]. Proficiency in [specific tools, software, or methodologies] is essential, along with strong [soft skills, e.g., communication, leadership, etc.]. The ideal applicant will have successfully completed [specific projects, certifications, or education] and possess the ability to [specific responsibilities, e.g., streamline operations, mentor teams, etc.]. Familiarity with [industry-specific knowledge or standards] is highly desirable.
A diploma or degree in Culinary Arts, Hospitality, or a closely related discipline is essential for this position.
Requires a minimum of two to five years of hands-on experience in a commercial or institutional kitchen setting.
Accomplished expertise in overseeing large-scale food production processes, with a proven track record of managing extensive volumes efficiently and consistently.
Accomplished leadership abilities coupled with exceptional expertise in team development and management are essential.
Proficient understanding of food safety regulations and sanitation protocols is required.
Professional experience or familiarity with Enterprise Resource Planning (ERP) systems, including Microsoft Dynamics NAV, is required.
Demonstrates strong capability in utilizing Microsoft Excel proficiently.
Qualifications
BA/BSc/HND , Diploma
Experience Required
2 - 5 years
